We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
Dietary fat and fatty acids and risk of colorectal cancer in women.
- Authors
Lin, Jennifer; Zhang, Shumin M; Cook, Nancy R; Lee, I-Min; Buring, Julie E
- Abstract
The authors examined the association of intakes of different types of fat and fatty acids with risk of colorectal cancer using data from the Women's Health Study, a randomized trial of low-dose aspirin and vitamin E carried out among 39,876 healthy US women aged >/=45 years. Among the 37,547 women eligible for the present study, 202 developed colorectal cancer during an average follow-up period of 8.7 years (1993-2003). Intakes of dietary fat and its food sources were assessed at baseline by food frequency questionnaire. Cox proportional hazards regression was used to estimate relative risks and 95% confidence intervals. Total fat intake was not related to colorectal cancer risk, nor were intakes of the different types of fat and major fatty acids. However, the authors observed a positive association between intake of fried foods away from home and colorectal cancer risk (highest quintile vs. lowest: relative risk = 1.86, 95% confidence interval: 1.09, 3.16; p for trend = 0.01). These prospective cohort data provide little support for an association between dietary fat and colorectal cancer risk. However, intake of fried foods and/or other factors related to their intake may be associated with colorectal cancer development. This finding warrants further examination.
- Publication
American journal of epidemiology, 2004, Vol 160, Issue 10, p1011
- ISSN
0002-9262
- Publication type
Journal Article
- DOI
10.1093/aje/kwh319