Foods and beverages and colorectal cancer risk: a systematic review and meta-analysis of cohort studies, an update of the evidence of the WCRF-AICR Continuous Update Project

Vieira, Ana; Abar, Leila; Chan, Doris S. M.; Vingeliene, Snieguole; Polemiti, Elli; Stevens, C.; Greenwood, Darren C.; Norat, Teresa

doi:10.1093/annonc/mdx171

Cited by 337 publications

(348 citation statements)

References 112 publications

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“…Cancer chemoprevention could yield significant reductions in cancer morbidity and mortality and disease burdens only by delaying the process of cancer development and progression a few years in the elderly [6]. Intake of beverages, fruits and vegetables in routine diets was reported to be associated with reduced cancer risk [7]. In addition, some traditional medicines (e.g.…”

Section: Introductionmentioning

confidence: 99%

Rhodiola rosea L.: an Herb with Anti-Stress, Anti-Aging, and Immunostimulating Properties for Cancer Chemoprevention

Li¹,

Pham

Bui³

et al. 2017

Curr Pharmacol Rep

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Purpose of review Rhodiola rosea extracts have been used as a dietary supplement in healthy populations, including athletes, to non-specifically enhance the natural resistance of the body to both physical and behavior stresses for fighting fatigue and depression. We summarize the information with respect to the new pharmacological activities of Rhodiola rosea extracts and its underlying molecular mechanisms in this review article. Recent findings In addition to its multiplex stress-protective activity, Rhodiola rosea extracts have recently demonstrated its anti-aging, anti-inflammation, immunostimulating, DNA repair and anti-cancer effects in different model systems. Molecular mechanisms of Rhodiola rosea extracts’s action have been studied mainly along with one of its bioactive compounds, salidroside. Both Rhodiola rosea extracts and salidroside have contrast molecular mechanisms on cancer and normal physiological functions. For cancer, Rhodiola rosea extracts and salidroside inhibit the mTOR pathway and reduce angiogenesis through down-regulation of the expression of HIF-1α/HIF-2α. For normal physiological functions, Rhodiola rosea extracts and salidroside activate the mTOR pathway, stimulate paracrine function and promote neovascularization by inhibiting PHD3 and stabilizing HIF-1α proteins in skeletal muscles. In contrast to many natural compounds, salidroside is water-soluble and highly bioavailable via oral administration and concentrated in urine by kidney excretion. Summary Rhodiola rosea extracts and salidroside can impose cellular and systemic benefits similar to the effect of positive lifestyle interventions to normal physiological functions and for anti-cancer. The unique pharmacological properties of Rhodiola rosea extracts or salidroside deserve further investigation for cancer chemoprevention, in particular for human urinary bladder cancer.

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Section: Introductionmentioning

confidence: 99%

Rhodiola rosea L.: an Herb with Anti-Stress, Anti-Aging, and Immunostimulating Properties for Cancer Chemoprevention

Li¹,

Pham

Bui³

et al. 2017

Curr Pharmacol Rep

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“…There are various potential explanations for the association between Barrett's esophagus and colorectal polyps. Although the mechanisms remain unclear, patients with Barrett's esophagus are more likely to have some of the same risk factors as patients with colorectal polyps, including older age, male sex, alcohol drinking, smoking, and obesity . In the present study, the patients with colorectal polyps had risk factors including older age, male sex, obesity, smoking, and alcohol drinking, which overlap the risk factors for Barrett's esophagus.…”

Section: Discussionmentioning

confidence: 56%

“…During recent decades, the incidence of colorectal cancer has rapidly increased in Japan . Previous studies have shown that several demographic and lifestyle‐related factors, including older age, male sex, alcohol drinking, smoking, obesity, and high intake of red and/or processed meat, increase the risk of colorectal cancers and colorectal polyps …”

Section: Introductionmentioning

confidence: 99%

Correlation of Barrett's esophagus with colorectal polyps in Japanese patients: A retrospective chart review

Takedomi

Tsuruoka

Takamori

et al. 2019

J of Gastro and Hepatol

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Background and Aim Barrett's esophagus and colorectal polyps have several overlapping risk factors. Whereas several reports in Western countries have indicated a close relationship between Barrett's esophagus and colorectal polyps, the relationship between these two diseases remains unclear in Japan. This study was performed to determine whether the prevalence of Barrett's esophagus is related to that of colorectal polyps in Japanese patients. Methods The present retrospective chart review included 1582 Japanese patients who underwent both total colonoscopy and esophagogastroduodenoscopy from January 2010 to December 2016. The data on colorectal polyps and Barrett's esophagus were obtained from the endoscopic findings. The medical record of each patient was checked for age, sex, body mass index, smoking, alcohol drinking, use of acid suppression agents, and comorbidities including a history of diabetes, ischemic heart disease, gastroesophageal reflux disease, hiatal hernia, and Helicobacter pylori infection. Results Colorectal polyps were detected in 789 of the 1582 patients (49.9%). Barrett's esophagus was detected in 233 patients (14.7%), and most cases of Barrett's esophagus (n = 229) were classified as short‐segment Barrett's esophagus. Colorectal polyps were more frequent in patients with than without Barrett's esophagus (odds ratio, 1.79; 95% confidence interval, 1.31–2.46; P < 0.001). In addition to Barrett's esophagus, the data indicated that old age, male sex, obesity, smoking, alcohol drinking, diabetes mellitus, and ischemic heart disease were independent risk factors for colorectal polyps. Conclusions The present study revealed the correlation between the prevalence of Barrett's esophagus and colorectal polyps in Japanese patients.

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“…Subsequent publications have confirmed these findings. For example, a meta-analysis as part of the World Cancer Research Fund International Continuous Update Project (WCRF-CUP) confirmed a positive doseresponse between intake of processed meat and colorectal cancer risk with an overall 12% increased risk of colorectal cancer for each 100 g/day increase of processed meat intake, although there was large variation found (95% CI = 4-21%) and a high degree of heterogeneity between study findings (I2=70%, p heterogeneity <0.01) [2]. One of the proposed mechanisms whereby processed meat can increase colorectal cancer is the formation of N-nitrosamines (NOC), which result from the reaction between a nitrosating agent, originating from nitrate (NO3)/nitrite (NO2) or smoke and a secondary amine, derived from protein [3].…”

Section: Processed Meat and Colorectal Cancermentioning

confidence: 94%

Nitrates, Nitrites and Nitrosamines from Processed Meat Intake and ColorectalCancer Risk

Cantwell¹,

Elliott²

2017

J Clin Nutr Diet

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The International Agency for Research on Cancer reported that eating processed meat can increase a person's risk for colorectal cancer and classified processed meat as carcinogenic to humans. Nitrate and nitrite are used as additives to improve food quality and protect against microbial contamination and are sources of N-nitroso compounds (NOCs) which are known carcinogens. This review outlines the association between processed meat intake and colorectal cancer risk and discusses the use of nitrates and nitrites in processed meat as well as healthier alternatives. A wide range of factors affect the formation of NOCs including the amount of nitrite added, meat quality, fat content, processing, maturation and handling at home. Factors related to processing include additives, precursors (added via wood smoke, spices or other ingredients), heat applied during drying or smoking, storage/maturation conditions and packaging. NOC formation can be inhibited by the addition of ascorbic acid and α-tocopherol ingredients which are often added to processed meats. Studies have shown that plant polyphenols and alpha-tocopherol significantly decreased pH, lipid oxidation and residual nitrite content of processed meat. Plant polyphenols, especially green tea polyphenols can be used as alternatives to nitrates and nitrites to process meat improving the quality, shelf life and safety of processed meat products. These innovative meat products could potentially contribute to a reduction in cancer risk by means of nitrite reduction and phytochemical addition and should be explored further.

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Foods and beverages and colorectal cancer risk: a systematic review and meta-analysis of cohort studies, an update of the evidence of the WCRF-AICR Continuous Update Project

Abstract: Our results reinforce the evidence that high intake of red and processed meat and alcohol increase the risk of colorectal cancer. Milk and whole grains may have a protective role against colorectal cancer. The evidence for vegetables and fish was less convincing.

Cited by 337 publications

References 112 publications

Rhodiola rosea L.: an Herb with Anti-Stress, Anti-Aging, and Immunostimulating Properties for Cancer Chemoprevention

Rhodiola rosea L.: an Herb with Anti-Stress, Anti-Aging, and Immunostimulating Properties for Cancer Chemoprevention

Correlation of Barrett's esophagus with colorectal polyps in Japanese patients: A retrospective chart review

Nitrates, Nitrites and Nitrosamines from Processed Meat Intake and ColorectalCancer Risk

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