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Associations between dietary vitamin D, calcium and dairy products intakes and colorectal cancer risk: a case-control study in China

Published online by Cambridge University Press:  10 June 2020

Cai-Xia Zhang ,
Xin Zhang ,
Hong Luo ,
Xiao-Li Feng  and
Nai-Qi Zhang
Cai-Xia Zhang
Affiliation:
Department of Epidemiology, School of Public Health, Sun Yat-sen University, Guangzhou, China
Xin Zhang
Affiliation:
Department of Epidemiology, School of Public Health, Sun Yat-sen University, Guangzhou, China
Hong Luo
Affiliation:
Department of Epidemiology, School of Public Health, Sun Yat-sen University, Guangzhou, China
Xiao-Li Feng
Affiliation:
Department of Epidemiology, School of Public Health, Sun Yat-sen University, Guangzhou, China
Nai-Qi Zhang
Affiliation:
Department of Epidemiology, School of Public Health, Sun Yat-sen University, Guangzhou, China
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Abstract

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Introduction

The effect of dietary vitamin D, calcium and dairy products intake on colorectal cancer risk is controversial. This study aims to investigate the associations between dietary vitamin D, calcium, dairy products intake and colorectal cancer risk among Chinese population.

Materials and Methods

During July 2010 to December 2018, 2380 incident, first primary, histologically confirmed colorectal cancer cases and 2389 sex and age-matched (5-year interval) controls were recruited. Dietary intake information was collected by face-to-face interviews using a validated food frequency questionnaire. Energy and other nutrient intakes such as dietary calcium were computed on the basis of the 2002 Chinese Food Composition Table, and the dietary vitamin D intake was calculated according to the United States Department of Agriculture Food Composition Database. Unconditional multivariable logistic regression models were used to calculate the odds ratios (ORs) and 95% confidence interval (CI) after adjusting for various confounders, including socio-demographic characteristics, lifestyle factors, BMI, family history of cancer, energy intake and several nutrient intakes.

Results

The energy-adjusted mean dietary vitamin D, calcium and total dairy products intakes were 5.69μg/d, 406.94mg/d, 4.02g/d for cases and 6.81μg/d, 468.21mg/d, 9.50g/d for controls. Compared with the controls, cases had a lower intake of dietary vitamin D, calcium and total dairy (P < 0.001). A higher intake of dietary vitamin D and calcium was found to be associated with 43% and 51% reduction in colorectal cancer. The ORs of the highest quartile compared with the lowest quartile intake were 0.57 (95% CI: 0.46, 0.70, Ptrend < 0.001) for dietary vitamin D and 0.49 (95% CI: 0.39, 0.61, Ptrend < 0.001) for dietary calcium. We observed a statistically significant inverse association of dairy products intake with colorectal cancer risk. Compared with the lowest tertile, the adjusted ORs for the highest tertile were 0.31 (95% CI: 0.26, 0.38, Ptrend < 0.001) for total dairy. The inverse associations of dietary vitamin D, calcium and dairy products intakes with colorectal cancer risk were observed in both men and women, colon and rectal cancer.

Conclusion

Our study indicated that higher dietary vitamin D, calcium and dairy products intakes were associated with a lower colorectal cancer risk.

Type
Abstract
Information
Proceedings of the Nutrition Society , Volume 79 , Issue OCE2: 13th European Nutrition Conference, FENS 2019, 15–18 October 2019, Malnutrition in an Obese World: European Perspectives , 2020 , E288
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Copyright © The Authors 2020