Vlajinac, H. (7006581450)H. (7006581450)VlajinacAdanja, B. (7003966459)B. (7003966459)AdanjaPekmezovic, T. (7003989932)T. (7003989932)PekmezovicMarinkovic, J. (7004611210)J. (7004611210)MarinkovicColovic, M. (21639151700)M. (21639151700)ColovicSuvajdzic, N. (7003417452)N. (7003417452)Suvajdzic2025-06-122025-06-122000https://www.scopus.com/inward/record.uri?eid=2-s2.0-0033860085&partnerID=40&md5=3768d23d5e8aea774cdd81d14ffe02f3https://remedy.med.bg.ac.rs/handle/123456789/1499Purpose: To test some hypotheses concerning risk factors for Hodgkin's disease (HD). Material and methods: A case-control study conducted in Beograd from 1993 to 1996 enrolled 100 patients with histologically confirmed HD and 100 hospitalized non-cancer patients (controls), individually matched by sex, age (±2 years) and place of residence. A number of risk factors was evaluated, in the analysis of which the McNemar's test and univariate and multivariate logistic regression analyses were used. Results: According to multivariate analysis the following factors were significantly related to HD: white collar occupation, daily consumption of milk, cheese and fruit, use of lard for food preparation, age difference between participant and first older sibling >3 years and possession of pets. Conclusion: The results obtained support the hypothesis that, in addition to other factors, some dietary components influence the occurrence of HD.Case-control studyDietEpidemiologyHodgkin's diseaseRisk factors