Colors of vegetables and fruits and the risks of colorectal cancer

Abstract

AIMTo investigate the relationship between the colors of vegetables and fruits and the risk of colorectal cancer in Korea.METHODSA case-control study was conducted with 923 colorectal cancer patients and 1846 controls recruited from the National Cancer Center in Korea. We classified vegetables and fruits into four groups according to the color of their edible parts (e.g., green, orange/yellow, red/purple and white). Vegetable and fruit intake level was classified by sex-specific tertile of the control group. Logistic regression models were used for estimating the odds ratios (OR) and their 95% confidence intervals (CI).RESULTSHigh total intake of vegetables and fruits was strongly associated with a reduced risk of colorectal cancer in women (OR = 0.32, 95%CI: 0.21-0.48 for highest vs lowest tertile) and a similar inverse association was observed for men (OR = 0.60, 95%CI: 0.45-0.79). In the analysis of color groups, adjusted ORs (95%CI) comparing the highest to the lowest of the vegetables and fruits intake were 0.49 (0.36-0.65) for green, and 0.47 (0.35-0.63) for white vegetables and fruits in men. An inverse association was also found in women for green, red/purple and white vegetables and fruits. However, in men, orange/yellow vegetables and fruits (citrus fruits, carrot, pumpkin, peach, persimmon, ginger) intake was linked to an increased risk of colorectal cancer (OR = 1.61, 95%CI: 1.22-2.12).CONCLUSIONVegetables and fruits intake from various color groups may protect against colorectal cancer.

Concordance with the World Cancer Research Fund/American Institute for Cancer Research recommendations for cancer prevention and colorectal cancer risk in Morocco: A large, population‐based case–control study

“…High compliance with dietary recommendations on the consumption of animal and plant foods was inversely associated with CRC in our study. Several studies have demonstrated that diets rich in fruits, vegetables, grains, legumes, fiber and low‐fat dairy while low in red and processed meat, food and drinks that promote weight gain are associated with a reduced risk of CRC . Other factors such as sex, age, tumor location, physical activity and the gut microbiome likely also affect the association between dietary patterns and CRC risk …”

“…Several studies have demonstrated that diets rich in fruits, vegetables, grains, legumes, fiber and low-fat dairy while low in red and processed meat, food and drinks that promote weight gain are associated with a reduced risk of CRC. [34][35][36][37][38][39][40] Other factors such as sex, age, tumor location, physical activity and the gut microbiome likely also affect the association between dietary patterns and CRC risk. 37,38 Historically, CRC rates have been low in Morocco and North Africa 6 but the incidence is now rising.…”

Commentary: Predictors of Colorectal Cancer Screening in Two Underserved U.S. Populations: A Parallel Analysis

“…Another study found that consumption of green and white vegetables and fruits was inversely associated with colon cancer risk in men. Simultaneously, consumption of green, red/purple, and white vegetables and fruits was inversely associated with colon cancer risk in women (7). However, in the same study, consumption of orange/yellow vegetables and fruits in men was associated with increased colon cancer risk (e.g., citrus fruits and ginger) (7).…”

“…Simultaneously, consumption of green, red/purple, and white vegetables and fruits was inversely associated with colon cancer risk in women (7). However, in the same study, consumption of orange/yellow vegetables and fruits in men was associated with increased colon cancer risk (e.g., citrus fruits and ginger) (7). Furthermore, diversifying the gut microbiome can aid in preventing colon cancer (8).…”

“…However, this study could be improved by incorporating more measures reflective of the neighborhood deprivation literature, such as fruit and vegetable consumption (which may decrease colon cancer risk) and extensively underscore the role of the gut microbiome in colon cancer risk (2)(3)(4)(5). For example, fruit and vegetable consumption has been shown to reduce the risk of colon cancer (6,7). In one study, fruit consumption and only one vegetable category, legumes, was inversely associated with colon cancer risk (6).…”