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| Nutr Cancer. 2004;49(1):66-71. Links
High dietary iron and copper and risk of colorectal cancer: a case-control
study in burgundy, france.
Senesse P, Meance S, Cottet V, Faivre J, Boutron-Ruault MC.
Several hypotheses have been proposed for colorectal carcinogenesis, including
formation of free radicals. A case-control study compared nutrient intake in
171 colorectal cancer cases versus 309 general population controls, using a
detailed face-to-face food history questionnaire. A food composition table
enabled us to determine the mean composition of the diet in macro- and
micronutrients. Dietary intakes were separately categorized into quartiles by
gender. Logistic regression models were adjusted for age, sex, energy,
exercise, and body mass index. High energy, copper, iron, and vitamin E intakes
were associated with an overall increased risk of colorectal cancer. The odds
ratios associated with the fourth quartile of intake were 2.3 (95% confidence
interval, 1.3-4.0), 2.4 (1.3-4.6), 2.2 (1.1-4.7), and 1.8 (1.0-3.4) for energy,
copper, iron, and vitamin E, respectively. There were no significant
associations with dietary fiber, folate, calcium, or antioxidant vitamins other
than vitamin E. These findings regarding iron and copper suggest that free
radicals play an important role in colorectal carcinogenesis, while the
findings regarding vitamin E are so far unexplained.
PMID: 15456637 [PubMed - in process]
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