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Dietary intakes of selected nutrients and food groups and risk of cervical cancer.
Nutr Cancer 2008; 60(3):331-41NC

Abstract

We investigated the relationships between intakes of selected dietary nutrients and food groups and risk of cervical cancer in a hospital-based, case-control study including 239 cases diagnosed with squamous cell carcinoma of the cervix and 979 hospital patients with nonneoplastic diagnoses who completed a self-administered questionnaire between 1982 and 1998 at Roswell Park Cancer Institute. Odds ratios (OR) and 95% confidence intervals (CI) were estimated by unconditional logistic regression adjusting for age, education, smoking status, use of oral contraceptives, barrier contraceptives and spermicides, family history of cervical cancer, year questionnaire completed, and energy intake. Significant reductions in risk of approximately 40-60% were observed for women in the highest vs. lowest tertiles of dietary fiber (OR=0.59, 95% CI=0.37-0.94), vitamin C (OR=0.52, 95% CI=0.33-0.80), vitamin E (OR=0.44, 95% CI=0.27-0.72), vitamin A (OR=0.47, 95% CI=0.30-0.73), alpha-carotene (OR=0.41, 95% CI=0.27-0.63), beta-carotene (OR=0.44, 95% CI=0.29-0.68), lutein (OR=0.51, 95% CI=0.33-0.79), folate (OR=0.55, 95% CI=0.34-0.88), and total fruit and vegetable intake (OR=0.52, 95% CI=0.34-0.77). Our findings suggest that a diet rich in plant-based nutrients may be important in reducing the risk of cervical cancer.

Authors+Show Affiliations

Department of Mathematics, State University of New York College at Buffalo, Buffalo, New York 14222, USA. ghoshc@buffalostate.eduNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article

Language

eng

PubMed ID

18444167

Citation

Ghosh, Chaitali, et al. "Dietary Intakes of Selected Nutrients and Food Groups and Risk of Cervical Cancer." Nutrition and Cancer, vol. 60, no. 3, 2008, pp. 331-41.
Ghosh C, Baker JA, Moysich KB, et al. Dietary intakes of selected nutrients and food groups and risk of cervical cancer. Nutr Cancer. 2008;60(3):331-41.
Ghosh, C., Baker, J. A., Moysich, K. B., Rivera, R., Brasure, J. R., & McCann, S. E. (2008). Dietary intakes of selected nutrients and food groups and risk of cervical cancer. Nutrition and Cancer, 60(3), pp. 331-41. doi:10.1080/01635580701861769.
Ghosh C, et al. Dietary Intakes of Selected Nutrients and Food Groups and Risk of Cervical Cancer. Nutr Cancer. 2008;60(3):331-41. PubMed PMID: 18444167.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Dietary intakes of selected nutrients and food groups and risk of cervical cancer. AU - Ghosh,Chaitali, AU - Baker,Julie A, AU - Moysich,Kirsten B, AU - Rivera,Ruqayyah, AU - Brasure,John R, AU - McCann,Susan E, PY - 2008/4/30/pubmed PY - 2008/10/22/medline PY - 2008/4/30/entrez SP - 331 EP - 41 JF - Nutrition and cancer JO - Nutr Cancer VL - 60 IS - 3 N2 - We investigated the relationships between intakes of selected dietary nutrients and food groups and risk of cervical cancer in a hospital-based, case-control study including 239 cases diagnosed with squamous cell carcinoma of the cervix and 979 hospital patients with nonneoplastic diagnoses who completed a self-administered questionnaire between 1982 and 1998 at Roswell Park Cancer Institute. Odds ratios (OR) and 95% confidence intervals (CI) were estimated by unconditional logistic regression adjusting for age, education, smoking status, use of oral contraceptives, barrier contraceptives and spermicides, family history of cervical cancer, year questionnaire completed, and energy intake. Significant reductions in risk of approximately 40-60% were observed for women in the highest vs. lowest tertiles of dietary fiber (OR=0.59, 95% CI=0.37-0.94), vitamin C (OR=0.52, 95% CI=0.33-0.80), vitamin E (OR=0.44, 95% CI=0.27-0.72), vitamin A (OR=0.47, 95% CI=0.30-0.73), alpha-carotene (OR=0.41, 95% CI=0.27-0.63), beta-carotene (OR=0.44, 95% CI=0.29-0.68), lutein (OR=0.51, 95% CI=0.33-0.79), folate (OR=0.55, 95% CI=0.34-0.88), and total fruit and vegetable intake (OR=0.52, 95% CI=0.34-0.77). Our findings suggest that a diet rich in plant-based nutrients may be important in reducing the risk of cervical cancer. SN - 0163-5581 UR - https://www.unboundmedicine.com/medline/citation/18444167/Dietary_intakes_of_selected_nutrients_and_food_groups_and_risk_of_cervical_cancer_ L2 - http://www.tandfonline.com/doi/full/10.1080/01635580701861769 DB - PRIME DP - Unbound Medicine ER -