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Foodstuffs and colorectal cancer risk: a review.

Abstract

BACKGROUND AND AIMS

To assess the relationships between food intake and colorectal cancer risk.

METHODS

Systematic review of available prospective studies on dietary intake and colorectal cancer.

RESULTS

Twelve out of 15 studies found no significant relationship between vegetable intake and colorectal cancer risk; also, 11 out of 14 studies found no relationship with fruit consumption. Conversely, the combined consumption of vegetables and fruit reduced colorectal cancer risk in three out of six studies, although the relationship was somewhat inconsistent between genders and anatomical localizations. Most studies found no relationship between cancer risk and red meat (15 in 20) or processed meat (seven out of 11) consumption; still, most of the reported relative risks were above unity, suggesting that high consumption of red or processed meat might increase colorectal cancer risk. The consumption of white meat, fish/seafood, dairy products, coffee or tea was mostly unrelated to colorectal cancer risk, although the consumption of smoked or salted fish actually increased risk.

CONCLUSIONS

The relationships between dietary intake and colorectal cancer risk might be less important than previously reported. The combined consumption of vegetables and fruit might be protective, whereas excessive consumption of meat or smoked/salted/processed food appears to be deleterious.

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  • Publisher Full Text
  • Authors+Show Affiliations

    ,

    Unidade de Nutrição e Metabolismo, Instituto de Medicina Molecular, Faculdade de Medicina da Universidade de Lisboa, Av. Professor Egas Moniz, 1649-028 Lisboa, Portugal. mvidal@fm.ul.pt

    ,

    Source

    MeSH

    Colorectal Neoplasms
    Diet
    Female
    Fruit
    Humans
    Male
    Meat
    Meat Products
    Risk Factors
    Sex Factors
    Vegetables

    Pub Type(s)

    Journal Article
    Research Support, Non-U.S. Gov't
    Review
    Systematic Review

    Language

    eng

    PubMed ID

    16290272

    Citation

    Marques-Vidal, Pedro, et al. "Foodstuffs and Colorectal Cancer Risk: a Review." Clinical Nutrition (Edinburgh, Scotland), vol. 25, no. 1, 2006, pp. 14-36.
    Marques-Vidal P, Ravasco P, Ermelinda Camilo M. Foodstuffs and colorectal cancer risk: a review. Clin Nutr. 2006;25(1):14-36.
    Marques-Vidal, P., Ravasco, P., & Ermelinda Camilo, M. (2006). Foodstuffs and colorectal cancer risk: a review. Clinical Nutrition (Edinburgh, Scotland), 25(1), pp. 14-36.
    Marques-Vidal P, Ravasco P, Ermelinda Camilo M. Foodstuffs and Colorectal Cancer Risk: a Review. Clin Nutr. 2006;25(1):14-36. PubMed PMID: 16290272.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Foodstuffs and colorectal cancer risk: a review. AU - Marques-Vidal,Pedro, AU - Ravasco,Paula, AU - Ermelinda Camilo,Maria, Y1 - 2005/11/14/ PY - 2005/09/15/received PY - 2005/09/28/accepted PY - 2005/11/18/pubmed PY - 2006/8/15/medline PY - 2005/11/18/entrez SP - 14 EP - 36 JF - Clinical nutrition (Edinburgh, Scotland) JO - Clin Nutr VL - 25 IS - 1 N2 - BACKGROUND AND AIMS: To assess the relationships between food intake and colorectal cancer risk. METHODS: Systematic review of available prospective studies on dietary intake and colorectal cancer. RESULTS: Twelve out of 15 studies found no significant relationship between vegetable intake and colorectal cancer risk; also, 11 out of 14 studies found no relationship with fruit consumption. Conversely, the combined consumption of vegetables and fruit reduced colorectal cancer risk in three out of six studies, although the relationship was somewhat inconsistent between genders and anatomical localizations. Most studies found no relationship between cancer risk and red meat (15 in 20) or processed meat (seven out of 11) consumption; still, most of the reported relative risks were above unity, suggesting that high consumption of red or processed meat might increase colorectal cancer risk. The consumption of white meat, fish/seafood, dairy products, coffee or tea was mostly unrelated to colorectal cancer risk, although the consumption of smoked or salted fish actually increased risk. CONCLUSIONS: The relationships between dietary intake and colorectal cancer risk might be less important than previously reported. The combined consumption of vegetables and fruit might be protective, whereas excessive consumption of meat or smoked/salted/processed food appears to be deleterious. SN - 0261-5614 UR - https://www.unboundmedicine.com/medline/citation/16290272/Foodstuffs_and_colorectal_cancer_risk:_a_review_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0261-5614(05)00176-7 DB - PRIME DP - Unbound Medicine ER -