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Titolo:
Meat, fat and risk of laryngeal cancer: a case-control study in Uruguay
Autore:
Oreggia, F; De Stefani, E; Boffetta, P; Brennan, P; Deneo-Pellegrini, H; Ronco, AL;
Indirizzi:
Registro Nacl Canc, Montevideo, Uruguay Registro Nacl Canc Montevideo Uruguay ro Nacl Canc, Montevideo, Uruguay Unit Environm Canc Epidemiol, Lyon, France Unit Environm Canc Epidemiol Lyon France m Canc Epidemiol, Lyon, France Acad Nacl Med, Montevideo, Uruguay Acad Nacl Med Montevideo UruguayAcad Nacl Med, Montevideo, Uruguay
Titolo Testata:
ORAL ONCOLOGY
fascicolo: 2, volume: 37, anno: 2001,
pagine: 141 - 145
SICI:
1368-8375(200102)37:2<141:MFAROL>2.0.ZU;2-X
Fonte:
ISI
Lingua:
ENG
Soggetto:
HETEROCYCLIC AMINES; DIET; HYPOPHARYNX; ALCOHOL;
Keywords:
meat; fat; laryngeal cancer; Uruguay;
Tipo documento:
Article
Natura:
Periodico
Settore Disciplinare:
Clinical Medicine
Citazioni:
21
Recensione:
Indirizzi per estratti:
Indirizzo: De Stefani, E Registro Nacl Canc, Avda Brasil 3080 Dep 402, Montevideo, Uruguay Registro Nacl Canc Avda Brasil 3080 Dep 402 Montevideo Uruguay
Citazione:
F. Oreggia et al., "Meat, fat and risk of laryngeal cancer: a case-control study in Uruguay", ORAL ONCOL, 37(2), 2001, pp. 141-145

Abstract

The effect of meat and fat in laryngeal carcinogenesis was examined in a case-control study carried out in Uruguay in the time period 1998-1999. One-hundred and forty patients with squamous cell laryngeal carcinoma and 420 hospitalized patients, afflicted with conditions not related with tobacco smoking, alcohol drinking or recent dietary changes comprised the cases and controls in this study. All patients were interviewed face-to-face in the hospitals with a detailed questionnaire which included queries on 64 food items. Red and total meat intakes were associated with strong increases in risk of laryngeal cancer (odds ratio [OR] for high total meat intake 3.32, 95%confidence interval [C.I.] 1.23-8.95). This effect disappeared after controlling for total fat intake. On the other hand, total fat intake displayed a strong association with risk of laryngeal cancer when red meat was included in the same model (OR for high fat intake 7.05, 95% C.I. 2.51-19.8). Total fat intake combines its effect multiplicatively with tobacco smoking. (C) 2001 Elsevier Science Ltd. All rights reserved.

ASDD Area Sistemi Dipartimentali e Documentali, Università di Bologna, Catalogo delle riviste ed altri periodici
Documento generato il 09/04/20 alle ore 00:24:55