Cargando…

Extent of Food Processing and Risk of Prostate Cancer: The PROtEuS Study in Montreal, Canada

We studied the association between food intake, based on the extent of processing, and prostate cancer risk in a population-based case-control study conducted in Montreal, Canada in 2005–2012. Incident prostate cancer cases (n = 1919) aged ≤75 years were histologically confirmed. Population controls...

Descripción completa

Detalles Bibliográficos
Autores principales: Trudeau, Karine, Rousseau, Marie-Claude, Parent, Marie-Élise
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7146430/
https://www.ncbi.nlm.nih.gov/pubmed/32121075
http://dx.doi.org/10.3390/nu12030637
_version_ 1783520200694431744
author Trudeau, Karine
Rousseau, Marie-Claude
Parent, Marie-Élise
author_facet Trudeau, Karine
Rousseau, Marie-Claude
Parent, Marie-Élise
author_sort Trudeau, Karine
collection PubMed
description We studied the association between food intake, based on the extent of processing, and prostate cancer risk in a population-based case-control study conducted in Montreal, Canada in 2005–2012. Incident prostate cancer cases (n = 1919) aged ≤75 years were histologically confirmed. Population controls (n = 1991) were randomly selected from the electoral list and frequency-matched to cases by age (±5 years). A 63-item food frequency questionnaire focusing on the two years prior to diagnosis/interview was administered by interviewers. The NOVA classification was used to categorize foods based on processing level. Unconditional logistic regression estimated the association between food intake and prostate cancer risk, adjusting for age, education, ethnicity, family history, and timing of last prostate cancer screening. Consumption of unprocessed or minimally processed foods showed a slight, inverse association (Odd ratio [OR] 0.86, 95% confidence interval [CI] 0.70–1.07; highest vs. lowest quartile) with prostate cancer. An increased risk was observed with higher intake of processed foods (OR 1.29, 95%CI 1.05–1.59; highest vs. lowest quartile), but not with consumption of ultra-processed food and drinks. The associations with unprocessed/minimally processed foods and processed foods were slightly more pronounced for high-grade cancers (ORs 0.80 and 1.33, respectively). Findings suggest that food processing may influence prostate cancer risk.
format Online
Article
Text
id pubmed-7146430
institution National Center for Biotechnology Information
language English
publishDate 2020
publisher MDPI
record_format MEDLINE/PubMed
spelling pubmed-71464302020-04-15 Extent of Food Processing and Risk of Prostate Cancer: The PROtEuS Study in Montreal, Canada Trudeau, Karine Rousseau, Marie-Claude Parent, Marie-Élise Nutrients Article We studied the association between food intake, based on the extent of processing, and prostate cancer risk in a population-based case-control study conducted in Montreal, Canada in 2005–2012. Incident prostate cancer cases (n = 1919) aged ≤75 years were histologically confirmed. Population controls (n = 1991) were randomly selected from the electoral list and frequency-matched to cases by age (±5 years). A 63-item food frequency questionnaire focusing on the two years prior to diagnosis/interview was administered by interviewers. The NOVA classification was used to categorize foods based on processing level. Unconditional logistic regression estimated the association between food intake and prostate cancer risk, adjusting for age, education, ethnicity, family history, and timing of last prostate cancer screening. Consumption of unprocessed or minimally processed foods showed a slight, inverse association (Odd ratio [OR] 0.86, 95% confidence interval [CI] 0.70–1.07; highest vs. lowest quartile) with prostate cancer. An increased risk was observed with higher intake of processed foods (OR 1.29, 95%CI 1.05–1.59; highest vs. lowest quartile), but not with consumption of ultra-processed food and drinks. The associations with unprocessed/minimally processed foods and processed foods were slightly more pronounced for high-grade cancers (ORs 0.80 and 1.33, respectively). Findings suggest that food processing may influence prostate cancer risk. MDPI 2020-02-28 /pmc/articles/PMC7146430/ /pubmed/32121075 http://dx.doi.org/10.3390/nu12030637 Text en © 2020 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Trudeau, Karine
Rousseau, Marie-Claude
Parent, Marie-Élise
Extent of Food Processing and Risk of Prostate Cancer: The PROtEuS Study in Montreal, Canada
title Extent of Food Processing and Risk of Prostate Cancer: The PROtEuS Study in Montreal, Canada
title_full Extent of Food Processing and Risk of Prostate Cancer: The PROtEuS Study in Montreal, Canada
title_fullStr Extent of Food Processing and Risk of Prostate Cancer: The PROtEuS Study in Montreal, Canada
title_full_unstemmed Extent of Food Processing and Risk of Prostate Cancer: The PROtEuS Study in Montreal, Canada
title_short Extent of Food Processing and Risk of Prostate Cancer: The PROtEuS Study in Montreal, Canada
title_sort extent of food processing and risk of prostate cancer: the proteus study in montreal, canada
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7146430/
https://www.ncbi.nlm.nih.gov/pubmed/32121075
http://dx.doi.org/10.3390/nu12030637
work_keys_str_mv AT trudeaukarine extentoffoodprocessingandriskofprostatecancertheproteusstudyinmontrealcanada
AT rousseaumarieclaude extentoffoodprocessingandriskofprostatecancertheproteusstudyinmontrealcanada
AT parentmarieelise extentoffoodprocessingandriskofprostatecancertheproteusstudyinmontrealcanada