Khaoula El Kinany1,2, Meimouna Mint Sidi Deoula3, Zineb Hatime3, Hanae Abir Boudouaya3, Inge Huybrechts4, Achraf El Asri3, Abdelatif Benider5, Mohammed Ahallat6, Saïd Afqir7, Nawfel Mellas8, Mouna Khouchani9, Karima El Rhazi3. 1. Department of Epidemiology and Public Health, Faculty of Medicine and pharmacy of Fez, Sidi Mohamed Ben Abdellah University, Km 2. 200 Sidi Harazem Road, 1893, Fès, Morocco. elkinanykhaoula@hotmail.fr. 2. Laboratory of Microbiology and Molecular Biology, Faculty of Science Dhar Mehraz, Fès, Morocco. elkinanykhaoula@hotmail.fr. 3. Department of Epidemiology and Public Health, Faculty of Medicine and pharmacy of Fez, Sidi Mohamed Ben Abdellah University, Km 2. 200 Sidi Harazem Road, 1893, Fès, Morocco. 4. Nutritional Epidemiology Group (NEP), International Agency for Research on Cancer, World Health Organization, Lyon, France. 5. Mohammed VI Center for the Treatment of Cancers, Ibn Rochd University Hospital Center Casablanca, Casablanca, Morocco. 6. Department of Surgery C, Avicenne University Hospital Center, Rabat, Morocco. 7. Medical Oncology Department, Mohammed VI University Hospital Center, Oujda, Morocco. 8. Medical Oncology Department, Hassan II University Hospital Center, Fès, Morocco. 9. Oncology and Radiotherapy Department, Mohammed VI University Hospital Center, Marrakech, Morocco.
Abstract
PURPOSE: The main objective of this study is to describe the association between the consumption of either traditional or modern dairy products or calcium intakes and the risk of colorectal cancer (CRC) in the adult Moroccan population. METHODS: A case-control study was conducted in five Moroccan hospital centers. The study was matched on sex, age (± 5 years) and center. Data were collected using validated food frequency questionnaire (FFQ) taking into account different types of Moroccan dairy products. Conditional logistic regression models were used to assess the association between dairy products consumption, calcium intakes and CRC risk subtypes. In all statistical tests, the significance level was set at 0.05. RESULTS: Among 1453 cases and 1453 matched controls, 50.7% were women and 49.3% were men. Milk ORb 0.84, 95% CI 0.74-0.96 and yogurt ORb 0.74, 95% CI 0.64-0.86 were inversely associated with CRC risk. Similar inverse associations were observed for traditional dairy products namely Lben ORb 0.77, 95% CI 0.67-0.88, Raib ORb 0.86, 95% CI 0.76-0.96 and Jben ORb 0.77, 95% CI 0.67-0.88. The dairy calcium intake was inversely associated to CRC overall ORb 0.83, 95% CI 0.74-0.93. CONCLUSIONS: Our study supports previous international evidence and suggests that individuals who have a high intake of either modern or traditional dairy products are at lower risk for CRC. These findings should be further confirmed by longitudinal data and studies investigating potential pathways involved.
PURPOSE: The main objective of this study is to describe the association between the consumption of either traditional or modern dairy products or calcium intakes and the risk of colorectal cancer (CRC) in the adult Moroccan population. METHODS: A case-control study was conducted in five Moroccan hospital centers. The study was matched on sex, age (± 5 years) and center. Data were collected using validated food frequency questionnaire (FFQ) taking into account different types of Moroccan dairy products. Conditional logistic regression models were used to assess the association between dairy products consumption, calcium intakes and CRC risk subtypes. In all statistical tests, the significance level was set at 0.05. RESULTS: Among 1453 cases and 1453 matched controls, 50.7% were women and 49.3% were men. Milk ORb 0.84, 95% CI 0.74-0.96 and yogurt ORb 0.74, 95% CI 0.64-0.86 were inversely associated with CRC risk. Similar inverse associations were observed for traditional dairy products namely Lben ORb 0.77, 95% CI 0.67-0.88, Raib ORb 0.86, 95% CI 0.76-0.96 and Jben ORb 0.77, 95% CI 0.67-0.88. The dairy calcium intake was inversely associated to CRC overall ORb 0.83, 95% CI 0.74-0.93. CONCLUSIONS: Our study supports previous international evidence and suggests that individuals who have a high intake of either modern or traditional dairy products are at lower risk for CRC. These findings should be further confirmed by longitudinal data and studies investigating potential pathways involved.
Authors: Vasiliki Karagianni; E Merikas; F Georgopoulos; A Gikas; N Athanasopoulos; G Malgarinos; G Peros; J K Triantafillidis Journal: Rev Med Chir Soc Med Nat Iasi Date: 2010 Jul-Sep
Authors: V Garcia-Larsen; M Luczynska; M L Kowalski; H Voutilainen; M Ahlström; T Haahtela; E Toskala; A Bockelbrink; H-H Lee; E Vassilopoulou; N G Papadopoulos; R Ramalho; A Moreira; L Delgado; M G Castel-Branco; P C Calder; C E Childs; I Bakolis; R Hooper; P G Burney Journal: Eur J Clin Nutr Date: 2011-03-23 Impact factor: 4.016
Authors: Eunyoung Cho; Stephanie A Smith-Warner; Donna Spiegelman; W Lawrence Beeson; Piet A van den Brandt; Graham A Colditz; Aaron R Folsom; Gary E Fraser; Jo L Freudenheim; Edward Giovannucci; R Alexandra Goldbohm; Saxon Graham; Anthony B Miller; Pirjo Pietinen; John D Potter; Thomas E Rohan; Paul Terry; Paolo Toniolo; Mikko J Virtanen; Walter C Willett; Alicja Wolk; Kana Wu; Shiaw-Shyuan Yaun; Anne Zeleniuch-Jacquotte; David J Hunter Journal: J Natl Cancer Inst Date: 2004-07-07 Impact factor: 13.506
Authors: J Ferlay; M Colombet; I Soerjomataram; C Mathers; D M Parkin; M Piñeros; A Znaor; F Bray Journal: Int J Cancer Date: 2018-12-06 Impact factor: 7.396