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Lung cancer
Type of wine and risk of lung cancer: a case-control study in Spain
  1. A Ruano-Ravina1,2,
  2. A Figueiras1,
  3. J M Barros-Dios1,3
  1. 1Department of Preventive Medicine and Public Health, University of Santiago de Compostela, Spain
  2. 2Galician Agency for Health Technology Assessment, Galician Health Service, Spain
  3. 3Preventive Medicine Unit, Santiago de Compostela University Teaching Hospital, Spain
  1. Correspondence to:
    Dr J M Barros Dios
    Department of Preventive Medicine and Public Health, School of Medicine, C/San Francisco s/n, University of Santiago de Compostela, 15782 Santiago de Compostela, Spain; mrbarrosusc.es

Abstract

Background: Few epidemiological studies have examined the effect of wine on the risk of lung cancer. A study was therefore undertaken to estimate the effect of wine consumption, both overall and by type of wine, on the risk of developing lung cancer.

Methods: A hospital based case-control study was conducted on 319 subjects (132 cases, 187 controls) in 1999–2000. All subjects were interviewed about their lifestyles with particular reference to alcohol consumption and tobacco use. The results were analysed using non-parametric logistic regression. The main outcome measure was the risk of lung cancer associated with consumption of wine and its individual types.

Results: A very slight but significant association was observed between the risk of lung cancer and white wine consumption (odds ratio (OR) 1.20 for each daily glass). Red wine consumption, on the other hand, had an OR of 0.43 (95% CI 0.19 to 0.96), with each daily glass of red wine having an inverse association with the development of lung cancer (OR 0.87 (95% CI 0.77 to 0.99)). There was no apparent association between lung cancer and consumption of beer or spirits.

Conclusions: These results suggest that the consumption of red wine is negatively associated with the development of lung cancer. Further studies are needed to test this finding in cancer induced laboratory animals.

  • lung cancer
  • alcohol
  • wine
  • resveratrol

https://doi.org/10.1136/thx.2003.018861

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    Footnotes

    • This work was supported by a University Lecturer Training Grant from the Spanish Ministry of Education and Culture (AP98-32819076). The grant was obtained by A Ruano-Ravina and was used for doing his doctoral thesis.

    • Conflict of interest: none

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