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Dietary consumption and diet diversity and risk of developing bladder cancer: results from the South and East China case–control study

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Abstract

Background

The epidemiologic evidence on the role of dietary consumption on the risk of bladder cancer in the Chinese population is limited. We investigated the role of dietary consumption and diet diversity on the risk of developing bladder cancer within a Chinese population.

Methods

A case–control study of 487 cases and 469 controls was conducted in four hospitals in China. A food frequency questionnaire was used to gather information on the consumption of 35 food items. Unconditional logistic regression models were used to derive odds ratios (ORs) and corresponding 95 % confidence intervals (95 % CI) for the relationship between dietary factors, dietary diversity scores, and bladder cancer.

Results

The ORs of bladder cancer for red meat (OR = 1.8, 95 % CI:1.1–3.0;p trend = 0.01), organ meat (OR = 1.6, 95 % CI:0.9–2.9;p trend = 0.04), leafy vegetables (OR = 2.9, 95 % CI:1.6–5.4;p trend = 0.003), bulb vegetables (OR = 2.3, 95 % CI:1.3–4.0;p trend = 0.003), and preserved vegetables (OR = 2.3, 95 % CI:1.2–4.2;p trend = 0.02) were significantly increased when comparing the highest to lowest level of consumption. The ORs for white fresh fish (OR = 0.5, 95 % CI:0.3–0.9;p trend = 0.004), citrus fruits (OR = 0.4, 95 % CI:0.3–0.8;p trend = 0.007), stone fruits (OR = 0.4, 95 % CI:0.2–0.6;p trend < 0.001), vine fruits (OR = 0.5, 95 % CI:0.2–1.0;p trend = 0.02), flower vegetables (OR = 0.3, 95 % CI:0.2–0.6;p trend < 0.001), potatoes (OR = 0.4, 95 % CI:0.2–0.9;p trend = 0.005), or dairy products (OR = 0.4, 95 % CI:0.3–0.7;p trend < 0.001) were significantly decreased when comparing the highest to lowest level of consumption. Subjects with the highest total diet diversity (OR = 0.4, 95 % CI:0.2–1.1;p trend = 0.02) and fruit diversity (OR = 0.1, 95 % CI:0.0–0.3;p trend < 0.001) had reduced ORs of and compared to subjects with the lowest diversity.

Conclusion

Our results indicate that a diet with higher total diet diversity and in particular fruit diversity may reduce the risk of bladder cancer.

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Authors and Affiliations

  1. Unit of Urology and Genetic Epidemiology, Department of Public Health, Epidemiology and Biostatistics, University of Birmingham, Public Health Building, Edgbaston, Birmingham, B15 2TT, UK

    Fatima Isa, Marjolein Hemelt & Maurice P. Zeegers

  2. Department of Urology, First Affiliated Hospital, Zhejiang University School of Medicine, Hangzhou, China

    Li-Ping Xie & Kai Yang

  3. Department of Urology, Tongji Hospital, Tongji Medical University, Wuhan, China

    Zhiquan Hu & Xing Zeng

  4. Department of Urology, The Second Xiangya Hospital of Central South University, Changsha, China

    Zhaohui Zhong & Yilan Deng

  5. Department of Public Health, Epidemiology and Biostatistics, Centre for Childhood Cancer Survivor Studies, University of Birmingham, Birmingham, UK

    Raoul C. Reulen

  6. Department of Anatomy, Faculty of Medicine, The University of Hong Kong, Hong Kong, China

    Y. C. Wong

  7. Department of Surgery, The University of Hong Kong, Hong Kong, China

    Po-Chor Tam

  8. Department of Urology, The 1st Municipal Hospital of Guangzhou, Guangzhou Medical College, Guangzhou, China

    Chao Chai & Wei-De Zhong

  9. Department of Complex Genetics, Cluster of Genetics and Cell Biology, Nutrition and Toxicology Research Institute, Maastricht University Hospital, Maastricht, The Netherlands

    Raoul C. Reulen & Maurice P. Zeegers

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  1. Fatima Isa
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  2. Li-Ping Xie
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  3. Zhiquan Hu
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Correspondence to Fatima Isa.

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Isa, F., Xie, LP., Hu, Z. et al. Dietary consumption and diet diversity and risk of developing bladder cancer: results from the South and East China case–control study. Cancer Causes Control 24, 885–895 (2013). https://doi.org/10.1007/s10552-013-0165-5

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