Food groups and risk of prostate cancer: a case-control study in Uruguay

Cancer Causes Control. 2012 Jul;23(7):1031-8. doi: 10.1007/s10552-012-9968-z. Epub 2012 Apr 28. . Deneo-Pellegrini H1, Ronco AL, De Stefani E, Boffetta P, Correa P, Mendilaharsu M, Acosta G. Author information 1 Grupo de Epidemiología, Departamento de Anatomía Patológica, Hospital de Clínicas, Universidad de la República, Montevideo, Uruguay. Abstract OBJECTIVE: The role of foods and beverages has been studied in detail in order to establish probable risk factors for prostate cancer. METHODS: Data were derived from 326 cases with incident and microscopically confirmed adenocarcinomas of the prostate and 652 controls. Odds ratios and 95 % confidence intervals of prostate cancer were estimated by unconditional multiple logistic regression. RESULTS: We identified the following food items as risk factors: lamb meat, salted meat, whole milk, total eggs, and maté consumption. The highest OR was associated with total eggs (OR, 2.43; 95 % CI, 1.70-3.48), followed by salted meat (OR, 2.65; 95 % CI, 1.36-3.76), maté consumption (OR, 1.96; 95 % CI, 1.17-3.31), and whole milk (OR, 2.01; 95 % CI, 1.26-2.51). CONCLUSIONS: The final model, fitted by stepwise forward method, included total eggs, salted meat, whole milk, and maté consumption, whereas fruits were protective. PMID: 22544454 DOI: 10.1007/s10552-012-9968-z