Association between dietary intake networks identified through a Gaussian graphical model and the risk of cancer: a prospective cohort study

Gunathilake, Madhawa; Hoang, Tung; Lee, Jeonghee; Kim, Jeongseon

doi:10.1007/s00394-022-02938-4

Cited by 1 publication

(1 citation statement)

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“…Bread: Bread is a globally important food in terms of nutrition. It has been reported that HCAs, PAHs, and acrylamide are formed in bread, and the relationship between bread consumption and cancer has been examined in many studies [ 67 , 68 , 69 , 70 , 71 , 72 ]. Turkey ranks first in bread consumption worldwide [ 73 ].…”

Section: Methodsmentioning

confidence: 99%

Dietary Heat-Treatment Contaminants Exposure and Cancer: A Case Study from Turkey

Pekmezci

Başaran

2023

Foods

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In this study, the 10-year dietary habits of patients diagnosed with cancer (n = 1155) were retrospectively analyzed, and the relationships between dietary (red meat, white meat, fish meat, French fries, bread, instant coffee, ready-to-drink coffee, Turkish coffee, and black tea) heterocyclic amines, polycyclic aromatic hydrocarbons, acrylamide, and N-nitrosamine-based risk scores and cancer types were statistically evaluated. The foods with the highest and lowest mean dietary heat-treatment contaminant risk scores were red meat and ready-to-drink coffee, respectively. There were statistically significant differences in the dietary heat-treatment contamination risk scores based on the cancer patients’ demographic characteristics (sex, age, smoking, and body mass index) (p < 0.05). According to the cancer types, the systems with the highest and lowest dietary heat-treatment contaminant risk scores were determined as other (brain, thyroid, lymphatic malignancies, skin, oro- and hypopharynx, and hematology) and the reproductive (breast, uterus, and ovary) system, respectively. The relationship between instant coffee consumption and respiratory system cancer types, the frequency of consumption of French fries and urinary system cancer types and the consumption of meat products and gastrointestinal system cancer types were determined. It is thought that this study contains important findings regarding the relationship between dietary habits and cancer and will be a good source for other studies to be conducted in this context.

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