Is consumption of vegetables and fruit a protective factor against kidney cancer?

Abstract

<jats:title>Abstract</jats:title><jats:p>The role of vegetable and fruit consumption in the aetiology of kidney cancer was analyzed using data from a case-control study conducted in two centres in the Czech Republic between 1999 and 2003. The study comprised 300 patients with newly diagnosed, histologically confirmed kidney cancer and 335 controls. Information on dietary habits was obtained using a standardized food frequency questionnaire including 23 food items. Odds ratios (ORs) and 95% confidence intervals were calculated using logistic regression models. A strong protective effect of vegetables consumption on renal cell carcinoma risk was observed among people with high consumption of fresh vegetables (OR 0.42 95% CI (0.29–0.60)) and cooked vegetables (OR 0.71, 95% CI (0.51–1.00)). The protective role of fresh fruit was significant as crude OR 0.71, 95% CI (0.50–1.00), but after adjusting for the main risk factors no association was found (OR 1.08, 95% CI (0.71–1.64)). The protective role of pickled vegetables disappeared after adjustment for the main risk factors.</jats:p>

A posterioridietary patterns and risk of pancreatic and renal cancers

“…The pooled results also showed that the Western-style dietary pattern, characterized by high intake of red and processed meats, beef, animal protein, sweets and desserts, sugary beverages, soft drinks, eggs, refined grains, high-fat dairy products and fast foods, is associated with an increased risk of RC. This result is supported by cumulative evidence indicating the positive association between unhealthy eating habits, such as a high consumption of salty snacks, red meat, refined grains and fast foods, and a low intake of fruits, vegetables and dietary fibers with risk of RC (Bravi et al, 2007;Deckers et al, 2014;Galeone et al, 2007;Azeem et al, 2013;De Stefani et al, 1998). Moreover, in the present meta-analysis, the drinker/alcohol pattern was significantly associated with a decreased risk of RC.…”

“…Most studies examining the association between diet and PC and RC risk have focused on individual nutrients, foods or specific food groups rather than diet as a whole. For both cancers, studies have found that intake of fruits and vegetables (Anderson et al, 2009;Azeem et al, 2013;Galeone et al, 2007;Ghadirian and Nkondjock, 2010;Lin et al, 2006;Zhao and Zhao, 2013;Hsu et al, 2007), whole grains (Pericleous et al, 2014;Bravi et al, 2007) and fish (Ghorbani et al, 2015;Fernandez et al, 1999) is associated with reduced risk; higher dietary salt (Ghadirian et al, 1995;Deckers et al, 2014) and meat and processed meat (Hu et al, 2008;Nöthlings et al, 2005;Ohba et al, 1996;Liu et al, 2013;De Stefani et al, 1998) intake are associated with higher risk; nutrients such as phytochemical components (Hu et al, 2009;Bobe et al, 2008), fiber and antioxidant vitamins are associated with decreased risk (Ji et al, 1995;Lindblad et al, 1997). However, the results have not been completely consistent.…”