Consumption of Whole-Grain Bread and Risk of Colorectal Cancer among Norwegian Women (the NOWAC Study)

Bakken, Toril; Br̈aaten, Tonje; Olsen, Anja; Kyrø, Cecilie; Lund, Eiliv; Skeie, Guri

doi:10.3390/nu8010040

Cited by 23 publications

(12 citation statements)

References 37 publications

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“…Whole grains are an important source of dietary fiber, and in contrary to refined grains, whole grains are rich in a variety of micronutrients and bioactive substances, including vitamins, minerals, antioxidants, phytoestrogens and other phytochemicals . So far, only eight prospective studies have examined the association of whole grains with risk of CRC and three studies reported a beneficial association …”

Section: Introductionmentioning

confidence: 99%

Dietary intake of fiber, whole grains and risk of colorectal cancer: An updated analysis according to food sources, tumor location and molecular subtypes in two large US cohorts

Zhang

et al. 2019

Intl Journal of Cancer

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Epidemiologic evidence relating fiber intake to colorectal cancer (CRC) remains inconclusive and data are limited on different food sources of fiber and heterogeneity by tumor subsite and molecular profile. We prospectively followed for CRC incidence 90,869 women from the Nurses' Health Study and 47,924 men from the Health Professionals Follow-up Study (1986, who completed a validated food frequency questionnaire every 4 years. Cox proportional hazards regression was used to examine the associations with CRC risk for total, cereal, fruit and vegetable fiber and whole grains. We also assessed the associations according to tumor subsites (proximal colon, distal colon and rectum) and molecular markers (microsatellite Cancer Therapy and Prevention instability, BRAF mutation, CpG island methylator phenotype and KRAS mutation). We documented 3,178 CRC cases during 3,685,903 person-years of follow-up in the NHS and HPFS. Intake of total dietary fiber was not associated with CRC risk after multivariable adjustment in either women (hazard ratio [HR] comparing extreme deciles, 1.17; 95% CI, 0.92-1.48, p trend = 0.55) or men (HR, 0.90; 95% CI, 0.67-1.21, p trend = 0.47). Higher intake of cereal fiber and whole grains was associated with lower CRC risk in men with an HR of 0.75 (95% CI, 0.57-1.00) and 0.72 (95% CI, 0.54-0.96), respectively. No heterogeneity was detected by tumor subsite or molecular markers (p heterogeneity > 0.05). Higher intake of total dietary fiber within the range of a typical American diet is unlikely to substantially reduce CRC risk. The potential benefit of cereal fiber and whole grains in men warrants further confirmation. What's new?Epidemiologic evidence relating fiber intake to colorectal cancer (CRC) remains inconclusive and data are still limited on different food sources and heterogeneity by tumor subsite and molecular profile. Here, total dietary fiber intake within the range of a typical American diet was not found to be associated with CRC risk after adjusting for other dietary and lifestyle factors. Higher intake of cereal fiber and whole grains was associated with lower CRC risk in men. Associations of dietary fiber and CRC did not vary by tumor subsites and molecular markers (microsatellite instability, BRAF mutation, CpG island methylator phenotype, and KRAS mutation).

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Section: Introductionmentioning

confidence: 99%

Dietary intake of fiber, whole grains and risk of colorectal cancer: An updated analysis according to food sources, tumor location and molecular subtypes in two large US cohorts

Zhang

et al. 2019

Intl Journal of Cancer

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“…WGs are an important source of DF, and, in contrast to refined grains, contain a range of bioactive phytochemicals . WGs can, therefore, provide protective action against chronic diseases beyond providing fiber and minerals.…”

Section: Introductionmentioning

confidence: 99%

Phytochemicals in whole grain wheat and their health‐promoting effects

Zhu

Sang

2017

Molecular Nutrition Food Res

101

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Accumulated evidence in epidemiological studies has consistently shown that consumption of whole grains (WGs) is inversely associated with risk of major chronic diseases such as certain types of cancer, type 2 diabetes, and cardiovascular diseases. Dietary fiber (DF) has been reported to be responsible for the health effects of WG consumption. Evidence from in vitro and in vivo studies is emerging that, in addition to DF and minerals, the unique phytochemicals in WGs may in part contribute to these health-promoting effects. WGs are rich sources of various phytochemicals. However, phytochemical contents and profiles in WG wheat are not systematically summarized yet, and the rapid rate of discovery of wheat phytochemicals necessitates an update on the current state of this field. Furthermore, the biological roles of phytochemicals in protective effects of WGs are also relatively underestimated compared to DFs. This manuscript summarized current research literature regarding phytochemicals that have been identified and characterized from wheat grains and wheat bran, and their corresponding contributions to the major health benefits of WG wheat consumption.

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“…However, whole grains contain fibers, as well as a range of micronutrients and bioactive compounds, ref. [56] and whole grain wheat consumption may enhance antioxidant defense systems and reduce the risk of cancer [57].…”

Section: Discussionmentioning

confidence: 99%

“…Rhodium (Rh), at 200 ng/mL was used as internal standard. Data were acquired for 80 Se, 56 Fe, 66 Zn, 65 Cu.…”

Section: Metal Trace Element Determination In Plasma Samplesmentioning

confidence: 99%

Nutritional Factors Modulating Alu Methylation in an Italian Sample from The Mark-Age Study Including Offspring of Healthy Nonagenarians

et al. 2019

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Alu hypomethylation promotes genomic instability and is associated with aging and age-related diseases. Dietary factors affect global DNA methylation, leading to changes in genomic stability and gene expression with an impact on longevity and the risk of disease. This preliminary study aims to investigate the relationship between nutritional factors, such as circulating trace elements, lipids and antioxidants, and Alu methylation in elderly subjects and offspring of healthy nonagenarians. Alu DNA methylation was analyzed in sixty RASIG (randomly recruited age-stratified 2 of 15 individuals from the general population) and thirty-two GO (GeHA offspring) enrolled in Italy in the framework of the MARK-AGE project. Factor analysis revealed a different clustering between Alu CpG1 and the other CpG sites. RASIG over 65 years showed lower Alu CpG1 methylation than those of GO subjects in the same age class. Moreover, Alu CpG1 methylation was associated with fruit and whole-grain bread consumption, LDL2-Cholesterol and plasma copper. The preserved Alu methylation status in GO, suggests Alu epigenetic changes as a potential marker of aging. Our preliminary investigation shows that Alu methylation may be affected by food rich in fibers and antioxidants, or circulating LDL subfractions and plasma copper.

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Consumption of Whole-Grain Bread and Risk of Colorectal Cancer among Norwegian Women (the NOWAC Study)

Cited by 23 publications

References 37 publications

Dietary intake of fiber, whole grains and risk of colorectal cancer: An updated analysis according to food sources, tumor location and molecular subtypes in two large US cohorts

Dietary intake of fiber, whole grains and risk of colorectal cancer: An updated analysis according to food sources, tumor location and molecular subtypes in two large US cohorts

Phytochemicals in whole grain wheat and their health‐promoting effects

Nutritional Factors Modulating Alu Methylation in an Italian Sample from The Mark-Age Study Including Offspring of Healthy Nonagenarians

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