Access

You are not currently logged in.

Access your personal account or get JSTOR access through your library or other institution:

login

Log in to your personal account or through your institution.

Fish intake, cooking practices, and risk of prostate cancer: results from a multi-ethnic case-control study

Amit D. Joshi, Esther M. John, Jocelyn Koo, Sue A. Ingles and Mariana C. Stern
Cancer Causes & Control
Vol. 23, No. 3 (March 2012), pp. 405-420
Published by: Springer
Stable URL: http://www.jstor.org/stable/41410327
Page Count: 16
  • Download ($43.95)
  • Cite this Item
Fish intake, cooking practices, and risk of prostate cancer: results from a multi-ethnic case-control study
Preview not available

Abstract

Purpose Studies conducted to assess the association between fish consumption and prostate cancer (PCA) risk are inconclusive. However, few studies have distinguished between fatty and lean fish, and no studies have considered the role of different cooking practices, which may lead to differential accumulation of chemical carcinogens. In this study, we investigated the association between fish intake and localized and advanced PCA taking into account fish types (lean vs. fatty) and cooking practices. Methods We analyzed data for 1,096 controls, 717 localized and 1,140 advanced cases from the California Collaborative Prostate Cancer Study, a multiethnic, population-based case-control study. We used multivariate conditional logistic regression to estimate odds ratios using nutrient density converted variables of fried fish, tuna, dark fish and white fish consumption. We tested for effect modification by cooking methods (high-vs. low-temperature methods) and levels of doneness. Results We observed that high white fish intake was associated with increased risk of advanced PCA among men who cooked with high-temperature methods (panfrying, oven-broiling and grilling) until fish was well done (p trend = 0.001). No associations were found among men who cooked fish at low temperature and/or just until done (white fish × cooking method interaction = 0.040). Conclusions Our results indicate that consideration of fish type (oily vs. lean), specific fish cooking practices and levels of doneness of cooked fish helps elucidate the association between fish intake and PCA risk and suggest that avoiding high-temperature cooking methods for white fish may lower PCA risk.

Page Thumbnails

  • Thumbnail: Page 
[405]
    [405]
  • Thumbnail: Page 
406
    406
  • Thumbnail: Page 
407
    407
  • Thumbnail: Page 
408
    408
  • Thumbnail: Page 
409
    409
  • Thumbnail: Page 
410
    410
  • Thumbnail: Page 
411
    411
  • Thumbnail: Page 
412
    412
  • Thumbnail: Page 
413
    413
  • Thumbnail: Page 
414
    414
  • Thumbnail: Page 
415
    415
  • Thumbnail: Page 
416
    416
  • Thumbnail: Page 
417
    417
  • Thumbnail: Page 
418
    418
  • Thumbnail: Page 
419
    419
  • Thumbnail: Page 
420
    420