| 2. |
- Michels, K B, et al.
(författare)
-
A prospective study of variety of healthy foods and mortality in women
- 2002
-
Ingår i: International Journal of Epidemiology. - Harvard Univ, Sch Publ Hlth, Dept Epidemiol, Boston, MA 02115 USA. Harvard Univ, Brigham & Womens Hosp, Sch Med, Obstet & Gynecol Epidemiol Ctr, Boston, MA 02115 USA. Karolinska Inst, Dept Med Epidemiol, Stockholm, Sweden. : OXFORD UNIV PRESS. - 0300-5771 .- 1464-3685. ; 31:4, s. 847-854
-
Tidskriftsartikel (refereegranskat)abstract
- Background To assess the overall influence of diet on health and disease in epidemiological studies, the habitual diet of the study participants has to be captured as a pattern rather than individual foods or nutrients. The simplest way to describe dietary preferences is to separate foods considered beneficial to health from foods considered to promote disease, and separate individuals on the basis of their regular consumption of these foods. Methods We used data from 59 038 women participating in the prospective Mammography Screening Cohort in Sweden to investigate the influence of variety of healthy and less healthy foods on all-cause and cause-specific mortality. Results Women who followed a healthy diet defined as consumption of a high variety of fruits, vegetables, whole grain breads, cereals, fish, and low fat dairy products had a significantly lower mortality than women who consumed few of these foods (3710 deaths total). Women who reported regularly consuming 16-17 healthy foods had a 42% lower all-cause mortality (95% CI: 32-50%) compared to women reporting consumption of 0-8 healthy foods with any regularity (P for trend <0.0001). For each additional healthy food consumed the risk of death was about 5% lower (95% CI: 4-6%). Cardiovascular mortality was particularly low among women who reported consuming a high variety of healthy foods. A less healthy diet defined as consumption of a high variety of red meats, refined carbohydrates and sugars, and foods high in saturated or trans fats was not directly associated with a higher overall mortality. However, women who reported consuming many less healthy foods were significantly more likely to die from cancer than those who consumed few less healthy foods. Conclusions A healthy diet can affect longevity. It appears more important to increase the number of healthy foods regularly consumed than to reduce the number of less healthy foods regularly consumed.
|
|
| 3. |
- Missmer, S A, et al.
(författare)
-
Meat and dairy food consumption and breast cancer : a pooled analysis of cohort studies
- 2002
-
Ingår i: International Journal of Epidemiology. - Harvard Univ, Sch Publ Hlth, Dept Epidemiol, Boston, MA 02115 USA. Brigham & Womens Hosp, Channing Lab, Dept Med, Boston, MA 02115 USA. Harvard Univ, Sch Med, Boston, MA USA. Harvard Univ, Sch Publ Hlth, Dept Nutr, Boston, MA 02115 USA. Harvard Univ, Sch Publ Hlth, Dept Biostat, Boston, MA 02115 USA. Karolinska Inst, Dept Med Epidemiol, Stockholm, Sweden. Loma Linda Univ, Sch Med, Ctr Hlth Res, Loma Linda, CA USA. Maastricht Univ, Dept Epidemiol, Maastricht, Netherlands. SUNY Buffalo, Dept Social & Prevent Med, Buffalo, NY 14260 USA. TNO, Nutr & Food Res Inst, Dept Epidemiol, NL-3700 AJ Zeist, Netherlands. Columbia Univ, Teachers Coll, Dept Hlth & Behav Sci, New York, NY 10027 USA. Deutsch Krebsforschungszentrum, Div Clin Epidemiol, D-6900 Heidelberg, Germany. Fred Hutchinson Canc Res Ctr, Canc Prevent Res Program, Seattle, WA 98104 USA. Albert Einstein Coll Med, Dept Epidemiol & Social Med, New York, NY USA. Harvard Univ, Sch Publ Hlth, Dept Environm Hlth, Boston, MA 02115 USA. NYU, Sch Med, Dept Obstet & Gynecol, New York, NY USA. NYU, Sch Med, Nelson Inst Environm Med, New York, NY USA. Harvard Ctr Canc Prevent, Boston, MA USA. : OXFORD UNIV PRESS. - 0300-5771 .- 1464-3685. ; 31:1, s. 78-85
-
Tidskriftsartikel (refereegranskat)abstract
- Background More than 20 studies have investigated the relation between meat and dairy food consumption and breast cancer risk with conflicting results. Our objective was to evaluate the risk of breast cancer associated with meat and dairy food consumption and to assess whether non-dietary risk factors modify the relation. Methods We combined the primary data from eight prospective cohort studies from North America and Western Europe with at least 200 incident breast cancer cases, assessment of usual food and nutrient intakes, and a validation study of the dietary assessment instrument. The pooled database included 351 041 women, 7379 of whom were diagnosed with invasive breast cancer during up to 15 years of follow-up. Results We found no significant association between intakes of total meat, red meat, white meat, total dairy fluids, or total dairy solids and breast cancer risk. Categorical analyses suggested a J-shaped association for egg consumption where, compared to women who did not eat eggs, breast cancer risk was slightly decreased among women who consumed <2 eggs per week but slightly increased among women who consumed greater than or equal to1 egg per day. Conclusions We found no significant associations between intake of meat or dairy products and risk of breast cancer. An inconsistent relation between egg consumption and risk of breast cancer merits further investigation.
|
|
