TY - JOUR
T1 - Reported intake of selected micronutrients and risk of colorectal cancer
T2 - Results from a large population-based case-control study in Newfoundland, Labrador and Ontario, Canada
AU - Sun, Zhuoyu
AU - Zhu, Yun
AU - Wang, Peizhong Peter
AU - Roebothan, Barbara
AU - Zhao, Jing
AU - Zhao, Jinhui
AU - Dicks, Elizabeth
AU - Cotterchio, Michelle
AU - Buehler, Sharon
AU - Campbell, Peter T.
AU - Mclaughlin, John R.
AU - Parfrey, Patrick S.
PY - 2012/2
Y1 - 2012/2
N2 - Aim: The impact of micronutrient intake and colorectal cancer (CRC) risk is poorly understood. The objective of this study was to evaluate the associations of selected micronutrients with risk of incident CRC in study participants from Newfoundland, Labrador (NL) and Ontario (ON), Canada. Materials and Methods: We conducted a population-based study among 1760 case participants and 2481 age- and sex-matched control participants. Information on diet and other lifestyle factors were measured using a food frequency questionnaire and a personal history questionnaire. Odds ratios (OR) and 95% confidence intervals (CI) were calculated using unconditional logistic regression, controlling for covariables. Results: Highest compared to lowest quartile intakes of certain micronutrients were associated with lower risk of CRC, including: calcium (from food and supplements (FS), OR=059; 95% CI=O.45-0.77, and from food only (FO): OR=0.76, 95% CI=0.59-0.97), vitamin C (FS:OR=0.67; 95%CI:0.51-0.88), vitamin D (FS: OR=0.73; 95% CI: 0.57-0.94, FO: OR=0.79, 95% CI=0.62-1.00), riboflavin (FS: OR=0.61; 95% CI=0.47-0.78, and folate (FS: OR=0.72; 95% CI=0.56-0.92). Higher risk of CRC was observed for iron intake (highest versus lowest quintiles: OR=0.34, 95% CI=1.01-1.78). Conclusion: This study presents evidence that dietary intake of calcium, vitamin D, vitamin C, riboflavin and folate are associated with a lower risk of incident CRC and that dietary intake of iron may be associated with a higher risk of the disease.
AB - Aim: The impact of micronutrient intake and colorectal cancer (CRC) risk is poorly understood. The objective of this study was to evaluate the associations of selected micronutrients with risk of incident CRC in study participants from Newfoundland, Labrador (NL) and Ontario (ON), Canada. Materials and Methods: We conducted a population-based study among 1760 case participants and 2481 age- and sex-matched control participants. Information on diet and other lifestyle factors were measured using a food frequency questionnaire and a personal history questionnaire. Odds ratios (OR) and 95% confidence intervals (CI) were calculated using unconditional logistic regression, controlling for covariables. Results: Highest compared to lowest quartile intakes of certain micronutrients were associated with lower risk of CRC, including: calcium (from food and supplements (FS), OR=059; 95% CI=O.45-0.77, and from food only (FO): OR=0.76, 95% CI=0.59-0.97), vitamin C (FS:OR=0.67; 95%CI:0.51-0.88), vitamin D (FS: OR=0.73; 95% CI: 0.57-0.94, FO: OR=0.79, 95% CI=0.62-1.00), riboflavin (FS: OR=0.61; 95% CI=0.47-0.78, and folate (FS: OR=0.72; 95% CI=0.56-0.92). Higher risk of CRC was observed for iron intake (highest versus lowest quintiles: OR=0.34, 95% CI=1.01-1.78). Conclusion: This study presents evidence that dietary intake of calcium, vitamin D, vitamin C, riboflavin and folate are associated with a lower risk of incident CRC and that dietary intake of iron may be associated with a higher risk of the disease.
KW - Canada
KW - Case-control study
KW - Colorectal cancer
KW - Iron intake
KW - Micronutrients
KW - Vitamin C intake
KW - Vitamin D intake, riboflavin intake, folate intake
UR - http://www.scopus.com/inward/record.url?scp=84863143758&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=84863143758&partnerID=8YFLogxK
M3 - Article
C2 - 22287764
AN - SCOPUS:84863143758
SN - 0250-7005
VL - 32
SP - 687
EP - 696
JO - Anticancer Research
JF - Anticancer Research
IS - 2
ER -