Vitamins, minerals, essential fatty acids and colorectal cancer risk in the United Kingdom Dietary Cohort Consortium - International Journal of Cancer
Abstract
The risk for
colorectal cancer may be influenced by the dietary intake of various
vitamins, minerals and essential fatty acids. We conducted a pooled
analysis of dietary data collected using food diaries in seven
prospective studies in the United Kingdom Dietary Cohort Consortium.
Five hundred sixty-five cases of colorectal cancer were matched with
1,951 controls on study centre, age, sex and recruitment date. Dietary
intakes of retinol, vitamin A, thiamin, riboflavin, vitamin B6, folate,
vitamin B12, vitamin D, calcium, iron, magnesium, potassium, n − 6 fatty acids, n − 3 fatty acids and the ratio of n − 6 to n
− 3 fatty acids were estimated and their associations with colorectal
cancer examined using conditional logistic regression models, adjusting
for exact age, height, weight, energy intake, alcohol intake, fiber
intake, smoking, education, social class and physical activity. There
were no statistically significant associations between colorectal cancer
risk and dietary intake of any of the vitamins, minerals or essential
fatty acids examined.
