Abstract |
The relation between dietary factors and the risk of colorectal cancer was investigated in a case-control study conducted in Pordenone province, North-eastern Italy, on 123 cases of colon cancer, 125 of rectal cancer and 699 controls admitted to hospital for acute, non-neoplastic or digestive disorders. Consistent positive associations were observed with more frequent consumption of bread (odds ratio, OR = 2.1 for colon and 2.2 for rectum for highest vs. lowest tertile), polenta (OR = 2.1 for colon, 1.9 for rectum), cheese (OR = 1.7 for colon, 1.8 for rectum) and eggs (2.5 for colon, 1.9 for rectum), whereas reduced ORs were observed in subjects reporting more frequent consumption of tomatoes (OR = 0.5 for colon and 0.4 for rectum). High consumption of margarine exerted a significant protection against cancer of the colon whereas high consumption of carrot spinach, whole-grain bread and pasta (favorably) and red meat (unfavorably) affected rectal cancer risk in particular. Thus the present study gives support for a protective effect associated with a fiber-rich or vegetable-rich diet, while it indicates that frequent consumption of refined starchy foods, eggs and fat-rich foods such as cheese and red meat is a risk factor for colo- rectal cancer.
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Authors | E Bidoli, S Franceschi, R Talamini, S Barra, C La Vecchia |
Journal | International journal of cancer
(Int J Cancer)
Vol. 50
Issue 2
Pg. 223-9
(Jan 21 1992)
ISSN: 0020-7136 [Print] United States |
PMID | 1730516
(Publication Type: Comparative Study, Journal Article)
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Topics |
- Age Factors
- Aged
- Case-Control Studies
- Colonic Neoplasms
(epidemiology, etiology)
- Diet
(adverse effects)
- Eating
- Female
- Humans
- Italy
(epidemiology)
- Male
- Meat
(adverse effects)
- Middle Aged
- Rectal Neoplasms
(epidemiology, etiology)
- Risk Factors
- Sex Factors
- Socioeconomic Factors
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