Role of fried foods and oral/pharyngeal and oesophageal cancers

Détails

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Etat: Serval
Version: de l'auteur
ID Serval
serval:BIB_B67290F28A83
Type
Article: article d'un périodique ou d'un magazine.
Collection
Publications
Titre
Role of fried foods and oral/pharyngeal and oesophageal cancers
Périodique
British Journal of Cancer
Auteur(s)
Galeone  Carlotta, Pelucchi  Claudio, Talamini  Renato, Levi  Fabio, Bosetti  Cristina, Negri  Eva, Franceschi  Silvia, La Vecchia  Carlo
ISSN
0007-0920
Statut éditorial
Publié
Date de publication
2005
Volume
92
Numéro
11
Pages
2065-2069
Notes
SAPHIRID:47193
Résumé
We investigated the role of fried foods on oral-pharyngeal and oesophageal cancers, using data from two case-control studies conducted in Italy and Switzerland between 1992 and 1999, one with a total of 749 (634 men) cases of oral/pharyngeal cancer and 1772 (1252 men) controls, the other with 395 (351 men) cases of oesophageal cancer and 1066 (875 men) controls. Controls were admitted for acute, non-neoplastic conditions, unrelated to alcohol and smoking consumption. After allowance for sex, age, centre, education, body mass index, tobacco smoking, alcohol drinking and nonalcohol energy intake, the multivariate odds ratios (ORs) for an increment of one portion per week of total fried foods were 1.11 (95% confidence interval (CI): 1.05-1.17) for oral-pharyngeal and 1.16 (95% CI: 1.08-1.26) for oesophageal cancer. The ORs were consistent across strata of gender (OR in men only were 1.10 and 1.16, respectively), age, alcohol, tobacco consumption and body mass index. [Authors]
Mots-clé
Cookery , Diet , Esophageal Neoplasms , Mouth Neoplasms , Pharyngeal Neoplasms
Pubmed
Web of science
Création de la notice
05/03/2008 10:28
Dernière modification de la notice
03/03/2018 20:46
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