Meat, Fish, and Egg Consumption and Prostate Cancer Risk in Nigerians
Author Information
Author(s): Ukoli Flora A, Taher Khandaker, Egbagbe Eruke, Lomotey Mbeja, Oguike Temple, Akumabor Phillip, Osime Usifo, Beech Derrick
Primary Institution: Meharry Medical College
Hypothesis
Does self-reported consumption of cooked meat, fish, seafood, and eggs affect prostate cancer risk among Nigerians?
Conclusion
The study found no significant association between the consumption of fish, seafood, eggs, red, white, and organ meat with prostate cancer risk, although there was a modest increased risk trend for high red meat consumption.
Supporting Evidence
- 591 participants completed the food frequency questionnaire.
- 140 prostate cancer cases were identified among the participants.
- Consumption patterns showed that 71.6% frequently ate fish/seafood.
- Red meat consumption was associated with a modest increased risk trend.
Takeaway
Eating a lot of red meat might slightly increase the risk of prostate cancer, but eating fish and eggs doesn't seem to help or hurt that risk.
Methodology
Men aged 40 and older were recruited from rural and urban communities, screened for prostate cancer, and asked about their dietary habits through a food frequency questionnaire.
Potential Biases
Recall error may be present due to the self-reported nature of dietary intake.
Limitations
The study did not transform portion sizes to actual weight, which may affect the statistical associations, and did not collect information on the type of fish consumed.
Participant Demographics
Participants included men aged 40 and older from rural and urban communities in Nigeria, with a mean age of 70.10 years for cases and 56.09 years for controls.
Statistical Information
P-Value
p<0.04
Confidence Interval
OR(95% CI) 1.74(0.59–5.17) for red meat
Statistical Significance
p<0.04
Digital Object Identifier (DOI)
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