Vegetables, fruit, and cancer. II. Mechanisms

There is no author summary for this article yet. Authors can add summaries to their articles on ScienceOpen to make them more accessible to a non-specialist audience.

Abstract

Related collections

Most cited references 51

Record: found
Abstract: found
Article: not found

Relation of meat, fat, and fiber intake to the risk of colon cancer in a prospective study among women.

G. A. Colditz, Jonathan W. Willett, F Speizer … (1990)

The rates of colon cancer in various countries are strongly correlated with the per capita consumption of red meat and animal fat and, to a lesser degree, inversely associated with the consumption of fiber. We conducted a prospective study among 88,751 women 34 to 59 years old and without a history of cancer, inflammatory bowel disease, or familial polyposis who completed a dietary questionnaire in 1980. By 1986, during 512,488 person-years of follow-up, 150 incident cases of colon cancer had been documented. After adjustment for total energy intake, animal fat was positively associated with the risk of colon cancer (P for trend = 0.01); the relative risk for the highest as compared with the lowest quintile was 1.89 (95 percent confidence interval, 1.13 to 3.15). No association was found for vegetable fat. The relative risk of colon cancer in women who ate beef, pork, or lamb as a main dish every day was 2.49 (95 percent confidence interval, 1.24 to 5.03), as compared with those reporting consumption less than once a month. Processed meats and liver were also significantly associated with increased risk, whereas fish and chicken without skin were related to decreased risk. The ratio of the intake of red meat to the intake of chicken and fish was particularly strongly associated with an increased incidence of colon cancer (P for trend = 0.0005); the relative risk for women in the highest quintile of this ratio as compared with those in the lowest quintile was 2.49 (95 percent confidence interval, 1.50 to 4.13). A low intake of fiber from fruits appeared to contribute to the risk of colon cancer, but this relation was not statistically independent of meat intake. These prospective data provide evidence for the hypothesis that a high intake of animal fat increases the risk of colon cancer, and they support existing recommendations to substitute fish and chicken for meats high in fat.

0 comments Cited 140 times – based on 0 reviews      Review now

Bookmark

Record: found
Abstract: not found
Article: not found

Vegetables, fruit, and cancer. I. Epidemiology

Kristi Steinmetz, John D Potter (1991)

0 comments Cited 108 times – based on 0 reviews      Review now

Bookmark

Record: found
Abstract: found
Article: not found

Dietary fiber, vegetables, and colon cancer: critical review and meta-analyses of the epidemiologic evidence.

B. Trock, E Lanza, P Greenwald (1990)

Whether colon cancer risk can be modified by a diet rich in vegetables, grains, and fruit, and, if so, whether the protective factor is dietary fiber or other biologically active components correlated with a high-fiber diet are questions of active research interest. Because studies on diet are susceptible to bias from a number of sources, in this review we evaluated the adequacy of study methodology as well as study results to clarify how much protection, if any, is conferred by a high-fiber diet. The review consisted of an aggregate assessment of the strength of evidence from 37 observational epidemiologic studies as well as meta-analyses of data from 16 of the 23 case-control studies. Both types of analyses revealed that the majority of studies gave support for a protective effect associated with fiber-rich diets; an estimated combined odds ratio (OR) of 0.57 (95% confidence interval = 0.50, 0.64) was obtained when the highest and lowest quantiles of intake were compared. Risk estimates based on vegetable consumption (OR = 0.48) were only slightly more convincing than those based on an estimate of fiber intake (OR = 0.58), but the data do not permit discrimination between effects due to fiber and nonfiber effects due to vegetables.

0 comments Cited 77 times – based on 0 reviews      Review now

Bookmark

All references

Author and article information

Journal

Title: Cancer Causes and Control

Abbreviated Title: Cancer Causes Control

Publisher: Springer Nature

ISSN (Print): 0957-5243

ISSN (Electronic): 1573-7225

Publication date Created: November 1991

Publication date (Print): November 1991

Volume: 2

Issue: 6

Pages: 427-442

Article

DOI: 10.1007/BF00054304

SO-VID: b896649f-3e63-4285-a70f-eaac4923f977

History

Data availability:

Comments

Comment on this article

scite_

Cited by 89

See all cited by

Most referenced authors 430

See all reference authors

Vegetables, fruit, and cancer. II. Mechanisms

Read this article at

Abstract

Related collections

Cancer Metabolism

Most cited references 51

Relation of meat, fat, and fiber intake to the risk of colon cancer in a prospective study among women.

Vegetables, fruit, and cancer. I. Epidemiology

Dietary fiber, vegetables, and colon cancer: critical review and meta-analyses of the epidemiologic evidence.

Author and article information

Journal

Article

History

Comments

Comment on this article

Similar content 2,920

Cited by 89

Most referenced authors 430