Diet and Colorectal Cancer Mortality: Results From the Japan Collaborative Cohort Study

Kojima, Masayo; Wakai, Kenji; Koji, Takehiko; Tokudome, Shinkan; Toyoshima, Hideaki; Watanabe, Yoshiyuki; Hayakawa, Norihiko; Suzuki, Kôji; Hashimoto, Shuji; Ito, Yoshinori; Tamakoshi, Akiko

doi:10.1207/s15327914nc5001_4

Cited by 79 publications

(90 citation statements)

References 30 publications

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“…In western countries, some studies have shown that high intake of meat may increase the risk of colorectal cancer (Larsson et al, 2005;Norat et al, 2005). However, some studies in Japan did not show clear associations between colorectal cancer, colon cancer and rectal cancer (Kojima et al, 2004;Sato et al, 2006). Similar to studies in Japan, the mean intake of meat did not differ between cases and controls.…”

Section: Discussionsupporting

confidence: 57%

Dietary Fibre and the Risk of Colorectal Cancer: a Case-Control Study

Song¹,

Liu²,

Yang³

et al. 2015

Asian Pacific Journal of Cancer Prevention

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Background: Colorectal cancer is one of the most commonly occurring cancers in China. Dietary fibre has been thought to decrease the risk of colorectal cancer in Western countries. However, studies investigating the association between dietary fibre (particularly soluble and insoluble fibres) and colorectal cancer have hitherto been lacking in China. Objective: This case-control study examined the effect of dietary fibre intake on the risk of colorectal cancer, stratified by tumour site. Materials and Methods: The study included 265 cases (colon cancer, 105; rectal cancer, 144; colon and rectal cancer, 16) and 252 controls residing in Qingdao. A food frequency questionnaire that included 121 food items was used to collect dietary information. Odds ratio (OR) and 95% confidence intervals (CI) were calculated using unconditional logistic regression analysis. Results: For food groups, controls in the study consumed more vegetables, soy food and total fibre than did colorectal cancer patients (p<0.05). The intakes of fruit, meat and sea-food did not differ significantly between cases and controls. However, we did not find any association between soy food intake and colon cancer. We observed inverse associations between total fibre intake and colorectal, colon and rectal cancer (

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Section: Discussionsupporting

confidence: 57%

Dietary Fibre and the Risk of Colorectal Cancer: a Case-Control Study

Song¹,

Liu²,

Yang³

et al. 2015

Asian Pacific Journal of Cancer Prevention

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“…Walters et al concluded that high cruciferous vegetable intake might decrease colorectal cancer risk by enhancing the elimination of PhIP and related dietary heterocyclic amine carcinogens. Although a number of case-control studies conducted prior to 1990 found that people diagnosed with colorectal cancer were more likely to have lower intakes of various cruciferous vegetables than people without colorectal cancer [19][20][21][22], most prospective cohort studies have not found significant inverse associations between cruciferous vegetable intake and the risk of developing colorectal cancer over time [23][24][25][26]. One exception was a prospective study of Dutch adults, which found that men and women with the highest intakes of cruciferous vegetables (averaging 58 g/d) were significantly less likely to develop colon cancer than those with the lowest intakes (averaging 11 g/d) [27].…”

Section: Colorectal Cancermentioning

confidence: 99%

Cruciferous vegetables and human cancer risk: epidemiologic evidence and mechanistic basis

Higdon

Delage

Williams

et al. 2007

Pharmacological Research

905

697

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Cruciferous vegetables are a rich source of glucosinolates and their hydrolysis products, including indoles and isothiocyanates, and high intake of cruciferous vegetables has been associated with lower risk of lung and colorectal cancer in some epidemiological studies. Glucosinolate hydrolysis products alter the metabolism or activity of sex hormones in ways that could inhibit the development of hormone-sensitive cancers, but evidence of an inverse association between cruciferous vegetable intake and breast or prostate cancer in humans is limited and inconsistent. Organizations such as the National Cancer Institute recommend the consumption of 5-9 servings of fruits and vegetables daily, but separate recommendations for cruciferous vegetables have not been established. Isothiocyanates and indoles derived from the hydrolysis of glucosinolates, such as sulforaphane and indole-3-carbinol (I3C), have been implicated in a variety of anticarcinogenic mechanisms, but deleterious effects also have been reported in some experimental protocols, including tumor promotion over prolonged periods of exposure. Epidemiological studies indicate that human exposure to isothiocyanates and indoles through cruciferous vegetable consumption may decrease cancer risk, but the protective effects may be influenced by individual genetic variation (polymorphisms) in the metabolism and elimination of isothiocyanates from the body. Cooking procedures also affect the bioavailability and intake of glucosinolates and their derivatives. Supplementation with I3C or the related dimer 3,3′-diindolylmethane (DIM) alters urinary estrogen metabolite profiles in women, but the effects of I3C and DIM on breast cancer risk are not known. Small preliminary trials in humans suggest that I3C supplementation may be beneficial in treating conditions related to human papilloma virus infection, such as cervical intraepithelial neoplasia and recurrent respiratory papillomatosis, but larger randomized controlled trials are needed.

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“…In some, no association was observed (4), whereas in others a strong association was seen (5,6). Recent results from seven cohort studies (7)(8)(9)(10)(11)(12)(13) only partly confirm a modest association with red meat (including processed meat in most cases; refs. [9][10][11][12].…”

Section: Introductionmentioning

confidence: 99%

“…[9][10][11][12]. Virtually, all cohort studies found an increased risk for colon cancer with processed meat consumption (2,(7)(8)(9)(10)(11)(12). Results for rectal cancer were inconsistent.…”

Section: Introductionmentioning

confidence: 99%

Heme and Chlorophyll Intake and Risk of Colorectal Cancer in the Netherlands Cohort Study

Balder¹,

Vogel²,

Jansen³

et al. 2006

Cancer Epidemiology, Biomarkers &Amp; Prevention

170

147

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Background: The evidence for red meat as a determinant of colorectal cancer remains equivocal, which might be explained by differences in heme content. Heme is the prooxidant, iron-containing porphyrin pigment of meat and its content depends on the type of meat. Chlorophyll from green vegetables might modify this association. Methods: The Netherlands Cohort Study was initiated in 1986 when a self-administered questionnaire on risk factors for cancer was completed by 120,852 subjects ages 55 to 69 years. After 9.3 years of follow-up through the Cancer Registry, 1,535 incident colorectal cancer cases (869 men and 666 women) were available. Nineteen of the 150 items in the validated dietary questionnaire related to consumption of specific types of fresh and processed meat. Heme iron content was calculated as a type-specific percentage of the total iron

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Diet and Colorectal Cancer Mortality: Results From the Japan Collaborative Cohort Study

Cited by 79 publications

References 30 publications

Dietary Fibre and the Risk of Colorectal Cancer: a Case-Control Study

Dietary Fibre and the Risk of Colorectal Cancer: a Case-Control Study

Cruciferous vegetables and human cancer risk: epidemiologic evidence and mechanistic basis

Heme and Chlorophyll Intake and Risk of Colorectal Cancer in the Netherlands Cohort Study

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