With the objective of examining the relationship between diet and @entity2220 , a case-control study was carried out in Uruguay. Red meat, total meat and fatty foods were associated with a significant increase in risk (odds ratios (OR) for red meat intake 1.92, 95% CI 1.27-2.90). On the other hand, fruits, tubers and all plant foods displayed significant inverse associations with @entity2220 (OR for total plant foods 0.39, 95% CI 0.26-0.61). Among nutrients, total fat, other fats (saturated fat) and @entity165 were associated with an increased risk of @entity2220 (OR for high consumption of total fat 2.28, 95% CI 1.48-3.54). The risk associated with @entity165 intake was even higher after controlling for total fat, suggesting that both nutrients (fat and @entity165 ) have independent effects. @entity20072 and @entity270 displayed significantly protective effects. This effect was markedly attenuated, when these micronutrients were adjusted for total plant intake. Furthermore, red meat, fat, and @entity165 showed attenuation in its effects after adjustment for total plant foods. It could be concluded that @entity286 smoking is the strongest risk factor for @entity2220 . Low consumption of plant foods, and in a lesser degree, high consumption of red meat, total fat and @entity165 contribute to a high risk of @entity2220 .

Diet and XXXX : a case-control study in Uruguay.

@entity286 :: ('4097', 'Species') :: ['tobacco'] @entity270 :: ('MESH:D014810', 'Chemical') :: ['vitamin E'] @entity20072 :: ('MESH:D002338', 'Chemical') :: ['Carotenoids'] @entity2220 :: ('MESH:C538231', 'Disease') :: ['adenocarcinoma of the lung'] @entity165 :: ('MESH:D002784', 'Chemical') :: ['cholesterol']
@entity2220 :: (MESH:C538231,Disease) :: ['adenocarcinoma of the lung']
