Cancer Causes & Control

, Volume 23, Issue 7, pp 1031–1038 | Cite as

Food groups and risk of prostate cancer: a case–control study in Uruguay

  • Hugo Deneo-Pellegrini
  • Alvaro L. Ronco
  • Eduardo De StefaniEmail author
  • Paolo Boffetta
  • Pelayo Correa
  • María Mendilaharsu
  • Gisele Acosta
Original paper



The role of foods and beverages has been studied in detail in order to establish probable risk factors for prostate cancer.


Data were derived from 326 cases with incident and microscopically confirmed adenocarcinomas of the prostate and 652 controls. Odds ratios and 95 % confidence intervals of prostate cancer were estimated by unconditional multiple logistic regression.


We identified the following food items as risk factors: lamb meat, salted meat, whole milk, total eggs, and maté consumption. The highest OR was associated with total eggs (OR, 2.43; 95 % CI, 1.70–3.48), followed by salted meat (OR, 2.65; 95 % CI, 1.36–3.76), maté consumption (OR, 1.96; 95 % CI, 1.17–3.31), and whole milk (OR, 2.01; 95 % CI, 1.26–2.51).


The final model, fitted by stepwise forward method, included total eggs, salted meat, whole milk, and maté consumption, whereas fruits were protective.


Prostate cancer Eggs consumption Salted meat Lamb meat Whole milk 



This study was funded by the International Agency for Research on Cancer, Lyon, France.

Conflicts of interests



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Copyright information

© Springer Science+Business Media B.V. 2012

Authors and Affiliations

  • Hugo Deneo-Pellegrini
    • 1
  • Alvaro L. Ronco
    • 2
  • Eduardo De Stefani
    • 1
    Email author
  • Paolo Boffetta
    • 3
  • Pelayo Correa
    • 4
  • María Mendilaharsu
    • 1
  • Gisele Acosta
    • 1
  1. 1.Grupo de Epidemiología, Departamento de Anatomía Patológica, Hospital de ClínicasUniversidad de la RepúblicaMontevideoUruguay
  2. 2.Departamento de EpidemiologíaIUCLAEH Universidad de MaldonadoMaldonadoUruguay
  3. 3.The Tisch Cancer InstituteMount Sinai School of MedicineNew YorkUSA
  4. 4.Division of Gastroenterology, Hepatology, and NutritionVanderbilt University Medical CenterNashvilleUSA

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