A case-control study of colorectal adenomatous polyps and consumption of foods containing partially hydrogenated oils.
The trans fatty acids produced by partially hydrogenating vegetable oils may cause colorectal neoplasia by interfering with cell membrane function or eicosanoid synthesis.
This possibility provides a rationale for looking at the relation between colorectal adenomatous polyps and consumption of foods containing partially hydrogenated vegetable oils (PHVOs).
A total of 516 cases and 551 controls who underwent screening sigmoidoscopy from 1991-1993 were recruited from a prepaid Los Angeles health plan.
Subjects were interviewed and given a self-administered food frequency questionnaire.
Food items containing PHVOs were divided into four groups characterized by principal ingredients and preparation methods : sweetened baked goods, candy bars, oils and condiments, and french fries and chips.
After adjusting for age, sex, physical activity, body mass index, smoking, total energy, and red meat and vegetable intake, there was a positive association between polyps and sweetened baked goods [350+versus<50 kcal/day (odds ratio, 2.1 ; 95% confidence interval, 1.3-3.5) ]. No association was found with the other food groups after adjustment for dietary and nondietary covariates.
Neither was total dietary trans fatty acid associated with adenomas after adjustment for sweetened baked goods and other covariates. (...)
Mots-clés Pascal : Polypose, Côlon, Tumeur maligne, Régime alimentaire, Huile hydrogénée, Huile alimentaire, Epidémiologie, Facteur risque, Prévention, Homme, Californie, Etats Unis, Amérique du Nord, Amérique, Etude cas témoin, Appareil digestif pathologie, Intestin pathologie, Tumeur bénigne, Côlon pathologie
Mots-clés Pascal anglais : Polyposis, Colon, Malignant tumor, Diet, Hydrogenated oil, Edible oil, Epidemiology, Risk factor, Prevention, Human, California, United States, North America, America, Case control study, Digestive diseases, Intestinal disease, Benign neoplasm, Colonic disease
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 99-0413183
Code Inist : 002B13B01. Création : 22/03/2000.