Studyobjectives-Colorectal cancer (CRC) is a common cancer in many western countries and is probably caused in part by dietary factors. Southern European countries have lower incidence rates of CRC than many other western countries. It was postulated that, because olive oil is thought to influence bile salt secretion patterns in rats, it may influence the occurrence of CRC. The purpose of this study was to compare national levels of dietary factors, with particular reference to olive oil, with national diVerences in CRC incidence. Design-Ecological study using existing international databases. Incidence rates for CRC, food supply data, and olive oil consumption data were extracted from published sources, combined, and analysed to calculate the correlations between CRC and 10 dietary factors. Associations were then explored using stepwise multiple regression. Setting-28 countries from four continents. Main results-76% of the intercountry variation in CRC incidence rates was explained by three significant dietary factors-meat, fish and olive oil-in combination. Meat and fish were positively associated, and olive oil was negatively associated, with CRC incidence. Conclusion-Olive oil may have a protective eVect on the development of CRC. The proposed hypothesis is that olive oil may influence secondary bile acid patterns in the colon that, in turn, might influence polyamine metabolism in colonic enterocytes in ways that reduce progression from normal mucosa to adenoma and carcinoma. (J Epidemiol Community Health 2000;54:756-760) Colorectal cancer (CRC) is a common cancer in many western societies.1 2 The role of dietary factors in the development of CRC has long been recognised, and extensively studied, although the results are not clearcut. [1][2][3] CRC incidence is particularly high in countries with high meat consumption, for example, Australia and the United States. Mediterranean countries have lower rates than other western countries, which may rise on migration.1 2 It has been suggested that their low rates may be attributable to some extent to their diet, with their high consumption of fruit, vegetables and olive oil. There is some evidence that high concentrations of secondary bile acids are associated with increased risk of CRC.5 6 Reduced colonic transit time has been suggested as important in the aetiology of CRC.7 Dietary factors-including meat, fat, cereal, vegetables, fruit, milk and olive oilinfluence colonic transit time and the volume of secondary bile acids in the colon. We have carried out an ecological study in which the association of dietary factors with CRC, and their interrelations, were examined. Our study diVers from other ecological studies, such as Armstrong and Doll, 3 as we have included data on olive oil, which features significantly in the diet of southern European countries, 8 and has been suggested as an important regulator of cancer in these countries. 4 9-12 We also suggest a possible mechanism for the eVect of diet on CRC.
Method
DATA SOURCESThe data were extract...