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https://www.readbyqxmd.com/read/27930524/dietary-protein-and-fat-intake-in-relation-to-risk-of-colorectal-adenoma-in-korean
#1
Sun Young Yang, Young Sun Kim, Jung Eun Lee, Jueun Seol, Ji Hyun Song, Goh Eun Chung, Jeong Yoon Yim, Sun Hee Lim, Joo Sung Kim
Consumption of red meat and alcohol are known risk factors for colorectal cancer, but associations for dietary fat remain unclear. We investigated the associations of dietary fat, protein, and energy intake with prevalence of colorectal adenoma.We performed a prospective cross-sectional study on asymptomatic persons who underwent a screening colonoscopy at a single center during a routine health check-up from May to December 2011. Dietary data were obtained via a validated Food Frequency Questionnaire (FFQ), assisted by a registered dietician...
December 2016: Medicine (Baltimore)
https://www.readbyqxmd.com/read/27918906/diet-and-the-risk-of-head-and-neck-cancer-among-never-smokers-and-smokers-in-a-chinese-population
#2
Carrie Butler, Yuan-Chin Amy Lee, Shuang Li, Qian Li, Chien-Jen Chen, Wan-Lun Hsu, Pen-Jen Lou, Cairong Zhu, Jian Pan, Hongbing Shen, Hongxia Ma, Lin Cai, Baochang He, Yu Wang, Xiaoyan Zhou, Qinghai Ji, Baosen Zhou, Wei Wu, Jie Ma, Paolo Boffetta, Zuo-Feng Zhang, Min Dai, Mia Hashibe
BACKGROUND: Few studies have been conducted in China to investigate the association between diet and the risk of head-and-neck cancer (HNC). The aim of this study was to determine the relationship between diet and HNC risk in the Chinese population and to examine whether smoking status has any effect on the risk. METHODS: Our multicenter case-control study included 921 HNC cases and 806 controls. We obtained information on the frequency of both animal- and plant-based food consumption...
December 2, 2016: Cancer Epidemiology
https://www.readbyqxmd.com/read/27913919/a-critical-overview-on-the-biological-and-molecular-features-of-red-and-processed-meat-in-colorectal-carcinogenesis
#3
REVIEW
Arunan Jeyakumar, Lakal Dissabandara, Vinod Gopalan
A recent investigation by the World Health Organisation (WHO) has found that the consumption of processed meat and potentially red meat promotes carcinogenesis and can increase the risk of colorectal cancer. This literature review aims to summarise both the red and processed meat molecules associated with colorectal carcinogenesis and investigate their relationship with the pathogenic process of colorectal cancer. Literature relating to the carcinogenic effect of red and processed meat molecules was critically reviewed...
December 2, 2016: Journal of Gastroenterology
https://www.readbyqxmd.com/read/27910747/effect-of-dietary-fat-on-gene-expression-in-poultry-a-review
#4
Bahman Navidshad, M Royan
Traditionally, poultry farmers aimed to produce birds with high body weight and feed conversion ratio. However, in line with current developments, there are other traits that must be taken into account as well. These include producing poultry meat with lower body fat content and improving the nutritional quality of the poultry meat to appeal to consumer requirements. The interrelated importance of human diet and health status is an ancient subject. Human foods as a lifestyle factor is involved in the incidence of many types of diseases, such as cardiovascular diseases and cancer...
2016: Critical Reviews in Eukaryotic Gene Expression
https://www.readbyqxmd.com/read/27896421/multiple-behavioral-factors-are-associated-with-occurrence-of-large-flat-colorectal-polyps
#5
Tianzuo Zhan, Felix Hahn, Thomas Hielscher, Asmé Bilge, Jürgen Grüger, Jürgen Weers, Johannes Betge, Timo Gaiser, Georg Kähler, Matthias P Ebert, Sebastian Belle
PURPOSE: The prevalence of advanced dysplasia and synchronous lesions is particularly high in patients with large, flat colorectal polyps. However, the impact of lifestyle on the development of such polyps is poorly investigated. Hence, this study aims to identify associations between behavioral factors and the occurrence of large, flat colorectal polyps. METHODS: Behavioral factors were retrospectively analyzed in patients with large, flat polyps and control patients with at most one diminutive polyp...
November 28, 2016: International Journal of Colorectal Disease
https://www.readbyqxmd.com/read/27894200/differences-in-the-association-between-empirically-derived-dietary-patterns-and-cancer-a-meta-analysis
#6
Francesca Bella, Justyna Godos, Antonella Ippolito, Alessia Di Prima, Salvatore Sciacca
Plant-based dietary patterns have been associated with decreased cancer risk. The aim of the present study was to perform a meta-analysis of studies comparing empirically derived dietary patterns in relation to cancer risk. A systematic search of PubMed and EMBASE electronic databases was conducted. Eligible studies had an observational design and evaluated the association with cancer risk between a posteriori derived dietary patterns. Random-effects models were applied to calculate relative risks (RRs) of cancer between diets...
November 28, 2016: International Journal of Food Sciences and Nutrition
https://www.readbyqxmd.com/read/27885555/meat-intake-cooking-methods-and-doneness-and-risk-of-colorectal-tumours-in-the-spanish-multicase-control-study-mcc-spain
#7
Jordi de Batlle, Esther Gracia-Lavedan, Dora Romaguera, Michelle Mendez, Gemma Castaño-Vinyals, Vicente Martín, Núria Aragonés, Inés Gómez-Acebo, Rocío Olmedo-Requena, José Juan Jimenez-Moleon, Marcela Guevara, Mikel Azpiri, Cristóbal Llorens-Ivorra, Guillermo Fernandez-Tardon, Jose Andrés Lorca, José María Huerta, Victor Moreno, Elena Boldo, Beatriz Pérez-Gómez, Jesús Castilla, Tania Fernández-Villa, Juan Pablo Barrio, Montserrat Andreu, Antoni Castells, Trinidad Dierssen, Jone M Altzibar, Manolis Kogevinas, Marina Pollán, Pilar Amiano
PURPOSE: Although there is convincing evidence that red and processed meat intake increases the risk of colorectal cancer (CRC), the potential role of meat cooking practices has not been established yet and could partly explain the current heterogeneity of results among studies. Therefore, we aimed to investigate the association between meat consumption and cooking practices and the risk of CRC in a population-based case-control study. METHODS: A total of 1671 CRC cases and 3095 controls recruited in Spain between September 2008 and December 2013 completing a food frequency questionnaire with a meat-specific module were included in the analyses...
November 24, 2016: European Journal of Nutrition
https://www.readbyqxmd.com/read/27883249/n-acetyl-transferase-2-environmental-factors-and-their-association-as-a-modulating-risk-factor-for-sporadic-colon-and-rectal-cancer
#8
Lucia M Procopciuc, Gelu Osian, Mihaela Iancu
OBJECTIVES: The aim of this study was to evaluate the association between environmental factors and colon or rectal cancer after adjusting for N-acetyl transferase 2 (NAT2) phenotypes. METHODS: Ninety-six patients with sporadic colon cancer, 54 with sporadic rectal cancer and 162 control subjects were genotyped for NAT2-T341C, G590A, G857A, A845C, and C481T using sequencing and PCR-RFLP analysis. RESULTS: The risk for colon cancer was increased in carriers of the homozygous negative genotypes for NAT2*5C-T341C, NAT2*6B-G590A, NAT2*7B-G857A, NAT2*18-A845C, and NAT2*5A-C481T...
November 24, 2016: Journal of Clinical Laboratory Analysis
https://www.readbyqxmd.com/read/27869663/dietary-protein-sources-and-incidence-of-breast-cancer-a-dose-response-meta-analysis-of-prospective-studies
#9
Jing Wu, Rong Zeng, Junpeng Huang, Xufeng Li, Jiren Zhang, James Chung-Man Ho, Yanfang Zheng
Protein is important to the human body, and different sources of protein may have different effects on the risk of breast cancer. Thus, we conducted a meta-analysis to investigate the association between different dietary protein sources and breast cancer risk. PubMed and several databases were searched until December 2015. Relevant articles were retrieved according to specific searching criteria. Forty-six prospective studies were included. The summary relative risk (RR) for highest versus lowest intake was 1...
November 17, 2016: Nutrients
https://www.readbyqxmd.com/read/27860246/prospective-study-of-the-dietary-inflammatory-index-and-risk-of-breast-cancer-in-postmenopausal-women
#10
Nitin Shivappa, Cindy K Blair, Anna E Prizment, David R Jacobs, James R Hébert
SCOPE: Diet in relation to breast cancer etiology has been studied widely, but results have remained inconsistent. Various dietary components including fruits, vegetables, and meat have been implicated through their effects on inflammation. Using data from the Iowa Women's Health Study we examine prospectively the association between the dietary inflammatory index (DII) and breast cancer incidence. METHODS AND RESULTS: DII scores were computed based on baseline dietary intake assessed by a validated 121-item food frequency questionnaire in a cohort of 34,700 women, aged 55-69 years at recruitment in 1986 and followed for incident breast cancer...
November 10, 2016: Molecular Nutrition & Food Research
https://www.readbyqxmd.com/read/27857245/the-benefits-of-constraining-processed-meat-and-red-meat-consumption-in-new-zealand-a-public-health-perspective
#11
Christine L Cleghorn, Nick Wilson
There is now strong scientific evidence of an increased risk of colorectal cancer with processed meat consumption, some evidence of red meats being associated with colorectal cancer and some evidence of an association between red and processed meat and cardiovascular disease and type 2 diabetes. This is important as these diseases collectively impose substantial health loss for New Zealanders and also large costs on publicly-funded health systems. There are also other indirect health issues involved with meat production including pollution of waterways and greenhouse gas (GHG) emissions from ruminant agriculture that contribute to climate change...
November 18, 2016: New Zealand Medical Journal
https://www.readbyqxmd.com/read/27848961/diet-microorganisms-and-their-metabolites-and-colon-cancer
#12
REVIEW
Stephen J D O'Keefe
Colorectal cancer is one of the so-called westernized diseases and the second leading cause of cancer death worldwide. On the basis of global epidemiological and scientific studies, evidence suggests that the risk of colorectal cancer is increased by processed and unprocessed meat consumption but suppressed by fibre, and that food composition affects colonic health and cancer risk via its effects on colonic microbial metabolism. The gut microbiota can ferment complex dietary residues that are resistant to digestion by enteric enzymes...
November 16, 2016: Nature Reviews. Gastroenterology & Hepatology
https://www.readbyqxmd.com/read/27845960/meat-and-haem-iron-intake-in-relation-to-glioma-in-the-european-prospective-investigation-into-cancer-and-nutrition-study
#13
Heather A Ward, Alicia Gayle, Paula Jakszyn, Melissa Merritt, Beatrice Melin, Heinz Freisling, Elisabete Weiderpass, Anne Tjonneland, Anja Olsen, Christina C Dahm, Kim Overvad, Verena Katzke, Tilman Kühn, Heiner Boeing, Antonia Trichopoulou, Pagona Lagiou, Andreas Kyrozis, Domenico Palli, Vittorio Krogh, Rosario Tumino, Fulvio Ricceri, Amalia Mattiello, Bas Bueno-de-Mesquita, Petra H Peeters, José Ramón Quirós, Antonio Agudo, Miguel Rodriguez-Barranco, Nerea Larrañaga, José M Huerta, Aurelio Barricarte, Emily Sonestedt, Isabel Drake, Maria Sandström, Ruth C Travis, Pietro Ferrari, Elio Riboli, Amanda J Cross
Diets high in red or processed meat have been associated positively with some cancers, and several possible underlying mechanisms have been proposed, including iron-related pathways. However, the role of meat intake in adult glioma risk has yielded conflicting findings because of small sample sizes and heterogeneous tumour classifications. The aim of this study was to examine red meat, processed meat and iron intake in relation to glioma risk in the European Prospective Investigation into Cancer and Nutrition study...
November 11, 2016: European Journal of Cancer Prevention
https://www.readbyqxmd.com/read/27806694/colorectal-carcinogenesis-in-the-a-j-min-mouse-model-is-inhibited-by-hemin-independently-of-dietary-fat-content-and-fecal-lipid-peroxidation-rate
#14
Christina Steppeler, Marianne Sødring, Jan Erik Paulsen
BACKGROUND: Intake of red meat is considered a risk factor for colorectal cancer (CRC) development, and heme, the prosthetic group of myoglobin, has been suggested as a potential cause. One of the proposed molecular mechanisms of heme-induced CRC is based on an increase in the rate of lipid peroxidation catalysed by heme. METHODS: In the present work, the novel A/J Min/+ mouse model for Apc-driven colorectal cancer was used to investigate the effect of dietary heme (0...
November 2, 2016: BMC Cancer
https://www.readbyqxmd.com/read/27793797/adherence-to-the-wcrf-aicr-dietary-recommendations-for-cancer-prevention-and-risk-of-cancer-in-elderly-from-europe-and-the-united-states-a-meta-analysis-within-the-chances-project
#15
Nicole Jankovic, Anouk Geelen, Renate M Winkels, Blaise Mwungura, Veronika Fedirko, Mazda Jenab, Anne K Illner, Hermann Brenner, Jose M Ordonez-Mena, Jessica C Kiefte-de Jong, Oscar H Franco, Philippos Orfanos, Antonia Trichopoulou, Paolo Boffetta, Antonio Agudo, Petra H Peeters, Anne Tjonneland, Goran Hallmans, H Bas Bueno-de-Mesquita, Yikyung Park, Edith J Feskens, Lisette C de Groot, Ellen Kampman
BACKGROUND: It is unknown if dietary recommendations for cancer prevention are applicable to the elderly. We analyzed WCRF/AICR recommendations in cohorts of European and US adults aged 60 years and above. METHODS: Individual participant data meta-analysis including 362,114 participants (43% women), from seven prospective cohort studies, free from cancer at enrollment. The WCRF/AICR diet score was based on: 1) energy-dense foods and sugary drinks, 2) plant foods, 3) red and processed meat 4) alcoholic drinks...
October 28, 2016: Cancer Epidemiology, Biomarkers & Prevention
https://www.readbyqxmd.com/read/27789447/consumption-of-unprocessed-and-processed-red-meat-and-the-risk-of-chronic-obstructive-pulmonary-disease-a-prospective-cohort-study-of-men
#16
Joanna Kaluza, Susanna C Larsson, Anders Linden, Alicja Wolk
Consumption of both processed and unprocessed red meat has been associated with a higher risk of major chronic diseases. However, only processed meat consumption has been studied in relation to chronic obstructive pulmonary disease (COPD). Therefore, we endeavored to determine the association between the risk of COPD and consumption of processed and unprocessed red meat while taking into account smoking status. The population-based prospective Cohort of Swedish Men included 43,848 men who were 45-79 years of age and had no history of COPD or cancer at baseline...
December 1, 2016: American Journal of Epidemiology
https://www.readbyqxmd.com/read/27788417/detection-and-genome-characterization-of-bovine-polyomaviruses-in-beef-muscle-and-ground-beef-samples-from-germany
#17
Donina Gräfe, Bernhard Ehlers, Dietrich Mäde, Lüppo Ellerbroek, Tassilo Seidler, Reimar Johne
Polyomaviruses are small, non-enveloped, circular double-stranded DNA viruses. Some polyomaviruses can induce tumors and cancer under certain circumstances. The bovine polyomaviruses (BPyV) 1-3 have been only scarcely analyzed so far. It was hypothesized that the consumption of beef meat containing polyomaviruses could contribute to the development of cancer in humans. In order to assess the distribution of the BPyV genome in meat from Germany, 101 beef muscle samples and 10 ground beef samples were analyzed here...
October 21, 2016: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/27777882/cigarette-smoking-dietary-habits-and-genetic-polymorphisms-in-gstt1-gstm1-and-cyp1a1-metabolic-genes-a-case-control-study-in-oncohematological-diseases
#18
María Belén Cerliani, Walter Pavicic, Juan Antonio Gili, Graciela Klein, Silvia Saba, Silvina Richard
AIM: To analyze the association between oncohematological diseases and GSTT1/GSTM1/CYP1A1 polymorphisms, dietary habits and smoking, in an argentine hospital-based case-control study. METHODS: This hospital-based case-control study involved 125 patients with oncohematological diseases and 310 control subjects. A questionnaire was used to obtain sociodemographic data and information about habits. Blood samples were collected, and DNA was extracted using salting out methods...
October 10, 2016: World Journal of Clinical Oncology
https://www.readbyqxmd.com/read/27774916/substitution-of-meat-and-fish-with-vegetables-or-potatoes-and-risk-of-myocardial-infarction
#19
Anne M L Würtz, Mette D Hansen, Anne Tjønneland, Eric B Rimm, Erik B Schmidt, Kim Overvad, Marianne U Jakobsen
Red meat has been suggested to be adversely associated with risk of myocardial infarction (MI), whereas vegetable consumption has been found to be protective. The aim of this study was to investigate substitutions of red meat, poultry and fish with vegetables or potatoes for MI prevention. We followed up 29 142 women and 26 029 men in the Danish Diet, Cancer and Health study aged 50-64 years with no known history of MI at baseline. Diet was assessed by a validated 192-item FFQ at baseline. Adjusted Cox proportional hazard models were used to calculate hazard ratios (HR) and 95 % CI for MI associated with specified food substitutions of 150 g/week...
October 24, 2016: British Journal of Nutrition
https://www.readbyqxmd.com/read/27766989/the-influence-of-energy-standardisation-on-the-alternate-mediterranean-diet-score-and-its-association-with-mortality-in-the-multiethnic-cohort
#20
Yurii B Shvetsov, Brook E Harmon, Reynolette Ettienne, Lynne R Wilkens, Loic Le Marchand, Laurence N Kolonel, Carol J Boushey
The alternate Mediterranean diet (aMED) score is an adaptation of the original Mediterranean diet score. Raw (aMED) and energy-standardised (aMED-e) versions have been used. How the diet scores and their association with health outcomes differ between the two versions is unclear. We examined differences in participants' total and component scores and compared the association of aMED and aMED-e with all-cause, CVD and cancer mortality. As part of the Multiethnic Cohort, 193 527 men and women aged 45-75 years from Hawaii and Los Angeles completed a baseline FFQ and were followed up for 13-18 years...
October 21, 2016: British Journal of Nutrition
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