Dietary Risk Factors for Colon Cancer in a Low-risk Population

Abstract

In a 6-year prospective study, the authors examined the relation between diet and incident colon cancer among 32, 051 non-Hispanic white cohort members of the Adventist Health Study (California, 1976–1982) who, at baseline, had no documented or reported history of cancer. The risk of colon cancer was determined from proportional hazards regression with adjustment for age and other covariates. The authors found a positive association with total meat intake (risk ratio (RR) for ≥1 time/week vs. no meat intake = 1.85, 95% confidence interval (Cl) 1.19–2.87; p for trend = 0.01) and, among subjects who favored specific types of meat, positive associations with red meat intake (RR for ≥ 1 time/week vs. no red meat intake = 1.90, 95% Cl 1.16–3.11; p for trend = 0.02) and white meat intake (RR for ≥1 time/week vs. no white meat intake = 3.29, 95% CI 1.60–6.75; p for trend = 0.006). An inverse association with legume intake (RR for ≥2 times/week vs. 25.6 kg/m2) vs. tertile I (Am J Epidemiol 1998; 148: 761–74.