Diet quality indices and gastrointestinal cancer risk: results from the Lifelines study

Abstract

Objective To investigate the long-term association between four dietary quality indices and the risk of gastrointestinal (GI) cancer. Methods Baseline details of the dietary intake of participants, assessed by a single food frequency questionnaire from the prospective Lifelines population-based cohort were translated to diet quality scores using several dietary and dietary-lifestyle indices. Incident cases of GI cancer were then assessed by linkage to the Dutch nationwide histo-cytopathology registry. The association between GI cancer risk and diet quality (defined as higher quintiles on dietary indices compared to the first quintile) was assessed by multivariable Cox proportional hazard models. Results We included 72,695 participants aged 51.20 ± 8.71 years with a median follow-up to cancer diagnosis of 8 years (interquartile range 2 years). During follow-up, 434 colorectal cancers and 139 upper GI cancers were diagnosed. There was a significant reduction in colorectal cancer risk for high categories in the American Cancer Society (ACS) Index (hazard ratio 0.62; 95% CI 0.46–0.84). However, high dietary index scores were not associated with strong beneficial effects on upper GI cancer risk. Conclusion High quintiles on the ACS Index were associated with a significantly reduced risk of colorectal cancer. This index may be of use in a colorectal cancer prevention program.

A scoping review of approaches used to develop plant-based diet quality indices

“…Of the 137 included articles, 31 articles described the original development of 35 plant-based diet quality indices ( Table 1 [ [13] , [14] , [15] , 18 , [40] , [41] , [42] , [43] , [44] , [45] , [46] , [47] , [48] , [49] , [50] , [51] , [52] , [53] , [54] , [55] , [56] , [57] , [58] , [59] , [60] , [61] , [62] , [63] , [64] , [65] , [66] , [67] , [68] ] and Table 2 [ 15 , 18 , [40] , [41] , [42] , [43] , [45] , [46] , [47] , [48] , [49] , [51] , [52] , [53] , 55 ]), and the remaining 106 articles applied the 35 plant-based diet quality indices in an independent sample to the original development population ( Supplemental Table 2 ). The 137 included articles were published from 2007 to 2022, with most published in 2022 ( n = 39), 2021 ( n = 41), 2020 ( n = 20), and 2019 ( n = 11).…”

“… 0–10 Y, on the basis of epidemiological evidence indicating a positive or inverse association between the plant food and health outcomes, as well as German dietary guidelines Dutch Dietary Guidelines (DDG) Index Moazzen et al. 2022 Netherlands [ 52 ] 1 ) Epidemiological evidence for the impact of food components and dietary habits in the development of diet-related chronic diseases 2 ) DDG 3 ) Netherlands Nutrition Centre surveys FFQ 13 Vegetables, fruits, legumes, whole grain products, unsalted nuts, fish, soft margarine, liquid cooking fats, vegetable oil, tea, red and processed meat, SSBs, and alcohol All food groups have a cutoff score for sufficient consumption. Intake scored as adhering (1) or not adhering (0) to the recommended amount per food group.…”

Associations Between Health Behaviours, Gastrointestinal Symptoms, and Gut Microbiota in a Cross-Sectional Sample of Cancer Survivors: Secondary Analysis from the Chemo-Gut Study

“…Smoking tobacco, excessive consumption of alcohol, unhealthy diet, and inactivity are prime examples of adverse health behaviours that increase one's risk of developing cancer [2]. Concerning diet, studies have found that healthy dietary behaviours exert protective effects against cancer risk and mortality [8,9]. A "healthy diet" has previously been defined as "health-promoting and disease-preventing.…”

Calycosin suppresses colorectal cancer progression by targeting ERβ, upregulating PTEN, and inhibiting PI3K/Akt signal pathway

“…However, hormone therapy also increases the risk of coronary heart disease and breast cancer (Modena et al, 2005; Rossouw et al, 2002; Zhang et al, 2021). People who consume vegetables, fruits, and legumes have a significantly lower risk of CRC than those on a diet based on red meat (Kromhout et al, 2016; Moazzen et al, 2022). Some studies have shown that the lower incidence of CRC in people who prefer soy products, which is related to the abundance of phytoestrogens in soy (Viggiani et al, 2019).…”