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Fried foods, olive oil and colorectal cancer

Galeone, C. ; Talamini, R. ; Levi, F. ; Pelucchi, C. ; Negri, E. ; Giacosa, A. ; Montella, M. ; Franceschi, S. ; La Vecchia, C.

In: Annals of Oncology, 2006, vol. 18, no. 1, p. 36-39

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    Titre
    • Fried foods, olive oil and colorectal cancer
    Auteur
    • Galeone, C.. Istituto di Ricerche Farmacologiche ‘Mario Negri', Milan
    • Talamini, R.. Servizio di Epidemiologia e Biostatistica, Centro di Riferimento Oncologico, Aviano, Pordenone, Italy
    • Levi, F.. Unité d'épidémiologie du cancer, Institut universitarie de médicine sociale et préventive, Lausanne, Switzerland
    • Pelucchi, C.. Istituto di Ricerche Farmacologiche ‘Mario Negri', Milan
    • Negri, E.. Istituto di Ricerche Farmacologiche ‘Mario Negri', Milan
    • Giacosa, A.. Policlinico di Monza, Via Amati, Monza, Milan
    • Montella, M.. Servizio di Epidemiologia, Istituto Tumori ‘Fondazione Pascale', Naples, Italy
    • Franceschi, S.. International Agency for Research on Cancer, Lyon, France
    • La Vecchia, C.. Istituto di Ricerche Farmacologiche ‘Mario Negri', Milan
    Type de document
    • Postprint
    Langue
    • Anglais
    Publié dans
    • Annals of Oncology, 2006, vol. 18, no. 1, p. 36-39. Oxford University Press
    Autre version électronique
    Identifiant OAI-PMH
    • oai:doc.rero.ch:297192
    Summary
    Background: The epidemiologic evidence for an etiologic role of fried foods and heterocyclic amines in colorectal carcinogenesis is inconsistent. Patients and methods: We have investigated the relation between fried foods and colorectal cancer risk using data from a large, multicentric case-control study conducted in Italy and Switzerland between 1992 and 2000, with 1394 cases of colon cancer, 886 cases of rectal cancer and 4765 controls. Results: After allowing for major relevant covariates, the multivariate odds ratios (ORs) for an increment of one portion per week of fried foods were 0.97 [95% confidence interval (CI) = 0.93-1.01] for colon cancer and 1.04 (95% CI = 1.00-1.09) for rectal cancer. When we analyzed the type of fats mainly used for frying, we found that olive oil, but not other types of oils, appeared to protect from colon cancer risk (OR = 0.89, 95% CI = 0.82-0.98). Conclusions: Our results do not indicate a relevant role of fried foods on colorectal cancer risk. We found a possible favorable effect of (fried) olive oil on colon cancer risk but not on rectal cancer risk