Food consumption and cancer of the colon and rectum in north-eastern Italy.
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.
Bidoli
E
E
Epidemiology Unit, Aviano Cancer Center, Italy.
Franceschi
S
S
Talamini
R
R
Barra
S
S
La Vecchia
C
C
D000367:Age Factors; D000368:Aged; D016022:Case-Control Studies; D003110:Colonic Neoplasms / Q000453:epidemiology* / Q000209:etiology; D004032:Diet / Q000009:adverse effects*; D004435:Eating; D005260:Female; D006801:Humans; D007558:Italy / Q000453:epidemiology; D008297:Male; D008460:Meat / Q000009:adverse effects; D008875:Middle Aged; D012004:Rectal Neoplasms / Q000453:epidemiology* / Q000209:etiology; D012307:Risk Factors; D012737:Sex Factors; D012959:Socioeconomic Factors