Vegetable, milk/yogurt consumption tied to lower risk for bladder cancer

  • Di Maso M & al.
  • Cancer Epidemiol
  • 26 sept. 2019

  • Par Craig Hicks
  • Résumés d'articles
L'accès à l'intégralité du contenu de ce site est reservé uniquement aux professionnels de santé disposant d'un compte. L'accès à l'intégralité du contenu de ce site est reservé uniquement aux professionnels de santé disposant d'un compte.

Takeaway

  • Patients who regularly consume vegetables, milk, or yogurt are less likely to develop bladder cancer, whereas the inverse is true for those who consume stewed or roasted meats.

Why this matters

  • Because food metabolites are excreted through the urinary tract, a growing number of studies have investigated the role of diet in the development of bladder cancer.

Study design

  • Researchers analyzed the health records from a multicenter case-control study of patients with bladder cancer (n=690; median age, 67 [range, 25-84] years) and frequency-matched, cancer-free control patients (n=665; median age, 66 [range, 27-84] years), exploring associations between different foods and cancer risk.
  • Funding: Associazione Italiana per la Ricerca sul Cancro; Fondazione Umberto Veronesi.

Key results

  • Consuming vegetables and milk or yogurt appeared to reduce bladder cancer risk (OR, 0.62 [95% CI, 0.44-0.88]; and OR, 0.62 [95% CI, 0.44-0.87], respectively).
  • In contrast, consuming meat was associated with increased risk (OR, 1.57; 95% CI, 1.07-2.31), particularly meats that were stewed (OR, 1.47; 95% CI, 1.03-2.09) or roasted (OR, 1.41; 95% CI, 1.00-1.99).

Limitations

  • The study was retrospective.
  • Dietary habits were self-reported.