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Research: SCHWARTZBAUM and colleagu
Listed in Issue 46
Abstract
SCHWARTZBAUM and colleagues, The Ohio State University, College of Medicine and Public Health, and Comprehensive Cancer Center, Columbus, Ohio 43210 USA Schwartzbaum.1@osu.edu conducted a pilot study to investigate the relationship between dietary energy, cured meat and vitamin E in glioma (malignant growth) development.
Background
Methodology
The authors sought to determine whether: 1) high levels of energy intake increased glioma risk; 2) the relationship between cured meat consumption and glioma risk can be attributed to confounding by energy intake; and 3) alpha-tocopherol modifies caloric intake and gamma-tocopherol modifies cured meat consumption. The authors identified 40 age-sex-race matched glioma sets and obtained serum vitamin C and alpha- and gamma-tocopherol levels for 23 of these sets.
Results
Glioma risk increased with quartile of total dietary energy, following adjustments for fat, protein and nitrite-containing meat consumption .
Conclusion
References
Schwartzbaum JA et al. Hypotheses concerning roles of dietary energy, cured meat, and serum tocopherols in adult glioma development. Neuroepidemiology 18(3): 156-66. 1999.
