Rye bread consumption in early life and reduced risk of advanced prostate cancer.

Abstract

79 Background: Prior evidence suggests that rye consumption may reduce risk of prostate cancer (PCa). Our aim is to study whether consumption of rye bread and oatmeal (sources of lignans and fiber), both in early- and midlife, is associated with risk of PCa. Methods: In 2002 to 2006, 2,268 men, aged 67-96 years, reported their dietary habits in the AGES-Reykjavik cohort study. Dietary habits were assessed retrospectively, for early and midlife using a validated food frequency questionnaire (FFQ). Through linkage to cancer- and mortality registers, we retrieved information on PCa diagnosis and mortality through 2009. We used logistic regression to estimate odds ratios (ORs) for PCa according to rye- and oatmeal consumption, adjusted for possible confounding factors including fish-, fish liver oil-, meat-, and milk intake. Results: Of the 2268 men, 347 had or were diagnosed with PCa during follow-up, 63 with advanced disease (stage 3+ or died of PCa). Daily rye bread consumption in adolescence (vs. less than daily) was associated with a decreased risk of PCa diagnosis (OR 0.78; 95% CI: 0.60, 1.00), and of advanced PCa (OR 0.53; 95% CI: 0.32, 0.93). High intake of oatmeal in adolescence (≥5 vs. ≤4 times/ week) was not significantly associated with risk of PCa diagnosis (OR 1.00; 95% CI: 0.78, 1.29) nor advanced PCa (OR 0.73; 95% CI: 0.41, 1.31). Midlife consumption of rye or oatmeal was not associated with PCa risk. Conclusions: Our data suggest that frequent rye bread consumption in adolescence may be associated with reduced risk of PCa, particularly advanced disease.