Consumption of Whole-Grain Bread and Risk of Colorectal Cancer among Norwegian Women (the NOWAC Study)
Bakken T, Braaten T, Olsen A, Kyrø C, Lund E, Skeie G
Nutrients · 17 citas
Etiquetas de revisión
Cuestionario de frecuencia de consumoSin ajuste declarado por estilo de vidaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Estudio de cohortes (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- Cuestionario de frecuencia de consumo
Quién lo pagó
- Financiación
- Financiación independiente
- Universidad u hospital
- None. The cost to publish this manuscript has been paid by the publication fund of UiT The Arctic University of Norway
Según 1 financiador declarado y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2016-01-13 · Nutrients · vol. 8 · número 1 · pág. 40
- Editorial
- Multidisciplinary Digital Publishing Institute
- Citado
- 32 citas · más que el 88% de estudios similares · 2.5× el promedio de su campo
- Referencias
- 39 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Genetic factors in colorectal cancer · Colorectal Cancer Screening and Detection · Cancer, Lipids, and Metabolism
- Palabras clave
- Medicine, Hazard ratio, Proportional hazards model, Colorectal cancer, Whole grains, Confidence interval, Refined grains, Incidence (geometry), Prospective cohort study, Cohort study, Norwegian, Cohort, Lower risk, Micronutrient, Internal medicine, Environmental health, Cancer, Food science, Biology, Pathology
- MeSH
- humans, colorectal neoplasms, diet, incidence, risk factors, follow-up studies, prospective studies, feeding behavior, eating, bread, aged, middle aged, diet records, norway, female, whole grains
6 autores
- Toril Bakken🇳🇴 · autor de correspondenciaUiT The Arctic University of Norway
- Tonje Braaten🇳🇴UiT The Arctic University of Norway
- Anja Olsen🇩🇰Danish Cancer Society
- Cecilie Kyrø🇩🇰Danish Cancer Society
- Eiliv Lund🇳🇴UiT The Arctic University of Norway
- Guri Skeie🇳🇴UiT The Arctic University of Norway
Resumen
El texto original del estudio, en el idioma en que se publicó.
There is evidence that consumption of foods containing dietary fiber decreases the risk of colorectal cancer (CRC). Whole grains contain dietary fiber, as well as a range of micronutrients and bioactive compounds, but the association between the consumption of whole grains and the risk of CRC remains less studied. The aim of the present study was to investigate the association between whole-grain bread consumption and CRC incidence among Norwegian women, using data from a prospective cohort study (the Norwegian Women and Cancer Study). Dietary intake was estimated from the food-frequency questionnaires of 78,254 women in the cohort (median age: 55 years), and these women were then followed up for CRC incidence. During the 9 years of median follow-up, 795 women were diagnosed with CRC (316 proximal, 193 distal, 218 rectal). Associations between whole-grain bread consumption and the risk of CRC (including colorectal subsites) were investigated using Cox proportional hazards regression models. When compared to the low consumption group, the hazard ratio for CRC was 0.89 (95% confidence interval (CI): 0.72-1.09) for the high consumption group and 0.86 (95% CI: 0.72-1.02) for the medium consumption group in a multivariable model. Overall, no association between whole-grain bread consumption and CRC was found.
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