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

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.

Keyphrases: Prostate cancer, Case-control, Principal component analysis, Logistic regression, Dietary patterns, NOVA food classification