Fruit and Vegetable Intake and Endometrial Cancer Risk
Author Information
Author(s): Tao M H, Xu W H, Zheng W, Gao Y T, Ruan Z X, Cheng J R, Xiang Y B, Shu X O
Primary Institution: Vanderbilt University School of Medicine
Hypothesis
Does higher consumption of fruits and vegetables reduce the risk of endometrial cancer?
Conclusion
High consumption of certain vegetables, particularly dark green/dark yellow vegetables, fresh legumes, and allium vegetables, may reduce the risk of endometrial cancer.
Supporting Evidence
- Total vegetable consumption was inversely associated with endometrial cancer risk.
- Dark green/dark yellow vegetables showed a significant trend in reducing risk.
- Fresh legumes intake was inversely associated with endometrial cancer risk, especially in postmenopausal women.
- Allium vegetables were associated with a significantly reduced risk in premenopausal women.
Takeaway
Eating lots of vegetables, especially the dark green and yellow ones, can help lower the chances of getting endometrial cancer.
Methodology
A population-based case–control study with in-person interviews and a validated food-frequency questionnaire.
Potential Biases
Recall bias may affect dietary reporting, especially related to cancer diagnosis.
Limitations
Self-reported dietary information may lead to misclassification, and there is potential for selection bias due to nonparticipation.
Participant Demographics
Female residents of urban Shanghai, aged 30 to 69, with 832 endometrial cancer cases and 846 controls.
Statistical Information
P-Value
P=0.02 for total vegetables; P<0.01 for fresh legumes; P=0.04 for allium vegetables.
Confidence Interval
95% CI 0.50–0.96 for total vegetables highest vs lowest quartile.
Statistical Significance
p<0.05
Digital Object Identifier (DOI)
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