Diet quality score and survival rate in patients with colorectal cancer

被引:7
作者
Sun, Hongru [1 ]
Liu, Yupeng [1 ]
Huang, Hao [1 ]
Li, Dapeng [1 ]
Zhao, Yashuang [1 ]
机构
[1] Harbin Med Univ, Publ Hlth Coll, Dept Epidemiol, Harbin, Heilongjiang, Peoples R China
基金
中国国家自然科学基金;
关键词
colorectal cancer; dietary factors; diet quality score; prognosis; survival rate; COFFEE INTAKE; ASSOCIATION; RECURRENCE; FIBER; RISK; MEAT; MORTALITY; INSULIN;
D O I
10.6133/apjcn.201909_28(3).0020
中图分类号
R15 [营养卫生、食品卫生]; TS201 [基础科学];
学科分类号
100403 ;
摘要
Background and Objectives: Results regarding associations between specific-food and prognosis of colorectal cancer (CRC) are limited and inconsistent, and few studies have examined this issue in Asian population. This study examined the association between diet and prognosis of CRC, and developed a diet quality score for prognosis of CRC. Methods and Study Design: 352 participants who provided completed dietary information were recruited during 2004 to 2014, and there are 154 death case documented with 10-year follow-up. Cox regression models were used to examine associations between food groups and survival rate, and to develop the diet quality score for prognosis of CRC. Results: Intake of whole grain, fruit and coffee consumption habitus were associated with higher survival rate (HR 0.56 [95% CI 0.35, 0.89] for whole grain; HR 0.62 [95% CI 0.40, 0.97] for fruit; HR 0.46 [95% CI 0.24, 0.87] for coffee), whereas intake of red meat and frequency of grilled food were associated with lower survival rate (HR 1.68 [95% CI 1.08, 2.61] for red meat; HR 1.78 [95% CI 1.05, 3.02] for grilled food). The overall diet quality based on these nutritional factors was negatively associated with survival rate (HR 1.60 [95% CI 1.07, 2.39] with adjustment for age, sex, BMI, smoking, drinking, energy intake, UICC stage, chemotherapy, postoperative adjuvant radiotherapy, tumor size, carcinoembryonic antigen and carbohydrate antigen 19-9 levels. Conclusions: Whole grain, fruit, red meat, coffee consumption habitus and frequency of grilled food were significantly associated with survival rate in Chinese population. The diet quality score may be useful for Chinese healthcare providers to advise patients on the optimal diet.
引用
收藏
页码:601 / 606
页数:6
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