Цель статьи: рассмотреть танец модерн как знаковую систему

Aleksandrova, Krasimira

Ardanaz, Eva

Bamia, Christina

Boeing, Heiner

Bonet, Catalina

Boutron-Ruault, Marie-Christine

Bueno-de-Mesquita, H B As

Chirlaque, Maria-Dolores

Cross, Amanda J

Dorronsoro, Miren

Duarte-Salles, Talita

Fagherazzi, Guy

Fedirko, Veronika

Ferrari, Pietro

Freisling, Heinz

Gunter, Marc

Hansen, Louise

His, Mathilde

Hjartåker, Anette

Jenab, Mazda

Johansson, Ingegerd

Katzke, Verena

Khaw, Kay-Tee

Kritikou, Maria

Kühn, Tilman

Lagiou, Pagona

Laursen, Anne Sofie Dam

Lu, Yunxia

Masala, Giovanna

Ohlsson, Bodil

Overvad, Kim

Panico, Salvatore

Peeters, Petra H

Quirós, J Ramón

Ricceri, Fulvio

Romieu, Isabelle

Sieri, Sabina

Sjöberg, Klas

Skeie, Guri

Stepien, Magdalena

Tjønneland, Anne

Travis, Ruth C

Trichopoulou, Antonia

Tumino, Rosario

Valanou, Elissavet

Wareham, Nick

Weiderpass, Elisabete

Wennberg, Maria

The role of amount and type of dietary fat consumption in the etiology of hepatocellular carcinoma (HCC) is poorly understood, despite suggestive biological plausibility. The associations of total fat, fat subtypes and fat sources with HCC incidence were investigated in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, which includes 191 incident HCC cases diagnosed between 1992 and 2010. Diet was assessed by country-specific, validated dietary questionnaires. A single 24-hr diet recall from a cohort subsample was used for measurement error calibration. Hazard ratios (HR) and 95% confidence intervals (95% CI) were estimated from Cox proportional hazard models. Hepatitis B and C viruses (HBV/HCV) status and biomarkers of liver function were assessed separately in a nested case-control subset with available blood samples (HCC = 122). In multivariable calibrated models, there was a statistically significant inverse association between total fat intake and risk of HCC (per 10 g/day, HR = 0.80, 95% CI: 0.65-0.99), which was mainly driven by monounsaturated fats (per 5 g/day, HR = 0.71, 95% CI: 0.55-0.92) rather than polyunsaturated fats (per 5 g/day, HR = 0.92, 95% CI: 0.68-1.25). There was no association between saturated fats (HR = 1.08, 95% CI: 0.88-1.34) and HCC risk. The ratio of polyunsaturated/monounsaturated fats to saturated fats was not significantly associated with HCC risk (per 0.2 point, HR = 0.86, 95% CI: 0.73-1.01). Restriction of analyses to HBV/HCV free participants or adjustment for liver function did not substantially alter the findings. In this large prospective European cohort, higher consumption of monounsaturated fats is associated with lower HCC risk

Bueno-de-Mesquita, HB As

eScholarship - University of California

English

Dietary fat, fat subtypes and hepatocellular carcinoma in a large European cohort

Duarte Salles, Talita

Boutron Ruault, Marie Christine

Kühn, Tilman

Bueno de Mesquita, H. B. As

Hjartåker, Anette

Chirlaque, Maria Dolores

Quirós, J. Ramón

Sjöberg, Klas

Khaw, Kay Tee

PANICO, SALVATORE

Archivio della ricerca - Università degli studi di Napoli Federico II

The role of amount and type of dietary fat consumption in the etiology of hepatocellular carcinoma (HCC) is poorly understood, despite suggestive biological plausibility. The associations of total fat, fat subtypes and fat sources with HCC incidence were investigated in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, which includes 191 incident HCC cases diagnosed between 1992 and 2010. Diet was assessed by country‐specific, validated dietary questionnaires. A single 24‐hr diet recall from a cohort subsample was used for measurement error calibration. Hazard ratios (HR) and 95% confidence intervals (95% CI) were estimated from Cox proportional hazard models. Hepatitis B and C viruses (HBV/HCV) status and biomarkers of liver function were assessed separately in a nested case–control subset with available blood samples (HCC = 122). In multivariable calibrated models, there was a statistically significant inverse association between total fat intake and risk of HCC (per 10 g/day, HR = 0.80, 95% CI: 0.65–0.99), which was mainly driven by monounsaturated fats (per 5 g/day, HR = 0.71, 95% CI: 0.55–0.92) rather than polyunsaturated fats (per 5 g/day, HR = 0.92, 95% CI: 0.68–1.25). There was no association between saturated fats (HR = 1.08, 95% CI: 0.88–1.34) and HCC risk. The ratio of polyunsaturated/monounsaturated fats to saturated fats was not significantly associated with HCC risk (per 0.2 point, HR = 0.86, 95% CI: 0.73–1.01). Restriction of analyses to HBV/HCV free participants or adjustment for liver function did not substantially alter the findings. In this large prospective European cohort, higher consumption of monounsaturated fats is associated with lower HCC risk

Duarte-Salles, T.

Fedirko, V.

Stepien, M.

Aleksandrova, K.

Bamia, C.

Lagiou, P.

Laursen, A. S.

Hansen, L.

Overvad, K.

Tjonneland, A.

Boutron-Ruault, M. C.

Fagherazzi, G.

His, M.

Boeing, H.

Katzke, V.

Kuhn, T.

Trichopoulou, A.

Valanou, E.

Kritikou, M.

Masala, G.

Panico, S.

Sieri, S.

Ricceri, F.

Tumino, R.

Bueno-de-Mesquita, H. B.

Peeters, P. H.

Hjartaker, A.

Skeie, G.

Weiderpass, E.

Ardanaz, E.

Bonet, C.

Chirlaque, M. D.

Dorronsoro, M.

Quiros, J. R.

Johansson, I.

Ohlsson, B.

Sjoberg, K.

Wennberg, M.

Khaw, K. T.

Travis, R. C.

Wareham, N.

Ferrari, P.

Freisling, H.

Romieu, I.

Cross, A. J.

Gunter, M.

Jenab, M.

Queen's University Belfast Research Portal

The role of amount and type of dietary fat consumption in the etiology of hepatocellular carcinoma (HCC) is poorly understood, despite suggestive biological plausibility. The associations of total fat, fat subtypes and fat sources with HCC incidence were investigated in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, which includes 191 incident HCC cases diagnosed between 1992 and 2010. Diet was assessed by country-specific, validated dietary questionnaires. A single 24-hr diet recall from a cohort subsample was used for measurement error calibration. Hazard ratios (HR) and 95% confidence intervals (95% CI) were estimated from Cox proportional hazard models. Hepatitis B and C viruses (HBV/HCV) status and biomarkers of liver function were assessed separately in a nested case-control subset with available blood samples (HCC = 122). In multivariable calibrated models, there was a statistically significant inverse association between total fat intake and risk of HCC (per 10 g/day, HR = 0.80, 95% CI: 0.65-0.99), which was mainly driven by monounsaturated fats (per 5 g/day, HR = 0.71, 95% CI: 0.55-0.92) rather than polyunsaturated fats (per 5 g/day, HR = 0.92, 95% CI: 0.68-1.25). There was no association between saturated fats (HR = 1.08, 95% CI: 0.88-1.34) and HCC risk. The ratio of polyunsaturated/monounsaturated fats to saturated fats was not significantly associated with HCC risk (per 0.2 point, HR = 0.86, 95% CI: 0.73-1.01). Restriction of analyses to HBV/HCV free participants or adjustment for liver function did not substantially alter the findings. In this large prospective European cohort, higher consumption of monounsaturated fats is associated with lower HCC risk. What's new? The rise of hepatocellular carcinoma (HCC) incidence in high- and middle-income countries, where relatively high-fat diets are common, suggests a possible etiological role for dietary fat. In the present study, potential associations between HCC and total fat intake, intake of fat subtypes and intake of fat from different sources were explored with data from the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort. Total fat intake, where monounsaturated fats predominated, was inversely associated with HCC risk. By contrast, no risk associations were detected for polyunsaturated or saturated fat intake or fat source

Boutron-Ruault, Marie Christine

Bueno-De-Mesquita, H. B.

Peeters, Petra H.

Quirõs, J. Ramõn

Travis, Ruth C.

Cross, Amanda J.

NARCIS 

The role of amount and type of dietary fat consumption in the etiology of hepatocellular carcinoma (HCC) is poorly understood, despite suggestive biological plausibility. The associations of total fat, fat subtypes and fat sources with HCC incidence were investigated in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, which includes 191 incident HCC cases diagnosed between 1992 and 2010. Diet was assessed by country-specific, validated dietary questionnaires. A single 24-hr diet recall from a cohort subsample was used for measurement error calibration. Hazard ratios (HR) and 95% confidence intervals (95% CI) were estimated from Cox proportional hazard models. Hepatitis B and C viruses (HBV/HCV) status and biomarkers of liver function were assessed separately in a nested case-control subset with available blood samples (HCC = 122). In multivariable calibrated models, there was a statistically significant inverse association between total fat intake and risk of HCC (per 10 g/day, HR = 0.80, 95% CI: 0.65-0.99), which was mainly driven by monounsaturated fats (per 5 g/day, HR = 0.71, 95% CI: 0.55-0.92) rather than polyunsaturated fats (per 5 g/day, HR = 0.92, 95% CI: 0.68-1.25). There was no association between saturated fats (HR = 1.08, 95% CI: 0.88-1.34) and HCC risk. The ratio of polyunsaturated/monounsaturated fats to saturated fats was not significantly associated with HCC risk (per 0.2 point, HR = 0.86, 95% CI: 0.73-1.01). Restriction of analyses to HBV/HCV free participants or adjustment for liver function did not substantially alter the findings. In this large prospective European cohort, higher consumption of monounsaturated fats is associated with lower HCC risk.</p

Johansson, Ingegerd,

Wennberg, Maria,

Swepub

The role of amount and type of dietary fat consumption in the etiology of hepatocellular carcinoma (HCC) is poorly understood, despite suggestive biological plausibility. The associations of total fat, fat subtypes and fat sources with HCC incidence were investigated in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, which includes 191 incident HCC cases diagnosed between 1992 and 2010. Diet was assessed by country-specific, validated dietary questionnaires. A single 24-hr diet recall from a cohort subsample was used for measurement error calibration. Hazard ratios (HR) and 95% confidence intervals (95% CI) were estimated from Cox proportional hazard models. Hepatitis B and C viruses (HBV/HCV) status and biomarkers of liver function were assessed separately in a nested case–control subset with available blood samples (HCC = 122). In multivariable calibrated models, there was a statistically significant inverse association between total fat intake and risk of HCC (per 10 g/day, HR = 0.80, 95% CI: 0.65–0.99), which was mainly driven by monounsaturated fats (per 5 g/day, HR = 0.71, 95% CI: 0.55–0.92) rather than polyunsaturated fats (per 5 g/day, HR = 0.92, 95% CI: 0.68–1.25). There was no association between saturated fats (HR = 1.08, 95% CI: 0.88–1.34) and HCC risk. The ratio of polyunsaturated/monounsaturated fats to saturated fats was not significantly associated with HCC risk (per 0.2 point, HR = 0.86, 95% CI: 0.73–1.01). Restriction of analyses to HBV/HCV free participants or adjustment for liver function did not substantially alter the findings. In this large prospective European cohort, higher consumption of monounsaturated fats is associated with lower HCC risk

Танец эпохи модерна как знаковая система

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eScholarship - University of California

Archivio della ricerca - Università degli studi di Napoli Federico II

Queen's University Belfast Research Portal

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Queen's University Belfast Research Portal

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