1. Food groups, diet quality and colorectal cancer risk in the Basque Country
- Author
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Isabel Portillo, A.M. Rocandio, Iker Alegria-Lertxundi, Francisco J. Martín Fernández, Marta Arroyo-Izaga, Koldo Garcia-Etxebarria, Mª Carmen Etxezarraga, Iñaki Zabalza, Luis Bujanda, Francisco Polo, Carmelo Aguirre, Marian M. de Pancorbo, Mikel Larzabal, and Jose Mª. Ordovás
- Subjects
Adult ,Dietary Fiber ,Mediterranean diet ,Colorectal cancer ,case-control study ,colorectal cancer ,Food group ,03 medical and health sciences ,dietary quality ,0302 clinical medicine ,Risk Factors ,Environmental health ,medicine ,Animals ,Humans ,riskfactors ,Service (business) ,Government ,Gastroenterology ,mediterranean diet ,General Medicine ,Case Control Study ,medicine.disease ,Diet ,Risk-factors ,Diet quality ,Spain ,Case-Control Studies ,030220 oncology & carcinogenesis ,030211 gastroenterology & hepatology ,Business ,Colorectal Neoplasms ,food group - Abstract
BACKGROUND The results obtained to date concerning food groups, diet quality and colorectal cancer (CRC) risk vary according to criteria used and the study populations. AIM To study the relationships between food groups, diet quality and CRC risk, in an adult population of the Basque Country (North of Spain). METHODS This observational study included 308 patients diagnosed with CRC and 308 ageand sex-matched subjects as controls. During recruitment, dietary, anthropometric, lifestyle, socioeconomic, demographic and health status information was collected. Adherence to the dietary recommendations was evaluated utilizing the Healthy Eating Index for the Spanish Diet and the MedDietScore. Conditional logistic regressions were used to evaluate the associations of food group intakes, diet quality scores, categorized in tertiles, with CRC risk. RESULTS The adjusted models for potential confounding factors showed a direct association between milk and dairy products consumption, in particular high-fat cheeses [odds ratio (OR) third tertile vs first tertile = 1.87, 95% confidence intervals (CI): 1.11-3.16], and CRC risk. While the consumption of fiber-containing foods, especially whole grains (OR third tertile vs first tertile = 0.62, 95%CI: 0.39-0.98), and fatty fish (OR third tertile vs first tertile = 0.53, 95%CI: 0.27-0.99) was associated with a lower risk for CRC. Moreover, higher MD adherence was associated with a reduced CRC risk in adjusted models (OR third tertile vs first tertile = 0.40, 95%CI: 0.20-0.80). CONCLUSION Direct associations were found for high-fat cheese, whereas an inverse relation was reported for fiber-containing foods and fatty fish, as well as adherence to a Mediterranean dietary pattern. Supported by the Department of Health and Consumer Affairs, Basque Government, No. 2011111153; Saiotek, Basque Government, No. S-PE12UN058; Pre-doctoral grant from the Basque Government, No. PRE_2015_2_0084; and United States Department of Agriculture—Agricultural Research Service, No. 58-1950-4-003.
- Published
- 2020
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