title: Dietary fat and protein in relation to risk of non-Hodgkin's lymphoma among women.
abstract: BACKGROUND
  Non-Hodgkin's lymphoma occurs more frequently in individuals with suppressed immune status, and some types of dietary fat and protein have been associated with decreased immune responses. In this study, we examined the intake of specific types of dietary fat and protein in relation to the risk of non-Hodgkin's lymphoma.
  
  
  METHODS
  We documented 199 incident cases of non-Hodgkin's lymphoma in a cohort of 88 410 women, who were enrolled in the Nurses' Health Study and were aged 34-60 years in 1980, during 14 years of follow-up. Relative risks of the disease and 95% confidence intervals (95% CIs) were calculated. All P values are two-sided and were considered to be statistically significant for P<.05.
  
  
  RESULTS
  Intake of saturated fat was associated with an increase in risk that was not statistically significant; the multivariate relative risk for the highest versus the lowest quintiles of intake was 1.4 (95% CI = 0.7-3.0; P for trend =.42). Intake of beef, pork, or lamb as a main dish was associated with a statistically significantly increased risk of non-Hodgkin's lymphoma; the multivariate relative risk for consumption of these meats at least once per day as compared with less than once per week was 2.2 (95% CI = 1.1-4.4; P for trend =.002). Higher intake of trans unsaturated fat was also statistically significantly associated with an increased risk of the disease; the multivariate relative risk for the highest versus the lowest quintiles was 2.4 (95% CI = 1.3-4.6; P for trend =.01). Higher intake of red meat cooked by broiling or barbecuing-but not by roasting, pan-frying, or boiling or stewing-was associated with an increase in risk that was not statistically significant.
  
  
  CONCLUSIONS
  Greater dietary intake of certain meats and fats was associated with a higher risk of non-Hodgkin's lymphoma. These relationships and their potential mechanisms deserve further examination.
authors.affiliation: Department of Nutrition and Epidemiology, Harvard School of Public Health, Boston, MA 02115, USA. Shumin.Zhang@channing.harvard.edu
authors.forename: S
authors.initials: S
authors.lastname: Zhang
authors.forename: D J
authors.initials: DJ
authors.lastname: Hunter
authors.forename: B A
authors.initials: BA
authors.lastname: Rosner
authors.forename: G A
authors.initials: GA
authors.lastname: Colditz
authors.forename: C S
authors.initials: CS
authors.lastname: Fuchs
authors.forename: F E
authors.initials: FE
authors.lastname: Speizer
authors.forename: W C
authors.initials: WC
authors.lastname: Willett
mesh_terms: D000328:Adult; D017677:Age Distribution; D001827:Body Height; D015992:Body Mass Index; D003296:Cooking; D004041:Dietary Fats / Q000009:adverse effects*; D004044:Dietary Proteins / Q000009:adverse effects*; D002149:Energy Intake; D005260:Female; D006801:Humans; D008228:Lymphoma, Non-Hodgkin / Q000453:epidemiology* / Q000209:etiology*; D008460:Meat; D008875:Middle Aged; D009726:Nurses / Q000706:statistics & numerical data; D009749:Nutrition Surveys; D011446:Prospective Studies; D012306:Risk; D012307:Risk Factors; D012907:Smoking; D014481:United States / Q000453:epidemiology
chemical_list: D004041:Dietary Fats; D004044:Dietary Proteins