Consumption of Yoghurt and Other Dairy Products and Risk of Colorectal Cancer in Iran: The IROPICAN Study

Giulia Collatuzzo, Monireh Sadat Seyyedsalehi, Abbas Rezaeianzadeh, Maryam Marzban, Hamideh Rashidian, Maryam Hadji, Farin Kamangar, Arash Etemadi, Eero Pukkala, Kazem Zendehdel, Paolo Boffetta

Tutkimustuotos: ArtikkeliScientificvertaisarvioitu

1 Lataukset (Pure)

Abstrakti

Background: There is evidence of an inverse association between yoghurt intake and risk of colorectal cancer (CRC). We aimed at investigating the association between the intake of yoghurt and other dairy foods consumed in Iran and CRC risk. Methods: Our analysis included 4070 subjects within the IROPICAN (Iran Study of Opium and Cancer) study. Detailed information was collected by the use of validated questionnaires. We estimated adjusted odds ratios (OR) and 95% confidence intervals (CI) for the association between the intake of total dairy products, and, separately, of yo-ghurt, milk, cheese, kashk, dough, cream, ice cream, and other milk products, and CRC using un-conditional logistic regression analyses. The intake was categorized in tertiles. Results: Overall, we analyzed 865 cases and 3205 controls. Total dairy products intake was not associated with CRC. The OR for one tertile increase (OR_T) in yoghurt intake was 0.97 (95% CI 0.87–1.08) for CRC and 0.66 (95% CI 0.52–0.84) for proximal colon cancer. Cream intake was associated with CRC (OR_T3 = 1.33, 95% CI 1.08–1.64), colon (OR_T3 = 1.37, 95% CI 1.03–1.81), and proximal cancer (OR_T3 = 1.29, 95% CI 1.04–1.61). The OR of distal colon cancer for ice cream intake was 0.59 (95% CI 0.43–0.82). Other dairy products were not associated with CRC risk.

AlkuperäiskieliEnglanti
Artikkeli2506
Sivumäärä15
JulkaisuNUTRIENTS
Vuosikerta14
Numero12
DOI - pysyväislinkit
TilaJulkaistu - kesäk. 2022
OKM-julkaisutyyppiA1 Alkuperäisartikkeli tieteellisessä aikakauslehdessä

Julkaisufoorumi-taso

  • Jufo-taso 1

!!ASJC Scopus subject areas

  • Food Science
  • Nutrition and Dietetics

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