TY - JOUR
T1 - Consumption of dairy products and colorectal cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC).
AU - Murphy, Neil
AU - Norat, Teresa
AU - Ferrari, Pietro
AU - Jenab, Mazda
AU - Bueno-de-Mesquita, Bas
AU - Skeie, Guri
AU - Olsen, Anja
AU - Tjønneland, Anne
AU - Dahm, Christina C.
AU - Overvad, Kim
AU - Boutron-Ruault, Marie Christine
AU - Clavel-Chapelon, Françoise
AU - Nailler, Laura
AU - Kaaks, Rudolf
AU - Teucher, Birgit
AU - Boeing, Heiner
AU - Bergmann, Manuela M.
AU - Trichopoulou, Antonia
AU - Lagiou, Pagona
AU - Trichopoulos, Dimitrios
AU - Palli, Domenico
AU - Pala, Valeria
AU - Tumino, Rosario
AU - Vineis, Paolo
AU - Panico, Salvatore
AU - Peeters, Petra H M
AU - Dik, Vincent K.
AU - Weiderpass, Elisabete
AU - Lund, Eiliv
AU - Garcia, Jose Ramon Quiros
AU - Zamora-Ros, Raul
AU - Pérez, Maria José Sánchez
AU - Dorronsoro, Miren
AU - Navarro, Carmen
AU - Ardanaz, Eva
AU - Manjer, Jonas
AU - Almquist, Martin
AU - Johansson, Ingegerd
AU - Palmqvist, Richard
AU - Khaw, Kay Tee
AU - Wareham, Nick
AU - Key, Timothy J.
AU - Crowe, Francesca L.
AU - Fedirko, Veronika
AU - Gunter, Marc J.
AU - Riboli, Elio
PY - 2013
Y1 - 2013
N2 - Prospective studies have consistently reported lower colorectal cancer risks associated with higher intakes of total dairy products, total milk and dietary calcium. However, less is known about whether the inverse associations vary for individual dairy products with differing fat contents. In the European Prospective Investigation into Cancer and Nutrition (EPIC), we investigated the associations between intakes of total milk and milk subtypes (whole-fat, semi-skimmed and skimmed), yoghurt, cheese, and dietary calcium with colorectal cancer risk amongst 477,122 men and women. Dietary questionnaires were administered at baseline. Multivariable hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using Cox proportional hazards models, adjusted for relevant confounding variables. During the mean 11 years of follow-up, 4,513 incident cases of colorectal cancer occurred. After multivariable adjustments, total milk consumption was inversely associated with colorectal cancer risk (HR per 200 g/day 0.93, 95% CI: 0.89-0.98). Similar inverse associations were observed for whole-fat (HR per 200 g/day 0.90, 95% CI: 0.82-0.99) and skimmed milk (HR per 200 g/day 0.90, 95% CI: 0.79-1.02) in the multivariable models. Inverse associations were observed for cheese and yoghurt in the categorical models; although in the linear models, these associations were non-significant. Dietary calcium was inversely associated with colorectal cancer risk (HR per 200 mg/day 0.95, 95% CI: 0.91-0.99); this association was limited to dairy sources of calcium only (HR per 200 mg/day 0.95, 95% CI: 0.91-0.99), with no association observed for non-dairy calcium sources (HR per 200 mg/day 1.00, 95% CI: 0.81-1.24). Our results strengthen the evidence for a possible protective role of dairy products on colorectal cancer risk. The inverse associations we observed did not differ by the fat content of the dairy products considered.
AB - Prospective studies have consistently reported lower colorectal cancer risks associated with higher intakes of total dairy products, total milk and dietary calcium. However, less is known about whether the inverse associations vary for individual dairy products with differing fat contents. In the European Prospective Investigation into Cancer and Nutrition (EPIC), we investigated the associations between intakes of total milk and milk subtypes (whole-fat, semi-skimmed and skimmed), yoghurt, cheese, and dietary calcium with colorectal cancer risk amongst 477,122 men and women. Dietary questionnaires were administered at baseline. Multivariable hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using Cox proportional hazards models, adjusted for relevant confounding variables. During the mean 11 years of follow-up, 4,513 incident cases of colorectal cancer occurred. After multivariable adjustments, total milk consumption was inversely associated with colorectal cancer risk (HR per 200 g/day 0.93, 95% CI: 0.89-0.98). Similar inverse associations were observed for whole-fat (HR per 200 g/day 0.90, 95% CI: 0.82-0.99) and skimmed milk (HR per 200 g/day 0.90, 95% CI: 0.79-1.02) in the multivariable models. Inverse associations were observed for cheese and yoghurt in the categorical models; although in the linear models, these associations were non-significant. Dietary calcium was inversely associated with colorectal cancer risk (HR per 200 mg/day 0.95, 95% CI: 0.91-0.99); this association was limited to dairy sources of calcium only (HR per 200 mg/day 0.95, 95% CI: 0.91-0.99), with no association observed for non-dairy calcium sources (HR per 200 mg/day 1.00, 95% CI: 0.81-1.24). Our results strengthen the evidence for a possible protective role of dairy products on colorectal cancer risk. The inverse associations we observed did not differ by the fat content of the dairy products considered.
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M3 - Article
C2 - 24023767
AN - SCOPUS:84897348755
VL - 8
JO - PLoS One
JF - PLoS One
SN - 1932-6203
IS - 9
M1 - e72715
ER -