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Diet and bladder cancer: a case-control study.

V Radosavljević¹, S Janković, J Marinković

¹Institute of Preventive Medicine, Zemun-Belgrade, Serbia and Montenegro. rvladen@eunet.yu

International Urology and Nephrology

|September 6, 2005

Summary

Dietary habits significantly impact bladder cancer risk. High intake of liver, eggs, pork, and pickled vegetables increases risk, while kale, cereals, tangerines, cabbage, and carrots show protective effects.

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Area of Science:

Oncology
Nutritional Epidemiology
Public Health

Background:

Bladder cancer is a significant public health concern.
Dietary factors are increasingly recognized as potential modulators of cancer risk.
Understanding diet-cancer associations can inform prevention strategies.

Purpose of the Study:

To investigate the association between dietary patterns and bladder cancer risk in a Serbian population.
To identify specific food items that may increase or decrease the likelihood of developing bladder cancer.

Main Methods:

A hospital-based case-control study was conducted with 130 bladder cancer patients and 130 matched controls.
Dietary intake was assessed using a food frequency questionnaire.
Multivariable logistic regression analysis was employed to determine odds ratios (ORs) and confidence intervals (CIs).

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Main Results:

Consumption of liver (OR=6.60), eggs (OR=3.12), pork (OR=2.99), and pickled vegetables (OR=3.25) were associated with increased bladder cancer risk.
Dietary intake of kale (OR=0.21), cereals (OR=0.19), tangerines (OR=0.21), cabbage (OR=0.27), and carrots (OR=0.15) showed a protective effect.
Dietary fat and pickled vegetables may play a role in bladder carcinogenesis.

Conclusions:

Specific dietary components are significantly associated with bladder cancer risk in Serbia.
Promoting consumption of fruits, vegetables, and cereals may help reduce bladder cancer incidence.
Further research into dietary fat and pickled vegetable consumption is warranted.