The nutritional aetiology of prostate cancer was evaluated in Athens, Greece, through a case-control study that included 320 patients with histologically confirmed incident prostate cancer and 246 controls without history or symptomatology of benign prostatic hyperplasia or prostate cancer, treated in the same hospital as the cases for minor diseases or conditions.
Among major food groups, milk and dairy products as well as added lipids were marginally positively associated with risk for prostate cancer.
Among added lipids, seed oils were significantly and butter and margarine non-significantly positively associated with prostate cancer risk, whereas olive oil was unrelated to this risk.
Cooked tomatoes and to a lesser extent raw tomatoes were inversely associated with the risk for prostate cancer.
In analyses focusing on nutrients, rather than foods, polyunsaturated fats were positively and vitamin E inversely associated with prostate cancer.
We conclude that several nutrition-related processes jointly contribute to prostate carcinogenesis.
Mots-clés Pascal : Tumeur maligne, Prostate, Facteur risque, Epidémiologie, Nutrition, Aliment, Nutriment, Grèce, Europe, Carcinogenèse, Etude cas témoin, Homme, Appareil génital mâle pathologie, Appareil urinaire pathologie, Prostate pathologie
Mots-clés Pascal anglais : Malignant tumor, Prostate, Risk factor, Epidemiology, Nutrition, Food, Nutrient, Greece, Europe, Carcinogenesis, Case control study, Human, Male genital diseases, Urinary system disease, Prostate disease
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 99-0122514
Code Inist : 002B14D02. Création : 16/11/1999.