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Dietary fiber and plant foods in relation to colorectal cancer mortality: The Seven Countries Study
International journal of cancer, 1999-04, Vol.81 (2), p.174-179
Jansen, Margjie C.J.F.
Bueno‐de‐Mesquita, H. Bas
Buzina, Ratko
Fidanza, Flaminio
Menotti, Alessandro
Blackburn, Henry
Nissinen, Aulikki M.
Kok, Frans J.
Kromhout, Daan
1999
Volltextzugriff (PDF)
Details
Autor(en) / Beteiligte
Jansen, Margjie C.J.F.
Bueno‐de‐Mesquita, H. Bas
Buzina, Ratko
Fidanza, Flaminio
Menotti, Alessandro
Blackburn, Henry
Nissinen, Aulikki M.
Kok, Frans J.
Kromhout, Daan
Titel
Dietary fiber and plant foods in relation to colorectal cancer mortality: The Seven Countries Study
Ist Teil von
International journal of cancer, 1999-04, Vol.81 (2), p.174-179
Ort / Verlag
New York: John Wiley & Sons, Inc
Erscheinungsjahr
1999
Quelle
Free E-Journal (出版社公開部分のみ)
Beschreibungen/Notizen
Many observational studies have found that higher consumption of vegetables, and to a lesser extent of fruits, was associated with lower risk of colorectal cancer. In particular, fiber or foods high in fiber have received attention in the potential prevention of colorectal cancer. We performed an ecological analysis with data of the Seven Countries Study, to investigate whether intake of fiber and plant foods contributes to cross‐cultural differences in 25‐year colorectal‐cancer mortality in men. In the Seven Countries Study, around 1960 12,763 men aged 40 to 59 were enrolled in 16 cohorts in 7 countries. Baseline dietary information was gathered in small random samples per cohort, and nutrient intakes were based on chemical analyses of the average diets per cohort. Crude and energy‐adjusted mortality‐rate ratios were calculated for a change of 10% of the mean intake of fiber and plant foods, i.e., total plant foods, fruits, vegetables, potatoes, grains, and related sub‐groups. Fiber intake was inversely associated with colorectal‐cancer mortality with an energy‐adjusted rate ratio of 0.89 (95% confidence interval 0.80–0.97). An increase of 10 gram of daily intake of fiber was associated with a 33% lower 25‐year colorectal‐cancer mortality risk. Intakes of vitamin B6 [0.84 (0.71–0.99)] and α‐tocopherol [0.94 (0.89–0.99)] were also inversely associated with risk. Consumption of plant foods and related sub‐groups was not related to colorectal cancer. It appears that fiber intake best indicates the part of plant food consumption, including whole grains, that is relevant for lowering colorectal cancer risk. Int. J. Cancer 81:174–179, 1999. © 1999 Wiley‐Liss, Inc.
Sprache
Englisch
Identifikatoren
ISSN: 0020-7136
eISSN: 1097-0215
DOI: 10.1002/(SICI)1097-0215(19990412)81:2<174::AID-IJC2>3.0.CO;2-#
Titel-ID: cdi_wageningen_narcis_oai_library_wur_nl_wurpubs_61764
Format
–
Schlagworte
Adult
,
Afdeling Humane voeding
,
Biological and medical sciences
,
Colorectal Neoplasms - diet therapy
,
Colorectal Neoplasms - mortality
,
Cross-Cultural Comparison
,
Dietary Fiber - pharmacology
,
Female
,
Gastroenterology. Liver. Pancreas. Abdomen
,
Human Nutrition
,
Human Nutrition & Health
,
Human Nutrition (HNE)
,
Humane Voeding
,
Humane Voeding & Gezondheid
,
Humans
,
International Cooperation
,
Linear Models
,
Male
,
Medical sciences
,
Middle Aged
,
Plants, Edible
,
Stomach. Duodenum. Small intestine. Colon. Rectum. Anus
,
Tumors
,
VLAG
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