Sugar, meat, and fat intake, and non-dietary risk factors for colon cancer incidence in Iowa women (United States)

Bostick, Roberd M.; Potter, John D.; Kushi, Lawrence H.; Sellers, Thomas A.; Steinmetz, Kristi A.; McKenzie, David R.; Gapstur, Susan M.; Folsom, Aaron R.

doi:10.1007/bf01830725

Cited by 443 publications

(330 citation statements)

References 45 publications

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“…The prospective studies' results have been mixed. Some studies showed increased risk of cancer in the whole cohort with high glycemic load [18-20]; some studies found only increased risk among subgroups such as sedentary, overweight subjects [21-24]; other studies concluded that there was no increased risk for any of their cohort [25-28]. Even though there were no associations between glycemic load and colorectal, breast, or pancreatic cancer in the Nurses' Health Study there was still a strong link between diabetes and colorectal cancer [29].…”

Section: Reviewmentioning

confidence: 99%

Nutrition and cancer: A review of the evidence for an anti-cancer diet

Donaldson¹

2004

Nutr J

566

344

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It has been estimated that 30–40 percent of all cancers can be prevented by lifestyle and dietary measures alone. Obesity, nutrient sparse foods such as concentrated sugars and refined flour products that contribute to impaired glucose metabolism (which leads to diabetes), low fiber intake, consumption of red meat, and imbalance of omega 3 and omega 6 fats all contribute to excess cancer risk. Intake of flax seed, especially its lignan fraction, and abundant portions of fruits and vegetables will lower cancer risk. Allium and cruciferous vegetables are especially beneficial, with broccoli sprouts being the densest source of sulforophane. Protective elements in a cancer prevention diet include selenium, folic acid, vitamin B-12, vitamin D, chlorophyll, and antioxidants such as the carotenoids (α-carotene, β-carotene, lycopene, lutein, cryptoxanthin). Ascorbic acid has limited benefits orally, but could be very beneficial intravenously. Supplementary use of oral digestive enzymes and probiotics also has merit as anticancer dietary measures. When a diet is compiled according to the guidelines here it is likely that there would be at least a 60–70 percent decrease in breast, colorectal, and prostate cancers, and even a 40–50 percent decrease in lung cancer, along with similar reductions in cancers at other sites. Such a diet would be conducive to preventing cancer and would favor recovery from cancer as well.

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Section: Reviewmentioning

confidence: 99%

Nutrition and cancer: A review of the evidence for an anti-cancer diet

Donaldson¹

2004

Nutr J

566

344

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“…Recording of the antecedent diet is far less dependent on memory and cannot be distorted in response to the diagnosis. There are 14 cohort studies (Hirayama, 1990;Phillips & Snowdon, 1985;Heilbrun et al, 1989;Willett et al, 1990;Thun et al, 1992;Bostick et al, 1994;Giovannucci et al, 1994;Goldbohm et al, 1994;Knekt et al, 1994;Gaard et al, 1996;Kato et al, 1997;Hsing et al, 1998;Singh & Fraser, 1998;Jensen et al, 1999) in Table 2 based on a total of 1 492 308 subjects. This is a larger set than seven cohort studies for meat and colorectal cancer in the WCRF review and nine cohort studies reporting fresh meat or processed meat in the British COMA review.…”

Section: The Cohort Studiesmentioning

confidence: 99%

Meat consumption and cancer of the large bowel

2002

Eur J Clin Nutr

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studies relating (red) meat consumption and colorectal cancer have been published or found by search. These are collected here.Thirty adequate case -control studies have been published up to 1999 (from 16 different countries). Twenty of them found no significant association of (red) meat with colorectal cancer. Of the remaining 10 studies reporting an association, some obtained statistical significance only in rectal or colon cancers, another only in men, not women, or found a stronger association with pasta and rice, or used an inadequate food list in the food frequency questionnaire.Fifteen cohort studies have now been published. { Only in three were significant associations of (red) meat found with colorectal cancer. Two of these positive studies were from the same group in the USA (relative risk 1.7). The results of the third positive study appear to conflict with data from part of the vegetarians follow up mortality study.Here, five groups of vegetarians (in three different countries) with socially matched controls were followed up (total 76 000 people). Mortality from colorectal cancer was not distinguishable between vegetarians and controls.While it is still possible that certain processed meats or sausages (with a variety of added ingredients) or meats cooked at very high temperature carry some risk, the relationship between meats in general and colorectal cancer now looks weaker than the 'probable' status it was judged to have by the WCRF in 1997.

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“…Height is affected not only by genetic factors, but also by nutritional condition during childhood and adolescent. Some studies Chute et al, 1991;Bostick et al, 1994;Giovannucci et al, 1995;Robsahm and Tretli, 1999;Smith et al, 2000), but not all (Okasha et al, 2000), have reported a positive association between height and colon cancer. Results of studies on body mass index (BMI) in relation to colorectal cancer have been also inconsistent.…”

mentioning

confidence: 99%

Height, weight, and alcohol consumption in relation to the risk of colorectal cancer in Japan: a prospective study

et al. 2003

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Colorectal cancer incidence in relation to body size, smoking, and alcohol consumption was studied in a cohort of 29 051 city residents of Japan. In 1992, each participant completed a self-administered questionnaire on sociodemographic characteristics, drinking, cigarette smoking, diet, exercise, and reproductive and medical histories. The response rate was 92%. From 1993 to 2000, 161 men and 134 women were diagnosed with colorectal cancer at two major hospitals in the city. Relative risks and 95% confidence intervals were calculated by using Cox proportional hazard models. A positive relation between height and colorectal cancer was seen in both sexes, controlling for age, body mass index (BMI), smoking and drinking habits, and years of education. The findings were statistically significant only for men (relative risk 2.13 for the tallest compared with the shortest height tertile; 95% confidence interval ¼ 1.26 -3.58). Body mass index was also associated positively with colon cancer risk for men, whereas the pattern for women was not clear. There was a positive association between pack-years of cigarette smoking and the risk of rectal cancer in men. A positive dose -response relation between alcohol consumption and colon cancer risk was observed for men and women.

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Sugar, meat, and fat intake, and non-dietary risk factors for colon cancer incidence in Iowa women (United States)

Cited by 443 publications

References 45 publications

Nutrition and cancer: A review of the evidence for an anti-cancer diet

Nutrition and cancer: A review of the evidence for an anti-cancer diet

Meat consumption and cancer of the large bowel

Height, weight, and alcohol consumption in relation to the risk of colorectal cancer in Japan: a prospective study

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