Diet and colorectal cancer in UK Biobank: a prospective study
Bradbury KE, Murphy N, Key TJ
International journal of epidemiology · 202 citas
Etiquetas de revisión
Cuestionario de frecuencia de consumoMezcla carne procesada con no procesadaSin 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
- Gobierno
- World Health Organization
- Organización sin fines de lucro
- Wellcome Trust
- Organización sin fines de lucro
- Cancer Research UK
- Gobierno
- Medical Research Council
- Gobierno
- Girdlers’ New Zealand Health Research Council
- Organización sin fines de lucro
- Livestock, Environment and People
- Subvenciones
- Medical Research Council (M012190/1); Medical Research Council (MR/M012190); Medical Research Council (C8221/A19170); Medical Research Council (MR/M012190/1); Wellcome Trust (C8221/A19170); Wellcome Trust (205212); Medical Research Council (MR/M012190/1); Cancer Research UK (MR/M012190/1); Cancer Research UK (C8221/A19170); Cancer Research UK (A16491); Cancer Research UK (570/A16491); Cancer Research UK (A19170); Wellcome Trust (205212/Z/16/Z); Wellcome Trust (MR/M012190/1)
Según 6 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2019-03-29 · Int J Epidemiol · vol. 49 · número 1 · págs. 246–258
- Editorial
- Oxford University Press
- Citado
- 295 citas · más que el 100% de estudios similares · 24.3× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 28 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Colorectal Cancer Screening and Detection · Alcohol Consumption and Health Effects
- Palabras clave
- Medicine, Colorectal cancer, Red meat, Hazard ratio, Confidence interval, Proportional hazards model, Cancer, Biobank, Prospective cohort study, Lower risk, Environmental health, Demography, Internal medicine, Biology, Bioinformatics
- MeSH
- animals, poultry, humans, fruit, vegetables, colorectal neoplasms, diet, proportional hazards models, risk factors, prospective studies, feeding behavior, dietary fiber, meat, seafood, adult, aged, middle aged, biological specimen banks, female, male, united kingdom
3 autores
- Kathryn Erica Bradbury🇳🇿🇬🇧 · autor de correspondenciaUniversity of Auckland; University of Oxford
- Neil Murphy🇫🇷Centre international de recherche sur le cancer
- Timothy J. Key🇬🇧University of Oxford
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Most of the previous studies on diet and colorectal cancer were based on diets consumed during the 1990s.
Methods
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.
Results
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.
Conclusions
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.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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