NDLI: High consumption of vegetable and fruit colour groups is inversely associated with the risk of colorectal cancer: a case-control study.

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Luo, Wei-Ping Fang, Yu-Jing Lu, Min-Shan Zhong, Xiao Chen, Yu-Ming Zhang, Cai-Xia
Spatial Coverage	China
Description	Author Affiliation: Luo WP ( Department of Medical Statistics and Epidemiology,School of Public Health, Sun Yat-sen University,Guangzhou510080,People's Republic of China.); Fang YJ ( Department of Colorectal Surgery,Sun Yat-sen University Cancer Center, State Key Laboratory of Oncology in South China, Collaborative Innovation Center for Cancer Medicine,651 Dongfeng Road East,Guangzhou510060,People's Republic of China.); Lu MS ( Department of Medical Statistics and Epidemiology,School of Public Health, Sun Yat-sen University,Guangzhou510080,People's Republic of China.); Zhong X ( Department of Medical Statistics and Epidemiology,School of Public Health, Sun Yat-sen University,Guangzhou510080,People's Republic of China.); Chen YM ( Department of Medical Statistics and Epidemiology,School of Public Health, Sun Yat-sen University,Guangzhou510080,People's Republic of China.); Zhang CX ( Department of Medical Statistics and Epidemiology,School of Public Health, Sun Yat-sen University,Guangzhou510080,People's Republic of China.)
Abstract	The colour of the edible portion of vegetables and fruit reflects the presence of specific micronutrients and phytochemicals. No existing studies have examined the relationship between the intake of vegetable and fruit colour groups and the risk of colorectal cancer. The present study, therefore, aimed to investigate these associations in a Chinese population. A case-control study was conducted between July 2010 and July 2014 in Guangzhou, China, in which 1057 consecutively recruited cases of colorectal cancer were frequency-matched to 1057 controls by age (5-year interval), sex and residence (rural/urban). A validated FFQ was used to collect dietary information during face-to-face interviews. Vegetables and fruit were classified into four groups according to the colour of their primarily edible parts: green; orange/yellow; red/purple; white. Unconditional logistic regression models were used to estimate the OR and 95 % CI. A higher consumption of orange/yellow, red/purple and white vegetables and fruit was inversely associated with the risk of colorectal cancer, with adjusted OR of 0·16 (95 % CI 0·12, 0·22) for orange/yellow, 0·23 (95 % CI 0·17, 0·31) for red/purple and 0·53 (95 % CI 0·40, 0·70) for white vegetables and fruit when the highest and lowest quartiles were compared. Total vegetable intake and total fruit intake have also been found to be inversely associated with colorectal cancer risk. However, the intake of green vegetable and fruit was not associated with colorectal cancer risk. The results of the present study, therefore, suggest that a greater intake of orange/yellow, red/purple and white vegetables and fruit is inversely associated with the risk of colorectal cancer.
File Format	HTM / HTML
ISSN	00071145
Issue Number	7
Volume Number	113
e-ISSN	14752662
Journal	British Journal of Nutrition
Language	English
Publisher	Cambridge University Press (on behalf of The Nutrition Society)
Publisher Date	2015-04-14
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Nutritional Discipline Sciences Colorectal Neoplasms Prevention & Control Diet Fruit Metabolism Pigments, Biological Biosynthesis Vegetables Adult Aged Cancer Care Facilities Case-control Studies China Epidemiology Etiology Adverse Effects Female Humans Logistic Models Male Middle Aged Risk Factors Rural Health Sex Characteristics Questionnaires Urban Health Comparative Study Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Nutrition and Dietetics Medicine

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