Journal Article Education and prevalence of smoking in ltalian men and women Get access CARLO LA VECCHIA, CARLO LA VECCHIA Mario Negri InstituteRome, Italy Search for other works by this author on: Oxford Academic PubMed Google Scholar ADRIANO DECARLI, ADRIANO DECARLI Mario Negri InstituteRome, Italy Search for other works by this author on: Oxford Academic PubMed Google Scholar ROMANO PAGANO ROMANO PAGANO Mario Negri InstituteRome, Italy Search for other works by this author on: Oxford Academic PubMed Google Scholar International Journal of Epidemiology, Volume 15, Issue 2, June 1986, Page 279, https://doi.org/10.1093/ije/15.2.279 Published: 01 June 1986
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.
We thank Drs Cogliano and Straif for their interest in our Commentary calling for increased epistemic humility in the interpretation of new epidemiological findings on possible occupational and environmental causes of cancer. We made reference in our Commentary to two International Agency for Research on Cancer (IARC) monographs ( 1 , 2 ), not as criticisms of the monographs themselves but rather as examples of attempts to reach a consensus
Although changes in diagnostic practices may have played a role, the incidence data presented in this study suggest that adenocarcinoma is sustaining a new lung carcinoma epidemic, chiefly attributable to the switch to low-tar, filtered cigarettes. Its pattern seems remarkably similar in the two genders. Thus, the authors conclude that similar exposure to tobacco-related carcinogens leads to similar rates of histologic type-specific lung carcinoma incidence in males and females.
Pipe smoking has been related to the risk of cancers of the upper digestive and respiratory tract, but quantification of the risk for exclusive pipe smokers is still limited. To analyse the association between exclusive pipe smoking and cancers of the upper digestive tract, we used data from a series of case–control studies conducted in Italy and Switzerland between 1984 and 1999. After excluding cigarette and cigar smokers, 41 male oral and pharyngeal cancer cases, 52 male oesophageal cancer cases and 1,032 male controls were included in the present analysis. Odds ratios (OR) of cancers were estimated by the mean of unconditional multivariate logistic regression, including terms for age, study centre, education, body mass index, and alcohol drinking. Compared to never smokers, exclusive pipe smokers had an OR of 8.7 [95% confidence intervals (CI): 4.0–18.9] of all upper digestive tract cancers. The OR was 12.6 for oral and pharyngeal and 7.2 for oesophageal cancer. Pipe smokers who were also heavy alcohol drinkers had an OR of 38.8 (95% CI: 13.6–110.9) as compared to never smokers and light drinkers. Thus, pipe smoking and heavy alcohol drinking appears to interact at least on a multiplicative model. ' 2007 Wiley-Liss, Inc.
Physical activity (PA) has an established role in the promotion of health and fitness and the prevention of disease. Expected overall benefits include reduction of all-cause morbidity and death, weight control, improved quality of life, improved bone health and decreased falls of elderly subjects, , deeper cognition, and reduced risk of depression, anxiety, and sleeplessness. Currently, PA is a mainstay in the management of cardiovascular diseases, metabolic syndrome, diabetes, and bone health. Recently, the perception of its role in primary and secondary prevention, interception, and treatment of cancer, however, is also gaining importance. Regular walking, the simplest type of PA, is associated with reduced all-cause and cardiovascular disease mortality, and a role in cancer prevention is of increasing interest. Furthermore, PA improves the quality of life of cancer patients, attenuating side effects of chemotherapy, decreasing sarcopenia, increasing fitness, and inhibiting the recurrence and progression of some cancer types. It promotes emotional and psychological benefits in patients, inducing positive changes. While mechanisms, effective levels and useful amount of PA practice are well established in cardiology, they are yet to be fully determined in oncology. Nevertheless, PA is recommended to reduce cancer risk in the general population, and it has been introduced in programs for the prevention of second cancers. In perspective, it will help as integrative therapy in cancer patients and for cancer survivors. The number of beneficial effects in the cancer continuum is highlighted in this review.
A hospital-based case-control study was conducted in the Heilongjiang Province of northeast China between May 1993 and May 1995. A total of 129 histologically confirmed brain cancer cases (73 gliomas and 56 meningiomas) and 258 matched controls were interviewed in 6 major hospitals to examine the influence of dietary factors in developing brain cancer. Information was obtained about frequency of consumption of 57 food items. Odds ratios (ORs) were obtained from conditional logistic regression, including allowance for socio-demographic factors, alcohol, tobacco and total energy intake. Consumption of fresh vegetables (OR = 0.29 for the highest quartile compared with the lowest one), and specifically of Chinese cabbage and onion, fruit (OR = 0.15), fresh fish (OR = 0.38) and poultry (OR = 0.16) was inversely related to the risk of developing brain cancer. A protective effect was also seen for vitamin E intake, calcium and, although non-significantly, beta-carotene and vitamin C. Risk of brain cancer increased with consumption of salted vegetables (OR = 2.54) and salted fish.
