FOOD AND NUTRIENT INTAKE AND RISK OF CATARACT

Citation
A. Tavani et al., FOOD AND NUTRIENT INTAKE AND RISK OF CATARACT, Annals of epidemiology, 6(1), 1996, pp. 41-46
Citations number
39
Language
INGLESE
art.tipo
Article
Categorie Soggetti
Public, Environmental & Occupation Heath
Journal title
ISSN journal
1047-2797
Volume
6
Issue
1
Year of publication
1996
Pages
41 - 46
Database
ISI
SICI code
1047-2797(1996)6:1<41:FANIAR>2.0.ZU;2-J
Abstract
The relationship between cataract extraction and diet was considered i n a case-control study conducted in northern Italy. A total of 207 Pat ients who had cataract extraction and 706 control subjects in a hospit al for acute, nonneoplastic, nonoculistic, nondigestive tract diseases were interviewed during their hospital stay. Odds ratios (ORs) and th eir 95% confidence intervals (CIs), according to the intake of alcohol , coffee, tea, and cola, and frequency of intake of 34 food items and 8 micronutrients were derived from multiple logistic regression equati ons, including terms for age, sex, education, smoking status, body mas s index, diabetes, and total calorie intake. Alcohol, coffee, decaffei nated coffee, tea, and cola intakes were not associated with cataract extraction. Among food items, reduced ORs for cataract extraction (hig hest tertile of intake compared to the lowest), with a significant inv erse trend in risk, were found for intake of meat (OR 0.6, 95% CI 0.4 to 0.9), cheese (OR 0.7, 95% CI 0.5 to 1.0), cruciferae (OR 0.5, 95% C I 0.3 to 0.8), spinach (OR 0.6, 95% CI 0.4 to 0.9), tomatoes (OR 0.5, 95% CI 0.4 to 0.8), peppers (OR 0.7, 95% CI 0.4 to 1.1), citrus fruit (OR 0.5, 95% CI 0.2 to 1.3), and melon (OR 0.5, 95% CI 0.4 to 0.8). A significant increase in risk was found for the highest intake of butte r (OR 2.8, 95% CI 1.2 to 6.4), total fat (OR 1.8, 95% CI 1.2 to 2.8), and salt (OR 2.4, 95% CI 1.4 to 4.0) compared to the lowest, and for c onsumption of oil other than olive oil (OR 1.6, 95% CI 1.1 to 2.2). Am ong micronutrients, lower ORs for cataract extraction (highest quintil e of intake compared to the lowest) were found for intake of calcium ( OR 0.5, 95% CI 0.3 to 0.8), folic acid (OR 0.4, 95% CI 0.2 to 0.7), an d vitamin E (OR 0.5, 95% CI 0.3 to 1.0), while estimated intakes of me thionine, retinol, beta-carotene, and vitamins A, C, and D were not as sociated. Thus, this study indicates that diet plays a considerable ro le in the risk of cataract extraction in this Italian population, with a protective action played by some vegetables, fruit, calcium, folic acid, and vitamin E, and an increased risk associated with elevated sa lt and fat intake.