Food consumption,meat cooking methods and diet diversity and the risk of bladder cancer |
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| Institution: | 1. Department of Clinical Sciences and Community Health, Branch of Medical Statistics, Biometry and Epidemiology ‘G.A. Maccacaro’, Università degli Studi di Milano, Via A. Vanzetti 5, 20133, Milan, Italy;2. Department of Public Health and Pediatric Sciences, Università degli Studi di Torino, CTO Hospital, Via G. Zuretti 29, 10126, Turin, Italy;3. Department of Oncology, Unit of Cancer Epidemiology, Laboratory of Methodology for Clinical Research, Istituto di Ricerche Farmacologiche Mario Negri, IRCSS, Via G. La Masa 19, 20156, Milan, Italy;4. Unit of Epidemiology, Istituto Tumori Fondazione Pascale, IRCSS, Via M. Semmola 1, 80131, Naples, Italy;5. Department of Biomedical and Biotechnological Sciences, Laboratory of Transitional Oncology & Functional Genomics, Università degli Studi di Catania, Via Androne 83, 95194, Catania, Italy;6. Department of Biomedical and Clinical Sciences, Università degli Studi di Milano, Sacco Hospital, Via G.B. Grassi 74, 20157, Milan, Italy;7. Unit of Cancer Epidemiology, Centro di Riferimento Oncologico di Aviano (CRO), IRCCS, Via F. Gallini 2, 33081, Aviano, PN, Italy;1. Department of Experimental Medicine, Microbiology Section, University of Study of Campania “Luigi Vanvitelli”, Via De Crecchio, 7, 80138 Naples, Italy;2. Department of Woman, Child and of General and Specialized Surgery, University of Campania “Luigi Vanvitelli”, Largo Madonna delle Grazie, 1, 80138 Naples, Italy;1. Center for Clinical Research and Prevention, Bispebjerg and Frederiksberg Hospital, The Capital Region, Nordre Fasanvej 57, 2000, Frederiksberg, Denmark;2. Radiation Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, 9609 Medical Center Drive, Bethesda, MD, 20892-9778, USA;3. Novo Nordisk Foundation Center for Basic Metabolic Research, Section of Metabolic Genetics, University of Copenhagen, Blegdamsvej 3B, 2200, Copenhagen, Denmark;1. Department of Medicine, College of Medicine, Hanyang University, Seoul, Republic of Korea;2. Department of Biomedical Informatics, College of Medicine, Yonsei University, Seoul, Republic of Korea;3. Center for Thyroid Cancer, Head and Neck Oncology Clinic, National Cancer Center, Goyang, Republic of Korea;4. Department of Cancer Control and Population Health, Graduate School of Cancer Science and Policy, National Cancer Center, Goyang, Republic of Korea;5. Herings, The Institute of Advanced Clinical and Biomedical Research, Seoul, Republic of Korea;1. From the SWOG Statistical Center, Fred Hutchinson Cancer Research Center, Seattle, WA, United States;2. Public Health Sciences Division, Fred Hutchinson Cancer Research Center, Seattle, WA, United States;3. Department of Psychosocial and Community Health, The University of Washington, Seattle, WA, United States;4. Department of Pathology, The University of Colorado Denver School of Medicine, Denver, CO, United States;5. The Cancer Therapy and Research Center, Christus Santa Rosa Medical Center, San Antonio, TX, United States;1. Department of Surgery, Second Faculty of Medicine, Charles University and Motol University Hospital, Prague, Czech Republic;2. Institute of Health Information and Statistics of the Czech Republic, Prague, Czech Republic;3. Institute of Biostatistics and Analyses, Medical Faculty, Masaryk University, Brno, Czech Republic;4. Department of Surgery, Third Faculty of Medicine, Charles University and University Hospital Kralovske Vinohrady, Prague, Czech Republic;5. Department of Anatomy, Second Faculty of Medicine, Charles University, Prague, Czech Republic;1. The Royal Brisbane and Women’s Hospital, Butterfield Street, Herston, Qld, 4029, Australia;2. Faculty of Medicine, The University of Queensland, 288 Herston Road, Herston, Qld, 4006, Australia;3. Cancer Alliance Queensland, Metro South Hospital and Health Service, 2 Burke St, Woolloongabba, Qld, 4102, Australia |
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| Abstract: | BackgroundSince food metabolites are eliminated by the urinary tract, several studies have investigated the association between diet and bladder cancer risk. Recently, the World Cancer Research Fund International/American Institute for Cancer Research (WCRF/AICR) suggested a potential beneficial effect of some foods (mainly vegetables, fruit, and milk) in the development of bladder cancer. We investigated the association between food groups and bladder cancer risk, seeking insights into food diversity as well as meat cooking methods.MethodsData were derived from an Italian multicentre case–control study, conducted between 2003 and 2014, including 690 bladder cancer cases and 665 frequency-matched controls. Odds ratios (ORs) and the corresponding 95% confidence intervals (95%CIs) for various dietary aspects were estimated by unconditional logistic regression models adjusted for energy intake and the major known risk factors for bladder cancer.ResultsComparing the highest versus the lowest quartiles, consumption of vegetables (OR = 0.62; 95%CI: 0.44-0.88) and milk/yogurt (OR = 0.62; 95%CI: 0.44–0.87) reduced the risk of bladder cancer. Conversely, consumption of meat increased bladder cancer risk with an OR of 1.57 (95%CI: 1.07–2.31), particularly when the meat was stewed (OR = 1.47; 95%CI: 1.03–2.09) or roasted (OR = 1.41; 95%CI: 1.00–1.99). There was a suggestion that a diversified diet reduced the risk of bladder cancer, but this was not significant.ConclusionsOur study consolidates the role of diet in bladder cancer aetiology, showing a reduced risk for vegetable and milk/yogurt consumption and an increased risk for meat consumption, especially when the meat is stewed or roasted. |
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| Keywords: | Food groups Meat cooking methods Diet diversity Bladder cancer Case–control study |
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