To examine whether fatty-food consumption modifies lung-cancer risk, a case-control study involving 377 patients with lung cancer and 377 controls was conducted in Uruguay.
The study was restricted to men.
Dietary patterns were assessed in detail using a 64-item food-frequency questionnaire, which allowed the calculation of total energy intake.
After adjustment for potential confounders (body-mass index, family history of lung cancer, total energy intake and tobacco smoking), an increase in risk for fatty-food consumption was observed.
In particular, fried foods (OR, 1.54 ; 95% Cl, 1.01-2.35), dairy products (OR, 2.85 ; 95% CI, 1.73-4.69) and desserts (OR, 2.52 ; 95% CI, 1.54-4.12) were associated with increases in lung-cancer risk and significant dose-response patterns.
The association with dairy products was more evident for adenocarcinoma of the lung (OR, 4.18 ; 95% CI, 1.87-9.36), whereas increased risks for fried-meat and dessert consumption were observed in each cell type.
The association with fried-meat consumption was more pronounced for current smokers and for heavy smokers, whereas dairy products and desserts were associated with risk both in current and in past smokers.
In conclusion, fat-rich foods and sucrose-rich foods were positively associated with an increased risk of lung cancer.
Although the relationship between fat consumption and lung cancer has been reported, the direct association of lung cancer with sucrose-rich foods should be further investigated.
Mots-clés Pascal : Carcinome, Bronchopulmonaire, Facteur risque, Epidémiologie, Alimentation, Matière grasse, Etude cas témoin, Uruguay, Amérique du Sud, Amérique, Homme, Appareil respiratoire pathologie, Poumon pathologie, Bronche pathologie, Tumeur maligne
Mots-clés Pascal anglais : Carcinoma, Bronchopulmonary, Risk factor, Epidemiology, Feeding, Fat, Case control study, Uruguay, South America, America, Human, Respiratory disease, Lung disease, Bronchus disease, Malignant tumor
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 97-0331433
Code Inist : 002B11A. Création : 12/09/1997.