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Dietary fat and protein in relation to risk of non-Hodgkin's lymphoma among women.
J Natl Cancer Inst 1999; 91(20):1751-8JNCI

Abstract

BACKGROUND

Non-Hodgkin's lymphoma occurs more frequently in individuals with suppressed immune status, and some types of dietary fat and protein have been associated with decreased immune responses. In this study, we examined the intake of specific types of dietary fat and protein in relation to the risk of non-Hodgkin's lymphoma.

METHODS

We documented 199 incident cases of non-Hodgkin's lymphoma in a cohort of 88 410 women, who were enrolled in the Nurses' Health Study and were aged 34-60 years in 1980, during 14 years of follow-up. Relative risks of the disease and 95% confidence intervals (95% CIs) were calculated. All P values are two-sided and were considered to be statistically significant for P<.05.

RESULTS

Intake of saturated fat was associated with an increase in risk that was not statistically significant; the multivariate relative risk for the highest versus the lowest quintiles of intake was 1.4 (95% CI = 0.7-3.0; P for trend =.42). Intake of beef, pork, or lamb as a main dish was associated with a statistically significantly increased risk of non-Hodgkin's lymphoma; the multivariate relative risk for consumption of these meats at least once per day as compared with less than once per week was 2.2 (95% CI = 1.1-4.4; P for trend =.002). Higher intake of trans unsaturated fat was also statistically significantly associated with an increased risk of the disease; the multivariate relative risk for the highest versus the lowest quintiles was 2.4 (95% CI = 1.3-4.6; P for trend =.01). Higher intake of red meat cooked by broiling or barbecuing-but not by roasting, pan-frying, or boiling or stewing-was associated with an increase in risk that was not statistically significant.

CONCLUSIONS

Greater dietary intake of certain meats and fats was associated with a higher risk of non-Hodgkin's lymphoma. These relationships and their potential mechanisms deserve further examination.

Authors+Show Affiliations

Department of Nutrition and Epidemiology, Harvard School of Public Health, Boston, MA 02115, USA. Shumin.Zhang@channing.harvard.eduNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, U.S. Gov't, P.H.S.

Language

eng

PubMed ID

10528026

Citation

Zhang, S, et al. "Dietary Fat and Protein in Relation to Risk of non-Hodgkin's Lymphoma Among Women." Journal of the National Cancer Institute, vol. 91, no. 20, 1999, pp. 1751-8.
Zhang S, Hunter DJ, Rosner BA, et al. Dietary fat and protein in relation to risk of non-Hodgkin's lymphoma among women. J Natl Cancer Inst. 1999;91(20):1751-8.
Zhang, S., Hunter, D. J., Rosner, B. A., Colditz, G. A., Fuchs, C. S., Speizer, F. E., & Willett, W. C. (1999). Dietary fat and protein in relation to risk of non-Hodgkin's lymphoma among women. Journal of the National Cancer Institute, 91(20), pp. 1751-8.
Zhang S, et al. Dietary Fat and Protein in Relation to Risk of non-Hodgkin's Lymphoma Among Women. J Natl Cancer Inst. 1999 Oct 20;91(20):1751-8. PubMed PMID: 10528026.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dietary fat and protein in relation to risk of non-Hodgkin's lymphoma among women. AU - Zhang,S, AU - Hunter,D J, AU - Rosner,B A, AU - Colditz,G A, AU - Fuchs,C S, AU - Speizer,F E, AU - Willett,W C, PY - 1999/10/21/pubmed PY - 1999/10/21/medline PY - 1999/10/21/entrez SP - 1751 EP - 8 JF - Journal of the National Cancer Institute JO - J. Natl. Cancer Inst. VL - 91 IS - 20 N2 - BACKGROUND: Non-Hodgkin's lymphoma occurs more frequently in individuals with suppressed immune status, and some types of dietary fat and protein have been associated with decreased immune responses. In this study, we examined the intake of specific types of dietary fat and protein in relation to the risk of non-Hodgkin's lymphoma. METHODS: We documented 199 incident cases of non-Hodgkin's lymphoma in a cohort of 88 410 women, who were enrolled in the Nurses' Health Study and were aged 34-60 years in 1980, during 14 years of follow-up. Relative risks of the disease and 95% confidence intervals (95% CIs) were calculated. All P values are two-sided and were considered to be statistically significant for P<.05. RESULTS: Intake of saturated fat was associated with an increase in risk that was not statistically significant; the multivariate relative risk for the highest versus the lowest quintiles of intake was 1.4 (95% CI = 0.7-3.0; P for trend =.42). Intake of beef, pork, or lamb as a main dish was associated with a statistically significantly increased risk of non-Hodgkin's lymphoma; the multivariate relative risk for consumption of these meats at least once per day as compared with less than once per week was 2.2 (95% CI = 1.1-4.4; P for trend =.002). Higher intake of trans unsaturated fat was also statistically significantly associated with an increased risk of the disease; the multivariate relative risk for the highest versus the lowest quintiles was 2.4 (95% CI = 1.3-4.6; P for trend =.01). Higher intake of red meat cooked by broiling or barbecuing-but not by roasting, pan-frying, or boiling or stewing-was associated with an increase in risk that was not statistically significant. CONCLUSIONS: Greater dietary intake of certain meats and fats was associated with a higher risk of non-Hodgkin's lymphoma. These relationships and their potential mechanisms deserve further examination. SN - 0027-8874 UR - https://www.unboundmedicine.com/medline/citation/10528026/full_citation L2 - https://academic.oup.com/jnci/article-lookup/doi/10.1093/jnci/91.20.1751 DB - PRIME DP - Unbound Medicine ER -