Dietary patterns as identified by factor analysis and colorectal cancer among middle-aged Americans
Dietary patterns as identified by factor analysis and colorectal cancer among middle-aged Americans
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DOI：
10.1093/ajcn/88.1.176
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发表时间：
2008-07-01
影响因子：
7.1
通讯作者：
Schatzkin, Arthur
中科院分区：
文献类型：
--
作者：
Flood, Andrew;Rastogi, Tanuja;Schatzkin, Arthur
背景资料：虽然饮食一直被怀疑是结直肠癌的病因，单一的食物和营养素的研究提供了不一致的results.Objective：我们用因子分析方法来研究饮食模式和结直肠癌之间的关联在中年American.Design：饮食中评估293 615名男性和198 767名女性在美国国立卫生研究院-美国退休人员协会饮食与健康研究。主成分因子分析确定了3种主要的饮食模式：水果和蔬菜，减肥食品，红肉和土豆模式。1995 ~ 2000年，美国国家癌症登记处共登记了2151例男性结直肠癌和959例女性结直肠癌。结果：水果和蔬菜饮食模式得分高的男性患结直肠癌的风险降低[相对危险度（RR）为五分位数（Q）5vs. Q1：0.81; 95% CI：0.70，0.93;趋势P = 0.004]。男性和女性的风险降低相似，饮食因素得分较高：男性（RR：0.82; 95% CI：0.72，0.94;趋势P = 0.001）和女性（RR：0.87; 95% CI：0.71，1.07;趋势P = 0.06）。红肉因素的高分与风险增加有关：男性（RR：1.17; 95% CI：1.02，1.35;趋势P = 0.14）和女性（RR：1.48; 95% CI：1.20，1.83;趋势P = 0.0002）。这些结果表明，以低频率的肉类和土豆消费以及频繁的水果、蔬菜和脂肪消费为特征的饮食模式，减少食物与结直肠癌风险的降低是一致的。
Background: Although diet has long been suspected as an etiological factor for colorectal cancer, studies of single foods and nutrients have provided inconsistent results.Objective: We used factor analysis methods to study associations between dietary patterns and colorectal cancer in middle-aged Americans.Design: Diet was assessed among 293 615 men and 198 767 women in the National Institutes of Health-AARP Diet and Health Study. Principal components factor analysis identified 3 primary dietary patterns: a fruit and vegetables, a diet foods, and a red meat and potatoes pattern. State cancer registries identified 2151 incident cases of colorectal cancer in men and 959 in women between 1995 and 2000.Results: Men with high scores on the fruit and vegetable pattern were at decreased risk [relative risk (RR) for quintile (Q) 5 versus Q1: 0.8 1; 95% CI: 0.70, 0.93; P for trend = 0.004]. Both men and women had a similar risk reduction with high scores on the diet food factor: men (RR: 0.82; 95% CI: 0.72, 0.94; P for trend = 0.001) and women (RR: 0.87; 95% CI: 0.71, 1.07; P for trend = 0.06). High scores on the red meat factor were associated with increased risk: men (RR: 1.17; 95% CI: 1.02,1.35; P for trend = 0.14) and women (RR: 1.48; 95% CI: 1.20, 1.83; P for trend = 0.0002).Conclusions: These results suggest that dietary patterns characterized by a low frequency of meat and potato consumption and frequent consumption of fruit and vegetables and fat-reduced foods are consistent with a decreased risk of colorectal cancer.