10 research outputs found
Repair and Regeneration of the Respiratory System: Complexity, Plasticity, and Mechanisms of Lung Stem Cell Function
Respiratory disease is the third leading cause of death in the industrialized world. Consequently, the trachea, lungs, and cardiopulmonary vasculature have been the focus of extensive investigations. Recent studies have provided new information about the mechanisms driving lung development and differentiation. However, there is still much to learn about the ability of the adult respiratory system to undergo repair and to replace cells lost in response to injury and disease. This review highlights the multiple stem/progenitor populations in different regions of the adult lung, the plasticity of their behavior in injury models, and molecular pathways that support homeostasis and repair
Diet and risk of rheumatoid arthritis in a prospective cohort.
ABSTRACT. Objective. To assess the association between dietary factors and risk of rheumatoid arthritis (RA) in a large prospective cohort. Methods. Information about dietary intake was obtained from a detailed self-administered food frequency questionnaire completed by 57,053 individuals who participated in a prospective cohort. Linking the cohort to the Danish National Patient Registry we identified patients who developed RA. A rheumatologist scrutinized original medical records for these individuals in order to confirm the diagnosis of RA. Cox proportional hazards regression analyses were performed for dietary and lifestyle factors. Results. The average time of followup in the cohort was 5.3 years (range < 1 mo to 7.7 yrs). Sixtynine individuals were identified with confirmed incident RA. In multivariate models each increase in intake of 30 g fat fish (≥ 8 g fat/100 g fish) per day was associated with 49% reduction in the risk of RA (p = 0.06), whereas medium fat fish (3-7 g fat/100 g fish) was associated with significantly increased risk of RA. Intake of fruit and coffee was not associated with risk of RA. Furthermore, no associations were found between risk of RA and intake of a range of other dietary factors including long chain fatty acids, olive oil, vitamins A, E, C, D, zinc, selenium, iron, and meat
Does the association between smoking status and selected healthy foods depend on gender? A population-based study of 54 417 middle-aged Danes
Fruits and vegetables intake differentially affects estrogen receptor negative and positive breast cancer incidence rates
Plasma enterolactone and breast cancer incidence rate according to estrogen receptor status
ISAFRUIT health research: Integrating experimental and observational studies on fruit and health with nutrigenomics
Meat consumption, N-acetyl transferase 1 and 2 polymorphism and risk of breast cancer, in Danish postmenopausal women
Dietary intake of different types and characteristics of processed meat which might be associated with cancer risk - results from the 24-hour diet recalls in the European Prospective Investigation into Cancer and Nutrition (EPIC)
Objective: There is increasing evidence for a significant effect of
processed meat (PM) intake on cancer risk. However, refined knowledge on
how components of this heterogeneous food group are associated with
cancer risk is still missing. Here, actual data on the intake of PM
subcategories is given; within a food-based approach we considered
preservation methods, cooking methods and nutrient content for
stratification, in order to address most of the aetiologically relevant
hypotheses.
Design and setting: Standardised computerised 24-hour diet recall
interviews were collected within the framework of the European
Prospective Investigation into Cancer and Nutrition (EPIC), a
prospective cohort study in 27 centres across 10 European countries.
Subjects: Subjects were 22 924 women and 13 031 men aged 35 - 74 years.
Results: Except for the so-called ‘health-conscious’ cohort in the UK,
energy-adjusted total PM intake ranged between 11.1 and 47.9 g day(-1)
in women and 18.8 and 88.5 g day(-1) in men. Ham, salami-type sausages
and heated sausages contributed most to the overall PM intake. The
intake of cured (addition of nitrate/nitrite) PM was highest in the
German, Dutch and northern European EPIC centres, with up to 68.8 g
day(-1) in men. The same was true for smoked PM (up to 51.8 g day(-1)).
However, due to the different manufacturing practice, the highest
average intake of NaNO2 through PM consumption was found for the Spanish
centres (5.4 mg day(-1) in men) as compared with German and British
centres. Spanish centres also showed the highest intake of NaCl-rich
types of PM; most cholesterol- and iron-rich PM was consumed in central
and northern European centres. Possibly hazardous cooking methods were
more often used for PM preparation in central and northern European
centres.
Conclusions: We applied a food-based categorisation of PM that addresses
aetiologically relevant mechanisms for cancer development and found
distinct differences in dietary intake of these categories of PM across
European cohorts. This predisposes EPIC to further investigate the role
of PM in cancer aetiology