A case-control study was carried out in 2 Belgian provinces with contrasting gastric-cancer mortality. The results were analyzed for the total study group and also separately in each of the 4 sub-groups: men and women in each province. Only risks which appeared consistently in at least 3 of these 4 sub-groups were retained in the discussion. Consumption of most vegetables, either cooked or raw, and of fresh fruit was found to be protective. There was an increased risk associated with meal and flour products, including white bread. Added sugar also increased the risk of gastric cancer. Consumption of lean meat was associated with a decreased risk. There was no clear effect for most sources of fat, but for oils with a high P/S ratio there was a decreased risk. Together with our earlier finding on salt, these results are to a large extent similar to those of other recent studies on gastric cancer.

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PubMed1991

Coupled-mode theory of diffraction-induced transverse effects in nonlinear optical resonators.

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Journal Article↗

PubMed1988

The treatment of stage IV carcinoma of cervix by radical dose radiotherapy.

During 1974-1979, 92 patients (14% of all carcinoma cervix cases) were assigned to Stage IV; 68 (10%) to Stage IVa and 24 (4%) to Stage IVb. Fifty-five patients were treated radically using 4 MeV X-rays (42.5 Gy in 20 fractions) followed by a 137Cs insertion (33.5 Gy to the A points). Twenty-six patients were treated palliatively and 11 received no treatment. Sixteen per cent of radically treated patients were alive at 5 years, whereas all patients treated palliatively were dead in 18 months. Pelvic tumour was eliminated in 22/55 (40%) treated radically, but in only 1/26 treated palliatively. The 5-year survival for Stage IVa treated radically was 18% and 19/44 (43%) had local tumour control. Only one patient in Stage IVb (involvement of vulva) was alive at 5 years. The overall 5-year survival for Stage IV patients in this series was 11/92 (12%).

Adult↗

PubMed1988

Colorectal cancer and the consumption of foods: a case-control study in Belgium.

A case-control study on 453 cases with colon cancer, 365 with rectal cancer, and 2,851 population controls was carried out in two Belgian provinces known to differ in certain dietary habits, particularly with regard to the use of butter. All raw vegetables had a clear protective effect for both colon and rectal cancer; bread was also protective for colon cancer. Starchy foods and foods rich in oligosaccharides (sugar) caused an increased risk for both colon and rectal cancer. No other foods were found to have a systematic effect in both sexes and in both provinces, either in one direction or in the other, except for maize, soybean, and sunflower oils, which were clearly protective in all cases. Among the foods contributing to the intake of fats, there was no effect either for butter, margarine, or fatty meats; the only clear-cut protective effect was that of the oils having a high polyunsaturated-to-saturated ratio. These findings are consistent with our previous findings on the role nutrients play in the relationship with colon and rectal cancers.

Adult↗

PubMed1987

Colorectal cancer and the intake of nutrients: oligosaccharides are a risk factor, fats are not. A case-control study in Belgium.

A case-control study was carried out in the populations of two Belgian provinces that differed in food consumption habits, particularly fat intake. There were 453 colonic and 365 rectal cancer cases and 2,851 population controls. There were no significant differences in the average intake of the major nutrients, with the exception of carbohydrates; patients had a larger intake, limited to oligosaccharides. In both provinces, in males and females having cancer of the colon or the rectum, the intake of linoleic acid was lower than among controls; for dietary fibers, a smaller intake was observed among patients in one province. The relative risks were computed for four levels of daily intake of each nutrient. A positive trend was found for oligosaccharides in all subgroups, and a negative trend was found for polysaccharides, the latter for colon cancer patients only. There was a constant and significant negative trend for linoleic acid, with a similar negative trend for dietary fiber. None of these trends were affected by further adjustment for total calorie intake. For several vitamins and minerals, less marked, less constant effects were observed. They tended to be negative for vitamin B1, vitamin B6, and iron; they were positive for retinol and vitamin B2.

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