Dietary Factors in the Risk of Bladder Cancer

Carlo La Vecchia, Eva Negri, Adriano Decarli, Barbara D’Avanzo, Cristina Liberati, Silvia Franceschi

Research output: Contribution to journalArticle

Abstract

The relationship between selected dietary factors and the risk of bladder cancer was investigated in a case-control study conducted in northern Italy. The study included 163 cases and 181 controls who were hospitalized for acute, nonneoplastic or urinary tract diseases. The frequency of consumption of green vegetables and carrots was lower in the cases; thus, the estimated relative risks for the upper vs. the lower tertiles were 0.6 for green vegetables and 0.5 for carrots. Significant inverse trends in risk emerged with estimated carotenoid (as well as retinoid) intake. The apparent protection conveyed by vitamin A was stronger in current smokers. The risk of bladder cancer was not related to scores of fat and measures of alcohol consumption; the risk was elevated in coffee drinkers (although there was no tendency to rise with higher consumption), but it was reduced in tea drinkers. These findings were not explainable in terms of selection, information, or confounding bias. Thus, although available information is too uncertain for any precise definition of specific (micro)nutrients related to bladder cancer risk, the confirmation that several aspects of a less-affluent diet adversely affect the risk is still of interest in terms of a better understanding of bladder carcinogenesis.

Original languageEnglish
Pages (from-to)93-101
Number of pages9
JournalNutrition and Cancer
Volume12
Issue number1
DOIs
Publication statusPublished - Jan 1 1989

Fingerprint

Urinary Bladder Neoplasms
diet
Daucus carota
Vegetables
carrots
vegetables
urinary tract diseases
Urologic Diseases
retinoids
Coffee
Retinoids
Tea
Carotenoids
relative risk
case-control studies
Vitamin A
bladder
Alcohol Drinking
carcinogenesis
tea

ASJC Scopus subject areas

  • Cancer Research
  • Oncology
  • Nutrition and Dietetics
  • Medicine (miscellaneous)
  • Food Science

Cite this

Vecchia, C. L., Negri, E., Decarli, A., D’Avanzo, B., Liberati, C., & Franceschi, S. (1989). Dietary Factors in the Risk of Bladder Cancer. Nutrition and Cancer, 12(1), 93-101. https://doi.org/10.1080/01635588909514006

Dietary Factors in the Risk of Bladder Cancer. / Vecchia, Carlo La; Negri, Eva; Decarli, Adriano; D’Avanzo, Barbara; Liberati, Cristina; Franceschi, Silvia.

In: Nutrition and Cancer, Vol. 12, No. 1, 01.01.1989, p. 93-101.

Research output: Contribution to journalArticle

Vecchia, CL, Negri, E, Decarli, A, D’Avanzo, B, Liberati, C & Franceschi, S 1989, 'Dietary Factors in the Risk of Bladder Cancer', Nutrition and Cancer, vol. 12, no. 1, pp. 93-101. https://doi.org/10.1080/01635588909514006
Vecchia CL, Negri E, Decarli A, D’Avanzo B, Liberati C, Franceschi S. Dietary Factors in the Risk of Bladder Cancer. Nutrition and Cancer. 1989 Jan 1;12(1):93-101. https://doi.org/10.1080/01635588909514006
Vecchia, Carlo La ; Negri, Eva ; Decarli, Adriano ; D’Avanzo, Barbara ; Liberati, Cristina ; Franceschi, Silvia. / Dietary Factors in the Risk of Bladder Cancer. In: Nutrition and Cancer. 1989 ; Vol. 12, No. 1. pp. 93-101.
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