Rye bread consumption in early life and reduced risk of advanced prostate cancer

Cancer Causes and Control, 05/04/2012

Torfadottir JE et al. – The results suggest that rye bread consumption in adolescence may be associated with reduced risk of prostate cancer (PCa), particularly advanced disease.

Methods

  • From 2002 to 2006, 2,268 men, aged 67–96years, reported their dietary habits in the AGES-Reykjavik cohort study.
  • Dietary habits were assessed for early life, midlife, and current life using a validated food frequency questionnaire.
  • Through linkage to cancer and mortality registers, the authors retrieved information on PCa diagnosis and mortality through 2009.
  • They used regression models to estimate odds ratios (ORs) and hazard ratios (HRs) for PCa according to whole-grain consumption, adjusted for possible confounding factors including fish, fish liver oil, meat, and milk intake.

Results

  • Of the 2,268 men, 347 had or were diagnosed with PCa during follow-up, 63 with advanced disease (stage 3+ or died of PCa).
  • Daily rye bread consumption in adolescence (vs. less than daily) was associated with a decreased risk of PCa diagnosis (OR=0.76, 95 % confidence interval (CI): 0.59–0.98) and of advanced PCa (OR=0.47, 95 % CI: 0.27–0.84).
  • High intake of oatmeal in adolescence (≥5 vs. ≥4 times/week) was not significantly associated with risk of PCa diagnosis (OR=0.99, 95 % CI: 0.77–1.27) nor advanced PCa (OR=0.67, 95 % CI: 0.37–1.20).
  • Midlife and late life consumption of rye bread, oatmeal, or whole-wheat bread was not associated with PCa risk.

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