Tags

Type your tag names separated by a space and hit enter

Mediterranean diet and cancer risk.
Eur J Cancer Prev 2004; 13(5):447-52EJ

Abstract

Various aspects of the Mediterranean diet are considered favourable with regard to cancer risk. These aspects were analysed using data from a series of case-control studies conducted in northern Italy between 1983 and 2001 on over 12,000 cases of 20 cancer sites and 10,000 controls. For most epithelial cancers, the risk decreased with increasing vegetable and fruit consumption, with odds ratios (OR) between 0.3 and 0.7 for the highest versus the lowest tertile. Subjects reporting frequent red meat intake showed ORs above unity for several common neoplasms. Conversely, fish (and consequently, n-3 fatty acids) tended to be another favourable dietary indicator. Wholegrain food intake was related to reduced risk of several types of cancer, particularly of the upper digestive tract, probably on account of its high fibre content. Fibres were in fact found to be protective with regard to colorectal and other selected cancers. In contrast to wholegrain, refined grain intake, and consequently glycaemic load, was associated with an increased risk of different types of cancer, including those of the upper digestive tract, colorectum, breast and endometrium. These results thus suggest that a low-risk diet for cancer entails increasing vegetables and fruit, reducing meat, but also refined carbohydrate consumption. Furthermore, olive oil and other unsaturated fats, which may be a unique common characteristic of the Mediterranean diet, should be preferred to animal and saturated fats. A score summarizing the major characteristics of the Mediterranean diet was inversely and consistently related to the risk of selected cancer sites. Regular consumption of pizza, one of the most typical Italian foods, showed a reduced risk of digestive tract cancers. Pizza could however simply be an indicator of a typical Italian diet.

Authors+Show Affiliations

Istituto di Ricerche Farmacologiche Mario Negri, Milano, Italy. gallus@marionegri.itNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

15452458

Citation

Gallus, S, et al. "Mediterranean Diet and Cancer Risk." European Journal of Cancer Prevention : the Official Journal of the European Cancer Prevention Organisation (ECP), vol. 13, no. 5, 2004, pp. 447-52.
Gallus S, Bosetti C, La Vecchia C. Mediterranean diet and cancer risk. Eur J Cancer Prev. 2004;13(5):447-52.
Gallus, S., Bosetti, C., & La Vecchia, C. (2004). Mediterranean diet and cancer risk. European Journal of Cancer Prevention : the Official Journal of the European Cancer Prevention Organisation (ECP), 13(5), pp. 447-52.
Gallus S, Bosetti C, La Vecchia C. Mediterranean Diet and Cancer Risk. Eur J Cancer Prev. 2004;13(5):447-52. PubMed PMID: 15452458.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Mediterranean diet and cancer risk. AU - Gallus,S, AU - Bosetti,C, AU - La Vecchia,C, PY - 2004/9/29/pubmed PY - 2005/1/26/medline PY - 2004/9/29/entrez SP - 447 EP - 52 JF - European journal of cancer prevention : the official journal of the European Cancer Prevention Organisation (ECP) JO - Eur. J. Cancer Prev. VL - 13 IS - 5 N2 - Various aspects of the Mediterranean diet are considered favourable with regard to cancer risk. These aspects were analysed using data from a series of case-control studies conducted in northern Italy between 1983 and 2001 on over 12,000 cases of 20 cancer sites and 10,000 controls. For most epithelial cancers, the risk decreased with increasing vegetable and fruit consumption, with odds ratios (OR) between 0.3 and 0.7 for the highest versus the lowest tertile. Subjects reporting frequent red meat intake showed ORs above unity for several common neoplasms. Conversely, fish (and consequently, n-3 fatty acids) tended to be another favourable dietary indicator. Wholegrain food intake was related to reduced risk of several types of cancer, particularly of the upper digestive tract, probably on account of its high fibre content. Fibres were in fact found to be protective with regard to colorectal and other selected cancers. In contrast to wholegrain, refined grain intake, and consequently glycaemic load, was associated with an increased risk of different types of cancer, including those of the upper digestive tract, colorectum, breast and endometrium. These results thus suggest that a low-risk diet for cancer entails increasing vegetables and fruit, reducing meat, but also refined carbohydrate consumption. Furthermore, olive oil and other unsaturated fats, which may be a unique common characteristic of the Mediterranean diet, should be preferred to animal and saturated fats. A score summarizing the major characteristics of the Mediterranean diet was inversely and consistently related to the risk of selected cancer sites. Regular consumption of pizza, one of the most typical Italian foods, showed a reduced risk of digestive tract cancers. Pizza could however simply be an indicator of a typical Italian diet. SN - 0959-8278 UR - https://www.unboundmedicine.com/medline/citation/15452458/Mediterranean_diet_and_cancer_risk_ L2 - http://Insights.ovid.com/pubmed?pmid=15452458 DB - PRIME DP - Unbound Medicine ER -