Selected Dietary Micronutrients and the Risk of Right- and Left-Sided Colorectal Cancers: A Case-Control Study in Western Australia

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• 作者：Linde van Lee MSc^a ; Jane Heyworth PhD^b ; Sarah McNaughton PhD^c ; Barry Iacopetta PhD^d ; Cassandra Clayforth BHlthSc(Hons)^e ; Lin Fritschi PhD^a ; ^{fritschi@waimr.uwa.edu.au}
• 关键词：Diet ; Case-control ; Colorectal cancer ; Micronutrients
• 刊名：Annals of Epidemiology
• 出版年：2011
• 出版时间：March 2011
• 年：2011
• 卷：21
• 期：3
• 页码：170-177
• 全文大小：117 K

文摘

Purpose

Contradictory results about the role of dietary factors in the causation of colorectal cancer (CRC) may partly be due to failure to discriminate between left- and right-sided CRC.

Methods

We undertook a population-based case-control study comparing 577 cases of left-sided CRC and 277 cases of right-sided CRC (n = 277) with 958 age- and sex-matched controls. Dietary exposure was measured using a food frequency questionnaire. Odds ratios (OR) were calculated across quintiles of dietary intakes of micronutrients, adjusting for potential confounders.

Results

Compared to those in the lowest quartiles of intake, we found a protective role of phosphorus on CRC particularly for right-sided cancers (Q5 OR = 0.66, 95 % confidence interval [CI]: 0.52–1.02) and protective associations for iron and zinc were observed with left-sided cancers (Q5 OR = 0.78, 95 % CI: 0.56–1.09 and Q5 OR = 0.65, 95 % CI: 0.46–0.92, respectively). An increased risk of left-sided cancer, was observed for vitamin E (Q5 OR = 1.37, 95 % CI: 0.97–1.96).

Conclusions

An increased risk of CRC was observed for vitamin E and decreased risks were seen for phosphorus, iron, and zinc. Differences in the risk of developing CRC according to subsite were observed for phosphorus and vitamin E.