An Inverse Association Between Preserved Fish and Prostate Cancer: Results From a Population-Based Case-Control Study in Canada

Abstract

Epidemiological studies suggest that fish consumption may be a protective factor against the development of prostate cancer. We investigated the association between prostate cancer risk and fresh and preserved fish consumption among participants of a population-based case-control study (1,534 cases, 1,607 controls). Fish intake was measured using a dietary questionnaire that collected both frequency of consumption of a given portion size. Logistic regression analysis demonstrated an inverse association between preserved fish and prostate cancer risk for all levels of consumption, but reductions only reached statistical significance for the category of 1 to 3 servings of preserved fish per month (odds ratio = 0.78, confidence interval = 0.64–0.95). Consumption of any fat or energy from preserved fish was also associated with reduced risk. There was no suggestion of reduced prostate cancer risk with consumption of fresh and canned fish. Our results suggest that consumption of preserved fish may reduce the risk of developing prostate cancer.

ACKNOWLEDGMENTS

Kym Mina is supported by a NH&MRC Postgraduate Public Health Scholarship. Lin Fritschi is supported by a NH&MRC Career Development Award. Original funding for the NECSS was provided through the Government of Canada's Action Plan on Health and the Environment. The Canadian Cancer Registries Epidemiology Research Group comprised a Principal Investigator from each of the Provincial Cancer Registries involved in the National Enhanced Cancer Surveillance System: Bertha Paulse, Newfoundland Cancer Foundation; Ron Dewar, Nova Scotia Cancer Registry; Dagny Dryer, Prince Edward Island Cancer Registry; Nancy Kreiger, Cancer Care Ontario; Erich Kliewer, Cancer Care Manitoba; Diane Robson, Saskatchewan Cancer Foundation; Shirley Fincham, Division of Epidemiology, Prevention and Screening, Alberta Cancer Board; and Nhu Le, British Columbia Cancer Agency.

Notes

* Adjusted for age, pack years and race.

† 10^{− 1} grams per week.

‡ 10^{− 3} kilojoules per week.

^¶ percentage of total dietary fat or energy consumed as fat or energy from fish.

¹Mina K, Fritschi L, Knuiman M. Do aggregates of multiple questions better capture overall fish consumption than summary questions? Public Health Nutrition, accepted 28 March 2007.