TY - JOUR
T1 - Sucrose Intakes and Incident Colorectal Cancer Risk among Women
AU - Kiran, Nfn
AU - Prizment, Anna E.
AU - Lazovich, De Ann
AU - Mao, Ziling
AU - Bostick, Roberd M.
N1 - Publisher Copyright:
© 2020 American College of Nutrition.
PY - 2020
Y1 - 2020
N2 - Background: High sucrose intakes are hypothesized to increase colorectal cancer (CRC) risk by several mechanisms, and sucrose intakes have been consistently positively associated with CRC risk in case-control studies. However, all but one prospective study reported a null sucrose-CRC association. The only prospective study to report a positive association was the Iowa Women’s Health Study (IWHS) of 35,221 cancer-free Iowa women, aged 55 − 69 years old at baseline in 1986, after four years of follow up. Materials and methods: To address the discrepant findings in the literature, after 26 years of follow up in the IWHS, we updated and expanded on our earlier reported analyses. During follow up through 2012, 1,731 women were diagnosed with CRC. Baseline dietary intakes were assessed with a Willett semiquantitative food frequency questionnaire. We used multivariable Cox proportional hazards regression models to estimate adjusted hazards ratios (HRs) and their 95% confidence intervals (CI). Results: For those in the highest relative to the lowest intake quintiles, the adjusted HRs (95% CI) for CRC were 1.04 (0.87-1.23; Ptrend = 0.59) for sucrose, 1.00 (0.82-1.21; Ptrend = 0.67) for sucrose-containing foods, and 1.01, (0.83-1.22; Ptrend = 0.56) for nondairy sucrose-containing foods, respectively. These findings did not differ substantially by colorectal site or according to categories of selected participant characteristics. Conclusions: Our findings do not support that intakes of sucrose or sucrose-containing foods are substantially associated with CRC risk among older women.
AB - Background: High sucrose intakes are hypothesized to increase colorectal cancer (CRC) risk by several mechanisms, and sucrose intakes have been consistently positively associated with CRC risk in case-control studies. However, all but one prospective study reported a null sucrose-CRC association. The only prospective study to report a positive association was the Iowa Women’s Health Study (IWHS) of 35,221 cancer-free Iowa women, aged 55 − 69 years old at baseline in 1986, after four years of follow up. Materials and methods: To address the discrepant findings in the literature, after 26 years of follow up in the IWHS, we updated and expanded on our earlier reported analyses. During follow up through 2012, 1,731 women were diagnosed with CRC. Baseline dietary intakes were assessed with a Willett semiquantitative food frequency questionnaire. We used multivariable Cox proportional hazards regression models to estimate adjusted hazards ratios (HRs) and their 95% confidence intervals (CI). Results: For those in the highest relative to the lowest intake quintiles, the adjusted HRs (95% CI) for CRC were 1.04 (0.87-1.23; Ptrend = 0.59) for sucrose, 1.00 (0.82-1.21; Ptrend = 0.67) for sucrose-containing foods, and 1.01, (0.83-1.22; Ptrend = 0.56) for nondairy sucrose-containing foods, respectively. These findings did not differ substantially by colorectal site or according to categories of selected participant characteristics. Conclusions: Our findings do not support that intakes of sucrose or sucrose-containing foods are substantially associated with CRC risk among older women.
KW - Sucrose
KW - colorectal cancer
KW - prospective cohort studies
UR - http://www.scopus.com/inward/record.url?scp=85106779630&partnerID=8YFLogxK
UR - http://www.scopus.com/inward/citedby.url?scp=85106779630&partnerID=8YFLogxK
U2 - 10.1080/07315724.2020.1848661
DO - 10.1080/07315724.2020.1848661
M3 - Article
C2 - 33315540
AN - SCOPUS:85106779630
SN - 0731-5724
JO - Journal of the American College of Nutrition
JF - Journal of the American College of Nutrition
ER -