Food groups and risk of prostate cancer: a case-control study in uruguay

Auteur(s) :
De Stefani E., Deneo-Pellegrini H., Boffetta P., Ronco AL.
Date :
Avr, 2012
Source(s) :
Cancer causes & control : CCC. # p
Adresse :
Grupo de Epidemiología, Departamento de Anatomía Patológica, Hospital de Clínicas, Universidad de la República, Avenida Brasil 3080 department 402, 11300, Montevideo, Uruguay.

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OBJECTIVE: The role of foods and beverages has been studied in detail in order to establish probable risk factors for prostate cancer.

METHODS: Data were derived from 326 cases with incident and microscopically confirmed adenocarcinomas of the prostate and 652 controls. Odds ratios and 95 % confidence intervals of prostate cancer were estimated by unconditional multiple logistic regression.

RESULTS: We identified the following food items as risk factors: lamb meat, salted meat, whole milk, total eggs, and maté consumption. The highest OR was associated with total eggs (OR, 2.43; 95 % CI, 1.70-3.48), followed by salted meat (OR, 2.65; 95 % CI, 1.36-3.76), maté consumption (OR, 1.96; 95 % CI, 1.17-3.31), and whole milk (OR, 2.01; 95 % CI, 1.26-2.51).

CONCLUSIONS: The final model, fitted by stepwise forward method, included total eggs, salted meat, whole milk, and maté consumption, whereas fruits were protective.

Source : Pubmed
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