FOOD GROUPS ARE LINKED TO THE RISK OF URINARY TRACT TUMORS IN ARGENTINA

ANDREATTA MARIA MARTA; NAVARRO ALICIA; MUNOZ SONIA E; ABALLAY LAURA; EYNARD ALDO R

Oporto, Portugal

Congreso; II WORLD CONGRESS OF PUBLIC HEALTH NUTRITION AND I LATIN AMERICAN CONGRESS OF COMMUNITY NUTRITION; 2010

st1:*{behavior:url(#ieooui) } Epidemiological and laboratory research has shown that dietary components are associated with the urinary tract tumors (UTT) risk. The purpose of this case-control study, conducted between 2004 and 2008 in Cordoba, Argentina, was to investigate food group consumption and their link to risk of developing UTT. 168 patients with histological confirmed transitional UTT, and 334 controls with acute, non-neoplastic, and non-urinary tract diseases from the same hospitals were studied. All subjects were interviewed by using a Food Frequency Questionnaire and a photographic atlas, both validated for this population. Odds Ratios and their 95% confidence intervals were calculated with Multiple Logistic Regression. The daily use of vegetable oils – OR 0.28 (IC 0.15-0.51) - plus the weekly consumption of lean meats – OR 0.31 (IC 0.15-0.64) - and red wine – OR 0.38 (IC 0.19-0.75) - greatly reduced the risk of UTT. Grains (pasta, white bread) – OR 0.51 (IC 0.12-2.12) - and lean meats eaten daily – OR 0.44 (IC 0.19-1.02) - also showed a moderate reduction in the development of tumors.  A weak decrease of risk was also found for the daily consumption of fruit – OR 0.52 (IC 0.19-1.42) and sweet foods – OR 0.55 (IC 0.17-1.72) - for the weekly consumption of potatoes – OR 0.72 (IC 0.39-1.32) - and fruits – OR 0.66 (IC 0.23-1.83) - and for the habit of splitting the full daily intake into four or more meals – OR 0.66 (IC 0.37-1.17) -.  In contrast, the daily intake of infusions (mainly mate) – OR 2.57 (IC 1.49-4.42) - and potatoes – OR 5.29 (IC 1.64-17.07) strongly increased the risk of UTT.  The daily drinking of wine – OR 1.54 (IC 0.86-2.79) - and sweet foods – OR 1.92 (IC 0.80-4.58) - plus the daily consumption of medium portions of processed meat – OR 1.55 (IC 0.74-3.25) - was weakly associated with increased risk.  Summing up, dietary habits of our population have a role in the development of UTT, thus implying that appropriate nutritional education may decrease this risk.