Fodd groups and colon cancer

[Guest guest]

Hi All,

The below seems to confirm the benefit the diet many of us consume.

It is from Int. J. Cancer and is soon to be published. This is the

abstract below.

Cheers, Al Pater.

Incident cases of histologically confirmed colon cancer, age 40-80

years, (n = 613) and matched controls (n = 996) were interviewed in-

person to ascertain potential colon cancer risk factors. Diet over

the year before diagnosis or interview date was assessed using a

validated food frequency questionnaire adapted to include regional

foods. Multivariate logistic regression models estimated energy-

adjusted and non-energy adjusted odds ratios (OR). Controls generally

reported higher consumption (daily amount and weekly frequency) of

fruits, vegetables and dark green, deep yellow fruits/vegetables,

whereas cases consumed more refined carbohydrates and fats, oils and

snacks. Regardless of ethnic group or energy adjustment, high and

frequent vegetable consumption (particularly dark green vegetables)

was protective, consistent with 20-50% reductions in risk. In

Caucasians, high refined carbohydrate and red meat consumption

(amount and frequency) was associated with a statistically

significant 2-fold increased risk in non-energy adjusted models. In

African-Americans, frequent intake of dairy foods was associated with

a doubling in risk (OR = 1.9, 95% CI = 1.1-3.4) in non-energy-

adjusted models, whereas frequent fruit consumption correlated with a

non-significant 30% lower risk. These findings add to growing

evidence that plant foods may protect against colon cancer; however,

the effects of the other food groups varied by ethnic group and

energy adjustment.

[Guest guest]

Hi Al:

I wonder what is included in their definition of " high refined

carbohydrate " ? Sugar clearly. Pasta? White bread? White rice? It

is their use of the word 'high' that causes me to wonder. It is also

worth noting that unrefined whole grain products are 80+% white

flour. So if white flour is so bad, whole grain stuff is presumably

not all that great either?

Similarly with 'red meat'. Did they classify pork or veal as 'red'

meat? How about ostrich? It is at least as 'red' as beef in

appearance (I have some in the freezer), perhaps more so.

This matters to those of us who do eat some 'meat', even if

relatively infrequently.

Rodney.

It also occurs to me that we need to see some studies of heavy

chicken-eaters. Or, perhaps better worded would be: those who eat

most of their 'meat' in the form of chicken. Are they noticeably

heathier than those who do not eat chicken? Do they tend to suffer

certain types of illnesses more often, or less often, than non-

chicken-eaters? Does anyone know of any such studies?

--- In , " old542000 " <apater@m...>

wrote:

.................... In Caucasians, high refined carbohydrate and red

meat consumption

> (amount and frequency) was associated with a statistically

> significant 2-fold increased risk ...............

[Guest guest]

Hi All,

See the below.

Cheers, Al Pater.

--- In , " Rodney " <perspect1111@y...>

wrote:

> Hi Al:

>

> I wonder what is included in their definition of " high refined

> carbohydrate " ? Sugar clearly. Pasta? White bread? White rice?

It

> is their use of the word 'high' that causes me to wonder. It is

also

> worth noting that unrefined whole grain products are 80+% white

> flour. So if white flour is so bad, whole grain stuff is

presumably

> not all that great either?

Refined carbohydrates (cereals) Rice or dishes with rice, hamburger,

cheeseburger, spaghetti, pizza, bread (white, French, Italian, etc.),

dark bread, rye, cornbread, high fiber cereals, highly fortified

cereals, dry cereals (not fiber or fortified), cooked cereal or

grits, noodles, biscuits, muffins, pancakes, waffles, popcorn (plain,

unbuttered).

> Similarly with 'red meat'. Did they classify pork or veal as 'red'

> meat? How about ostrich? It is at least as 'red' as beef in

> appearance (I have some in the freezer), perhaps more so.

>

> This matters to those of us who do eat some 'meat', even if

> relatively infrequently.

Red meats: Hamburger, cheeseburger, beef (roast, steak, sandwiches),

beef stew, pot pie, liver (including chicken liver), pork, beef,

veal, lamb, roast beef, meat loaf, pork roast, tacos or burritos,

spaghetti meat sauce, hot dogs, bacon, ham, sausage, boloney, lunch

meats.

>

> It also occurs to me that we need to see some studies of heavy

> chicken-eaters. Or, perhaps better worded would be: those who eat

> most of their 'meat' in the form of chicken. Are they noticeably

> heathier than those who do not eat chicken? Do they tend to suffer

> certain types of illnesses more often, or less often, than non-

> chicken-eaters? Does anyone know of any such studies?

[Guest guest]

Hi Al:

Many thanks for that. This is interesting stuff. If 'refined' grain

products promote colon cancer that is interesting. Are we to take

it, then, that whole grain products do not? Presumably that is the

message. If it is then it would seem to mean that the husks and germ

are so beneficial that they are powerful enough to overwhelm the

negative effects of the refined 'third component'?

If so, then logic would seem to dictate that we should be dumping

whole grains and instead be swallowing large amounts of components

one and two. Right?

Rodney.

> > Hi Al:

> >

> > I wonder what is included in their definition of " high refined

> > carbohydrate " ? Sugar clearly. Pasta? White bread? White

rice?

> It

> > is their use of the word 'high' that causes me to wonder. It is

> also

> > worth noting that unrefined whole grain products are 80+% white

> > flour. So if white flour is so bad, whole grain stuff is

> presumably

> > not all that great either?

>

> Refined carbohydrates (cereals) Rice or dishes with rice,

hamburger,

> cheeseburger, spaghetti, pizza, bread (white, French, Italian,

etc.),

> dark bread, rye, cornbread, high fiber cereals, highly fortified

> cereals, dry cereals (not fiber or fortified), cooked cereal or

> grits, noodles, biscuits, muffins, pancakes, waffles, popcorn

(plain,

> unbuttered).

>

> > Similarly with 'red meat'. Did they classify pork or veal

as 'red'

> > meat? How about ostrich? It is at least as 'red' as beef in

> > appearance (I have some in the freezer), perhaps more so.

> >

> > This matters to those of us who do eat some 'meat', even if

> > relatively infrequently.

>

> Red meats: Hamburger, cheeseburger, beef (roast, steak,

sandwiches),

> beef stew, pot pie, liver (including chicken liver), pork, beef,

> veal, lamb, roast beef, meat loaf, pork roast, tacos or burritos,

> spaghetti meat sauce, hot dogs, bacon, ham, sausage, boloney, lunch

> meats.

> >

> > It also occurs to me that we need to see some studies of heavy

> > chicken-eaters. Or, perhaps better worded would be: those who

eat

> > most of their 'meat' in the form of chicken. Are they noticeably

> > heathier than those who do not eat chicken? Do they tend to

suffer

> > certain types of illnesses more often, or less often, than non-

> > chicken-eaters? Does anyone know of any such studies?