TY - JOUR
T1 - Mustard oil consumption, cooking method, diet and gallbladder cancer risk in high- and low-risk regions of India
AU - Mhatre, Sharayu
AU - Rajaraman, Preetha
AU - Chatterjee, Nilanjan
AU - Bray, Freddie
AU - Goel, Mahesh
AU - Patkar, Shraddha
AU - Ostwal, Vikas
AU - Patil, Prachi
AU - Manjrekar, Ankita
AU - Shrikhande, Shailesh V.
AU - Badwe, Rajendra
AU - Dikshit, Rajesh
N1 - Funding Information:
Authors thank all participants for their contribution to the study. This study was supported by The Tata Memorial Centre, Department of Biotechnology (DBT‐COE grant number BT/01CEIB/09/V/06).
Publisher Copyright:
© 2020 UICC
PY - 2020/9/15
Y1 - 2020/9/15
N2 - The current study aimed to investigate the role of cooking with mustard oil and other dietary factors in relation to gallbladder cancer (GBC) in high- and low-incidence regions of India. A case–control study was conducted including 1,170 histologically confirmed cases and 2,525 group-matched visitor controls from the largest cancer hospital in India. Dietary data were collected through a food frequency questionnaire. For oil consumption, we enquired about monthly consumption of 11 different types of cooking oil per family and the number of individuals usually sharing the meal to estimate per-individual consumption of oil. Information about method of cooking was also requested. Odds ratios (ORs) and 95% confidence intervals (CIs) quantifying the association of GBC risk consumption of different types of oil, method of cooking, and dietary food items, were estimated using logistic regression models, after adjusting for potential confounders. High consumption of mustard oil was associated with GBC risk in both high- and low-risk regions (OR = 1.33, 95% CI = 0.99–1.78; OR = 3.01, 95% CI = 1.66–5.45), respectively. An increased risk of GBC was observed with deep frying of fresh fish in mustard oil (OR = 1.57, 95% CI = 0.99–2.47, p-value = 0.052). A protective association was observed with consumption of leafy vegetables, fruits, onion and garlic. No association was observed between consumption of meat, spicy food, turmeric, pulses or with any other oil as a cooking medium. The effect of high consumption of mustard oil on GBC risk, if confirmed, has implications for the primary prevention of GBC, via a reduced consumption.
AB - The current study aimed to investigate the role of cooking with mustard oil and other dietary factors in relation to gallbladder cancer (GBC) in high- and low-incidence regions of India. A case–control study was conducted including 1,170 histologically confirmed cases and 2,525 group-matched visitor controls from the largest cancer hospital in India. Dietary data were collected through a food frequency questionnaire. For oil consumption, we enquired about monthly consumption of 11 different types of cooking oil per family and the number of individuals usually sharing the meal to estimate per-individual consumption of oil. Information about method of cooking was also requested. Odds ratios (ORs) and 95% confidence intervals (CIs) quantifying the association of GBC risk consumption of different types of oil, method of cooking, and dietary food items, were estimated using logistic regression models, after adjusting for potential confounders. High consumption of mustard oil was associated with GBC risk in both high- and low-risk regions (OR = 1.33, 95% CI = 0.99–1.78; OR = 3.01, 95% CI = 1.66–5.45), respectively. An increased risk of GBC was observed with deep frying of fresh fish in mustard oil (OR = 1.57, 95% CI = 0.99–2.47, p-value = 0.052). A protective association was observed with consumption of leafy vegetables, fruits, onion and garlic. No association was observed between consumption of meat, spicy food, turmeric, pulses or with any other oil as a cooking medium. The effect of high consumption of mustard oil on GBC risk, if confirmed, has implications for the primary prevention of GBC, via a reduced consumption.
KW - fresh fish
KW - gallbladder cancer
KW - mustard oil
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U2 - 10.1002/ijc.32952
DO - 10.1002/ijc.32952
M3 - Article
C2 - 32142159
AN - SCOPUS:85082761649
VL - 147
SP - 1621
EP - 1628
JO - International Journal of Cancer
JF - International Journal of Cancer
SN - 0020-7136
IS - 6
ER -