TY - JOUR
T1 - A case-control study of dietary phytoestrogens and testicular cancer risk
AU - Walcott, Farzana L.
AU - Hauptmann, Michael
AU - Duphorne, Cherie M.
AU - Pillow, Patricia C.
AU - Strom, Sara S.
AU - Sigurdson, Alice J.
N1 - Funding Information:
The authors thank the men who participated in the study. This work was supported by the University of Texas M. D. Anderson Cancer Center Education Program in Cancer Prevention, which is supported by National Cancer Institute Grant R25-CA-57730. Address correspondence to A. Sigurdson, Radiation Epidemiology Branch, Div. of Cancer Epidemiology and Genetics, National Cancer Institute, NIH, 6120 Executive Blvd., EPS 7092, MSC 7238, Bethesda, MD 20892-7238. Phone: (301) 594–7911. FAX: (301) 402–0207. E-mail: sigurdsa@mail.nih.gov.
PY - 2002
Y1 - 2002
N2 - A few dietary studies have found elevated testicular cancer risks for higher red meat, fat, and milk intakes and lower intakes of fruits, vegetables, and fiber. Because hormonal modulation by dietary intake of plant estrogens could affect risk of testicular cancer, we chose to explore the possible relationship between dietary phytoestrogens and testicular cancer. We conducted a hospital-based case-control study of 159 testicular cancer cases diagnosed between 1990 and 1996 and 136 adult friend-matched controls at the University of Texas M. D. Anderson Cancer Center. Amounts of phytoestrogenic compounds in foods were added to the National Cancer Institute's DietSys program and then grouped into prelignans, lignans, flavonoids, isoflavonoids, phytosterols, and coumestrol for statistical analysis, expressed per 1,000 kcal. The results of multivariate logistic regression analysis showed, after adjustment for age, education, income, ethnicity, cryptorchidism, body mass index, baldness unrelated to therapy, severe acne in adolescence, early puberty, daily fiber and fat intake, and total daily calories, no discernable monotonic increased or decreased risk estimates across quartiles of phytoestrogen intake. A U-shaped pattern was observed for lignans and coumestrol. Further evaluation of this pattern by cubic spline parameterization did fit the data, but the data were also consistent with no effect. This hypothesis-generating study does not support the premise that dietary phytoestrogens increase or decrease testicular cancer risk in young men.
AB - A few dietary studies have found elevated testicular cancer risks for higher red meat, fat, and milk intakes and lower intakes of fruits, vegetables, and fiber. Because hormonal modulation by dietary intake of plant estrogens could affect risk of testicular cancer, we chose to explore the possible relationship between dietary phytoestrogens and testicular cancer. We conducted a hospital-based case-control study of 159 testicular cancer cases diagnosed between 1990 and 1996 and 136 adult friend-matched controls at the University of Texas M. D. Anderson Cancer Center. Amounts of phytoestrogenic compounds in foods were added to the National Cancer Institute's DietSys program and then grouped into prelignans, lignans, flavonoids, isoflavonoids, phytosterols, and coumestrol for statistical analysis, expressed per 1,000 kcal. The results of multivariate logistic regression analysis showed, after adjustment for age, education, income, ethnicity, cryptorchidism, body mass index, baldness unrelated to therapy, severe acne in adolescence, early puberty, daily fiber and fat intake, and total daily calories, no discernable monotonic increased or decreased risk estimates across quartiles of phytoestrogen intake. A U-shaped pattern was observed for lignans and coumestrol. Further evaluation of this pattern by cubic spline parameterization did fit the data, but the data were also consistent with no effect. This hypothesis-generating study does not support the premise that dietary phytoestrogens increase or decrease testicular cancer risk in young men.
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U2 - 10.1207/S15327914NC441_6
DO - 10.1207/S15327914NC441_6
M3 - Article
C2 - 12672640
AN - SCOPUS:0344837354
SN - 0163-5581
VL - 44
SP - 44
EP - 51
JO - Nutrition and cancer
JF - Nutrition and cancer
IS - 1
ER -