Nutrient-derived Dietary Patterns and Risk of Colorectal Cancer: a Factor Analysis in Uruguay (original) (raw)
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Dietary risk factors for colorectal cancer in Brazil: a case control study
Nutrition journal, 2016
High meat intake and low consumption of vegetables, fruits and whole grains have been associated with increased risk of colorectal cancer in some relevant cohort studies conducted in distinct ethnic populations. The role of the dietary pattern on the risk of sporadic colorectal adenocarcinoma (SCA) in Brazil is unknown; therefore, it was the aim of the present study. The dietary patterns of 169 patients with SCA and 101 controls were analysed by food frequency recall. Crude odds ratios were calculated and given within 95 % confidence intervals. Patients reported higher average intakes of beef (32.0 ± 1.8 versus 23.7 ± 1.6, P = 0.0069), chicken (18.1 ± 0.9 versus 12.2 ± 0.8, P = 0.0002), and pork (8.9 ± 0.9 versus 3.4 ± 0.5, P < 0.0001). These individuals had a 1.025, 1.069, and 1.121-fold increased risk of SCA. Similar consumption of fish, vegetables, fruits and whole grains was reported by patients and controls. Meat consumption is greater in patients with SCA in the Brazilian p...
Characterization of meat consumption and risk of colorectal cancer in Cordoba, Argentina
Nutrition, 2003
BACKGROUND: The Argentinean food pattern, rich in beef and fats and poor in fibers, may be related to an risk of increased colorectal cancer (CRC). To examine the relation between CRC risk and meat type, we carried out a case-control study in Córdoba, Argentina. METHODS: We interviewed 287 patients with colorectal adenocarcinomas and 566 control subjects admitted to the largest hospitals in greater Córdoba. Dietary habits were assessed by a food-frequency questionnaire, and different meat types were evaluated. Regression analyses determined the contribution of meat to total energy and macronutrients. Unconditional multiple logistic regression was performed to calculate odds ratios (ORs) and 95% confidence intervals (CIs). RESULTS: Median intake of all meats, predominantly bovine, was high, reaching almost 300 g/d in men. Meats provided approximately 50% of total energy intake and 64% to 67% of total protein. Patients obtained significantly more cholesterol and total lipids from meats than did controls. Consumption of total meat, red meat, and other types of meat were not related to increased risk of CRC. However, an increased risk of CRC was found for those consuming relatively large amounts of cold cuts and sausages (OR, 1.47; CI, 1.02-2.15) and bovine viscera (OR, 1.73; CI, 1.18-2.54). Lean beef was associated with a decreased risk of CRC at the second (OR, 0.64; CI, 0.43-0.94) and third (OR, 0.67; CI, 0.40-0.97) tertiles. CONCLUSIONS: Red meat produced a different pattern of risk according to its fat content. Further studies should assess the possible role of cooking meat and other non-nutritional components.
A population-based case-control study of colorectal cancer in majorca. I. Dietary factors
International Journal of Cancer, 1990
A population-based case-control study was conducted between July 1984 and February 1988 in the Spanish island of Majorca; 286 incident colorectal cancer cases, 295 population controls and 203 hospital controls were interviewed using a food frequency questionnaire. In a multivariate analysis, an increased risk of colon cancer was found for high consumption of fresh meats (RR = 2.87) while a high consumption of cruciferous vegetables afforded protection (RR = 0.48). For rectal cancer an increased risk was associated with dairy products (RR = 3.08) while a protection was afforded by consumption of cruciferae (RR = 0.50). For colorectal cancer, the cereal food group also showed an increase in risk (RR = I .92).
Dietary patterns and risk of colorectal cancer: a factor analysis in uruguay
Asian Pacific Journal of Cancer Prevention Apjcp, 2011
A multisite case-control study on factor analysis and several cancer sites (mouth and pharynx, esophagus, stomach, colon, rectum, larynx, lung, breast, prostate, bladder, kidney) was conducted in Uruguay. The study included 3,528 cases and 2,532 controls. Factor analysis (principal components) was modeled among controls. This patterning method retained 4 factors per sex, labeled as prudent, drinker, traditional and Western. Odds ratios for these cancer sites, stratified by sex, were estimated using polytomous regression. Whereas the prudent pattern was mainly negatively associated with cancers of the upper aerodigestive tract, the Western pattern showed a strong increase in breast, lung and colon cancers. The study allowed for the reproducibility of the prudent, drinker and Western patterns, whereas the traditional pattern appears to be country specific.
Journal of Clinical Nutrition & Dietetics, 2016
Diet serves as a primary prevention approach to reduce the global burden of cancer. In 2007, the World Cancer Research Fund and the American Institute for Cancer Research published the Second Expert Report (SER) Food, Nutrition, Physical Activity, and the Prevention of Cancer: A Global Perspective outlining lifestyle recommendations for primary cancer prevention. Results support a strong link between red and processed meat and colorectal carcinogenesis. Findings from the Colorectal Cancer 2011 Report: Food, Nutrition, Physical Activity, and the Prevention of Colorectal Cancer, a review conducted through the WCRF Continuous Update Project (CUP), strengthened the evidence and supported the conclusions found in the SER. This review explored the available evidence since the publication of the 2011 CUP report and provides an update of the literature, specific to colorectal cancer (CRC) and diet. Furthermore, several proposed mechanisms, including heterocyclic amines (HCAs), polyaromatic hydrocarbons (PAHs), N-nitroso compounds (NOCs), and heme iron, may explain the effects of meat on the cancer process. The studies reviewed continue to support the causal link between red and processed meat consumption and CRC. The most recent literature supports the preventative role of consuming a plant-based diet low in red and processed meat for overall cancer prevention.
Journal of The National Cancer Institute, 2005
Background: Current evidence suggests that high red meat intake is associated with increased colorectal cancer risk. High fi sh intake may be associated with a decreased risk, but the existing evidence is less convincing. Methods: We prospectively followed 478 040 men and women from 10 European countries who were free of cancer at enrollment between 1992 and 1998. Information on diet and lifestyle was collected at baseline. After a mean follow-up of 4.8 years, 1329 incident colorectal cancers were documented. We examined the relationship between intakes of red and processed meat, poultry, and fi sh and colorectal cancer risk using a proportional hazards model adjusted for age, sex, energy (nonfat and fat sources), height, weight, workrelated physical activity, smoking status, dietary fi ber and folate, and alcohol consumption, stratifi ed by center. A calibration substudy based on 36 994 subjects was used to correct hazard ratios (HRs) and 95% confi dence intervals (CIs) for diet measurement errors. All statistical tests were two-sided. Results: Colorectal cancer risk was positively associated with intake of red and processed meat (highest [>160 g/day] versus lowest [<20 g/day] intake, HR = 1.35, 95% CI = 0.96 to 1.88; P trend = .03) and inversely associated with intake of fi sh (>80 g/day versus <10 g/day, HR = 0.69, 95 % CI = 0.54 to 0.88; P trend <.001), but was not related to poultry intake. Correcting for measurement error strengthened the associations between colorectal cancer and red and processed meat intake (per 100-g increase HR = 1.25, 95% CI =1.09 to 1.41, P trend = .001 and HR = 1.55, 95% CI = 1.19 to 2.02, P trend = .001 before and after calibration, respectively) and for fi sh (per 100 g increase HR = 0.70, 95% CI = 0.57 to 0.87, P trend <.001 and HR = 0.46, 95% CI = 0.27 to 0.77, P trend = .003; before and after correction, respectively). In this study population, the absolute risk of development of colorectal cancer within 10 years for a study subject aged 50 years was 1.71% for the highest category of red and processed meat intake and 1.28% for the lowest category of intake and was 1.86% for subjects in the lowest category of fi sh intake and 1.28% for subjects in the highest category of fi sh intake. Conclusions: Our data confi rm that colorectal cancer risk is positively associated with high consumption of red and processed meat and support an inverse association with fi sh intake.
Colorectal Cancer and Meat Consumption : Recent Views from Epidemiology
2017
Colorectal cancer is the second leading cause of cancer death in the United States and the third most commonly diagnosed form of cancer in men and women (CDC 2003). The risk for developing colorectal cancer increases with age (90 percent of cases occur in individuals over 50) and with personal or fami lial predisposition to cancer. Numerous studies over the years also show connections between lifestyle factors-such as eating a diet high in saturated fat and low in fruits and vegetables, smoking and not exercising regularly-and the incidence of this cancer. However, the links between certain dietary factors and the risk of colorectal cancer remain contentious. Meat consumption, in particular, emerges as an arena of debate among epidemiologists. It is difficult to separate meat consumption from other confounding factors that strongly affect colorectal cancer risk, such as obesity and physical inactivity, and studies report disparate findings on the statistical re lationship between meat eating and cancer. Furthermore, researchers
Red Meat Intake and Colorectal Cancer Risk: A Summary of Epidemiological Studies
Current Nutrition Reports, 2012
Epidemiological evidence of red meat and processed meat consumption and colorectal cancer risk has accumulated during the past decades. Meta-analyses of case-control and prospective cohort studies have shown a moderate increased risk, but the association is controversial. Because diet is one of the modifiable lifestyle factors for colorectal cancer prevention, the relationship has an important public health perspective. Three prospective cohort studies and one case-control study of total red meat and processed meat and colorectal cancer were published in 2011 and 2012. The findings were in general supportive of an increased risk with higher consumption. The same applies to the four studies each on fresh red meat and processed meat. Associations with dietary heterocyclic amines, nitroso-compounds, and heme iron intake are inconsistent, but evidence suggested a positive association between heme iron intake and colorectal cancer risk.
Red and Processed Meat and Colorectal Cancer Incidence: Meta-Analysis of Prospective Studies
PLoS ONE, 2011
Background: The evidence that red and processed meat influences colorectal carcinogenesis was judged convincing in the 2007 World Cancer Research Fund/American Institute of Cancer Research report. Since then, ten prospective studies have published new results. Here we update the evidence from prospective studies and explore whether there is a non-linear association of red and processed meats with colorectal cancer risk.