The Experts below are selected from a list of 273 Experts worldwide ranked by ideXlab platform
Carlo La Vecchia - One of the best experts on this subject based on the ideXlab platform.
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Dietary habits and risk of pancreatic cancer: an Italian case–control study
Cancer Causes & Control, 2010Co-Authors: Jerry Polesel, Giovanni Boz, Diego Serraino, Ersilia Lucenteforte, Cristina Bosetti, Silvia Franceschi, Renato Talamini, Eva Negri, Carlo La VecchiaAbstract:ObjectiveTo investigate the association between dietary habits and pancreatic cancer.MethodsBetween 1991 and 2008, we conducted a hospital-based case–control study in northern Italy. Cases: 326 patients (median age 63 years) with incident pancreatic cancer admitted to general hospitals in the areas of Milan and Pordenone, northern Italy. Controls: 652 patients (median age 63 years) with acute non-neoplastic conditions admitted to the same hospital network of cases. Diet was assessed using a validated food frequency questionnaire. Conditional logistic regression was used to estimate odds ratios (OR) and the corresponding 95% confidence intervals (CI).ResultsFrequent meat consumption was associated to a twofold increased risk of pancreatic cancer (95% CI: 1.18–3.36); the risk was significant for meat cooked by boiling/stewing or Broiling/roasting. Added table sugar (OR = 2.23; 95% CI: 1.34–3.71) and potatoes (OR = 1.79; 95% CI: 1.12–2.86) were related to pancreatic cancer. An inverse association emerged for non-citrus fruits (OR = 0.41; 95% CI: 0.24–0.69), cooked vegetables (OR = 0.57; 95% CI: 0.36–0.92), and, possibly, for pulses (OR = 0.59; 95% CI: 0.35–1.00).ConclusionsThe present study supports an inverse association between fruits and vegetables and pancreatic cancer risk, and it confirms a direct relation with meat. The increased risk for table sugar suggests that insulin resistance may play a role in pancreatic carcinogenesis.
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Dietary habits and risk of pancreatic cancer : an Italian case-control study
'Springer Science and Business Media LLC', 2010Co-Authors: Jerry Polesel, Giovanni Boz, Diego Serraino, Ersilia Lucenteforte, Cristina Bosetti, Silvia Franceschi, Renato Talamini, Eva Negri, Carlo La VecchiaAbstract:Objective To investigate the association between dietary habits and pancreatic cancer. Methods Between 1991 and 2008, we conducted a hospitalbased case-control study in northern Italy. Cases: 326 patients (median age 63 years) with incident pancreatic cancer admitted to general hospitals in the areas of Milan and Pordenone, northern Italy. Controls: 652 patients (median age 63 years) with acute non-neoplastic conditions admitted to the same hospital network of cases. Diet was assessed using a validated food frequency questionnaire. Conditional logistic regression was used to estimate odds ratios (OR) and the corresponding 95% confidence intervals (CI). Results Frequent meat consumption was associated to a twofold increased risk of pancreatic cancer (95% CI: 1.18-3.36); the risk was significant for meat cooked by boiling/ stewing or Broiling/roasting. Added table sugar (OR = 2.23; 95% CI: 1.34-3.71) and potatoes (OR = 1.79; 95% CI: 1.12-2.86) were related to pancreatic cancer. An inverse association emerged for non-citrus fruits (OR = 0.41; 95% CI: 0.24-0.69), cooked vegetables (OR = 0.57; 95% CI: 0.36-0.92), and, possibly, for pulses (OR = 0.59; 95% CI: 0.35-1.00). Conclusions The present study supports an inverse association between fruits and vegetables and pancreatic cancer risk, and it confirms a direct relation with meat. The increased risk for table sugar suggests that insulin resistance may play a role in pancreatic carcinogenesis
Jerry Polesel - One of the best experts on this subject based on the ideXlab platform.
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Dietary habits and risk of pancreatic cancer: an Italian case–control study
Cancer Causes & Control, 2010Co-Authors: Jerry Polesel, Giovanni Boz, Diego Serraino, Ersilia Lucenteforte, Cristina Bosetti, Silvia Franceschi, Renato Talamini, Eva Negri, Carlo La VecchiaAbstract:ObjectiveTo investigate the association between dietary habits and pancreatic cancer.MethodsBetween 1991 and 2008, we conducted a hospital-based case–control study in northern Italy. Cases: 326 patients (median age 63 years) with incident pancreatic cancer admitted to general hospitals in the areas of Milan and Pordenone, northern Italy. Controls: 652 patients (median age 63 years) with acute non-neoplastic conditions admitted to the same hospital network of cases. Diet was assessed using a validated food frequency questionnaire. Conditional logistic regression was used to estimate odds ratios (OR) and the corresponding 95% confidence intervals (CI).ResultsFrequent meat consumption was associated to a twofold increased risk of pancreatic cancer (95% CI: 1.18–3.36); the risk was significant for meat cooked by boiling/stewing or Broiling/roasting. Added table sugar (OR = 2.23; 95% CI: 1.34–3.71) and potatoes (OR = 1.79; 95% CI: 1.12–2.86) were related to pancreatic cancer. An inverse association emerged for non-citrus fruits (OR = 0.41; 95% CI: 0.24–0.69), cooked vegetables (OR = 0.57; 95% CI: 0.36–0.92), and, possibly, for pulses (OR = 0.59; 95% CI: 0.35–1.00).ConclusionsThe present study supports an inverse association between fruits and vegetables and pancreatic cancer risk, and it confirms a direct relation with meat. The increased risk for table sugar suggests that insulin resistance may play a role in pancreatic carcinogenesis.
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Dietary habits and risk of pancreatic cancer : an Italian case-control study
'Springer Science and Business Media LLC', 2010Co-Authors: Jerry Polesel, Giovanni Boz, Diego Serraino, Ersilia Lucenteforte, Cristina Bosetti, Silvia Franceschi, Renato Talamini, Eva Negri, Carlo La VecchiaAbstract:Objective To investigate the association between dietary habits and pancreatic cancer. Methods Between 1991 and 2008, we conducted a hospitalbased case-control study in northern Italy. Cases: 326 patients (median age 63 years) with incident pancreatic cancer admitted to general hospitals in the areas of Milan and Pordenone, northern Italy. Controls: 652 patients (median age 63 years) with acute non-neoplastic conditions admitted to the same hospital network of cases. Diet was assessed using a validated food frequency questionnaire. Conditional logistic regression was used to estimate odds ratios (OR) and the corresponding 95% confidence intervals (CI). Results Frequent meat consumption was associated to a twofold increased risk of pancreatic cancer (95% CI: 1.18-3.36); the risk was significant for meat cooked by boiling/ stewing or Broiling/roasting. Added table sugar (OR = 2.23; 95% CI: 1.34-3.71) and potatoes (OR = 1.79; 95% CI: 1.12-2.86) were related to pancreatic cancer. An inverse association emerged for non-citrus fruits (OR = 0.41; 95% CI: 0.24-0.69), cooked vegetables (OR = 0.57; 95% CI: 0.36-0.92), and, possibly, for pulses (OR = 0.59; 95% CI: 0.35-1.00). Conclusions The present study supports an inverse association between fruits and vegetables and pancreatic cancer risk, and it confirms a direct relation with meat. The increased risk for table sugar suggests that insulin resistance may play a role in pancreatic carcinogenesis
Yilun Jiang - One of the best experts on this subject based on the ideXlab platform.
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Emission of fine organic aerosol from traditional charcoal Broiling in China
Journal of Atmospheric Chemistry, 2008Co-Authors: Ximei Hou, Guoshun Zhuang, Yanfen Lin, Yilun JiangAbstract:The indoor PM2.5 aerosol samples for charcoal Broiling source under Chinese traditional charBroiling and the ambient fine aerosols samples (PM2.5) were collected in Beijing to investigate the characteristics of the charcoal Broiling source and its impact on the fine organic aerosols in the atmosphere. The concentrations of 20 species of the trace organic compounds, including polycyclic aromatic hydrocarbons (PAHs), fatty acids, levoglucosan, and cholesterol in PM2.5 were identified and quantified by GC/MS. The total PAHs and fatty acids emitted from charcoal Broiling to PM2.5 were 8.97 and 87,000 ng mg−1 respectively. The concentrations of the light molecular weight (LMW) 3- and 4-ring PAHs were much higher than those of the high molecular weight (HMW) 5- and 6-ring PAHs. Fatty acids were the most abundant species in source profile, accounting for over 90% of all identified organic compounds. More polyunsaturated fatty acid (linoleic acids) than the saturated fatty acid (stearic acids) emitted in the cooking. Charcoal Broiling is a minor source of PAHs compared to the source of biomass burning. Comparing the ratios of levoglucosan/fatty acid and levoglucosan/cholesterol in the charcoal Broiling samples to the ambient samples, it is evident that meat cooking is an important source of fatty acids, but a less important source of cholesterol. Cooking, as one of the source of fine organic particles, plus other anthropogenic sources would be related to the formation of the severe haze occurred and spread over the urban atmosphere in most of the cities of China in the past several years.
Diego Serraino - One of the best experts on this subject based on the ideXlab platform.
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Dietary habits and risk of pancreatic cancer: an Italian case–control study
Cancer Causes & Control, 2010Co-Authors: Jerry Polesel, Giovanni Boz, Diego Serraino, Ersilia Lucenteforte, Cristina Bosetti, Silvia Franceschi, Renato Talamini, Eva Negri, Carlo La VecchiaAbstract:ObjectiveTo investigate the association between dietary habits and pancreatic cancer.MethodsBetween 1991 and 2008, we conducted a hospital-based case–control study in northern Italy. Cases: 326 patients (median age 63 years) with incident pancreatic cancer admitted to general hospitals in the areas of Milan and Pordenone, northern Italy. Controls: 652 patients (median age 63 years) with acute non-neoplastic conditions admitted to the same hospital network of cases. Diet was assessed using a validated food frequency questionnaire. Conditional logistic regression was used to estimate odds ratios (OR) and the corresponding 95% confidence intervals (CI).ResultsFrequent meat consumption was associated to a twofold increased risk of pancreatic cancer (95% CI: 1.18–3.36); the risk was significant for meat cooked by boiling/stewing or Broiling/roasting. Added table sugar (OR = 2.23; 95% CI: 1.34–3.71) and potatoes (OR = 1.79; 95% CI: 1.12–2.86) were related to pancreatic cancer. An inverse association emerged for non-citrus fruits (OR = 0.41; 95% CI: 0.24–0.69), cooked vegetables (OR = 0.57; 95% CI: 0.36–0.92), and, possibly, for pulses (OR = 0.59; 95% CI: 0.35–1.00).ConclusionsThe present study supports an inverse association between fruits and vegetables and pancreatic cancer risk, and it confirms a direct relation with meat. The increased risk for table sugar suggests that insulin resistance may play a role in pancreatic carcinogenesis.
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Dietary habits and risk of pancreatic cancer : an Italian case-control study
'Springer Science and Business Media LLC', 2010Co-Authors: Jerry Polesel, Giovanni Boz, Diego Serraino, Ersilia Lucenteforte, Cristina Bosetti, Silvia Franceschi, Renato Talamini, Eva Negri, Carlo La VecchiaAbstract:Objective To investigate the association between dietary habits and pancreatic cancer. Methods Between 1991 and 2008, we conducted a hospitalbased case-control study in northern Italy. Cases: 326 patients (median age 63 years) with incident pancreatic cancer admitted to general hospitals in the areas of Milan and Pordenone, northern Italy. Controls: 652 patients (median age 63 years) with acute non-neoplastic conditions admitted to the same hospital network of cases. Diet was assessed using a validated food frequency questionnaire. Conditional logistic regression was used to estimate odds ratios (OR) and the corresponding 95% confidence intervals (CI). Results Frequent meat consumption was associated to a twofold increased risk of pancreatic cancer (95% CI: 1.18-3.36); the risk was significant for meat cooked by boiling/ stewing or Broiling/roasting. Added table sugar (OR = 2.23; 95% CI: 1.34-3.71) and potatoes (OR = 1.79; 95% CI: 1.12-2.86) were related to pancreatic cancer. An inverse association emerged for non-citrus fruits (OR = 0.41; 95% CI: 0.24-0.69), cooked vegetables (OR = 0.57; 95% CI: 0.36-0.92), and, possibly, for pulses (OR = 0.59; 95% CI: 0.35-1.00). Conclusions The present study supports an inverse association between fruits and vegetables and pancreatic cancer risk, and it confirms a direct relation with meat. The increased risk for table sugar suggests that insulin resistance may play a role in pancreatic carcinogenesis
Ersilia Lucenteforte - One of the best experts on this subject based on the ideXlab platform.
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Dietary habits and risk of pancreatic cancer: an Italian case–control study
Cancer Causes & Control, 2010Co-Authors: Jerry Polesel, Giovanni Boz, Diego Serraino, Ersilia Lucenteforte, Cristina Bosetti, Silvia Franceschi, Renato Talamini, Eva Negri, Carlo La VecchiaAbstract:ObjectiveTo investigate the association between dietary habits and pancreatic cancer.MethodsBetween 1991 and 2008, we conducted a hospital-based case–control study in northern Italy. Cases: 326 patients (median age 63 years) with incident pancreatic cancer admitted to general hospitals in the areas of Milan and Pordenone, northern Italy. Controls: 652 patients (median age 63 years) with acute non-neoplastic conditions admitted to the same hospital network of cases. Diet was assessed using a validated food frequency questionnaire. Conditional logistic regression was used to estimate odds ratios (OR) and the corresponding 95% confidence intervals (CI).ResultsFrequent meat consumption was associated to a twofold increased risk of pancreatic cancer (95% CI: 1.18–3.36); the risk was significant for meat cooked by boiling/stewing or Broiling/roasting. Added table sugar (OR = 2.23; 95% CI: 1.34–3.71) and potatoes (OR = 1.79; 95% CI: 1.12–2.86) were related to pancreatic cancer. An inverse association emerged for non-citrus fruits (OR = 0.41; 95% CI: 0.24–0.69), cooked vegetables (OR = 0.57; 95% CI: 0.36–0.92), and, possibly, for pulses (OR = 0.59; 95% CI: 0.35–1.00).ConclusionsThe present study supports an inverse association between fruits and vegetables and pancreatic cancer risk, and it confirms a direct relation with meat. The increased risk for table sugar suggests that insulin resistance may play a role in pancreatic carcinogenesis.
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Dietary habits and risk of pancreatic cancer : an Italian case-control study
'Springer Science and Business Media LLC', 2010Co-Authors: Jerry Polesel, Giovanni Boz, Diego Serraino, Ersilia Lucenteforte, Cristina Bosetti, Silvia Franceschi, Renato Talamini, Eva Negri, Carlo La VecchiaAbstract:Objective To investigate the association between dietary habits and pancreatic cancer. Methods Between 1991 and 2008, we conducted a hospitalbased case-control study in northern Italy. Cases: 326 patients (median age 63 years) with incident pancreatic cancer admitted to general hospitals in the areas of Milan and Pordenone, northern Italy. Controls: 652 patients (median age 63 years) with acute non-neoplastic conditions admitted to the same hospital network of cases. Diet was assessed using a validated food frequency questionnaire. Conditional logistic regression was used to estimate odds ratios (OR) and the corresponding 95% confidence intervals (CI). Results Frequent meat consumption was associated to a twofold increased risk of pancreatic cancer (95% CI: 1.18-3.36); the risk was significant for meat cooked by boiling/ stewing or Broiling/roasting. Added table sugar (OR = 2.23; 95% CI: 1.34-3.71) and potatoes (OR = 1.79; 95% CI: 1.12-2.86) were related to pancreatic cancer. An inverse association emerged for non-citrus fruits (OR = 0.41; 95% CI: 0.24-0.69), cooked vegetables (OR = 0.57; 95% CI: 0.36-0.92), and, possibly, for pulses (OR = 0.59; 95% CI: 0.35-1.00). Conclusions The present study supports an inverse association between fruits and vegetables and pancreatic cancer risk, and it confirms a direct relation with meat. The increased risk for table sugar suggests that insulin resistance may play a role in pancreatic carcinogenesis
