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Food‐group consumption and colon cancer in the adelaide case‐control study. II. Meat, poultry, seafood, dairy foods and eggs
Author(s) -
Steinmetz Kristi A.,
Potter John D.
Publication year - 1993
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.2910530503
Subject(s) - red meat , quartile , odds ratio , medicine , logistic regression , white meat , conditional logistic regression , colorectal cancer , case control study , food group , consumption (sociology) , demography , biology , environmental health , cancer , confidence interval , food science , pathology , social science , sociology
We conducted a case‐control study in Australia, comparing 220 persons with histologically confirmed incident adenocarcinoma of the colon with 438 age‐ and gender‐matched controls. Cases were identified via the South Australian Cancer Registry (1979‐80); controls were randomly selected from the electoral roll. All participants completed a 14I‐item food‐frequency questionnaire and were interviewed regarding demographic and other information. Consumption of 8 groups of foods from animal sources was investigated. Odds ratios (OR) for quartiles of consumption were obtained using conditional logistic regression. All analyses were conducted separately for females and males. The most striking finding was a positive association for egg consumption in females, with an unadjusted OR of 2.4 (1.1‐5.3) for consumption in the uppermost quartile. The uppermost septile of egg consumption was associated with an unadjusted OR of 6.3 (1.5‐26.1) and a dose‐response pattern was suggested. Intakes of red meat, liver, seafood, and dairy foods were also weakly positively associated with risk in females. In males, intakes of red meat and poultry were weakly positively associated with risk with unadjusted ORs of 1.5 (0.8‐2.8) and 1.4 (0.7‐2.6) respectively. The ratio of intake of red meat to poultry and seafood was also positively associated with risk in males, with an unadjusted OR of 1.4 (0.8‐2.6). Interpretation of analyses stratified by colon cancer subsite was limited by the low number of subjects in each sub‐site stratum, yet the results were somewhat supportive of a stronger risk associated with animal foods in the proximal than in the distal colon. The results for egg consumption suggest a role for cholesterol in the etiology of colon cancer, particularly in proximal cancer for females. Results for vegetable and fruit consumption are presented in a companion report.