Validation of a food-frequency questionnaire to assess dietary intakes in cancer studies in Italy results for specific nutrients

Decarli, Adriano; Franceschi, Silvia; Ferraroni, Monica; Gnagnarella, Patrizia; Parpinel, Maria; Vecchia, Carlo La; Negri, Eva; Salvini, Simonetta; Falcini, Fabio; Giacosa, Attilio

doi:10.1016/1047-2797(95)00129-8

Cited by 380 publications

(340 citation statements)

References 31 publications

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“…The strength of the associations, the use of a validated food frequency questionnaire (Decarli et al, 1996), and the comparatively high consumption levels both of re®ned and whole grain foods supported this indication. Further, cases and controls came from similar catchment area, participation was satisfactory, and, given the lack of attention to the issue in the general public in Switzerland, recall or information bias can hardly explain the association observed.…”

Section: Discussionmentioning

confidence: 74%

Refined and whole grain cereals and the risk of oral, oesophageal and laryngeal cancer

Levi¹,

Pasche²,

Lucchini³

et al. 2000

Eur J Clin Nutr

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Objective: To investigate the possible differential role of re®ned and whole grain cereals on the risk of upper digestive and respiratory tract neoplasms. Design: Hospital-based case ± control study. Setting: University Hospital of Lausanne, Switzerland. Subjects: A total of 156 incident cases of cancers of the oral cavity and pharynx, 101 of the oesophagus, 40 of the larynx, and 349 control subjects admitted for a wide spectrum of acute non-neoplastic conditions. Intervention: Trained interviewers collected information using a structured and validated questionnaire. Odds ratios (OR) of various cancers for a tertile increment of intake of re®ned and whole grains were estimated using unconditional multiple logistic regression. Results: Re®ned grains were directly related to the risk of cancer of the oral cavity and pharynx (OR 1.9 for the highest tertile), oesophagus (OR 3.7) and larynx (OR 4.0). In contrast, whole grain cereals were protective, with OR of 0.6 for oral cavity and pharynx, 0.3 for oesophagus, and 0.7 for larynx. For the three sites combined, the OR for the highest tertile was 5.7 for re®ned grains and 0.5 for wholegrains. The trends in risk for re®ned grains were signi®cant for all sites and their combination, and for wholegrain for oesophageal cancer and all sites. Conclusions: Even if inference on causality and the biological interpretation remain open to discussion, the present data indicate and further quantify that re®ned cereals are an unfavourable, but whole grain ones a favourable indicator of the risk of upper aerodigestive and respiratory tract neoplasms.

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Section: Discussionmentioning

confidence: 74%

Refined and whole grain cereals and the risk of oral, oesophageal and laryngeal cancer

Levi¹,

Pasche²,

Lucchini³

et al. 2000

Eur J Clin Nutr

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“…The high participation rate of cases and controls, the comparable catchment areas of study subjects, the careful adjustment for tobacco and alcohol, as well as for other potential confounding factors, are among the strengths of the study. Moreover, the use of a substantially reproducible and valid questionnaire Decarli et al, 1996) allowed to take into account the full dietary pattern and to adjust for total energy intake (Willett and Stampfer, 1986;Franceschi et al, 1999b).…”

Section: Discussionmentioning

confidence: 99%

“…Information on diet referred to the previous 2 years and was based on a validated and reproducible food frequency questionnaire (FFQ) Decarli et al, 1996), comprising 78 foods, food groups or recipes, and allowing the estimation of total energy intake. The FFQ was divided into six section: (1) bread, cereals, first courses; (2) second courses (i.e., meat, fish and other main dishes); (3) side dishes (i.e., vegetables, fried/baked potatoes); (4) fruits; (5) sweets, desserts and soft drinks; (6) milk, hot beverages and sweeteners.…”

Section: Methodsmentioning

confidence: 99%

Role of fried foods and oral/pharyngeal and oesophageal cancers

et al. 2005

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We investigated the role of fried foods on oral-pharyngeal and oesophageal cancers, using data from two case -control studies conducted in Italy and Switzerland between 1992 and 1999, one with a total of 749 (634 men) cases of oral/pharyngeal cancer and 1772 (1252 men) controls, the other with 395 (351 men) cases of oesophageal cancer and 1066 (875 men) controls. Controls were admitted for acute, non-neoplastic conditions, unrelated to alcohol and smoking consumption. After allowance for sex, age, centre, education, body mass index, tobacco smoking, alcohol drinking and nonalcohol energy intake, the multivariate odds ratios (ORs) for an increment of one portion per week of total fried foods were 1.11 (95% confidence interval (CI): 1.05 -1.17) for oral-pharyngeal and 1.16 (95% CI: 1.08 -1.26) for oesophageal cancer. The ORs were consistent across strata of gender (OR in men only were 1.10 and 1.16, respectively), age, alcohol, tobacco consumption and body mass index.

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“…A validated food frequency questionnaire, including 78 items, was used to assess the usual diet during the 2 y preceding admission (Decarli et al, 1996), including speci®c sections on vegetable, fruit and ®sh consumption.…”

Section: Methodsmentioning

confidence: 99%

Wine drinking and diet in Italy

et al. 2000

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Objective: To investigate the relation between wine drinking and intake of selected indicator foods, which may vary in various populations. Design: Cross-sectional analysis of the comparison group of a case-control study. Setting: A network of teaching and general hospitals from six Italian areas. Subjects: 5642 control subjects (3261 females and 2381 males) aged 20±74 y (median age 58 y), admitted for acute, non-neoplastic conditions unrelated to alcohol consumption. Participation rate was over 95%. Intervention: Trained interviewers collected information using a structured and validated questionnaire. The average intakes of selected food items were computed, together with the multivariate odds ratios (OR) of eating above the median of each food. Results: No appreciable difference in either sex for any food indicator considered (fruit, raw vegetables, cooked vegetables, salad and ®sh) was observed between abstainers, wine, and other alcoholic beverage drinkers. If anything, female wine drinkers reported less frequently high consumption of salad (OR 0.8) and raw vegetables (OR 0.8), both estimates being of borderline signi®cance. Conclusions: In no instance did wine drinkers or mixed drinkers (who include a large proportion of wine drinkers, too) show an association with indicators of healthy diet. Sponsorship:

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Validation of a food-frequency questionnaire to assess dietary intakes in cancer studies in Italy results for specific nutrients

Cited by 380 publications

References 31 publications

Refined and whole grain cereals and the risk of oral, oesophageal and laryngeal cancer

Refined and whole grain cereals and the risk of oral, oesophageal and laryngeal cancer

Role of fried foods and oral/pharyngeal and oesophageal cancers

Wine drinking and diet in Italy

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