TY - JOUR
T1 - Dietary consumption and diet diversity and risk of developing bladder cancer
T2 - results from the South and East China case-control study
AU - Isa, Fatima
AU - Xie, Li-Ping
AU - Hu, Zhiquan
AU - Zhong, Zhaohui
AU - Hemelt, Marjolein
AU - Reulen, Raoul C
AU - Wong, Y C
AU - Tam, Po-Chor
AU - Yang, Kai
AU - Chai, Chao
AU - Zeng, Xing
AU - Deng, Yilan
AU - Zhong, Wei-De
AU - Zeegers, Maurice P
PY - 2013/5
Y1 - 2013/5
N2 - BACKGROUND: The epidemiologic evidence on the role of dietary consumption on the risk of bladder cancer in the Chinese population is limited. We investigated the role of dietary consumption and diet diversity on the risk of developing bladder cancer within a Chinese population.METHODS: A case-control study of 487 cases and 469 controls was conducted in four hospitals in China. A food frequency questionnaire was used to gather information on the consumption of 35 food items. Unconditional logistic regression models were used to derive odds ratios (ORs) and corresponding 95 % confidence intervals (95 % CI) for the relationship between dietary factors, dietary diversity scores, and bladder cancer.RESULTS: The ORs of bladder cancer for red meat (OR = 1.8, 95 % CI:1.1-3.0;p(trend) = 0.01), organ meat (OR = 1.6, 95 % CI:0.9-2.9;p(trend) = 0.04), leafy vegetables (OR = 2.9, 95 % CI:1.6-5.4;p trend = 0.003), bulb vegetables (OR = 2.3, 95 % CI:1.3-4.0;p(trend) = 0.003), and preserved vegetables (OR = 2.3, 95 % CI:1.2-4.2;p(trend) = 0.02) were significantly increased when comparing the highest to lowest level of consumption. The ORs for white fresh fish (OR = 0.5, 95 % CI:0.3-0.9;p(trend) = 0.004), citrus fruits (OR = 0.4, 95 % CI:0.3-0.8;p(trend) = 0.007), stone fruits (OR = 0.4, 95 % CI:0.2-0.6;p(trend) < 0.001), vine fruits (OR = 0.5, 95 % CI:0.2-1.0;p(trend) = 0.02), flower vegetables (OR = 0.3, 95 % CI:0.2-0.6;p(trend) < 0.001), potatoes (OR = 0.4, 95 % CI:0.2-0.9;p(trend) = 0.005), or dairy products (OR = 0.4, 95 % CI:0.3-0.7;p(trend) < 0.001) were significantly decreased when comparing the highest to lowest level of consumption. Subjects with the highest total diet diversity (OR = 0.4, 95 % CI:0.2-1.1;p(trend) = 0.02) and fruit diversity (OR = 0.1, 95 % CI:0.0-0.3;p(trend) < 0.001) had reduced ORs of and compared to subjects with the lowest diversity.CONCLUSION: Our results indicate that a diet with higher total diet diversity and in particular fruit diversity may reduce the risk of bladder cancer.
AB - BACKGROUND: The epidemiologic evidence on the role of dietary consumption on the risk of bladder cancer in the Chinese population is limited. We investigated the role of dietary consumption and diet diversity on the risk of developing bladder cancer within a Chinese population.METHODS: A case-control study of 487 cases and 469 controls was conducted in four hospitals in China. A food frequency questionnaire was used to gather information on the consumption of 35 food items. Unconditional logistic regression models were used to derive odds ratios (ORs) and corresponding 95 % confidence intervals (95 % CI) for the relationship between dietary factors, dietary diversity scores, and bladder cancer.RESULTS: The ORs of bladder cancer for red meat (OR = 1.8, 95 % CI:1.1-3.0;p(trend) = 0.01), organ meat (OR = 1.6, 95 % CI:0.9-2.9;p(trend) = 0.04), leafy vegetables (OR = 2.9, 95 % CI:1.6-5.4;p trend = 0.003), bulb vegetables (OR = 2.3, 95 % CI:1.3-4.0;p(trend) = 0.003), and preserved vegetables (OR = 2.3, 95 % CI:1.2-4.2;p(trend) = 0.02) were significantly increased when comparing the highest to lowest level of consumption. The ORs for white fresh fish (OR = 0.5, 95 % CI:0.3-0.9;p(trend) = 0.004), citrus fruits (OR = 0.4, 95 % CI:0.3-0.8;p(trend) = 0.007), stone fruits (OR = 0.4, 95 % CI:0.2-0.6;p(trend) < 0.001), vine fruits (OR = 0.5, 95 % CI:0.2-1.0;p(trend) = 0.02), flower vegetables (OR = 0.3, 95 % CI:0.2-0.6;p(trend) < 0.001), potatoes (OR = 0.4, 95 % CI:0.2-0.9;p(trend) = 0.005), or dairy products (OR = 0.4, 95 % CI:0.3-0.7;p(trend) < 0.001) were significantly decreased when comparing the highest to lowest level of consumption. Subjects with the highest total diet diversity (OR = 0.4, 95 % CI:0.2-1.1;p(trend) = 0.02) and fruit diversity (OR = 0.1, 95 % CI:0.0-0.3;p(trend) < 0.001) had reduced ORs of and compared to subjects with the lowest diversity.CONCLUSION: Our results indicate that a diet with higher total diet diversity and in particular fruit diversity may reduce the risk of bladder cancer.
KW - Adult
KW - Aged
KW - Aged, 80 and over
KW - Case-Control Studies
KW - China
KW - Diet
KW - Female
KW - Food Habits
KW - Fruit
KW - Humans
KW - Male
KW - Meat Products
KW - Middle Aged
KW - Risk Factors
KW - Urinary Bladder Neoplasms
KW - Vegetables
U2 - 10.1007/s10552-013-0165-5
DO - 10.1007/s10552-013-0165-5
M3 - Article
C2 - 23412804
SN - 0957-5243
VL - 24
SP - 885
EP - 895
JO - Cancer Causes & Control
JF - Cancer Causes & Control
IS - 5
ER -