Dietary fat, cholesterol and colorectal cancer in a prospective study
Dietary fat, cholesterol and colorectal cancer in a prospective study
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DOI：
10.1054/bjoc.2001.1906
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发表时间：
2001-08-03
影响因子：
8.8
通讯作者：
Heliövaara, M
中科院分区：
文献类型：
--
作者：
Järvinen, R;Knekt, P;Heliövaara, M
在芬兰流动诊所健康检查调查的基础上，研究了总脂肪摄入量、主要膳食脂肪酸、胆固醇、肉类和蛋类摄入量与结直肠癌发病率之间的关系。从9959名未确诊癌症的男性和女性中收集了前一年习惯性食物消费的基线（1967-1972）信息。一九九九年年底共确诊109宗新结直肠癌个案。高胆固醇摄入与结直肠癌风险增加有关。在调整了年龄、性别、体重指数、职业、吸烟情况、地理区域、能量摄入以及蔬菜、水果和谷物的摄入量等因素后，膳食胆固醇最高和最低四分位数之间的相对风险为3.26（95%可信区间1.54-6.88）。总脂肪摄入量和饱和、单不饱和或多不饱和脂肪酸的摄入量与结直肠癌风险没有显著相关性。食用肉类和蛋类与患结肠直肠癌风险之间没有显著关联。本研究结果表明，高胆固醇摄入可能会增加结直肠癌的风险，但并不表明膳食脂肪摄入对结直肠癌发病率有显著影响。(C) 2001癌症研究运动。
The relationships between consumption of total fat, major dietary fatty acids, cholesterol, consumption of meat and eggs, and the incidence of colorectal cancers were studied in a cohort based on the Finnish Mobile Clinic Health Examination Survey. Baseline (1967-1972) information on habitual food consumption over the preceding year was collected from 9959 men and women free of diagnosed cancer. A total of 109 new colorectal cancer cases were ascertained late 1999. High cholesterol intake was associated with increased risk for colorectal cancers. The relative risk between the highest and lowest quartiles of dietary cholesterol was 3.26 (95% confidence interval 1.54-6.88) after adjusting for age, sex, body mass index, occupation, smoking, geographic region, energy intake and consumption of vegetables, fruits and cereals. Consumption of total fat and intake of saturated, monounsaturated, or polyunsaturated fatty acids were not significantly associated with colorectal cancer risk. Nonsignificant associations were found between consumption of meat and eggs and colorectal cancer risk. The results of the present study indicate that high cholesterol intake may increase colorectal cancer risk, but do not suggest the presence of significant effects of dietary fat intake on colorectal cancer incidence. (C) 2001 Cancer Research Campaign.