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Foods and beverages and colorectal cancer risk: a systematic review and meta-analysis of cohort studies, an update of the evidence of the WCRF-AICR Continuous Update Project.

Title: Foods and beverages and colorectal cancer risk: a systematic review and meta-analysis of cohort studies, an update of the evidence of the WCRF-AICR Continuous Update Project.
Authors: Vieira, AR
Abar, L
Chan, D
Vingeliene, S
Polemiti, E
Stevens, C
Greenwood, D
Norat, T
Item Type: Journal Article
Abstract: Objective: As part of the World Cancer Research Fund International Continuous Update Project, we updated the systematic review and meta-analysis of prospective studies to quantify the dose-response between foods and beverages intake and colorectal cancer risk. Data Sources: PubMed and several databases up to May 31 st 2015. Study selection: Prospective studies reporting adjusted relative risk estimates for the association of specific food groups and beverages and risk of colorectal, colon and rectal cancer. Data synthesis: Dose-response meta-analyses using random effect models to estimate summary relative risks (RRs). Results: Results: 400 individual study estimates from 111 unique cohort studies were included. Overall, the risk increase of colorectal cancer is 12% for each 100g/day increase of red and processed meat intake (95%CI=4-21%, I2 =70%, pheterogeneity (ph)<0.01) and 7% for 10 g/day increase of ethanol intake in alcoholic drinks (95%CI=5-9%, I2 =25%, ph =  0.21). Colorectal cancer risk decrease in 17% for each 90g/day increase of whole grains (95%CI=11-21%, I2 =0%, ph =  0.30, 6 studies). For each 400 g/day increase of dairy products intake (95%CI=10-17%, I2 =18%, ph =  0.27, 10 studies). Inverse associations were also observed for vegetables intake (RR per 100 g/day =0.98 (95%CI=0.96-0.99, I2 =0%, ph =  0.48, 11 studies) and for fish intake (RR for 100g/day=0.89(95%CI=0.80-0.99, I2 =0%, ph =  0.52, 11 studies), that were weak for vegetables and driven by one study for fish. Intakes of fruits, coffee, tea, cheese, poultry and legumes were not associated with colorectal cancer risk. Conclusions: Our results reinforce the evidence that high intake of red and processed meat and alcohol increase the risk of colorectal cancer. Milk and whole grains may have a protective role against colorectal cancer. The evidence for vegetables and fish was less convincing.
Issue Date: 12-Apr-2017
Date of Acceptance: 1-Apr-2017
URI: http://hdl.handle.net/10044/1/48313
DOI: https://dx.doi.org/10.1093/annonc/mdx171
ISSN: 1569-8041
Publisher: Oxford University Press (OUP)
Start Page: 1788
End Page: 1802
Journal / Book Title: Annals of Oncology
Volume: 28
Issue: 8
Copyright Statement: © The Author 2017. Published by Oxford University Press on behalf of the European Society for Medical Oncology. All rights reserved. For permissions, please email: journals.permissions@oup.com. This is a pre-copy-editing, author-produced version of an article accepted for publication in Annals of Oncology following peer review. The definitive publisher-authenticated version A R Vieira, L Abar, DSM Chan, S Vingeliene, E Polemiti, C Stevens, D Greenwood, T Norat; Foods and beverages and colorectal cancer risk: a systematic review and meta-analysis of cohort studies, an update of the evidence of the WCRF-AICR Continuous Update Project. Ann Oncol 2017 mdx171. doi: 10.1093/annonc/mdx171 is available online at: https://dx.doi.org/10.1093/annonc/mdx171
Sponsor/Funder: World Cancer Research Fund International
Funder's Grant Number: 2007/SP01
Keywords: Science & Technology
Life Sciences & Biomedicine
Oncology
cancer
meat
grains
dairy
alcohol
meta-analysis
NIH-AARP DIET
RED MEAT CONSUMPTION
POLYUNSATURATED FATTY-ACIDS
SWEDISH MAMMOGRAPHY COHORT
WHOLE-GRAIN CONSUMPTION
POPULATION-BASED COHORT
SHANGHAI WOMENS HEALTH
COLON-CANCER
ALCOHOL-CONSUMPTION
RECTAL-CANCER
1112 Oncology And Carcinogenesis
Oncology & Carcinogenesis
Publication Status: Published
Appears in Collections:Faculty of Medicine
Epidemiology, Public Health and Primary Care



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