Dietary factors and risk of colon cancer: a prospective study of 50,535 young Norwegian men and women.

摘要: The relationship of meat, fish, fat, fibre or calcium consumption to the risk colon cancer was examined in a prospective study conducted by Norwegian National Health Screening Service. Between 1977 and 1983, 50,535 men women aged 20-54 attended health screening completed semiquantitative questionnaire about food frequency. During mean follow-up 11.4 years, 143 cases were identified for analyses through link with Cancer Registry. relative 3.5 (95% CI, 1.02-11.9) who consumed sausages as their main meal five more times month, compared those reported frequency less than once month. There an increase increasing (P linear trends = 0.03). Among men, association not statistically significant, but trend same direction that women. consuming meat meals general, including stews, roasted balls, fish milk, associated cancer. No risks found be intake total energy energy-adjusted saturated monounsaturated dietary calcium. In conclusions, this provided no evidence between energy, cancer, although increased frequent suggested.