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Dietary patterns as...
Dietary patterns as identified by factor analysis and colorectal cancer among middle-aged Americans
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Flood, Andrew (author)
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Rastogi, Tanuja (author)
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- Wirfält, Elisabet (author)
- Lund University,Lunds universitet,Nutritionsepidemiologi,Forskargrupper vid Lunds universitet,Nutrition Epidemiology,Lund University Research Groups
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Mitrou, Panagiota N. (author)
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Reedy, Jill (author)
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Subar, Amy F. (author)
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Kipnis, Victor (author)
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Mouw, Traci (author)
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Hollenbeck, Albert R. (author)
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Leitzmann, Michael (author)
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Schatzkin, Arthur (author)
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(creator_code:org_t)
- 2008
- 2008
- English.
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In: American Journal of Clinical Nutrition. - 1938-3207. ; 88:1, s. 176-184
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http://www.ajcn.org/... (free)
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Abstract
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- 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.
Subject headings
- MEDICIN OCH HÄLSOVETENSKAP -- Hälsovetenskap -- Näringslära (hsv//swe)
- MEDICAL AND HEALTH SCIENCES -- Health Sciences -- Nutrition and Dietetics (hsv//eng)
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- ref (subject category)
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- By the author/editor
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Flood, Andrew
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Rastogi, Tanuja
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Wirfält, Elisabe ...
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Mitrou, Panagiot ...
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Reedy, Jill
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Subar, Amy F.
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show more...
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Kipnis, Victor
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Mouw, Traci
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Hollenbeck, Albe ...
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Leitzmann, Micha ...
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Schatzkin, Arthu ...
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show less...
- About the subject
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- MEDICAL AND HEALTH SCIENCES
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MEDICAL AND HEAL ...
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and Health Sciences
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and Nutrition and Di ...
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American Journal ...
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Lund University