The findings add to epidemiologic evidence for protective effects of soy foods and isoflavones in colorectal carcinogenesis.

Few studies have addressed the relation between dietary patterns and colorectal cancer in Japan. We investigated dietary patterns in relation to colorectal cancer risk in a community-based case -control study. The association with dietary patterns was also examined for different sites of colorectal cancer. Data were derived from the Fukuoka Colorectal Cancer Study, including 800 cases and 775 controls interviewed from September 2000 to December 2003. The cases were admitted to one of the participating hospitals for the first surgical treatment during this period. We identified dietary patterns using principal component analysis of intakes of twenty-nine items of food groups and specific foods. Quartile categories of each dietary pattern were used, and non-dietary lifestyle factors and total energy intake were adjusted for in the analysis. We identified three dietary patterns: prudent, high-fat and light-meal patterns. The prudent dietary pattern characterised by high intakes of vegetables, fruits, seafoods and soya foods showed a nearly significant protective association with the overall risk of colorectal cancer (trend P¼0·054), and it was statistically significantly related to a decreased risk of distal colon cancer (trend P¼ 0·002), but not to that of either proximal colon or rectal cancer. The high-fat and light-meal dietary patterns were not materially related to the overall or site-specific risk of colorectal cancer. In summary, a prudent dietary pattern was associated with a decreased risk of colorectal cancer, especially with that of distal colon cancer, in a fairly large case -control study in Japan. Dietary patterns: Colorectal cancer: Japanese population: Principal component analysisColorectal cancer is one of the most common cancers in the world, accounting for approximately 10 % of the incident cases of cancer (1)

Codon 72 polymorphism of p53 and SNP309 in combination may confer an increased risk of colorectal cancer.

It has long been a matter of interest whether antioxidant vitamins are protective against colorectal cancer as well as human cancers in general, but epidemiological evidence is inconclusive. We investigated associations of dietary intakes of retinol and antioxidant vitamins with colorectal cancer risk in 816 incident cases of histologically confirmed colorectal cancer and 815 controls randomly selected for the Fukuoka colorectal cancer study in Japan. Dietary intakes were assessed by a PC-assisted interview regarding 148 food items. Statistical adjustment was made for body mass index, physical activity, calcium, and n-3 fatty acid intake and other factors. Retinol intake was significantly, inversely associated with colorectal cancer risk; the odds ratio for the highest vs. lowest was 0.55 (95% CI: 0.35, 0.88; P (trend) = 0.01) in women, but a modest increase in the risk was observed among men with the highest intake of retinol. Liver was the major source of retinol intake and showed similar associations with colorectal cancer risk in men and women. Intake of carotenes, vitamin C, and vitamin E were not related to colorectal cancer risk in either men or women. The study did not support a hypothesis that dietary intake of antioxidant vitamins is protective in the development of colorectal cancer.

Background: Hypothyroidism is one of the major endrocrine disorders seen in general population worldwide. Although modern drugs are quite effective in managing hypothyroidism, it is subject to sustaining certain side effects. So, we aim to evaluate the efficacy of Ayurvedic herbal formulation and Ayurvedic herbo-mineral formulation in managing hypothyroidism in Nepalese population. Methods and analysis: This study was a randomized, double-blind, and controlled trial. A total of 50 participants with the diagnosis of hypothyroidism was randomly assigned to the intervention group or control group in a ratio of 1:1 for 4 weeks. The primary outcome measure was the thyroidstimulating hormone level, and secondary outcome measures was the change in body mass index, waist-hip ratio, blood glucose level, lipid profile, liver function tests and renal function tests between the baseline and at 4 weeks after intervention. Statistical analysis was done by comparing categorical variables using chi-square test and Fisher’s exact test and comparing continuous variables using paired and unpaired student’s t test. Results: There was a decrease in TSH levels of the participants by 12.5% and 7.9%, after intervention with AHF and AHMF, respectively. There were a small statistical significant difference only in waist-hip ratio ( p= 0.04) when compared before and after treatment with AHF and AHMF whereas there was no significant changes observed in other clinical variables after intervention with AHF and AHMF. Conclusion: This study may provide new evidence for the effectiveness of Ayurvedic herbal formulation and Ayurvedic herbo-mineral formulation in hypothyroidism in context of Nepal.