EFFECT OF INTAKE OF RED MEAT, PROCESSED MEAT, ORGAN MEAT, FISH, POULTRY ON PROSTATE CANCER: A CASE CONTROL STUDY

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ASKARI F.; EDALATI E.; KARDOUST PARIZI M.; RASHIDKHANI B.

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Journal: Iranian Journal of Nutrition Sciences and Food Technology Year:2013 | Volume:8 | Issue:2 Page(s): 173-180

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Title

EFFECT OF INTAKE OF RED MEAT, PROCESSED MEAT, ORGAN MEAT, FISH, POULTRY ON PROSTATE CANCER: A CASE CONTROL STUDY

Author(s)

ASKARI F. | EDALATI E. | KARDOUST PARIZI M. | RASHIDKHANI B. | Issue Writer Certificate

Keywords

PROSTATE CANCERQ3

MEATQ3

FISHQ3

POULTRYQ3

CASE CONTROL STUDYQ3

Abstract

Background and objective: Red and processed MEAT may increase the risk of PROSTATE CANCER. Data on diet and PROSTATE CANCER is sparse, thus, the present study examined the effect of processed and unprocessed red MEAT, organ MEAT, FISH, and POULTRY on the risk of PROSTATE CANCER.Materials and methods: In this hospital-based, case-control study, 50 patients with PROSTATE CANCER and 100 control patients participated. Regression methods were used to examine the relationship between processed and unprocessed red MEAT, organ MEAT, FISH, and POULTRY consumption and PROSTATE CANCER risk.Results: A significant positive association was recorded for the consumption of total MEAT intake and the risk of PROSTATE CANCER (above median vs. below median: OR=4.6, 95% CI=1.7-12.5). A significant positive association between organ MEAT (above median vs. below median: OR=3.1, 95% CI=1.3-7.6) and processed MEAT (above median vs. below median: OR=2.5, 95% CI=1.0-6.1) and the risk of PROSTATE CANCER was observed. The positive association between beef and mutton consumption and the risk of PROSTATE CANCER was not significant (p=0.762). FISH consumption was negatively associated with the risk of PROSTATE CANCER (above median vs. below median: OR=0.07, 95% CI=0.02-0.2). The association between POULTRY consumption and risk of PROSTATE CANCER was not significant (p=0.083).Conclusion: The results of the present study suggest that high consumption of processed MEAT and organ MEAT may be positively associated with the increased risk of PROSTATE CANCER. FISH consumption, by contrast, could be a protective factor against PROSTATE CANCER.

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APA: Copy

ASKARI, F., EDALATI, E., KARDOUST PARIZI, M., & RASHIDKHANI, B.. (2013). EFFECT OF INTAKE OF RED MEAT, PROCESSED MEAT, ORGAN MEAT, FISH, POULTRY ON PROSTATE CANCER: A CASE CONTROL STUDY. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, 8(2), 173-180. SID. https://sid.ir/paper/121433/en

Vancouver: Copy

ASKARI F., EDALATI E., KARDOUST PARIZI M., RASHIDKHANI B.. EFFECT OF INTAKE OF RED MEAT, PROCESSED MEAT, ORGAN MEAT, FISH, POULTRY ON PROSTATE CANCER: A CASE CONTROL STUDY. JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY[Internet]. 2013;8(2):173-180. Available from: https://sid.ir/paper/121433/en

IEEE: Copy

F. ASKARI, E. EDALATI, M. KARDOUST PARIZI, and B. RASHIDKHANI, “EFFECT OF INTAKE OF RED MEAT, PROCESSED MEAT, ORGAN MEAT, FISH, POULTRY ON PROSTATE CANCER: A CASE CONTROL STUDY,” JOURNAL OF NUTRITION SCIENCES & FOOD TECHNOLOGY, vol. 8, no. 2, pp. 173–180, 2013, [Online]. Available: https://sid.ir/paper/121433/en

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