Fermented dairy products, calcium, and colorectal cancer in the Netherlands cohort study.
Experimental studies suggest that an increased consumption of fermented dairy products and calcium might decrease the risk of colorectal cancer.
The associations between fermented dairy products, dietary calcium, and colorectal cancer risk were investigated in a population with a wide variation in intake of dairy products.
The Netherlands Cohort Study of diet and cancer started in 1986 when 120,852 Dutch men and women, ages 55-69, filled out a questionnaire concerning dietary patterns and lifestyle.
The present analysis is based on 3.3 years of follow-up and includes 215 incident cases of colon cancer and 111 incident cases of rectal cancer, excluding cases diagnosed in the first year of follow-up.
Mots-clés Pascal : Tumeur maligne, Côlon, Rectum, Prévention, Calcium, Produit laitier, Produit fermenté, Régime alimentaire, Anticarcinogène, Homme, Pays Bas, Europe, Intestin pathologie, Appareil digestif pathologie, Epidémiologie
Mots-clés Pascal anglais : Malignant tumor, Colon, Rectum, Prevention, Calcium, Dairy product, Fermented product, Diet, Anticarcinogen, Human, Netherlands, Europe, Intestinal disease, Digestive diseases, Epidemiology
Notice produite par :
Inist-CNRS - Institut de l'Information Scientifique et Technique
Cote : 94-0492880
Code Inist : 002B13B01. Création : 199501.