Department of Clinical Sciences, Division of Internal Medicine.
Department of Clinical Sciences, Division of Surgery, Skåne University Hospital.
Eur J Cancer Prev. 2019 Nov;28(6):463-471. doi: 10.1097/CEJ.0000000000000486.
The World Cancer Research Fund International has concluded strong evidence for that high intake of dairy products and foods containing dietary fiber and low intake of processed meat are associated with decreased risk of colorectal cancer (CRC). As food items are consumed together, it is important to study dietary patterns. The aim of the present study was to examine the association between an a priori constructed dietary index and incident CRC and between intake of processed meat, fiber, and dairy products and CRC. In the Malmö Diet and Cancer study cohort, 923 cases of CRC were identified, during 502 136 person-years of follow-up. A Colorectal Diet Quality Index (CDQI) was constructed regarding intakes of processed meat, fiber, and dairy products in relation to CRC. Higher index indicated a higher dietary quality. Higher CDQI was associated with lower risk of CRC [hazard ratios (HR): 0.57 for highest compared with lowest quintile; 95% confidence interval (CI): 0.43, 0.75; P<0.001]. Intake of dairy products was inversely associated with risk of CRC [HR for highest vs. lowest quintile was 0.77 (CI: 0.62, 0.96); P = 0.008], as was dietary fiber [HR for highest vs. lowest quintile was 0.77 (CI: 0.61, 0.98); P = 0.043]. High intake of processed meat was associated with CRC [HR for highest vs. lowest quintile was 1.31; CI: 1.05, 1.63; P = 0.012]. High adherence to a predefined CRC-specific diet quality index was inversely associated with the risk of CRC and gave a stronger association with CRC, than when analyzing the components of the CDQI individually.
世界癌症研究基金会国际部得出结论，有强有力的证据表明，大量摄入乳制品和富含膳食纤维的食物，以及摄入低量加工肉类，与结直肠癌（CRC）风险降低有关。由于食物是一起摄入的，因此研究饮食模式很重要。本研究旨在检验预先构建的饮食指数与结直肠癌发病风险之间的关系，以及加工肉类、纤维和乳制品的摄入量与结直肠癌之间的关系。在马尔默饮食与癌症研究队列中，在 502136 人年的随访期间，共发现 923 例结直肠癌病例。构建了一个关于加工肉类、纤维和乳制品摄入与结直肠癌关系的结直肠饮食质量指数（CDQI）。指数越高表示饮食质量越高。较高的 CDQI 与较低的 CRC 风险相关[风险比（HR）：与最低五分位数相比，最高五分位数为 0.57；95%置信区间（CI）：0.43，0.75；P<0.001]。乳制品的摄入量与 CRC 的发病风险呈负相关[最高五分位数与最低五分位数的 HR 为 0.77（CI：0.62，0.96）；P=0.008]，膳食纤维的摄入量也是如此[最高五分位数与最低五分位数的 HR 为 0.77（CI：0.61，0.98）；P=0.043]。大量摄入加工肉类与 CRC 相关[最高五分位数与最低五分位数的 HR 为 1.31；CI：1.05，1.63；P=0.012]。高依从性与预先确定的 CRC 特定饮食质量指数呈负相关，与 CRC 风险的相关性比单独分析 CDQI 各成分时更强。
