Vegetable and animal products as determinants of colon cancer risk in Dutch men and women

Research paper by Ellen Kampman, Dorette Verhoeven, Lisette Sloots, Pieter van't Veer

Indexed on: 01 May '95Published on: 01 May '95Published in: Cancer Causes & Control


To examine the relationship between colon cancer and food groups from vegetable or animal sources and their possible interactions with gender, we analyzed data from a Dutch case-control study. Dietary patterns were assessed for 232 colon cancer cases and 259 population controls. In multivariate analyses, the consumption of vegetables was associated significantly with reduced colon-cancer risk (odds ratio [OR] for highest cf lowest quartile of consumption =0.4, 95 percent confidence interval [CI]=0.2-0.7, P-trend =0.0004). Consumption of fresh red meat was associated positively with risk in women (Or=2.4, 95% CI=1.0-5.7, P-trend=0.04), especially for those with a high consumption of red meat relative to the consumption of vegetables and fruits (OR=3.1). For men, no association with consumption of fresh red meat was found OR=0.9). No clear associations were found for other products of vegetable or animal origin. The results of this Dutch case-control study support the preventive potential of a high-vegetable diet in colon cancer risk. This study suggests this may be important for women consuming a diet high in red meat.