European Code against Cancer 4th Edition: Diet and cancer
Norat T, Scoccianti C, Boutron-Ruault MC, Anderson A, Berrino F, Cecchini M, Espina C, Key T, Leitzmann M, Powers H, Wiseman M, Romieu I
Cancer epidemiology · 98 citas
Cómo se estudió
- Diseño
- Ficha de expertos o del gobierno (clasificado por nuestro filtro de IA)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- World Health Organization
- Universidad u hospital
- Centre International de Recherche sur le Cancer
- Organización sin fines de lucro
- Cancer Research UK
- Gobierno
- European Commission
- Organización sin fines de lucro
- World Cancer Research Fund
- Gobierno
- European Union
- Gobierno
- International Agency for Research on Cancer
- Subvenciones
- European Commission (2007IARC01); European Commission (2010 53 04); Cancer Research UK (16491); European Commission (2011 53 05; 2010 53 04); European Commission (2011 53 05)
Según 7 financiadores declarados.
Publicación
- Publicado
- 2015-07-09 · Cancer Epidemiol · vol. 39 · págs. S56–S66
- Editorial
- Elsevier BV
- Citado
- 210 citas · más que el 100% de estudios similares · 22.4× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 147 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY-NC-ND
- Áreas de investigación
- Nutritional Studies and Diet · Diet and metabolism studies · Nutrition, Genetics, and Disease
- Palabras clave
- Medicine, Red meat, Cancer, Colorectal cancer, Obesity, Environmental health, Food science, Calorie, Whole grains, Internal medicine, Biology, Pathology
- MeSH
- humans, neoplasms, diet, risk factors, risk reduction behavior, life style, european union, quality of life, guidelines as topic
12 autores
- Teresa Norat🇬🇧Imperial College London
- Chiara Scoccianti🇫🇷Centre international de recherche sur le cancer
- Marie‐Christine Boutron‐Ruault🇫🇷Institut Gustave Roussy
- Annie S. Anderson🇬🇧Ninewells Hospital
- Franco Berrino🇮🇹Fondazione IRCCS Istituto Nazionale dei Tumori
- Michele Cecchini🇫🇷Organisation de Coopération et de Développement Economiques
- Carolina Espina🇫🇷Centre international de recherche sur le cancer
- Timothy J. Key🇬🇧University of Oxford
- Michael Fred Leitzmann🇩🇪University Hospital Regensburg
- Hilary J. Powers
- Martin J Wiseman🇬🇧World Cancer Research Fund International
- Isabelle Romieu🇫🇷 · autor de correspondenciaCentre international de recherche sur le cancer
Resumen
El texto original del estudio, en el idioma en que se publicó.
Lifestyle factors, including diet, have long been recognised as potentially important determinants of cancer risk. In addition to the significant role diet plays in affecting body fatness, a risk factor for several cancers, experimental studies have indicated that diet may influence the cancer process in several ways. Prospective studies have shown that dietary patterns characterised by higher intakes of fruits, vegetables, and whole-grain foods, and lower intakes of red and processed meats and salt, are related to reduced risks of death and cancer, and that a healthy diet can improve overall survival after diagnosis of breast and colorectal cancers. There is evidence that high intakes of fruit and vegetables may reduce the risk of cancers of the aerodigestive tract, and the evidence that dietary fibre protects against colorectal cancer is convincing. Red and processed meats increase the risk of colorectal cancer. Diets rich in high-calorie foods, such as fatty and sugary foods, may lead to increased calorie intake, thereby promoting obesity and leading to an increased risk of cancer. There is some evidence that sugary drinks are related to an increased risk of pancreatic cancer. Taking this evidence into account, the 4th edition of the European Code against Cancer recommends that people have a healthy diet to reduce their risk of cancer: they should eat plenty of whole grains, pulses, vegetables and fruits; limit high-calorie foods (foods high in sugar or fat); avoid sugary drinks and processed meat; and limit red meat and foods high in salt.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY-NC-ND).
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