| Titre : | Dietary Patterns, Supplement Use, and the Risk of Symptomatic Benign Prostatic Hyperplasia : Results from the Prostate Cancer Prevention Trial. (2008) |
| Auteurs : | Alan-R KRISTAL ; Kathryn-B Arnold ; Phyllis GOODMAN ; Marian-L NEUHOUSER ; PENSON (David-F) : USA. Department of Urology. Keck School of Medicine. University of Southern California. Los Angeles. CA. ; Jeannette-M SCHENK ; THOMPSON (Ian-M) : USA. Department of Urology. University of Texas Health Sciences Center. San Antonio. TX. |
| Type de document : | Article |
| Dans : | American journal of epidemiology (vol. 167, n° 8, 2008) |
| Pagination : | 925-934 |
| Langues: | Anglais |
| Mots-clés : | Régime alimentaire ; Nutrition ; Aliment ; Alimentation ; Boisson alcoolisée ; Homme ; Facteur risque ; Symptôme ; Prévention santé ; Essai préventif ; Essai thérapeutique ; Prostate ; Epidémiologie ; Tumeur bénigne ; Cancer ; Appareil urogénital |
| Résumé : | [BDSP. Notice produite par INIST-CNRS R0xC9rBn. Diffusion soumise à autorisation]. This study examined dietary risk factors for incident benign prostatic hyperplasia (BPH) in 4,770 Prostate Cancer Prevention Trial (1994-2003) placebo-arm participants who were free of BPH at baseline. BPH was assessed over 7 years and was defined as medical or surgical treatment or repeated elevation (>14) on the International Prostate Symptom Score questionnaire. Diet, alcohol, and supplement use were assessed by use of a food frequency questionnaire. There were 876 incident BPH cases (33.6/1,000 person-years). The hazard ratios for the contrasts of the highest to lowest quintiles increased 31% for total fat and 27% for polyunsaturated fat and decreased 15% for protein (all ptrend<0.05). The risk was significantly lower in high consumers of alcoholic beverages (0 vs.>2/day : hazard ratio (HR)=0.67) and vegetables (<1 vs.>4/day : HR=0.68) and higher in daily (vs.<1/week) consumers of red meat (HR=1.38). There were no associations of supplemental antioxidants with risk, and there was weak evidence for associations of lycopene, zinc, and supplemental vitamin D with reduced risk. A diet low in fat and red meat and high in protein and vegetables, as well as regular alcohol consumption, may reduce the risk of symptomatic BPH. |
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