Consumption of Whole-Grain Bread and Risk of Colorectal Cancer among Norwegian Women (the NOWAC Study)
Bakken T, Braaten T, Olsen A, Kyrø C, Lund E, Skeie G
Nutrients · 17 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Cohort study (indexed by PubMed)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Food frequency questionnaire
Who paid for it
- Funding
- Independent funding
- University or hospital
- None. The cost to publish this manuscript has been paid by the publication fund of UiT The Arctic University of Norway
Based on 1 listed funder(s) and full-text disclosure statement.
Publication
- Published
- 2016-01-13 · Nutrients · vol. 8 · issue 1 · p. 40
- Publisher
- Multidisciplinary Digital Publishing Institute
- Cited
- 32 citations · more than 88% of similar papers · 2.5× the field average
- References
- 39 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Genetic factors in colorectal cancer · Colorectal Cancer Screening and Detection · Cancer, Lipids, and Metabolism
- Keywords
- Medicine, Hazard ratio, Proportional hazards model, Colorectal cancer, Whole grains, Confidence interval, Refined grains, Incidence (geometry), Prospective cohort study, Cohort study, Norwegian, Cohort, Lower risk, Micronutrient, Internal medicine, Environmental health, Cancer, Food science, Biology, Pathology
- MeSH
- humans, colorectal neoplasms, diet, incidence, risk factors, follow-up studies, prospective studies, feeding behavior, eating, bread, aged, middle aged, diet records, norway, female, whole grains
6 authors
From NO, DK
- Toril Bakken · correspondingUiT The Arctic University of Norway
- Tonje BraatenUiT The Arctic University of Norway
- Anja OlsenDanish Cancer Society
- Cecilie KyrøDanish Cancer Society
- Eiliv LundUiT The Arctic University of Norway
- Guri SkeieUiT The Arctic University of Norway
Abstract
There is evidence that consumption of foods containing dietary fiber decreases the risk of colorectal cancer (CRC). Whole grains contain dietary fiber, as well as a range of micronutrients and bioactive compounds, but the association between the consumption of whole grains and the risk of CRC remains less studied. The aim of the present study was to investigate the association between whole-grain bread consumption and CRC incidence among Norwegian women, using data from a prospective cohort study (the Norwegian Women and Cancer Study). Dietary intake was estimated from the food-frequency questionnaires of 78,254 women in the cohort (median age: 55 years), and these women were then followed up for CRC incidence. During the 9 years of median follow-up, 795 women were diagnosed with CRC (316 proximal, 193 distal, 218 rectal). Associations between whole-grain bread consumption and the risk of CRC (including colorectal subsites) were investigated using Cox proportional hazards regression models. When compared to the low consumption group, the hazard ratio for CRC was 0.89 (95% confidence interval (CI): 0.72-1.09) for the high consumption group and 0.86 (95% CI: 0.72-1.02) for the medium consumption group in a multivariable model. Overall, no association between whole-grain bread consumption and CRC was found.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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