Bladder cancer mortality in diabetics in relation to saccharin consumption and smoking habits.

The frequency with which diabetes mellitus was mentioned on the death certificates of 18,733 patients dying from bladder cancer has been compared with that of 19,709 patients dying from other cancers (excluding cancer of the lung and pancreas). The estimated relative risk of bladder cancer in diabetics was 0-98 with 95% confidence limits 0-70-1-38. There was no increase in risk of bladder cancer in patients with diabetes of long duration. Diabetics were shown by questionnaire to consume substantially more saccharin than non-diabetics, and the duration of regular saccharin use by diabetics was highly correlated with the duration of diabetes. There was therefore no evidence from this study that consumption of above average amounts of saccharin had led to bladder cancer in diabetics. The proporation of current smokers among diabetics was significantly less than among non-diabetics, and this may account for a low relative risk of lung cancer in the former (0-72).     

Bladder cancer mortality in diabetics in relation to saccharin consumption and smoking habits.

The frequency with which diabetes mellitus was mentioned on the death certificates of 18,733 patients dying from bladder cancer has been compared with that of 19,709 patients dying from other cancers (excluding cancer of the lung and pancreas). The estimated relative risk of bladder cancer in diabetics was 0-98 with 95% confidence limits 0-70-1-38. There was no increase in risk of bladder cancer in patients with diabetes of long duration. Diabetics were shown by questionnaire to consume substantially more saccharin than non-diabetics, and the duration of regular saccharin use by diabetics was highly correlated with the duration of diabetes. There was therefore no evidence from this study that consumption of above average amounts of saccharin had led to bladder cancer in diabetics. The proporation of current smokers among diabetics was significantly less than among non-diabetics, and this may account for a low relative risk of lung cancer in the former (0-72).     

Diet and eating habits in high and low socioeconomic groups

OBJECTIVE: We measured the difference of dietary intake and eating habits across socioeconomic statuses (SESs) in Israel. METHODS: Participants were randomly recruited from three high SES municipalities and three low SES municipalities in the Negev. Participants were interviewed at home with 24-h food questionnaires that included additional questions regarding health and eating habits. Nutrient and energy intakes were compared between groups, as were major contributors to the energy and food groups. RESULTS: One hundred sixteen participants from the high SES group and 206 from the low SES entered the study. Those in the low SES group were older, heavier, less educated, and less physically active. Dietary intake among the participants in the low SES group was significantly lower in protein, monounsaturated fat, and most vitamins and minerals (thiamine, riboflavin, niacin, vitamin C, calcium, magnesium, and iron). Conversely, vitamin E intake was higher in the low SES group. In the low SES group, the main contributors to energy intake were breads, oils, and sugars. Oils, fats, and citrus fruits were consumed more among subjects in the low SES group, whereas dairy products, grains, and legumes were consumed less by subjects in the high SES group. CONCLUSION: In a detailed survey conducted in two distinct populations, we found poorer diet quality in the low SES group. The root causes for such divergence need further study. As smoking declines in the modern world, nutrition will become the key risk factor in many diseases. Further research and educational and legislative initiatives are needed to curtail this risk.     

The risk of breast cancer in relation to health habits and occupational exposures

BACKGROUND: The age-adjusted incidence rate of breast cancer has increased for Israeli women. Our aim was to explore the hypothesis that occupational exposures are important risk factors, taking into consideration main known risk factors. METHODS: The study population included 326 breast cancer cases from one hospital in the center of the country and 413 women without known diagnosis of cancer. Every participant was interviewed using a structured questionnaire. RESULTS: We found that working in textile and clothing and in various industries, OR (95% confidence interval), 1.8 (1.1-3.0), 4.3 (2.0-9.3) respectively, and exposure to ionizing radiation OR 5.3 (2.4-14.1) as well as age and having a family history of breast cancer significantly increased the risk of developing breast cancer. Administrative work, adherence to high fiber diet and low salt diet significantly lowered the risk of breast cancer. CONCLUSIONS: Our study supported the assumption that occupational exposure may contribute to the etiology of breast cancer.     

Exploring the relation of alcohol consumption to risk of breast cancer

There are lingering questions regarding the relation between alcohol consumption and breast cancer risk in women. The authors performed a meta-analysis of epidemiologic studies carried out through 1999 to examine the dose-response relation and to assess whether effect estimates differed according to various study characteristics. Overall, there was a monotonic increase in the relative risk of breast cancer with alcohol consumption, but the magnitude of the effect was small; in comparison with nondrinkers, women averaging 12 g/day of alcohol consumption (approximately one typical drink) had a relative risk of 1.10 (95% confidence interval (CI): 1.06, 1.14). Estimates of relative risk were 7% greater in hospital-based case-control studies than in cohort studies or community-based case-control studies, 3% greater in studies published before 1990 than in studies published later, and 5% greater in studies conducted outside of the United States than in US studies. The findings of five US cohort studies published since 1990 yielded a relative risk of 1.06 (95% CI: 1.00, 1.11) for consumers of 12 g/day, as compared with nondrinkers. Cohort studies with less than 10 years of follow-up gave estimates 11% higher than cohort studies with longer follow-up periods. No meaningful difference was seen by menopausal status or type of beverage consumed.     

Cravings and food consumption in binge eating disorder

The purpose of this study was to extend existing work that examines the role of cravings in Binge Eating Disorder (BED). The current study uses a case–control design to establish a relationship between cravings and food exposure, and between cravings and food consumption in individuals diagnosed with BED. Twenty-nine females with BED, 40 obese controls, and 50 normal-weight controls were first presented with a neutral cue and completed a food-craving measure. They were then presented with their favourite snack food and completed the craving measure again, after which they were allowed to consume the food. The BED group had significantly higher scores for pre- and post-craving measures, and consumed more food compared to the controls. There was, however, no significant interaction between group and craving scores. Results also showed a positive correlation between food consumption and cravings scores both before and after food exposure for individuals with BED. The findings suggest that the level of cravings prior to food exposure may be sufficient to predict overeating in BED and that treatment may want to target this as a defining feature that differentiates individuals with BED from those who do not binge eat.     

Use of oral contraceptives in relation to dietary habits and alcohol consumption

The relationship between oral contraceptive (OC) use, dietary habits and alcohol consumption in young women was studied in Troms?, Norway. A total of 5,800 women aged 20-39 years answered a questionnaire in 1986/1987. Women with long-term duration of OC use reported more frequent intake of meat for dinner, preferred low-fat milk and drank less coffee. For other food items such as intake of fats, fish, fruit and vegetables, no differences were found. Strong associations were found for alcohol consumption, with increasing frequency of use among long-term users of OCs. These results are discussed in relation to the possible association between OC use and breast cancer in young women.     

Periodicity of eating: Implications for human food consumption

The literature review summarizes pertinent research on the effects of meal frequency. Metabolic adaptation including morphological and physiological changes in laboratory animals is reported. Earliest research supported the hypothesis that meal frequency did influence metabolic functions and therapy affected weight gain or loss. More recent research in laboratory animals indicates that erroneous conclusions may have been drawn by misinterpretation of research results, and that meal frequency does not influence changes in body fat nor weight. Implications of animal research to man is reported and the contemporary meal habit that includes snacking is discussed.     

Dietary fiber and whole-grain consumption in relation to colorectal cancer in the NIH-AARP Diet and Health Study

BACKGROUND: Whether the intake of dietary fiber can protect against colorectal cancer is a long-standing question of considerable public health import, but the epidemiologic evidence has been inconsistent. OBJECTIVE: The objective was to investigate the relation between dietary fiber and whole-grain food intakes and invasive colorectal cancer in the prospective National Institutes of Health-AARP Diet and Health Study. DESIGN: The analytic cohort consisted of 291 988 men and 197 623 women aged 50-71 y. Diet was assessed with a self-administered food-frequency questionnaire at baseline in 1995-1996; 2974 incident colorectal cancer cases were identified during 5 y of follow-up. The Cox proportional hazards model was used to estimate the relative risks (RRs) and 95% CIs. RESULTS: Total dietary fiber intake was not associated with colorectal cancer. The multivariate RR for the highest compared with the lowest intake quintile (RR(Q5-Q1)) was 0.99 (95% CI: 0.85, 1.15; P for trend = 0.96). In analyses of fiber from different food sources, only fiber from grains was associated with a lower risk of colorectal cancer (multivariate RR(Q5-Q1): 0.86; 95% CI: 0.76, 0.98; P for trend = 0.01). Whole-grain intake was inversely associated with colorectal cancer risk: the multivariate RR(Q5-Q1) was 0.79 (95% CI: 0.70, 0.89) for the whole cohort (P for trend < 0.001). The association with whole grain was stronger for rectal than for colon cancer. CONCLUSIONS: In this large prospective cohort study, total dietary fiber intake was not associated with colorectal cancer risk, whereas whole-grain consumption was associated with a modest reduced risk.     

Relationship of alcoholic beverage consumption to food habits in a Mediterranean population

PURPOSE: Wine consumption has been related to a reduced cardiovascular risk. This effect has been attributed partly to the healthier diet of wine drinkers. We compared food habits according to alcoholic beverage preference in a Mediterranean population. DESIGN: A cross-sectional study of a large sample of participants at high risk for cardiovascular disease. SETTING: Primary care centers in a Mediterranean country, Spain. PARTICIPANTS: A total of 1675 men aged 55 to 80 years old and 2150 women aged 60 to 80 years old who had no documented cardiovascular disease but had either diabetes or at least three major cardiovascular risk factors. MEASURES: A food frequency questionnaire, alcoholic beverage consumption, adherence to Mediterranean diet, age, family history of cardiovascular disease, smoking, body mass index, diabetes, dyslipidemia, and educational level were measured. ANALYSIS: We analyzed differences in food consumption according to the type of alcoholic beverage preferentially consumed and adjusted the estimates for age, body mass index, cholesterol level, and total energy intake. RESULTS: We found no substantial differences in adherence to the Mediterranean diet according to the main type of alcoholic beverage consumed, and we found no evidence that Mediterranean wine drinkers at high cardiovascular risk have a healthier diet than other drinkers. However, a better dietary pattern was found among nondrinkers than among drinkers. CONCLUSION: This large, Mediterranean study does not support an association between wine consumption and healthier dietary habits.     

Alcohol consumption and associated factors in a city in Northeast Brazil

This cross-sectional study focused on alcohol consumption according to gender, age, income, and schooling in Jequié, Bahia State, Brazil. The random sample consisted of 270 individuals over 14 years of age living in the urban area of Jequié from January to March 2010. Alcohol consumption was assessed using the Alcohol Use Disorders Identification Test (AUDIT). Of the total sample, 21.8% consumed four or more drinks on a typical day, 14.1% admitted having caused any harm after drinking, and 26.3% reported that someone had already suggested they should stop drinking. Forty percent of men had more than four drinks on a typical day, and 50.5% of young people drank frequently. Distribution of the variables was consistent with higher frequency and greater amounts of alcohol among men and young people. There was a large proportion of heavy episodic alcohol consumption. The study identified vulnerable groups that are still not addicted to alcohol, and that should be targeted for public health promotion and prevention policies.     

Rates of eating by domestic fowls in relation to changing food deficits

Rates of eating by immature female fowls declined in a curvilinear way in the 30 min after return of food after 0-4 h deprivation. Amounts eaten in the first 5-10 min were related positively to the length of deprivation and were greater with pelleted food than with mash. Times taken by birds to reach a presumed equilibrium between probabilities of feeding starting and stopping, at two consecutive minutes with less than 0.2 g eaten, were related positively to the deprivation period and were greater with mash than with pellets. At these times, however, more had been eaten with pellets than with mash, and none of the deprived birds had eliminated their estimated food deficits. Furthermore, in only one out of ten treatments did birds compensate imbalances completely by the end of the 90 min test. It is proposed that the observed changes in eating rate may reflect interactions between pecking success, increasing fatigue and decreasing hunger. It is also concluded that, while short-term adjustments in feeding may be limited by preabsorptive factors, eventual compensation of imbalances depends on postabsorptive control.     

Meat and dairy food consumption and breast cancer: a pooled analysis of cohort studies

BACKGROUND: More than 20 studies have investigated the relation between meat and dairy food consumption and breast cancer risk with conflicting results. Our objective was to evaluate the risk of breast cancer associated with meat and dairy food consumption and to assess whether non-dietary risk factors modify the relation. METHODS: We combined the primary data from eight prospective cohort studies from North America and Western Europe with at least 200 incident breast cancer cases, assessment of usual food and nutrient intakes, and a validation study of the dietary assessment instrument. The pooled database included 351,041 women, 7379 of whom were diagnosed with invasive breast cancer during up to 15 years of follow-up. RESULTS: We found no significant association between intakes of total meat, red meat, white meat, total dairy fluids, or total dairy solids and breast cancer risk. Categorical analyses suggested a J-shaped association for egg consumption where, compared to women who did not eat eggs, breast cancer risk was slightly decreased among women who consumed < 2 eggs per week but slightly increased among women who consumed > or = 1 egg per day. CONCLUSIONS: We found no significant associations between intake of meat or dairy products and risk of breast cancer. An inconsistent relation between egg consumption and risk of breast cancer merits further investigation.     

An evaluation of the relation between food consumption rate and equilibrium body-weight in male rats

1. Two experimental approaches were employed to assess the relation between food consumption rate and maintenance requirements in male weanling rats. The first approach involved restricting food intake in rats previously given free access to food from weaning to 59 d of age. The second approach involved restriction of food intake to various levels after weaning. Maintenance requirements (g food/d per g body-weight (W] were estimated by dividing the rate of food consumption by the resulting equilibrium W (EBW) for each animal. In addition, food consumption was partitioned into growth-independent (maintenance) and growth-dependent (gain) components by alternately setting W and specific growth rate (W') to zero in an equation relating food intake rate to W and W'. Coupling coefficients representing maintenance consumption (g food/d per g W) and gain consumption (g food/g gain) were estimated for each animal by least squares. 2. Both techniques for estimating maintenance consumption provided similar estimates within and across experiments, and regardless of when food restriction was imposed or its severity, consumption for maintenance was about 5% W/d. 3. The EBW to which animals in each treatment group aspired was directly proportional to that group's food intake rate. 4. Coventional measures of growth efficiency were also related to food intake; efficiency decreased with decreasing food intake. Partitioning food consumption into maintenance and gain components revealed that as the rate of food intake decreased, the proportion of total intake consumed for maintenance increased. The results suggest that growth efficiency declines during food intake restriction because proportionately more of total intake is used for maintenance, leaving less available for gain.     

Eating habits among employees of a state-owned bank: food consumption profile

In order to investigate the health conditions of current employees in a government-owned bank in the State of Rio de Janeiro, we performed a cross-sectional study in two departments where systematic sampling was applied. Among the health conditions, we focused on the employees' eating habit profile using a questionnaire on frequency of food group consumption analyzed through a summary measure (eating score). Although the majority of the study population display good eating habits, the results confirmed a major difference between genders. Some 60% of men had scores higher than the population mean (51.2), as compared to only 45% of women. In addition, we observed that men, and particularly younger men, consumed more foodstuffs that were rich in saturated fat, salt, and sugar as compared to women. The findings indicate that quality of one's diet along with changes in other habits and behaviors (like smoking and sedentary life style) should be part of programs to promote health in the workplace, with a view towards controlling cardiovascular and other diseases.