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

The British Journal of Nutrition
Wei-Ping LuoCai-Xia Zhang

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 ...Continue Reading

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Citations

Apr 7, 2017·The British Journal of Nutrition·Jing HuangCai-Xia Zhang
May 12, 2017·Digestion·Elisabeth LippertEsther Endlicher
Feb 29, 2020·Current Developments in Nutrition·M Katherine HoyAlanna J Moshfegh
May 4, 2017·World Journal of Gastroenterology : WJG·Jeeyoo LeeJeongseon Kim
Dec 14, 2018·Antioxidants·Yanyan LiGrace Y Chen
Dec 29, 2020·Frontiers in Cellular and Infection Microbiology·Yean Leng LokeSuat Cheng Peh

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