Diet and colorectal cancer in UK Biobank: a prospective study
<p><strong>BACKGROUND:</strong> Most of the previous studies on diet and colorectal cancer were based on diets consumed during the 1990s.</p> <p><strong>METHODS:</strong> We used Cox-regression models to estimate adjusted hazard ratios for colorectal cancer...
| Main Authors: | , , |
|---|---|
| Format: | Journal article |
| Language: | English |
| Published: |
Oxford University Press
2019
|
| _version_ | 1797061159668416512 |
|---|---|
| author | Bradbury, K Murphy, N Key, T |
| author_facet | Bradbury, K Murphy, N Key, T |
| author_sort | Bradbury, K |
| collection | OXFORD |
| description | <p><strong>BACKGROUND:</strong> Most of the previous studies on diet and colorectal cancer were based on diets consumed during the 1990s.</p> <p><strong>METHODS:</strong> We used Cox-regression models to estimate adjusted hazard ratios for colorectal cancer by dietary factors in the UK Biobank study. Men and women aged 40-69 years at recruitment (2006-10) reported their diet on a short food-frequency questionnaire (n = 475 581). Dietary intakes were re-measured in a large sub-sample (n = 175 402) who completed an online 24-hour dietary assessment during follow-up. Trends in risk across the baseline categories were calculated by assigning re-measured intakes to allow for measurement error and changes in intake over time.</p> <p><strong>RESULTS:</strong> During an average of 5.7 years of follow-up, 2609 cases of colorectal cancer occurred. Participants who reported consuming an average of 76 g/day of red and processed meat compared with 21 g/day had a 20% [95% confidence interval (CI): 4-37] higher risk of colorectal cancer. Participants in the highest fifth of intake of fibre from bread and breakfast cereals had a 14% (95% CI: 2-24) lower risk of colorectal cancer. Alcohol was associated with an 8% (95% CI: 4-12) higher risk per 10 g/day higher intake. Fish, poultry, cheese, fruit, vegetables, tea and coffee were not associated with colorectal-cancer risk. <p><strong>CONCLUSIONS:</strong> Consumption of red and processed meat at an average level of 76 g/d that meets the current UK government recommendation (≤90 g/day) was associated with an increased risk of colorectal cancer. Alcohol was also associated with an increased risk of colorectal cancer, whereas fibre from bread and breakfast cereals was associated with a reduced risk.</p></p> |
| first_indexed | 2024-03-06T20:27:04Z |
| format | Journal article |
| id | oxford-uuid:2fc127db-e2e7-4097-8a40-56a2905bf0a7 |
| institution | University of Oxford |
| language | English |
| last_indexed | 2024-03-06T20:27:04Z |
| publishDate | 2019 |
| publisher | Oxford University Press |
| record_format | dspace |
| spelling | oxford-uuid:2fc127db-e2e7-4097-8a40-56a2905bf0a72022-03-26T12:57:18ZDiet and colorectal cancer in UK Biobank: a prospective studyJournal articlehttp://purl.org/coar/resource_type/c_dcae04bcuuid:2fc127db-e2e7-4097-8a40-56a2905bf0a7EnglishSymplectic Elements at OxfordOxford University Press2019Bradbury, KMurphy, NKey, T<p><strong>BACKGROUND:</strong> Most of the previous studies on diet and colorectal cancer were based on diets consumed during the 1990s.</p> <p><strong>METHODS:</strong> We used Cox-regression models to estimate adjusted hazard ratios for colorectal cancer by dietary factors in the UK Biobank study. Men and women aged 40-69 years at recruitment (2006-10) reported their diet on a short food-frequency questionnaire (n = 475 581). Dietary intakes were re-measured in a large sub-sample (n = 175 402) who completed an online 24-hour dietary assessment during follow-up. Trends in risk across the baseline categories were calculated by assigning re-measured intakes to allow for measurement error and changes in intake over time.</p> <p><strong>RESULTS:</strong> During an average of 5.7 years of follow-up, 2609 cases of colorectal cancer occurred. Participants who reported consuming an average of 76 g/day of red and processed meat compared with 21 g/day had a 20% [95% confidence interval (CI): 4-37] higher risk of colorectal cancer. Participants in the highest fifth of intake of fibre from bread and breakfast cereals had a 14% (95% CI: 2-24) lower risk of colorectal cancer. Alcohol was associated with an 8% (95% CI: 4-12) higher risk per 10 g/day higher intake. Fish, poultry, cheese, fruit, vegetables, tea and coffee were not associated with colorectal-cancer risk. <p><strong>CONCLUSIONS:</strong> Consumption of red and processed meat at an average level of 76 g/d that meets the current UK government recommendation (≤90 g/day) was associated with an increased risk of colorectal cancer. Alcohol was also associated with an increased risk of colorectal cancer, whereas fibre from bread and breakfast cereals was associated with a reduced risk.</p></p> |
| spellingShingle | Bradbury, K Murphy, N Key, T Diet and colorectal cancer in UK Biobank: a prospective study |
| title | Diet and colorectal cancer in UK Biobank: a prospective study |
| title_full | Diet and colorectal cancer in UK Biobank: a prospective study |
| title_fullStr | Diet and colorectal cancer in UK Biobank: a prospective study |
| title_full_unstemmed | Diet and colorectal cancer in UK Biobank: a prospective study |
| title_short | Diet and colorectal cancer in UK Biobank: a prospective study |
| title_sort | diet and colorectal cancer in uk biobank a prospective study |
| work_keys_str_mv | AT bradburyk dietandcolorectalcancerinukbiobankaprospectivestudy AT murphyn dietandcolorectalcancerinukbiobankaprospectivestudy AT keyt dietandcolorectalcancerinukbiobankaprospectivestudy |