Associations of Colorectal Cancer Incidence with Nutrient and Food Group Intakes in Korean Adults: A Case-Control Study

Chun, Yu; Sohn, Seonghyang; Song, Hye Kyung; Lee, Song Mi; Youn, Young Hoon; Lee, Seungmin; Park, Hyojin

doi:10.7762/cnr.2015.4.2.110

Cited by 30 publications

(38 citation statements)

References 14 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…However, an inverse association was supported for colon cancer (HR: 0.69, 95% CI: 0.50–0.95 for consumption of 6.2 g/day vs. ≥0 g/day) [ 22 ]. In previous case-control studies conducted in the US [ 26 ] and Korea [ 30 ], there were no statistically significant associations between consumption of nuts and other legumes and risk of colorectal cancer. In sub-site analyses, the preventive effect was observed only for cancer in the distal colon and rectum.…”

Section: Discussionmentioning

confidence: 98%

The relationship between nut intake and risk of colorectal cancer: a case control study

Lee

Shin

et al. 2018

Nutr J

View full text Add to dashboard Cite

BackgroundNut consumption is known to reduce the risk of obesity, diabetes mellitus, and cardiovascular disease. However, in previous studies, portion sizes and categories of nut consumption have varied, and few studies have assessed the association between colorectal cancer risk and nut consumption. In this study, we investigated the relationship between nut consumption and colorectal cancer risk.MethodsA case-control study was conducted among 923 colorectal cancer patients and 1846 controls recruited from the National Cancer Center in Korea. Information on dietary intake was collected using a semi-quantitative food frequency questionnaire with 106 items, including peanuts, pine nuts, and almonds (as 1 food item). Nut consumption was categorized as none, < 1 serving per week, 1–3 servings per week, and ≥3 servings per week. A binary logistic regression model was used to estimate odds ratios (OR) and their 95% confidence intervals (CI) for the association between nut consumption and colorectal cancer risk, and a polytomous logistic regression model was used for sub-site analyses.ResultsHigh nut consumption was strongly associated with reduced risk of colorectal cancer among women (adjusted ORs: 0.30, 95%CI: 0.15–0.60 for the ≥3 servings per week group vs. none). A similar inverse association was observed for men (adjusted ORs: 0.28, 95% CI: 0.17–0.47). In sub-site analyses, adjusted ORs (95% CIs) comparing the ≥3 servings per week group vs none were 0.25 (0.09–0.70) for proximal colon cancer, 0.39 (0.19–0.80) for distal colon cancer, and 0.23 (0.12–0.46) for rectal cancer among men. An inverse association was also found among women for distal colon cancer (OR: 0.13, 95% CI: 0.04–0.48) and rectal cancer (OR: 0.40, 95% CI: 0.17–0.95).ConclusionsWe found a statistically significant association between high frequency of nut consumption and reduced risk of colorectal cancer. This association was observed for all sub-sites of the colon and rectum among both men and women, with the exception of proximal colon cancer for women.

show abstract

Section: Discussionmentioning

confidence: 98%

The relationship between nut intake and risk of colorectal cancer: a case control study

Lee

Shin

et al. 2018

Nutr J

View full text Add to dashboard Cite

show abstract

“…In Korea, Kim et al (33) reported significant inverse association between milk and milk products and gastric cancer risk with case-control study design, whereas Chun et al (32) reported a positive association between milk intake and colorectal cancer risk with similar study design. In China, a case-control study on bladder cancer (34) reported strong health benefits of dairy foods, and another case-control study demonstrated potential protective effects of milk intake on breast cancer (41) .…”

Section: Association Of Meat and Milk Consumption With Cancer And Metmentioning

confidence: 99%

“…The researchers explained the reason why the association was significant only in men as that the mean intake of red meat and the percentage of individuals who consumed more than the recommendation were higher in men. Later, a case-control study among Korean adults (32) added the evidence that red meat intake significantly increased risk for colorectal cancer incidence. However, there was a case-control study (33) which examined the association of beef or pork intake with gastric cancer and reported insignificant results.…”

Section: Association Of Meat and Milk Consumption With Cancer And Metmentioning

confidence: 99%

Meat and milk intake in the rice-based Korean diet: impact on cancer and metabolic syndrome

Jun

Chung

et al. 2016

Proc. Nutr. Soc.

View full text Add to dashboard Cite

Over a few decades, Korean diet has changed from traditional diet, mainly composed of rice and vegetables, to Westernised diet rich, in meat and milk, along with the economic development and globalisation. Increasing prevalence of diet-related chronic diseases such as cancer and metabolic syndrome (MetS) is becoming a heavy burden to society and requires further attention. In this review, the association of meat and milk consumption with cancer and MetS among Koreans was discussed. Previous meta-analyses showed that meat intake was positively associated with increased risk of cancers, especially colon, as well as obesity and type 2 diabetes mellitus, and that the intake of milk and dairy products was negatively associated with colorectal cancer, obesity, and type 2 diabetes mellitus, based on studies conducted mostly in Western countries. In Korea and other Asian countries, the association of meat and milk intake with cancers were inconclusive and varied by types of cancers. Conversely, milk intake was negatively associated with MetS risk as reported in Western countries. The difference in results between Korea and Western countries might come from the differences in dietary patterns and study designs. Most Koreans still maintain traditional dietary pattern, although rapid change towards Westernised diet is underway among the younger age group. Randomised clinical trials or prospective cohort studies with consideration of combined effects of various dietary factors in Korea and other Asian countries are needed to elucidate the impact of meat and milk or related dietary patterns in their diet.

show abstract

“…This condition describes that deficiency of vitamin C may have an impact on increasing the level of oxidative stress. This study is relevant to other studies that informed the lower vitamin C status, higher the risk of cancer [14,34].…”

Section: Discussionmentioning

confidence: 71%

Diet contains carcinogens and deficiency of vitamin C determines the level of oxidative DNA damage among Jakarta toll collectors

Laelasari

Kusnoputranto²,

Budiawan

et al. 2018

biomedicalresearch

View full text Add to dashboard Cite

Consuming meat food products that undergo high-temperature combustion is able to provide opportunities exposed to carcinogenic substances and leads to oxidative stress. Oxidative stress is also a precondition for the occurrence of DNA damage and cancer can be detected by the presence of 8hydroxy-'2-deoxyguanosine (8OHdG). The study aimed to investigate whether the high prevalence of oxidative stress in Jakarta highway toll collector is independently or causally implicated in deficiency of vitamin C and the grilled food as the third factor modified the association. A cross-sectional study and urinary 8-OHdG was detected using the Enzyme-Link Immunosorbent Assay (ELISA) method on 161 toll gate collectors. The study found a strong relationship between grilled food and 8-OHdG (p-value 0.037); prevalence risk ratio (PRR) 2.01 (95% CI 1.044-3.890). However, relationship between variable vitamin C and the 8-OHdG stratified by grilled food founded inverse negatively, it was due to the high frequency of subjects 8-OHdG presented significantly with the deficiency of vitamin C. There was not enough intake of vitamin C among people who ate grilled food. Mantel-Haenzel formula was calculated and the estimation found the condition of independence from the test were X 2 MH =0.843 among the group who consumed the grilled food. The association between intake of grilled food and oxidative stress is the mere result of the effect of deficiency of vitamin C. Special attention should be given to minimize diet containing various carcinogens like the meat grilling process with a high temperature to decrease degenerative diseases and cancer risk in sub-population with high expose to air pollution.

show abstract

Associations of Colorectal Cancer Incidence with Nutrient and Food Group Intakes in Korean Adults: A Case-Control Study

Cited by 30 publications

References 14 publications

The relationship between nut intake and risk of colorectal cancer: a case control study

The relationship between nut intake and risk of colorectal cancer: a case control study

Meat and milk intake in the rice-based Korean diet: impact on cancer and metabolic syndrome

Diet contains carcinogens and deficiency of vitamin C determines the level of oxidative DNA damage among Jakarta toll collectors

Contact Info

Product

Resources

About