6 research outputs found
Dietary intake of fiber and decreased risk of cancers of the colon and rectum: Evidence from the combined analysis of 13 case-control studies
Journal of the National Cancer Institute84241887-1895JNCI
The relationships between dietary fat intake and risk of colorectal cancer: Evidence from the combined analysis of 13 case-control studies
10.1023/A:1018476414781Cancer Causes and Control82215-228CCCN
The relationship between dietary fat intake and risk of colorectal cancer: Evidence from the combined analysis of 13 case-control studies
The objective of this study was to examine the effects of the intake of
dietary fat upon colorectal cancer risk in a combined analysis of data
from 13 case-control studies previously conducted in populations with
differing colorectal cancer rates and dietary practices. Original data
records for 5,287 cases of colorectal cancer and 10,470 controls were
combined. Logistic regression analysis was used to estimate odds ratios
(OR) for intakes of total energy, total fat and its components, and
cholesterol. Positive associations with energy intake were observed for
11 of the 13 studies. However, there was little, if any, evidence of any
energy-independent effect of either total fat with ORs of 1.00, 0.95,
1.01, 1.02, and 0.92 for quintiles of residuals of total fat intake (P
trend = 0.67) or for saturated fat with ORs of 1.00, 1.08, 1.06, 1.21,
and 1.06 (P trend = 0.39). The analysis suggests that, among these
case-control studies, there is no energy-independent association between
dietary fat intake and risk of colorectal cancer. It also suggests that
simple substitution of fat by other sources of calories is unlikely to
reduce meaningfully the risk of colorectal cancer
Eating habits and risk of esophageal cancers: a population-based case-control study
OBJECTIVE: Eating behaviors, such as the timing, speed of eating, and frequently consuming hot drinks, fried, spicy, or barbecued foods may be associated with increased risks of esophageal cancer. We analyzed data from a population-based case-control study to examine whether eating behaviors are associated with risk of esophageal cancer. METHODS: Self-administered questionnaire was used to collect data on demographic, socioeconomic, and lifestyle characteristics, and a food frequency questionnaire was used to collect data on dietary behaviors from 1,472 control subjects, 286 cases with adenocarcinoma of the esophagus, 320 cases with esophagogastric junction adenocarcinoma (EGJAC), and 238 cases with esophageal squamous cell carcinoma (ESCC). We calculated odds ratios (ORs) and 95% confidence intervals (CIs) using unconditional multivariable adjusted logistic regression, adjusting for confounders. RESULTS: Frequency of hot drinks, home-fried foods, barbecued meats, spicy foods, and the timing of eating an evening meal were not associated with esophageal cancer risk. Those who frequently consumed fried 'take-away' food had increased risks of EGJAC (OR = 1.44, 95% CI = 1.01-2.05; p value = 0.04). Eating speed was inversely associated with ESCC risk (p for trend = 0.001). CONCLUSION: We found no evidence that consumption of hot drinks, barbecued meats, spicy foods, or the timing of the evening meal are associated with increased risk of esophageal cancer in this Australian population. Associations with consumption of fried 'take-away' foods and eating speed await confirmation in future studies