Vaping, Smoking and Lung Cancer Risk.

Nicotine exposure through the use of electronic delivery systems (vaping) has been found to elevate the risk of certain conditions of the lungs, e.g., vaping associated lung injury, EVALI). However, the potential impact of vaping on lung cancer risk remains unexplored. We, therefore, examined the association of vaping and cigarette smoking with lung cancer risk in a case control study conducted in central Ohio. The study design compared 4,975 individuals with recently diagnosed pathologically confirmed carcinoma of the lung to 27,294 controls without cancer that were group matched at a 5:1 ratio to the cases by age, gender, race and location of residence. Odds ratios (OR) adjusted for gender, age and race revealed a fourfold higher risk of lung cancer among individuals who vaped in combination with chronic smoking (OR=58.9, 95% CI=47.3-70.5) versus individuals who only smoked cigarettes (OR=13.9, 95% CI=12.7-15.3, P<0.001). Further adjustment for prevalent comorbidities, chronic obstructive pulmonary disease and coronary artery disease, reduced the magnitude of the OR, but the risk for vaping and smoking (OR=38.7, 95% CI =31.5-47.6) remained fourfold higher than for smoking alone (OR=9.6, 95% CI=8.7-10.6, P<0.001). This finding was consistent for men and women, with adjustment for pack-years of smoking, and for the main histological cell types of lung cancer. Our results suggest that the addition of vaping to smoking accelerates the risk of developing lung cancer.

Potential economic benefits of lower-extremity amputation prevention strategies in diabetes.

OBJECTIVE: To estimate the potential economic benefits of selected strategies from published literature--educational interventions, multidisciplinary clinics, and insurance coverage for therapeutic shoes--to reduce the incidence of lower-extremity amputation among individuals with diabetes. RESEARCH DESIGN AND METHODS: We developed a model to estimate the expected incidence and associated costs of lower-extremity amputation in a hypothetical cohort of 10,000 people with diabetes. Prevention strategies were assumed to be targeted at individuals with a history of foot ulcer, and benefits were estimated over a period of 3 years. RESULTS: The total potential economic benefits (discounted at 5%) of strategies to reduce amputation risk ranged from $2.0 to $3.0 million ($2,900 to $4,442 per person with a history of foot ulcer) over 3 years. Benefits were highest for educational interventions. Most benefits were found to accrue among individuals aged > or = 70 years. CONCLUSIONS: Strategies to reduce the risk of lower-extremity amputation may generate substantial economic benefits and should be a standard component of routine diabetes care. Benefits may best be achieved through a partnership of government, private payers, health care service providers and producers, and individuals with diabetes.

Assessment of the reliability of a diet history questionnaire.

The purpose of this study was to estimate the reliability of a self-administered food frequency questionnaire developed at the National Cancer Institute (NCI) (Bethesda, MD). Food intake information was collected from 48 women with breast cancer and 50 women who had a familial breast cancer risk. These women were participants in a long-term investigation of diet and breast cancer at the Ohio State University (Columbus, OH). Pearson correlation coefficients were obtained for 29 nutrients. The effect of time between questionnaires, age, weight, and caloric intake was also examined. The results showed moderate reliability coefficients for most of the nutrients (r = 0.5-0.8). For the majority of nutrients, the women with breast cancer had higher coefficients than did the high-risk women. High-risk women with shorter elapsed time periods between the first and second questionnaire had higher reliability coefficients as did women who consumed fewer calories. Age and weight (standardized by height) showed no effect on reliability. Recommendations for improving the NCI questionnaire in addition to using it as a standard method of measuring food intake are discussed.