Diet Diversity and Colorectal Cancer

Fernández, Esteve; Negri, Eva; Vecchia, Carlo La; Franceschi, Silvia

doi:10.1006/pmed.2000.0667

Cited by 70 publications

(69 citation statements)

References 17 publications

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“…The Diet Quality Index Revised developed by Hains et al (51) was reported to correlate with plasma biomarkers (52) for micronutrient intake. Dietary variety and diversity were shown to be associated with nutrient adequacy (53) , biomarkers (54) and lower disease risk (55) . These indices, with some modifications, have been used previously in Mexicans (41) , Haitian immigrants in Canada (56) and a sample of the African population (40) , but not in a nationally representative sample.…”

Section: Discussionmentioning

confidence: 99%

Dietary quality indices vary with sociodemographic variables and anthropometric status among Mexican adults: a cross-sectional study. Results from the 2006 National Health and Nutrition Survey

Ponce

Rodríguez‐Ramírez

Mundo‐Rosas

et al. 2013

Public Health Nutr.

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Objective: To evaluate the dietary quality of Mexican adults' diet, we constructed three dietary quality indices: a cardioprotective index (CPI), a micronutrient adequacy index (MAI) and a dietary diversity index (DDI). Design: Data were derived from the 2006 National Health and Nutrition Survey, which is a national survey representative of the Mexican population with a stratified, multistage, probabilistic sample design. Dietary intake was assessed from an FFQ with 101 different foods and daily nutrient intakes were computed. The CPI evaluated compliance with seven WHO recommendations for the prevention of CVD, the MAI evaluated the intake of six micronutrients based on the estimated average requirements from the US Institute of Medicine and the DDI was constructed based on the consumption of thirty different food groups. Settings: Mexico. Subjects: Mexican adults aged 19-59 years old. Results: We evaluated the diet of 15 675 males and females. Adjusted means and adjusted proportions by age and sex were computed to predict adherence to dietary recommendations. Rural inhabitants, those living in the South and those from the lowest socio-economic status reported a significantly higher CPI (4?5 (SE 0?08), 4?3 (SE 0?08) and 4?2 (SE 0?09), respectively; P , 0?05), but a significantly lower MAI and DDI, compared with urban inhabitants, those from the North and those of upper socio-economic status (P , 0?05). Conclusions:The constructed diet quality indices identify nutrients and foods whose recommended intakes are not adequately consumed by the population. Given the epidemiological and nutritional transition that Mexico is experiencing, the CPI is the most relevant index and its components should be considered in Mexican dietary guidelines as well as in any food and nutrition programmes developed.

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Section: Discussionmentioning

confidence: 99%

Dietary quality indices vary with sociodemographic variables and anthropometric status among Mexican adults: a cross-sectional study. Results from the 2006 National Health and Nutrition Survey

Ponce

Rodríguez‐Ramírez

Mundo‐Rosas

et al. 2013

Public Health Nutr.

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“…Low dietary diversity and HEI scores have been linked to increased risk of overweight, obesity, CVD, metabolic syndrome, cancer and all-cause mortality (28,29,37,47) . An inverse association between HEI scores has been identified with overweight and obesity even after controlling for several confounders including age, sex, physical activity and socio-economic status (28) .…”

Section: Discussionmentioning

confidence: 99%

Lower Healthy Eating Index-2005 dietary quality scores in older women with rheumatoid arthritisv. healthy controls

Grimstvedt¹,

Woolf

Milliron

et al. 2010

Public Health Nutr.

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Objective: To assess the dietary quality of older women with and without rheumatoid arthritis (RA) using the Healthy Eating Index-2005 (HEI-2005 to identify potential strategies to improve the nutritional status. Design: Cross-sectional. Diet was assessed using 7 d food records and analysed for nutrient composition (Food Processor v. 7?11). Diet quality was determined using the HEI-2005, a measure of compliance with 2005 US Dietary Guidelines. Individuals with RA completed a self-reported evaluation of arthritis (pain scale and disability index). Independent two-tailed t tests or Mann-Whitney tests compared the differences between groups and correlations were computed between HEI-2005 and measures of disease reactivity. Setting: Arizona, USA. Subjects: Older ($ 55 years) women (n 108) with RA (n 52) and healthy controls (HC; n 56). Results: There were no differences between groups in age, weight, or BMI (kg/m 2 ). HC participants had higher mean HEI-2005 scores for whole fruit (cups; P 5 0?02), total fruit (cups; P 5 0?05), whole grains (oz; P 5 0?004), oil (g; P 5 0?05) and total HEI score (P 5 0?04) than the RA group. In the RA group, these same HEI components were inversely correlated with disability index (r 5 20?20, P 5 0?04). Participants with RA reported lower mean intakes of carbohydrate (g; P 5 0?02), fibre (g; P 5 0?01) and vitamin C (mg; P 5 0?04). Conclusions: This is the first study examining the dietary quality in older women with and without RA using the HEI-2005. Living with RA was associated with significantly lower dietary quality. Since even small changes in dietary quality can translate into better nutritional status, future interventions should focus on increasing dietary quality in this high-risk group.

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“…18 We computed total diversity as the number of different foods consumed at least once per week. 9,13 We also computed diversity within 4 food groups: vegetables (13 items), fruit (12 items), meat (11 items) and cereals (13 items). We categorized subjects into approximate quartiles of total or specific food group diversity based on the distribution of controls.…”

Section: Methodsmentioning

confidence: 99%

“…5 Inverse associations were also found with upper respiratory and digestive tract cancers, including oral and pharyngeal, 6,7 laryngeal cancer, 8 gastric, 9 and colorectal. [10][11][12][13] No study, to our knowledge, has investigated the relation between diet diversity and esophageal cancer risk.To assess the role of total and specific food group diversity on the risk of esophageal cancer, we analyzed data from a case-control study conducted in northern Italy. …”

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Diet diversity and the risk of squamous cell esophageal cancer

Lucenteforte

Garavello

Bosetti

et al. 2008

Intl Journal of Cancer

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A varied diet may have a favorable role against digestive tract cancers. We analyzed the relationship between diet diversity (i.e. measured by the number of different foods consumed at least once per week) and the risk of esophageal cancer. We considered data from a case-control study conducted between 1992 and 1997 in northern Italy on 304 squamous cell esophageal cancer cases below age 78 years and 743 controls admitted to hospital for acute, nonneoplastic conditions, unrelated to tobacco or alcohol consumption. There was a significant inverse association for total diet diversity: the multivariate odds ratio (OR), adjusted for age, sex, area of residence, education, tobacco smoking, alcohol drinking and non-alcohol energy intake was 0.42 (95% confidence interval, CI: 0.25-0.71) for subjects in the highest versus those in the lowest quartile of diversity. Inverse relations were also found for diversity within vegetables (OR 5 0.34, 95% CI: 0.21-0.55) and fruits (OR 5 0.51, 95% CI: 0.33-0.80). No significant association was found for meat and cereal diversity. These results add epidemiological support to the dietary guidelines recommending a more varied diet, particularly in fruit and vegetables, for esophageal cancer prevention. ' 2008 Wiley-Liss, Inc.Key words: esophageal cancer; diet; case-control study; Italy; fruit and vegetables In Europe and North America, esophageal squamous cell carcinoma is strongly related to tobacco and alcohol consumption, but various aspects of diet have a role on risk. 1 In particular, a high intake of fruit and vegetables has been linked to a lower risk of esophageal cancer. [1][2][3] Most epidemiological studies, however, have addressed this association by considering individual food items, and limited attention has been paid to the analysis of their joint effect by considering dietary patterns.Food diversity (i.e. the variety of foods consumed) has been recommended to achieve a healthy diet in cancer prevention. 4,5 Diet diversity has been inversely related to all-cause mortality in the First National Health Epidemiologic Follow-up Study. 5 Inverse associations were also found with upper respiratory and digestive tract cancers, including oral and pharyngeal, 6,7 laryngeal cancer, 8 gastric, 9 and colorectal. [10][11][12][13] No study, to our knowledge, has investigated the relation between diet diversity and esophageal cancer risk.To assess the role of total and specific food group diversity on the risk of esophageal cancer, we analyzed data from a case-control study conducted in northern Italy. Material and methodsA case-control study of cancer of esophagus was conducted between 1992 and 1997 in the provinces of Milan, Pordenone and Padova in northern Italy. 2 Cases were 304 patients (275 men and 29 women; median age: 60 years, range: 39-77 years) admitted to major teaching and general hospitals in the study areas, with incident, histologically confirmed squamous cell cancer of the esophagus, diagnosed no longer than 1 year before the interview.Controls were 743 subjects (593...

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Diet Diversity and Colorectal Cancer

Cited by 70 publications

References 17 publications

Dietary quality indices vary with sociodemographic variables and anthropometric status among Mexican adults: a cross-sectional study. Results from the 2006 National Health and Nutrition Survey

Dietary quality indices vary with sociodemographic variables and anthropometric status among Mexican adults: a cross-sectional study. Results from the 2006 National Health and Nutrition Survey

Lower Healthy Eating Index-2005 dietary quality scores in older women with rheumatoid arthritisv. healthy controls

Diet diversity and the risk of squamous cell esophageal cancer

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