Diät und das Risiko an einem Gliom zu erkranken (englisch)

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Diät und das Risiko an einem Gliom zu erkranken

Conclusions:* Our results suggest that consumption of processed or red
meat, nitrite, or nitrate does not increase adult glioma risk, and that
consumption of fruit and vegetables, vitamin C, or vitamin E does not
reduce risk

Dietary Components Related to N-Nitroso Compound Formation: A Prospective Study of Adult Glioma
1.   Robert Dubrow1,
2.   Amy S. Darefsky1,
3.   Yikyung Park2,
4.   Susan T. Mayne1,
5.   Steven C. Moore2,
6.   Briseis Kilfoy2,
7.   Amanda J. Cross2,
8.   Rashmi Sinha2,
9.   Albert R. Hollenbeck3,
10.   Arthur Schatzkin2 and
11.   Mary H. Ward2
+ Author Affiliations
1.Authors' Affiliations:1Yale School of Public Health, Yale School of Medicine, New Haven, Connecticut; 2Division of Cancer Epidemiology and Genetics, National Cancer Institute/NIH/Department of Health and Human Services, Bethesda, Maryland; and 3AARP, Washington, District of Columbia
1.Corresponding Author:
Robert Dubrow, Yale School of Public Health, 60 College Street, P.O. Box 208034, New Haven, CT 06520-8034. Phone: 203-785-2853; Fax: 203-785-6980. E-mail: robert.dubrow@yale.edu
Abstract
Background: N-nitroso compounds (NOC) are found in processed meat and are formed endogenously from intake of nitrite and nitrate. Endogenous NOC formation is antagonized by nitrosation inhibitors in fruit and vegetables (e.g., vitamin C) and promoted by heme in red meat. It has been hypothesized that a diet resulting in high exposure to NOCs increases adult glioma risk.
Methods: Using proportional hazards models, we tested this hypothesis among 545,770 participants in the prospective NIH-AARP Diet and Health Study, which assessed dietary intake at baseline (1995–1996) with a comprehensive food frequency questionnaire, and at ages 12 to 13 years with an abbreviated food frequency questionnaire.
Results: During follow-up through 2003, 585 participants were diagnosed with glioma. We found no significant trends in glioma risk for consumption of processed or red meat, nitrate, or vitamin C or E. We found significant positive trends for nitrite intake from plant sources (hazard ratio for quintile 5 versus quintile 1, 1.59; 95% confidence interval, 1.20–2.10; P for trend = 0.028) and, unexpectedly, for fruit and vegetable intake (hazard ratio, 1.42; 95% confidence interval, 1.08–1.86; P for trend = 0.0081). Examination of interactions between dietary intakes (e.g., nitrite and vitamin C) and a limited analysis of diet at ages 12 to 13 years provided no support for the NOC hypothesis.

http://cebp.aacrjournals.org/content/early/2010/06/18/1055-9965.EPI-10-0225.abstract?ct=ct


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