Pre-diagnostic meat and fibre intakes in relation to colorectal cancer survival in the European Prospective Investigation into Cancer and Nutrition

File Description SizeFormat 
BJN Ward CRC Survival Fibre Meat.pdfPublished version305.87 kBAdobe PDFView/Open
Title: Pre-diagnostic meat and fibre intakes in relation to colorectal cancer survival in the European Prospective Investigation into Cancer and Nutrition
Authors: Ward, HA
Norat, T
Overvad, K
Dahm, CC
Bueno-de-Mesquita, HB
Jenab, M
Fedirko, V
Van Duijnhoven, FJB
Skeie, G
Romaguera-Bosch, D
Tjonneland, A
Olsen, A
Carbonnel, F
Affret, A
Boutron-Ruault, M-C
Katzke, V
Kuehn, T
Aleksandrova, K
Boeing, H
Trichopoulou, A
Lagiou, P
Bamia, C
Palli, D
Sieri, S
Tumino, R
Naccarati, A
Mattiello, A
Peeters, PH
Weiderpass, E
Asli, LA
Jakszyn, P
Ramon Quiros, J
Sanchez, M-J
Dorronsoro, M
Huerta, J-M
Barricarte, A
Jirstrom, K
Ericson, U
Johansson, I
Gylling, B
Bradbury, KE
Khaw, K-T
Wareham, NJ
Stepien, M
Freisling, H
Murphy, N
Cross, AJ
Riboli, E
Item Type: Journal Article
Abstract: Improvements in colorectal cancer (CRC) detection and treatment have led to greater numbers of CRC survivors, for whom there is limited evidence on which to provide dietary guidelines to improve survival outcomes. Higher intake of red and processed meat and lower intake of fibre are associated with greater risk of developing CRC, but there is limited evidence regarding associations with survival after CRC diagnosis. Among 3789 CRC cases in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort, pre-diagnostic consumption of red meat, processed meat, poultry and dietary fibre was examined in relation to CRC-specific mortality (n 1008) and all-cause mortality (n 1262) using multivariable Cox regression models, adjusted for CRC risk factors. Pre-diagnostic red meat, processed meat or fibre intakes (defined as quartiles and continuous grams per day) were not associated with CRC-specific or all-cause mortality among CRC survivors; however, a marginal trend across quartiles of processed meat in relation to CRC mortality was detected (P 0·053). Pre-diagnostic poultry intake was inversely associated with all-cause mortality among women (hazard ratio (HR)/20 g/d 0·92; 95 % CI 0·84, 1·00), but not among men (HR 1·00; 95 % CI 0·91, 1·09) (Pfor heterogeneity=0·10). Pre-diagnostic intake of red meat or fibre is not associated with CRC survival in the EPIC cohort. There is suggestive evidence of an association between poultry intake and all-cause mortality among female CRC survivors and between processed meat intake and CRC-specific mortality; however, further research using post-diagnostic dietary data is required to confirm this relationship.
Issue Date: 19-May-2016
Date of Acceptance: 11-Apr-2016
ISSN: 1475-2662
Publisher: Cambridge University Press (CUP)
Start Page: 316
End Page: 325
Journal / Book Title: British Journal of Nutrition
Volume: 116
Issue: 2
Copyright Statement: © The Authors 2016. Published by Cambridge University Press.
Sponsor/Funder: University Medical Center Utrecht
Imperial College Trust
Funder's Grant Number: N/A
Keywords: Science & Technology
Life Sciences & Biomedicine
Nutrition & Dietetics
Colorectal cancers
Cancer survival
European Prospective Investigation into Cancer and Nutrition
CRC colorectal cancer
EPIC European Prospective Investigation into Cancer and Nutrition
HR hazard ratio
SSB sugar-sweetened beverages
0702 Animal Production
1111 Nutrition And Dietetics
0908 Food Sciences
Publication Status: Published
Appears in Collections:Faculty of Medicine
Epidemiology, Public Health and Primary Care

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.

Creative Commonsx