Correlating Dietary Pattern and Bladder Cancer Risk Using Principal Component and Reduced Rank Regression Analyses

Abstract

We investigated the association between dietary patterns (DPs) and bladder cancer (BC) using principal component analysis (PCA) and reduced rank regression (RRR). This case-control study comprised 102 BC patients and 197 controls aged ≥ 45 years. Dietary intakes were assessed using a food-frequency questionnaire. The response variables for RRR were nitrite and trans-fatty acid consumption. The following DPs were retained using PCA: "high fat and high carbohydrate", "healthy", and "ready-to-eat". The first pattern was positively (OR = 5.78, 95% CI: 3.14, 10.6) and the healthy was negatively (OR = 0.60, 95%CI: 0.42, 0.86) associated with BC risk in the fully adjusted model. The first RRR pattern, "high trans-fatty acids and high nitrite", was positively correlated with trans-fatty acids and nitrite. A higher score on this pattern was associated with a more likely to have BC (OR = 1.83, 95% CI: 1.23, 2.71). The second one, "high trans-fatty acids and low nitrite", was positively correlated with trans-fatty acids but negatively correlated with nitrite. More adherence to this pattern increased BC risk (OR = 1.75, 95% CI: 1.23, 2.50). We identified DPs positively linked to BC. Furthermore, a diet rich in vegetables, fruits, nuts, seafood, and olive oil was inversely associated with BC.

Supplemental data for this article is available online at https://doi.org/10.1080/01635581.2022.2047739 .

Acknowledgments

The present study is extracted from the M.Sc. Thesis of Ms. Marzieh Pourkerman that has been supported by National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences. We express our appreciation to all the patients, their families, and medical staff of the hospitals.

Disclosure Statement

No potential conflict of interest was reported by the authors.

Author Contribution

All authors contributed to the study’s conceptual design, reviewed and approved the final version of the manuscript. MP collected data and drafted the initial manuscript. NM performed statistical analyses and drafted the final manuscript. BR supervised the project and critically reviewed the manuscript.

Data Availability Statement

The data that support the findings of this study are available from the corresponding author upon reasonable request.

Ethical Approval

The ethics committee of the Shahid Beheshti University of Medical Science approved the study protocol

Additional information

Funding

The present study is extracted from the M.Sc. Thesis of Ms. Marzieh Pourkerman that has been supported by National Nutrition and Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshti University of Medical Sciences.