Case‐control study on colorectal cancer and diet in marseilles

Macquart-Moulin, G; Riboli, Elio; Cornée, Jacqueline; Charnay, Bernadette; Berthézène, P.; Day, Nicholas E.

doi:10.1002/ijc.2910380207

Cited by 239 publications

(69 citation statements)

References 13 publications

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“…Michels et al (36) reported separate RR from two large US cohorts in their study, the Nurses' Health Study (NHS) (36a) and the Health Professionals Follow-up Study (HPFS) (36b) ; we counted the report as two prospective studies. Finally, our meta-analysis included twenty-five case-control (11,15,20,26,(28)(29)(30)(31)(33)(34)(35)(38)(39)(40)(41)(42)(43)(44)(45)(46)(47)(48)(49)(50)(51) and sixteen cohort studies (17,19,21-25,27,32,36a,36b,37,52-55) .…”

Section: Inclusion Criteriamentioning

confidence: 99%

“…The items in the form included: first author's last name; year of publication; country of origin; years of study/ follow-up period; number of cases/controls; age at baseline; OR/RR and 95 % CI for the association between coffee consumption and colorectal cancer incidence, considering two exposure levels (highest v. lowest/non); type of controls; and control of confounding factors. If OR and/or 95 % CI were not reported, but numbers of cases and controls in highest v. lowest/non categories of coffee consumption were provided, these data were used to calculate crude OR and unadjusted CI (28,31,(33)(34)(35)39,40,42,46,48,49) .…”

Section: Data Extractionmentioning

confidence: 99%

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Coffee consumption and risk of colorectal cancer: a meta-analysis of observational studies

Ma²,

Zhang³

et al. 2012

Public Health Nutr.

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Objective: Separate meta-analyses based on case-control and cohort studies have reported different results on the relationship between coffee consumption and colorectal cancer risk. To clarify the effect of coffee intake on colorectal cancer risk, we performed a meta-analysis based on both case-control and cohort studies. Design: Review study. Setting: We identified case-control and cohort studies related to coffee consumption and colorectal cancer risk listed on MEDLINE, the Cochrane Controlled Trials Register, EMBASE, Science Citation Index and PubMed (until May 2011). In subgroup analyses using case-control studies, significant inverse associations were found in females for colorectal cancer and in Europe for colorectal and colon cancer, while the subgroup analyses of cohort studies found that coffee drinks substantially decreased risk of colon cancer only in Asian women. Conclusions: Results from case-control studies suggest coffee consumption can significantly decrease the risks of colorectal cancer and colon cancer, especially in Europe and for females. Keywords Colorectal cancer Coffee Meta-analysis Observational studiesColorectal cancer is the third most common cancer in men and the second most common in women worldwide, with over 1?2 million new cancer cases and 608 700 deaths occurring in 2008 (1) . It is well known that obesity, smoking and physical inactivity are important risk factors for colorectal cancer. However, nutritional factors such as alcohol, tea, coffee, etc. have also been considered to play an important role in the development of colorectal cancer (2) .Coffee is a complex mixture of more than a thousand chemicals, and these constituents have potential genotoxic and mutagenic properties, antioxidant and antimutagenic activities to affect colorectal cancer risk (3) . Over the last four decades, the relationship between coffee consumption and colorectal cancer risk has been extensively examined (4) . In 1990, a Working Group of the International Agency for Research on Cancer reviewed the data on coffee consumption and colorectal cancer risk and concluded that in man 'there is some evidence of an inverse relation between coffee drinking and cancer of the large bowel' (3) . However, the relationship between coffee intake and colorectal cancer risk appears inconsistent in case-control studies and cohort studies. To clarify the relationship between coffee consumption and colorectal cancer risk, Giovannucci performed a meta-analysis in 1998 and reported an overall OR/relative ratio (RR) for high v. low coffee intake of 0?72 (95 % CI 0?61, 0?84) and 0?97 (95 % CI 0?73, 1?29) after combining the results of twelve case-control studies and five cohort studies, respectively (5) . A subsequent meta-analysis (6) and a pooled analysis (7) for cohort studies showed no significant inverse associations; however, another meta-analysis in 2011 *Corresponding authors: Email

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Section: Inclusion Criteriamentioning

confidence: 99%

Section: Data Extractionmentioning

confidence: 99%

Coffee consumption and risk of colorectal cancer: a meta-analysis of observational studies

Ma²,

Zhang³

et al. 2012

Public Health Nutr.

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“…The main carbohydrate classes studied are starch (or polysaccharides) and sugar. Epidemiological observations report a direct association between starch or polysaccharide intake and colorectal cancer although some did not achieve statistical significance (Tuyns et al, 1987;Haenszel et al, 1980;Slattery et al, 1988;Zaridze et al, 1993;Franceschi et al, 1998;Macquart-Moulin et al, 1986). However, when the end point was colorectal adenomatous polyp, a precursor of colorectal cancer, high carbohydrate intake resulted in a lower risk in both cohort (Giovannucci et al, 1992) and case -control studies (Hoff et al, 1986;MacquartMoulin et al, 1987;Benito et al, 1993;Neugut et al, 1993;Sandler et al, 1993).…”

Section: Colorectal Cancermentioning

confidence: 99%

“…Adjustments for energy intake and other possible confounders such as body weight, socio-economic status, smoking and family history of the disease were not possible in all studies. Of the seven studies that did include these adjustments (Bostick et al, 1994;Macquart-Moulin et al, 1986,1987La Vecchia et al, 1993;Centonze et al, 1994;Slattery et al, 1997), six (Bostick et al, 1994;MacquartMoulin et al, 1987;La Vecchia et al, 1993;Centonze et al, 1994;Slattery et al, 1997) found a significant increase in risk of colorectal cancer with high sugar consumption, with odd ratios (ORs) ranging from 1.4 to 2.8 for the highest quartile or quintile of intake. The picture is further complicated when food groups were analysed.…”

Section: Colorectal Cancermentioning

confidence: 99%

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Glycemic index in chronic disease: a review

et al. 2002

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Aim: The intent of this review is to critically analyze the scientific evidence on the role of the glycemic index in chronic Western disease and to discuss the utility of the glycemic index in the prevention and management of these disease states. Background: The glycemic index ranks foods based on their postprandial blood glucose response. Hyperinsulinemia and insulin resistance, as well as their determinants (eg high energy intake, obesity, lack of physical activity) have been implicated in the etiology of diabetes, coronary heart disease and cancer. Recently, among dietary factors, carbohydrates have attracted much attention as a significant culprit, however, different types of carbohydrate produce varying glycemic and insulinemic responses. Low glycemic index foods, characterized by slowly absorbed carbohydrates, have been shown in some studies to produce beneficial effects on glucose control, hyperinsulinemia, insulin resistance, blood lipids and satiety. Method: Studies on the short and long-term metabolic effects of diets with different glycemic indices will be presented and discussed. The review will focus primarily on clinical and epidemiological data, and will briefly discuss in vitro and animal studies related to possible mechanisms by which the glycemic index may influence chronic disease.

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What If Americans Ate Less Fat?

Browner

Westenhouse²,

Tice³

1991

JAMA

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Americans consume an average of 37% of their energy intake as fat. Many authorities recommend restricting fat intake to 30% of energy intake to reduce the rates of coronary heart disease and perhaps of cancers of the breast, colon, and prostate. Based on the assumptions that underlie those recommendations, we estimated the effect of this dietary change on mortality. If all Americans restricted their intake of dietary fat by reducing consumption of saturated fat and accompanying dietary cholesterol, the corresponding reductions in serum cholesterol levels could reduce coronary heart disease mortality rates by 5% to 20%, depending on age. If the relationship between dietary fat and cancer is as strong as has been observed in some studies, the proportional effects on mortality from fat-related cancers could be even greater, although the absolute effects--given the lower mortality rates--would be smaller. Overall, if the assumptions are correct, about 42,000 of the 2.3 million deaths that would have occurred in adults each year in the United States could be deferred. This 2% benefit, equivalent to an increase in average life expectancy of 3 to 4 months, would accrue chiefly to people over the age of 65 years. If recent concerns about the possibly harmful effects of cholesterol lowering on mortality from noncardiovascular causes--which mainly affect younger persons--are valid, these relatively modest benefits would be overestimates of the actual effect.

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Case‐control study on colorectal cancer and diet in marseilles

Cited by 239 publications

References 13 publications

Coffee consumption and risk of colorectal cancer: a meta-analysis of observational studies

Coffee consumption and risk of colorectal cancer: a meta-analysis of observational studies

Glycemic index in chronic disease: a review

What If Americans Ate Less Fat?

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