... della dieta "mediterranea"

Adv Exp Med Biol 1999;472:51-5 Related Articles, Links

Energy sources and risk of cancer of the breast and colon-rectum in
Italy.

Favero A, Parpinel M, Montella M.
Epidemiology Unit, Aviano Cancer Center, Italy.

Dietary habits are thought to be involved as determinant of breast and
colorectal cancer. Nevertheless results of epidemiological studies on
diet show several inconsistencies. This is true for the findings
related to energy and its sources. Between 1991 and 1996, 2569 women
with incident breast cancer (median age: 55 years) and 2588 controls
(median age: 56 years), and 1953 subjects with cancer of the
colon-rectum (median age: 62 years) and 4154 controls (median age: 58
years) were interviewed in the hospitals of six Italian areas. The
validated food frequency questionnaire included questions on 78 foods
and recipes and specific questions on individual fat intake pattern.
Significant risks for breast and colorectal cancer emerged with
increasing intake of energy (odds ratios in highest vs. lowest
quintile were 1.32 and 1.49 respectively). Due to the high
interrelations existing among the various sources of energy, the
separated analysis of each macronutrient didn't achieve the
independent estimates of the effects. In order to overcome this
situation, we used a completely partitioned model in which all the
main sources of energy were entered simultaneously as continuous
variables in the regression. High intake of starch led to an increase
of cancer risk (odds ratios for an addition of 100 kcal/day were 1.08
and 1.10 for breast and colorectal cancer respectively). A positive
association was also found for saturated fat (odds ratios 1.16 for
breast and 1.12 for colorectal cancer). High intakes of
polyunsaturated fatty acids (chiefly derived from olive and seed oils)
were protective more markedly for breast cancer. A possible
interpretation of the risk for starch, implies the glycemic overload
and hyperinsulinemia due to the high grade of refinement of cereals
(the main source of starch) eaten in Italy.