Diabetes risk reduction diet and colorectal cancer risk
Menée à l'aide des données d'une étude multicentrique italienne portant sur 4 154 témoins et 1 953 patients atteints d'un cancer colorectal, cette étude analyse l'association entre l'adhésion à un régime de réduction du risque de diabète et le risque de cancer colorectal
Background: Diabetes has been associated with colorectal cancer (CRC). We aimed at evaluating whether adherence to a diabetes risk reduction diet (DRRD) could favorably influence the risk of CRC. Methods: Data came from a multicentric Italian case-control study including 1,953 histologically confirmed CRC cases and 4,154 hospital controls admitted for acute non-neoplastic diseases. Diet was assessed through a validated and reproducible food frequency questionnaire. The DRRD score was computed assigning higher values for higher consumption of cereal fiber, fruit, coffee, nuts and a higher polyunsaturated/saturated fats ratio and for lower glycemic index and lower consumption of red/processed meat and sweetened beverage and fruit juice. The odds ratios (ORs) and the corresponding 95% confidence intervals (CIs) of CRC according to the DRRD score were obtained using logistic regression models adjusting for total energy intake and other major confounders. Results: The DRRD was inversely related to CRC risk. The ORs of CRC were 0.77 (95% CI = 0.67–0.89) for the third versus first score tertile (p trend <0.001) and 0.92 (95% CI = 0.87–0.96) for a 3-point increment in the score. Inverse associations were observed for colon and rectal cancer and were consistent in strata of sex, age and other major covariates. Conclusion: A higher adherence to a DRRD was inversely associated with CRC risk. Impact: Given the high incidence and mortality rates of CRC, adherence to a DRRD can have relevant prevention and public health implications.