Yogurt consumption and colorectal cancer incidence and mortality in the Nurses' Health Study and the Health Professionals Follow-Up Study
| Autor: | Walter C. Willett, Rita Vaidya, Xuehong Zhang, Karin B. Michels, Edward Giovannucci |
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| Rok vydání: | 2020 |
| Předmět: |
0301 basic medicine
Male medicine.medical_specialty Colorectal cancer Medicine (miscellaneous) 03 medical and health sciences 0302 clinical medicine Risk Factors Internal medicine medicine Humans Prospective cohort study Aged Consumption (economics) Nutrition and Dietetics Health professionals business.industry Incidence (epidemiology) Confounding Cancer food and beverages Feeding Behavior Middle Aged medicine.disease Yogurt Diet Epidemiologic Studies Original Research Communications 030104 developmental biology 030220 oncology & carcinogenesis Nurses' Health Study Female business Colorectal Neoplasms Follow-Up Studies |
| Zdroj: | Am J Clin Nutr |
| ISSN: | 1938-3207 |
| Popis: | BACKGROUND: Yogurt is a commonly consumed fermented food. Regular yogurt consumption may contribute to a favorable gut microbiome and gut health, but few epidemiologic studies have considered the relation between regular yogurt consumption and the incidence of and mortality from colorectal cancer. OBJECTIVES: We used data from 2 large, prospective cohort studies, the Nurses’ Health Study and the Health Professionals Follow-Up Study, to examine the role of yogurt consumption on colorectal cancer incidence and mortality. METHODS: During 32 years of follow-up in 83,054 women (mean age at baseline, 45.7 years) and 26 years of follow-up in 43,269 men (mean age at baseline, 52.3 years), we documented a total of 2666 newly diagnosed cases of colorectal cancer in these cohorts. We modeled yogurt consumption at baseline and cumulatively updated it throughout follow-up. Results: Baseline yogurt consumption was associated with a reduced risk of colon cancer in age-adjusted analyses (P for trend |
| Databáze: | OpenAIRE |
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