American Journal of Epidemiology Vol. 109, No. 2: 132-144
Copyright © 1979 by The Johns Hopkins University School of Hygiene and Public Health
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A CASE-CONTROL STUDY OF RELATIONSHIPS OF DIET AND OTHER TRAITS TO COLORECTAL CANCER IN AMERICAN BLACKS1
2 Reprint requests to Dr. Friedman, Department of Medical Methods Research, Permanente Medical Group, 3700 Broadway, Oakland, CA 94611.
Ninety-nine black colorectal cancer patients and 280 matched controls from hospitals and multiphasic health checkup clinics were interviewed about past dietary habits and other traits. The colon cancer cases tended to report less frequent use of foods with at least 0.5% fiber content than did their controls. This relationship, though small, showed a consistent dose-response gradient, appeared in both case-hospital control and case-multiphasic health checkup control comparisons, and could not be accounted for by the effects of other variables. Colon and rectosigmold Junction cancer patients tended to have eaten foods with at least 5% saturated fat somewhat more often than controls. When consumption of these two groups of foods was considered in combination, significantly more colon cancer patients than controls reported a high saturated fat foods-low fibrous foods eating pattern, as opposed to a low saturated fat foods-high fibrous foods diet. Statistically significant excesses of the following traits were also reported by the colorectal cancer patients: prolonged cigar smoking In men, nulliparity in women, and history of colorectal polyps.
cancer; colon; diet; dietary fiber; fats; nulliparity; smoking
1Departments of Medical Methods Research and Medicine, Kaiser-Permenente Medical Care Program and from the Resource for Cancer Epidemiology Unit of the California State Department of Health
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