Selected micronutrient intake and the risk of colorectal cancer (original) (raw)
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Food Science and Nutrition, 2022
The risk of colorectal cancer (CRC) can be influenced by dietary components. This study aims to investigate the association between dietary intake and CRC in Iranian adults. This hospital‐based case–control study was performed on 160 patients with CRC and 320 healthy people. General and pathological data were collected through face‐to‐face interviews. A validated food frequency questionnaire (FFQ) was used to assess the intake of calories, macronutrients, and micronutrients. The case group had a significantly higher intake of calories, carbohydrates, vitamin A, vitamin K, fluoride, and molybdenum and a lower intake of vitamin E, vitamin B1, beta carotene, biotin, folate, magnesium, selenium, manganese, and fiber (all p < .001). CRC was positively associated with the intake of carbohydrate (OR: 1.01, CI% 1.03–1.01, p = .001), and vitamin A (OR: 1.009, CI 95% 1.006–1.01, p = .001) and negatively associated with intake of fiber (OR: 0.67, CI 95% 0.59–0.76, p = .001), beta carotene (OR: 0.99, CI 95% 0.99–0.99, p = .001), vitamin E (OR: 0.27, CI 95% 0.15–0.47, p = .001), folate (OR: 0.98 CI 95% 0.97–0.98, p = .001), and biotin (OR: 0.83, CI 95% 0.77–0.90, p = .001). The associations remained significant after adjusting for age and sex. Further adjustments for physical activity, alcohol consumption, and smoking did not change the results. The results identified that the risk of colorectal cancer can be influenced by dietary intake. Further longitudinal studies are needed to confirm these findings and to identify the underlying mechanisms of the effects of dietary components on the risk of colorectal cancer.
Micronutrients and the risk of colorectal adenomas
American journal of …, 1996
Recent studies suggest that micronutrients, especially folate, calcium, iron, and antioxidant vitamins, affect the risk of colorectal neoplasia. The objective of this case-control study was to examine the association between these micronutrients and the risk of colorectal adenomas. The study was based on 236 cases with adenomatous polyps or cancer and 409 controls, all colonoscopy patients at University of North Carolina Hospitals between July 1988 and March 1991. After colonoscopy, subjects were interviewed using a semi-quantitative food frequency questionnaire, and average daily nutrient intakes were calculated. Sex-specific odds ratios relative to the lowest quartile of intake for each micronutrient were determined using unconditional logistic regression while adjusting for a number of potential confounders. In women, folate, iron, and vitamin C were inversely related to the risk of adenomas. Folate appeared to be most protective, with women in the highest quartile only 40% as li...
Selected micronutrient intake and the risk of gastric cancer.
… Biomarkers & Prevention, 1994
The relationship between intake of seleded micronutrients and gastric cancer risk was investigated using data from a case-control study conduded in Italy between 1 985 and 1 992 on 723 cases of histologically confirmed, incident gastric cancer, and 2024 controls hospitalized for acute, nonneoplastic, nondigestive trad diseases. Relative risks of subsequent quintiles of intake were computed after allowance for sex, age, and other major identified potential confounding fadors, including an estimate of total calorie intake. No trend in risk emerged for intake of retinol, vitamin D and vitamin E, whereas a protedive pattern was observed for consumption of beta-carotene, ascorbic acid, folate, and nitrates, with risk estimates for the highest intake quintiles of 0.27, 0.40, 0.58, and 0.43, respedively. Significant dired trends in risk were found for methionine, calcium, and nitrites. When the effed of various micronutrients was taken into account, a residual protedive effed was observed for beta-carotene
International Journal of Cancer, 2014
Carotenoids and vitamins A, C and E are possibly associated with a reduced colorectal cancer (CRC) risk through antioxidative properties. The association of prediagnostic plasma concentrations and dietary consumption of carotenoids and vitamins A, C and E with the risk of colon and rectal cancer was examined in this case-control study, nested within the European Prospective Investigation into Cancer and Nutrition study. Plasma concentrations of carotenoids (a-and b-carotene, canthaxanthin, bcryptoxanthin, lutein, lycopene, zeaxanthin) and vitamins A (retinol), C and E (a-, b-and c-and d-tocopherol) and dietary consumption of b-carotene and vitamins A, C and E were determined in 898 colon cancer cases, 501 rectal cancer cases and 1,399 matched controls. Multivariable conditional logistic regression models were performed to estimate incidence rate ratios (IRR) and corresponding 95% confidence intervals (CIs). An association was observed between higher prediagnostic plasma retinol concentration and a lower risk of colon cancer (IRR for highest quartile 5 0.63, 95% CI: 0.46, 0.87, p for trend 5 0.01), most notably proximal colon cancer (IRR for highest quartile 5 0.46, 95% CI: 0.27, 0.77, p for trend 5 0.01). Additionally, inverse associations for dietary b-carotene and dietary vitamins C and E with (distal) colon cancer were observed. Although other associations were suggested, there seems little evidence for a role of these selected compounds in preventing CRC through their antioxidative properties.
British Journal of Cancer, 2016
Background: Much of the current literature on diet-colorectal cancer (CRC) associations focused on studies of single foods/ nutrients, whereas less is known about nutrient patterns. We investigated the association between major nutrient patterns and CRC risk in participants of the European Prospective Investigation into Cancer and Nutrition (EPIC) study. Methods: Among 477 312 participants, intakes of 23 nutrients were estimated from validated dietary questionnaires. Using results from a previous principal component (PC) analysis, four major nutrient patterns were identified. Hazard ratios (HRs) and 95% confidence intervals (CIs) were computed for the association of each of the four patterns and CRC incidence using multivariate Cox proportional hazards models with adjustment for established CRC risk factors. Results: During an average of 11 years of follow-up, 4517 incident cases of CRC were documented. A nutrient pattern characterised by high intakes of vitamins and minerals was inversely associated with CRC (HR per 1 s.d. ¼ 0.94, 95% CI: 0.92-0.98) as was a pattern characterised by total protein, riboflavin, phosphorus and calcium (HR (1 s.d.) ¼ 0.96, 95% CI: 0.93-0.99). The remaining two patterns were not significantly associated with CRC risk. Conclusions: Analysing nutrient patterns may improve our understanding of how groups of nutrients relate to CRC. In 2012, colorectal cancer (CRC) was the fourth most common cancer worldwide, with B1 360 000 cases diagnosed (Ferlay et al, 2015). Dietary and other lifestyle choices play a significant role in
International Journal of Cancer, 2012
The risk for colorectal cancer may be influenced by the dietary intake of various vitamins, minerals and essential fatty acids. We conducted a pooled analysis of dietary data collected using food diaries in seven prospective studies in the United Kingdom Dietary Cohort Consortium. Five hundred sixty-five cases of colorectal cancer were matched with 1,951 controls on study centre, age, sex and recruitment date. Dietary intakes of retinol, vitamin A, thiamin, riboflavin, vitamin B6, folate, vitamin B12, vitamin D, calcium, iron, magnesium, potassium, n 2 6 fatty acids, n 2 3 fatty acids and the ratio of n 2 6 to n 2 3 fatty acids were estimated and their associations with colorectal cancer examined using conditional logistic regression models, adjusting for exact age, height, weight, energy intake, alcohol intake, fiber intake, smoking, education, social class and physical activity. There were no statistically significant associations between colorectal cancer risk and dietary intake of any of the vitamins, minerals or essential fatty acids examined.
Nutrient dietary patterns and the risk of colorectal cancer: a case–control study from Italy
2010
Abstract Objective The role of diet on colorectal cancer has been considered in terms of single foods and nutrients, but less frequently in terms of dietary patterns. Methods Data were derived from an Italian case–control study, including 1,225 subjects with cancer of the colon, 728 subjects with rectal cancer, and 4,154 hospital controls. We identified dietary patterns on a selected set of nutrients through principal component factor analysis.
Macro- and Micronutrients Consumption and the Risk for Colorectal Cancer among Jordanians
Nutrients, 2015
Objective: Diet and lifestyle have been reported to be important risk factors for the development of colorectal cancer (CRC). However, the association between total energy and nutrient intake and the risk of developing CRC has not been clearly explained. The aim of our study is to examine the relationship between total energy intake and other nutrients and the development of CRC in the Jordanian population. Research Methods and Procedures: Dietary data was collected from 169 subjects who were previously diagnosed with CRC, and 248 control subjects (matched by age, gender, occupation and marital