Consumption of Dairy Products and Colorectal Cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC)

Επιστημονική δημοσίευση - Άρθρο Περιοδικού uoadl:3158718 9 Αναγνώσεις

Μονάδα:
Ερευνητικό υλικό ΕΚΠΑ
Τίτλος:
Consumption of Dairy Products and Colorectal Cancer in the European
Prospective Investigation into Cancer and Nutrition (EPIC)
Γλώσσες Τεκμηρίου:
Αγγλικά
Περίληψη:
Background: Prospective studies have consistently reported lower
colorectal cancer risks associated with higher intakes of total dairy
products, total milk and dietary calcium. However, less is known about
whether the inverse associations vary for individual dairy products with
differing fat contents.
Materials and Methods: In the European Prospective Investigation into
Cancer and Nutrition (EPIC), we investigated the associations between
intakes of total milk and milk subtypes (whole-fat, semi-skimmed and
skimmed), yoghurt, cheese, and dietary calcium with colorectal cancer
risk amongst 477,122 men and women. Dietary questionnaires were
administered at baseline. Multivariable hazard ratios (HRs) and 95%
confidence intervals (CIs) were estimated using Cox proportional hazards
models, adjusted for relevant confounding variables.
Results: During the mean 11 years of follow-up, 4,513 incident cases of
colorectal cancer occurred. After multivariable adjustments, total milk
consumption was inversely associated with colorectal cancer risk (HR per
200 g/day 0.93, 95% CI: 0.89-0.98). Similar inverse associations were
observed for whole-fat (HR per 200 g/day 0.90, 95% CI: 0.82-0.99) and
skimmed milk (HR per 200 g/day 0.90, 95% CI: 0.79-1.02) in the
multivariable models. Inverse associations were observed for cheese and
yoghurt in the categorical models; although in the linear models, these
associations were non-significant. Dietary calcium was inversely
associated with colorectal cancer risk (HR per 200 mg/day 0.95, 95% CI:
0.91-0.99); this association was limited to dairy sources of calcium
only (HR per 200 mg/day 0.95, 95% CI: 0.91-0.99), with no association
observed for non-dairy calcium sources (HR per 200 mg/day 1.00, 95% CI:
0.81-1.24).
Conclusions: Our results strengthen the evidence for a possible
protective role of dairy products on colorectal cancer risk. The inverse
associations we observed did not differ by the fat content of the dairy
products considered.
Έτος δημοσίευσης:
2013
Συγγραφείς:
Murphy, Neil
Norat, Teresa
Ferrari, Pietro
Jenab, Mazda and
Bueno-de-Mesquita, Bas
Skeie, Guri
Olsen, Anja
Tjonneland,
Anne
Dahm, Christina C.
Overvad, Kim
Boutron-Ruault, Marie
Christine
Clavel-Chapelon, Francoise
Nailler, Laura
Kaaks,
Rudolf
Teucher, Birgit
Boeing, Heiner
Bergmann, Manuela M.
and Trichopoulou, Antonia
Lagiou, Pagona
Trichopoulos, Dimitrios
and Palli, Domenico
Pala, Valeria
Tumino, Rosario
Vineis,
Paolo
Panico, Salvatore
Peeters, Petra H. M.
Dik, Vincent K.
and Weiderpass, Elisabete
Lund, Eiliv
Quiros Garcia, Jose Ramon
and Zamora-Ros, Raul
Sanchez Perez, Maria Jose
Dorronsoro, Miren
and Navarro, Carmen
Ardanaz, Eva
Manjer, Jonas
Almquist,
Martin
Johansson, Ingegerd
Palmqvist, Richard
Khaw, Kay-Tee
and Wareham, Nick
Key, Timothy J.
Crowe, Francesca L. and
Fedirko, Veronika
Gunter, Marc J.
Riboli, Elio
Περιοδικό:
PLOS ONE
Εκδότης:
Public Library of Science
Τόμος:
8
Αριθμός / τεύχος:
9
Επίσημο URL (Εκδότης):
DOI:
10.1371/journal.pone.0072715
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