Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Prostate Cancer Severity in Relation to Level of Food Processing

Salvatore Sciacca
,
Arturo Lo Giudice
ORCID logo ,
Maria Giovanna Asmundo
ORCID logo ,
Sebastiano Cimino
,
Ali. A Alshatwi
,
Giuseppe Morgia
,
Matteo Ferro
ORCID logo ,
Giorgio Ivan Russo
*
Version 1 : Received: 10 August 2023 / Approved: 11 August 2023 / Online: 11 August 2023 (19:06:14 CEST)

A peer-reviewed article of this Preprint also exists.

Sciacca, S.; Lo Giudice, A.; Asmundo, M.G.; Cimino, S.; Alshatwi, A.A.; Morgia, G.; Ferro, M.; Russo, G.I. Prostate Cancer Severity in Relation to Level of Food Processing. Nutrients 2023, 15, 4010. Sciacca, S.; Lo Giudice, A.; Asmundo, M.G.; Cimino, S.; Alshatwi, A.A.; Morgia, G.; Ferro, M.; Russo, G.I. Prostate Cancer Severity in Relation to Level of Food Processing. Nutrients 2023, 15, 4010.

Abstract

Background: The level of food processing has gained interest for a potential determinant of human health. The aim of this study was to assess the relation between level of food processing and prostate cancer severity. Methods: A sample of 120 consecutive patients were examined for their dietary habits assessed through validated food frequency questionnaires, their dietary intake of food groups categorized according to the NOVA classification, and the severity of prostate cancer according to the European Association of Urology (EAU) guidelines groups risk. Uni- and multivariate logistic regression analyses were performed to test the association between the variables of interest. Results: Individuals reporting higher consumption of unprocessed/minimally processed foods were less likely to have worse prostate cancer severity than lower consumers in the energy-adjusted model [odds ratio (OR) = 0.38, 95% confidence interval (CI): 1.17-0.84, P = 0.017 and OR = 0.33, 95% CI: 0.12-0.91, P = 0.032 for medium/high vs. low grade and high vs. medium/low grade prostate cancers, respectively); however, after adjusted for potential confounding factors, the association was no more significant (Table 4). A borderline association was also found between higher consumption of UPF and worse prostate cancer severity in the energy-adjusted model (OR = 2.11, 95% CI: 0.998-4.44; P = 0.051), but again the association was no more significant after adjusting for the other covariates. Conclusions: The level of food processing seems not to be independently associated with prostate cancer severity, while potentially related to other factors that need further investigation.

Keywords

prostate cancer; ultra-processed foods; food processing; NOVA classification

Subject

Medicine and Pharmacology, Urology and Nephrology

Copyright: This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

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