The fibre–folate debate in colo-rectal cancer

Bingham, Sheila

doi:10.1079/pns2005472

Cited by 54 publications

(29 citation statements)

References 26 publications

(29 reference statements)

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“…In all dietary studies focusing on individual nutrients, there is the potential for confounding due to the fact that many nutrients are correlated (either positively or inversely) with each other (Key, 1994;Bingham, 2006). Furthermore, the levels and activity of one nutrient may be affected by those of other nutrients in the same pathway or interacting pathways.…”

Section: Discussionmentioning

confidence: 99%

Dietary intake of selected B vitamins in relation to risk of major cancers in women

et al. 2008

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Although folic acid has been investigated for its potential to inhibit carcinogenesis, few epidemiologic studies have assessed the effects of intake of thiamin, riboflavin, and niacin, which may reduce cancer risk by acting as cofactors in folate metabolism or by other mechanisms. Using data from a large cohort of Canadian women, we examined the association of dietary intake of these nutrients, as well as intake of folate, methionine, and alcohol, with cancers of the breast, endometrium, ovary, colorectum, and lung ascertained during an average of 16.4 years of follow-up. After exclusions, the following numbers of incident cases were available for analysis: breast, n ¼ 2491; endometrium, n ¼ 426; ovary, n ¼ 264; colorectum, n ¼ 617; and lung, n ¼ 358. Cox proportional hazard models were used to estimate risk of each cancer with individual nutrients and to explore possible effect modification by combinations of nutrients on cancer risk. Few significant associations of intake of individual B vitamins with the five cancers were observed. Alcohol consumption showed a modest positive association with breast cancer risk but not with risk of the other cancers. There was no evidence of effect modification among the nutrients. This large study provides little support for an association of dietary intake thiamin, riboflavin, niacin, folate, or methionine with five major cancers in women.

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Section: Discussionmentioning

confidence: 99%

Dietary intake of selected B vitamins in relation to risk of major cancers in women

et al. 2008

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“…The most recent studies have reported a 40% reduction in risk associated with the highest versus the lowest quartile of fiber in food (10,11) and a 30% reduction in risk associated with the highest versus the lowest quartile of folate in food (12).…”

Section: Introductionmentioning

confidence: 99%

Dietary Flavonoids and the Risk of Colorectal Cancer

Τheodoratou¹,

Kyle

Cetnarskyj³

et al. 2007

Cancer Epidemiology, Biomarkers &Amp; Prevention

211

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In vitro and in vivo laboratory data point to chemoprotective effects of flavonoids on colorectal cancer. However, there has been limited epidemiologic research on the dietary intake of flavonoids and risk of colorectal cancer. Recent expansions of dietary databases to include flavonoid data now make such studies feasible. Association between the six main classes of flavonoids and the risk of colorectal cancer was examined using data from a national prospective case-control study in Scotland, including 1,456 incident cases and 1,456 population-based controls matched on age, sex, and residence area. Dietary, including flavonoid data, were obtained from a validated, self-administered food frequency questionnaire. Risk of colorectal cancer was estimated using conditional logistic regression models in the whole sample and stratified by sex, smoking status, and cancer site and adjusted for established and putative risk factors. After energy adjustment, reductions in colorectal cancer risk associated with the highest quartiles of intake (versus the lowest quartile) were 27% for flavonols [odds ratio (OR), 0.73; P trend = 0.012], 32% for quercetin (OR, 0.68; P trend = 0.001), 32% for catechin (OR, 0.68; P trend < 0.0005); 26% for epicatechin (OR, 0.74; P trend = 0.019), and 22% for procyanidins (OR, 0.78; P trend = 0.031). The significant dose-dependent reductions in colorectal cancer risk that were associated with increased consumption of flavonols, quercetin, catechin, and epicatechin remained robust after controlling for overall fruit and vegetable consumption or for other flavonoid intake. The risk reductions were greater among nonsmokers, but no interaction beyond a multiplicative effect was present. Sex-specific or cancer-type differences were not observed. No risk reductions were associated with intake of flavones (P trend = 0.64), flavonones (P trend = 0.22), and phytoestrogens (P trend = 0.26). This was the first of several a priori hypotheses to be tested in this large study and showed strong and linear inverse associations of flavonoids with colorectal cancer risk. (Cancer Epidemiol Biomarkers Prev 2007;16(4):684 -93)

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“…The World Cancer Research Fund and others (Bingham, 2006) suggested that the consumption of large amounts (more than 500g/week) of red meat, particularly processed meat, but not chicken meat may be unhealthy.…”

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confidence: 99%