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Dietary patterns associated with increased C-peptide, colorectal cancer risk in women
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A diet high in red meat, fish and sugar-sweetened beverages, but low in coffee, high-fat dairy and whole grains, was associated with an increase in C-peptide levels, yielding a 35% increase in the risk for colorectal cancer among women.
Using stepwise linear regression, Teresa T. Fung, SD, RD, a professor of nutrition at Simmons College in Boston, and colleagues identified food groups associated with serum C-peptide to form dietary patterns for predicting the risk for colorectal cancer in a cohort of women. Follow-up lasted 22 years, during which time the researchers learned of 985 cases of colorectal cancer and 758 cases of colon cancer.
The dietary pattern consisted of higher meat, fish and sugar-sweetened beverage intake with lower coffee, high-fat dairy and whole grain intake, and was significantly associated with colorectal cancer risk (RR=1.35; 95% CI, 1.07-1.70).
“Colon cancer seems to be one of those cancers that are sensitive to insulin,” Fung said in a press release. “This research has helped us to put together a fuller picture of what may be going on in terms of mechanisms and the relationship between food and colorectal cancer risk.”
There was no association between C-peptide dietary pattern and colon cancer among women who were lean and active (RR=0.84; 95% CI, 0.50-1.41), according to a stratified analysis. Overweight and sedentary women, however, had a higher risk for colon cancer (RR=1.58; 95% CI, 1.20-2.07). The relationship between C-peptide pattern and serum C-peptide concentrations also was stronger among overweight and sedentary women (P<.0001 vs. P=.01 among lean and active women).
“We found that people who were overweight or inactive seemed more sensitive to this dietary pattern. Their risk for colorectal cancer was much higher than those people who were lean and active,” Fung said. “Overweight people are already at risk for insulin resistance. We think that if you then add this unique dietary pattern on top of that, which was associated with higher C-peptide levels, they are much more prone to develop colorectal cancer.”
For more information:
- Fung TT. Abstract #B95.