Profils alimentaires, niveau de transformation des aliments et risque de cancer de la prostate : une étude cas-témoins à Montréal, Canada

Le cancer de la prostate est le cancer le plus fréquemment diagnostiqué chez les hommes canadiens. Aucun facteur de risque modifiable n’a été identifié, mais l’alimentation pourrait être impliquée. Les profils alimentaires, décrivant l’ensemble de l’apport alimentaire, constituent une approche de recherche prometteuse. L’objectif général de cette thèse était d’évaluer le rôle des profils alimentaires et du niveau de transformation des aliments sur le risque de cancer de la prostate. Les données colligées dans une vaste étude cas-témoins populationnelle menée chez les résidents montréalais ont été utilisées. Les 1919 cas incidents histologiquement confirmés étaient âgés de 75 ans ou moins et avaient été diagnostiqués entre 2005 et 2009. Les 1991 témoins ont été sélectionnés aléatoirement à partir de la liste électorale, puis appariés aux cas selon l’âge (± 5 ans). Les informations concernant l’alimentation ont été recueillies avec un questionnaire de fréquence alimentaire documentant la consommation deux ans avant le diagnostic ou l’entrevue. Le premier objectif visait à identifier des profils alimentaires parmi les témoins francophones ainsi que les caractéristiques associées à ces profils. Une analyse en composantes principales a permis d’identifier les profils alimentaires Santé, Occidental modifié - Salé et Occidental modifié - Sucré. Le profil Santé a été associé à des niveaux plus élevés de revenu et d’éducation, à un niveau modéré d’activité physique et à un faible niveau de tabagisme. Le profil Occidental modifié - Salé a été associé avec des ethnicités française, européenne (autre que française) ou latine, avec le fait d’être marié ou en union libre, et était inversement associé avec l’âge. Le profil Occidental modifié - Sucré était plus commun chez les hommes d’origine française et chez les consommateurs de suppléments de vitamines et minéraux. Le deuxième objectif visait à évaluer les associations entre les profils alimentaires et le cancer de la prostate. Les rapports de cotes (RC) et intervalles de confiance (IC) à 95% ont été obtenus par régression logistique non conditionnelle ajustée pour les facteurs de confusion. Le profil Santé était inversement associé au risque de cancer de la prostate (RC= 0,76 [IC 95% = 0,61-0,93], en comparant le quartile supérieur au quartile inférieur). Le profil Occidental - Sucré et Boissons était associé à une augmentation du risque de cancer de la prostate (RC= 1,35 [IC 95% =1,10-1,66], quartile supérieur vs inférieur). Ces résultats sont novateurs. Aucune association n’a été observée avec le profil Occidental - Salé et Alcool. Le troisième objectif visait à évaluer l’association entre le niveau de transformation des aliments et le cancer de la prostate. Les aliments transformés étaient associés à une augmentation du risque (RC= 1,32 [IC 95% =1,07-1,62], quartile supérieur vs inférieur) et l’association était légèrement plus prononcée pour les cancers agressifs. En conclusion, ces résultats suggèrent que les profils alimentaires et le niveau de transformation des aliments jouent un rôle dans le développement du cancer de la prostate. Il s’agit d’informations importantes pour soutenir la promotion de saines habitudes de vie et la prévention du cancer de la prostate.Prostate cancer is the most commonly diagnosed cancer among men in Canada. No modifiable risk factor has been identified, but diet is suspected to play a role. Dietary patterns, which describe the overall dietary intake rather than the consumption of specific foods or nutrients, represent a promising research approach. The general objective of this thesis was to assess the role of dietary patterns and the level of food processing on the risk of prostate cancer. Data collected in a large population-based case-control study conducted among Montreal residents were used. The 1919 histologically confirmed incident cases were 75 years of age or younger and had been diagnosed between 2005 and 2009. Concurrently, the 1991 controls were randomly selected from the electoral list and frequency-matched to cases by age (± 5 years). Food consumption was assessed using a food frequency questionnaire focusing on the period two years before diagnosis or interview. The first objective was to identify dietary patterns among the French-speaking controlsas well as the characteristics associated with these patterns. Principal component analysis led to the identification of three dietary patterns: Healthy, Western modified - Salty and Western modified - Sweet. The Healthy pattern was associated with higher income, education, moderate levels of recreational physical activity and lower levels of smoking. The Western modified – Salty pattern was positively associated with French, other European (other than French), and Latino ancestries, and with married and common-law relationships, whereas it was inversely associated with age. Finally, the Modified Western – Sweet pattern was more common among men of French ancestry and users of vitamin/mineral supplements. The second objective was to assess associations between the different dietary patterns and prostate cancer. Odds ratios (OR) and 95% confidence interval (95% CI) were obtained by unconditional logistic regression adjusting for confounders. The Healthy dietary pattern was inversely associated with prostate cancer (OR = 0,76 [95% CI = 0,61-0,93], highest vs lowest quartile), whereas the Western - Sweet and beverages pattern increased the risk of this cancer (OR = 1,35 [95% CI = 1,10-1,66], highest vs lowest quartile). Both results are novel. The Western - Salty and alcohol pattern was not associated with prostate cancer risk. The third objective was to assess the association between the level of food processing and prostate cancer. The level of food processing in the diet was assigned using the NOVA food classification. Processed foods were associated with an increased risk (OR = 1,32 [95% CI] = 1,07-1,62], highest vs lowest quartile) of prostate cancer, and the association was slightly more pronounced for high-grade prostate cancers. In conclusion, these results suggest that dietary patterns and the level of food processing play a role on the risk of developing prostate cancer. This information is important for promoting a healthy lifestyle and for prostate cancer prevention

Capillary Electrophoresis Separation of Protein Composition of γ-Irradiated Food Pathogens Listeria monocytogenes and Staphylococcus aureus

which were previously treated at different irradiation doses., one protein (50 S ribosomal protein) with the MW of 16.3 kDa was significantly decreased at a low dose of irradiation treatment and the other protein (transcriptional regulator CtsR) with the MW of 17.7 kDa was increased significantly (P≤0.05) at all doses of irradiation treatment compared to control.. The research further confirmed that capillary electrophoresis is a useful method to separate and analyse proteins expression which may be related to the resistance or sensitivity of food pathogens to γ-irradiation

Extent of Food Processing and Risk of Prostate Cancer: The PROtEuS Study in Montreal, Canada

We studied the association between food intake, based on the extent of processing, and prostate cancer risk in a population-based case-control study conducted in Montreal, Canada in 2005–2012. Incident prostate cancer cases (n = 1919) aged ≤75 years were histologically confirmed. Population controls (n = 1991) were randomly selected from the electoral list and frequency-matched to cases by age (±5 years). A 63-item food frequency questionnaire focusing on the two years prior to diagnosis/interview was administered by interviewers. The NOVA classification was used to categorize foods based on processing level. Unconditional logistic regression estimated the association between food intake and prostate cancer risk, adjusting for age, education, ethnicity, family history, and timing of last prostate cancer screening. Consumption of unprocessed or minimally processed foods showed a slight, inverse association (Odd ratio [OR] 0.86, 95% confidence interval [CI] 0.70–1.07; highest vs. lowest quartile) with prostate cancer. An increased risk was observed with higher intake of processed foods (OR 1.29, 95%CI 1.05–1.59; highest vs. lowest quartile), but not with consumption of ultra-processed food and drinks. The associations with unprocessed/minimally processed foods and processed foods were slightly more pronounced for high-grade cancers (ORs 0.80 and 1.33, respectively). Findings suggest that food processing may influence prostate cancer risk

Vitamin C Intake and Risk of Prostate Cancer: The Montreal PROtEuS Study

International audienceBackground: Vitamin C is a reducing agent and free radical scavenger, acting as antioxidant in plasma membranes and within cells. Based on these properties, a role for vitamin C in cancer incidence has been suspected. There are as yet few large population-based studies focusing on prostate cancer, with the preponderant evidence leaning toward the absence of an association. Nevertheless, many previous studies overlooked prostate cancer aggressiveness, as well as screening and detection issues, which could bias potential associations. Methods: The Prostate Cancer and Environment Study (PROtEuS) is a population-based case-control study conducted in Montreal, Canada. In-person interviews, conducted with 1,916 histologically confirmed prostate cancer cases and 1,985 population controls, elicited information on a wide range of socio-demographic, lifestyle, and medical factors, including PSA screening. Usual frequency of consumption of 63 food items two years prior to diagnosis/interview was collected, along with use of dietary supplements. Odds ratios (OR) and 95% confidence intervals (CI) between vitamin C intake and prostate cancer were estimated using logistic or polytomous regression, adjusting for potential confounders. Results: We observed no association between dietary intakes of vitamin C (OR for upper vs. lower tertile: 0.95, 95%CI 0.77, 1.18), estimated using the residual method to account for energy intake, or between regular use of vitamin C supplements and/or multivitamins (OR 0.90, 95%CI 0.76-1.05), and overall prostate cancer. Analyses considering disease aggressiveness, or restricted to subjects recently screened with PSA, thereby limiting the potential for undiagnosed cancers in non-cases, generated results consistent with those from the main analyses. Conclusion: Our findings document the absence of an association between recent dietary vitamin C intake, or supplementation, and prostate cancer incidence overall or prostate cancer grade at diagnosis. Based on this, and other available evidence, vitamin C intake does not seem to hold promises with regard to prostate cancer prevention

Dietary patterns among French-speaking men residing in Montreal, Canada

International audienceThe purpose of this study was to describe dietary patterns among 1636 French-speaking men residing in Montreal, Canada and to assess sociodemographic and lifestyle characteristics of men adhering to the dietary patterns identified. Participants were population controls from the Prostate Cancer and Environment Study, a case-control study conducted between 2006 and 2011 in Montreal. Information on diet was collected using a food frequency questionnaire, and principal component analysis, a data-driven method and a posteriori method, was used to identify dietary patterns. Three dietary patterns were identified; Healthy, Modified Western - Salty and Modified Western - Sweet patterns accounted for 7.0%, 5.4%, and 3.2% of the variance, respectively. The Healthy pattern was characterized by consumption of fruits, vegetables, vegetable soup, chicken, fish and seafood, cheese, rice, yogurt, and wine. The Modified Western - Salty pattern included high loadings for beef, pork, chicken, hot-dogs or sausages, cold cuts, bacon, barbecue cooking, meat slightly blackened, potatoes, pasta with tomato sauce, pizza, pastries, dark carbonated soft drinks, ice cream, and white bread. The third pattern, labelled as Modified Western - Sweet, had high loadings of cookies, muffins, cakes, pastries, pies, ice cream, fruits and vegetables. In multivariate analyses, the Healthy pattern was positively associated with higher income and education, moderate recreational physical activity and less heavy smoking, and inversely associated with French ancestry. The Modified Western - Salty pattern was positively associated with French, other European, and Latino ancestries, and with married and common-law relationships. Finally, the Modified Western - Sweet pattern was more common among men of French ancestry and users of vitamin/mineral supplements. The Healthy pattern has been frequently observed in other Western populations, but the other two are described for the first time in a study population of men

Effect of γ-irradiation on gene expression of heat shock proteins in the foodborne pathogen Escherichia coli O157:H7.

International audienceThe expression levels of seven genes (clpB, dnaK, groES, grpE, htpG, htpX and ibpB) encoding heat shock proteins (HSP) in Escherichia coli O157:H7 (E. coli) gamma irradiated was investigated. Timing impact of post-irradiated RNA extraction on the expression levels of these seven genes was also studied at a dose damaging the bacterial cells (0.4 kGy). Bacterial samples were γ-irradiated at 0.4 kGy and at a lethal dose of 1.3 kGy. RNA was extracted at 0 min post irradiation for both irradiation doses and at 15, 30, 60, 90 or 120 min post-irradiation at the dose damaging the cells. Quantification of the gene expression was performed using quantitative real-time polymerase chain reaction (q-RT-PCR). The expression of genes encoding HSP was a very dynamic process evolving rapidly when E. coli cells were irradiated at 0.4 kGy. Notably, groES, grpE and ibpB were more up- regulated at 1.3 kGy than those at 0.4 kGy. For the seven genes studied there were more damaged proteins during irradiation at the lethal dose and this dose causes increased expression in HSP which contributes to damage reparation. Expression patterns of genes encoding HSP in E. coli treated by γ-irradiation are different from those treated by heat shock

Electrophoretic profiles obtained for <i>L. monocytogenes</i> with (A) non-irradiated treatment; (B) irradiated at 1.2 kGy to create cells damaged; and (C) irradiated at 3.5 kGy to kill cells.

<p>^*mean that corrected area differs statistically between irradiated and non-irradiated proteins by Student's t test with p≤0.05.</p

3-D view of absorbance versus time and wavelength (from 190 to 400 nm) for total unirradiated proteins of (A) <i>L. monocytogenes</i> and (B) <i>S. aureus</i>.

<p>Experimental conditions: Bare-fused silica capillary, 30.2 cm (20 cm to the detection window)×50 µm i.d.; temperature, 25°C; applied voltage, 15 kV; electrokinetic injection at 5.0 kV×20 s. Samples were diluted at 1 mg/ml with SDS sample buffer.</p

Profiles of protein expression by <i>Listeria monocytogenes</i> at different doses of γ-irradiation treatment.

a<p>The values of corrected area presented are the mean ± standard deviation of samples prepared in duplicate and each injected three times. 0 kGy, control without radiation treatment, 1.2 kGy, damaged cells; 3.5 kGy, lethal. ND is not-determined.</p>*<p>Corrected area differs statistically from the non-irradiated protein by Student's t test with p≤0.05.</p

Profiles of protein expression by <i>Staphylococcus aureus</i> at different doses of γ-irradiation treatment.

a<p>The values of corrected area presented are the mean ± standard deviation of samples prepared in duplicate and each injected three times. 0 kGy, control without radiation treatment; 1.2 kGy, damaged cells; 2.9 kGy, VBNC state just after irradiation; 3.5 kGy, lethal. ND is not-determined.</p>*<p>Corrected area differs statistically from the non-irradiated protein by Student's t test with p≤0.05.</p