Associations of Colorectal Cancer Incidence with Nutrient and Food Group Intakes in Korean Adults: A Case-Control Study.
- Author:
Yu Jeong CHUN
1
;
Seung Kook SOHN
;
Hye Kyung SONG
;
Song Mi LEE
;
Young Hoon YOUN
;
Seungmin LEE
;
Hyojin PARK
Author Information
- Publication Type:Original Article
- Keywords: Colorectal cancer; Nutrient; Food group; Case-control study
- MeSH: Adult*; Ascorbic Acid; Beverages; Bread; Case-Control Studies*; Centers for Disease Control and Prevention (U.S.); Colorectal Neoplasms*; Diet; Dietary Fiber; Eating; Fatty Acids; Fatty Acids, Monounsaturated; Hand; Humans; Incidence*; Informed Consent; Korea; Logistic Models; Meat; Odds Ratio; Surveys and Questionnaires
- From:Clinical Nutrition Research 2015;4(2):110-123
- CountryRepublic of Korea
- Language:English
- Abstract: This study aimed to examine the associations between intakes of various nutrients and food groups and colorectal cancer risk in a case-control study among Koreans aged 20 to 80 years. A total of 150 new cases and 116 controls were recruited with subjects' informed consent. Dietary data were collected using the food frequency questionnaire developed and validated by the Korea Centers for Disease Control and Prevention. Multivariate logistic regression models were used to estimate odds ratios (ORs) and corresponding 95% confidence intervals (CIs) for colorectal cancer incidence. High intakes of total lipid (OR(T3 vs T1) = 4.15, 95% CI: 1.33-12.96, p for trend = 0.034), saturated fatty acid (OR(T3 vs T1) = 2.96, 95% CI: 1.24-7.04, p for trend = 0.016) and monounsaturated fatty acid (OR(T3 vs T1) = 3.04, 95% CI: 1.23-7.54, p for trend = 0.018) were significantly associated with increased incidence of colorectal cancer. High dietary fiber (OR(T3 vs T1) = 0.22, 95% CI: 0.08-0.56, p for trend = 0.002) and vitamin C (OR(T3 vs T1) = 0.38, 95% CI: 0.14-1.05, p for trend = 0.021) intakes were significantly associated with reduced colorectal cancer incidence. From the food group analysis, bread (OR(T3 vs T1) = 2.26, 95% CI: 0.96-5.33, p for trend = 0.031), red meat (OR(T3 vs T1) = 7.33, 95% CI: 2.98-18.06, p for trend < 0.001), milk.dairy product (OR(T3 vs T1) = 2.42, 95% CI: 1.10-5.31, p for trend = 0.071) and beverage (OR(T3 vs T1) = 3.17, 95% CI: 1.35-7.48, p for trend = 0.002) intakes were positively associated with colorectal cancer risk. On the other hand, high intake of traditional rice cake (OR(T3 vs T1) = 0.35, 95% CI: 0.14-0.86, p for trend = 0.024) was linked with lower colorectal cancer incidence. In conclusion, eating a diet high in total lipid, saturated fatty acids and monounsaturated fatty acids is associated with higher incidence of colorectal cancer, whereas a diet high in dietary fiber and vitamin C was found to lower the incidence in Korean adults. Interestingly high traditional rice cake consumption is associated inversely with colorectal cancer incidence, warranting a future study.
