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Dietary risk factors for testicular carcinoma
Author(s) -
Garner Michael J.,
Birkett Nicholas J.,
Johnson Kenneth C.,
Shatenstein Bryna,
Ghadirian Parviz,
Krewski Daniel
Publication year - 2003
Publication title -
international journal of cancer
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.475
H-Index - 234
eISSN - 1097-0215
pISSN - 0020-7136
DOI - 10.1002/ijc.11327
Subject(s) - testicular cancer , odds ratio , medicine , confidence interval , cancer , population , physiology , gynecology , environmental health
Although testicular cancer is a relatively rare lesion, accounting for only 1.1% of all malignant neoplasms in males in Canada, it is the most common cancer among Canadian men 20–45 years of age. Knowledge of the causes of testicular cancer risk in general, and more specifically, its association with diet, remain limited. Data from 601 cases of testicular cancer and 744 population‐based controls collected in 8 of the 10 Canadian provinces between 1994–97 were used to explore the relationship between diet and testicular cancer risk. We systematically examined 17 food groups, 15 nutrients and 4 individual foods based on data collected through a 69‐item food‐frequency questionnaire. Our results suggest that high dairy product intake, in particular high intake of cheese (odds ratio [OR] = 1.87; 95% confidence interval [CI] 1.22–2.86; p ‐trend < 0.001), is associated with an elevated risk of testicular cancer in Canadian males. © 2003 Wiley‐Liss, Inc.