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Food groups, diet quality and colorectal cancer risk in the Basque Country

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Alegria-Lertxundi, I_Food groups.pdf (856.0Kb)
Date
2020-07-28
Author
Alegría Lertxundi, Iker
Aguirre Gómez, Carmelo
Bujanda Fernández de Pierola, Luis ORCID
Fernández Pablos, Francisco Javier
Polo, Francisco
Ordovás, José María
Etxezarraga Zuluaga, María Carmen
Zabalza Estévez, Ignacio
Larzabal, Mikel
Portillo Villares, María Isabel
Martínez de Pancorbo Gómez, María de los Angeles ORCID
García Etxebarria, Koldo
Rocandio Pablo, Ana María ORCID
Arroyo Izaga, Marta
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World Journal of Gastroenterology 26(28) : 4108-4125 (2020)
URI
http://hdl.handle.net/10810/46002
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.
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