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dc.contributor.authorBarnung, Runa Borgund
dc.contributor.authorJareid, Mie
dc.contributor.authorLukic, Marko
dc.contributor.authorOyeyemi, Sunday Oluwafemi
dc.contributor.authorRudolfsen, Jan Håkon
dc.contributor.authorSovershaeva, Evgeniya
dc.contributor.authorSkeie, Guri
dc.date.accessioned2019-08-13T19:48:43Z
dc.date.available2019-08-13T19:48:43Z
dc.date.issued2019-01-22
dc.description.abstractThe incidence of colorectal cancer (CRC) has increased among Norwegian women, and is among the highest in the world. In order to understand this increase, country specific dietary exposures have been investigated. The aim of this study was to quantify the association between consumption of brown cheese, a common bread topping in Norway, and colorectal, colon, and rectal cancer in the prospective Norwegian Women and Cancer (NOWAC) Study. Data on brown cheese consumption and adjustment factors was available for 82 527 women. During a mean of 14.6 years of follow-up (1.2 million person-years), there were 1360 cases of colorectal cancer (907 colon; 453 rectal). Multivariable Cox proportional hazards models were used to calculate hazard ratios (HR) with 95% confidence intervals (CI) for colorectal, colon, and rectal cancer sites. We modelled restricted cubic splines with 4 knots, to assess a possible non-linear relationship between brown cheese intake and the investigated cancer sites. In the age-adjusted model, consumption of more than 2 slices (>16 grams) of brown cheese per day was associated with 13% reduced risk of colon cancer (95% CI 4%-21%) compared to women who did not consume brown cheese. The multivariable-adjusted model, however, showed no association between brown cheese consumption and the risk of colorectal, colon, or rectal cancer (colorectal: HR = 0.93, 95% CI 0.76–1.13, p-trend 0.37; colon: HR = 0.83, 95% CI 0.65–1.06; p-trend = 0.10; rectal: HR = 1.16, 95% CI 0.84–1.1.61, p-trend = 0.41). In this large, prospective cohort study of women, consumption of brown cheese was suggestively protective against colon cancer. However, adjustment attenuated the inverse risk association. Brown cheese consumption was not associated with rectal cancer, or colorectal cancer overall.en_US
dc.description.sponsorshipEPINOR national research school in population based epidemiologyen_US
dc.descriptionSource at <a href=https://doi.org/10.1038/s41598-018-36445-6>https://doi.org/10.1038/s41598-018-36445-6</a>.en_US
dc.identifier.citationBarnung, R.B., Jareid, M., Lukic, M., Oyeyemi, S.O., Rudolfsen, J.H., Sovershaeva, E. & Skeie, G. (2019). High lactose whey cheese consumption and risk of colorectal cancer - The Norwegian Women and Cancer Study. <i>Scientific Reports, 9</i>(1), 296. https://doi.org/10.1038/s41598-018-36445-6en_US
dc.identifier.issn2045-2322
dc.identifier.otherFRIDAID 1668352
dc.identifier.other10.1038/s41598-018-36445-6
dc.identifier.urihttps://hdl.handle.net/10037/15906
dc.language.isoengen_US
dc.publisherSpringer Natureen_US
dc.relation.journalScientific Reports
dc.rights.accessRightsopenAccessen_US
dc.subjectVDP::Medical disciplines: 700::Clinical medical disciplines: 750::Oncology: 762en_US
dc.subjectVDP::Medisinske Fag: 700::Klinisk medisinske fag: 750::Onkologi: 762en_US
dc.subjectVDP::Medical disciplines: 700::Health sciences: 800::Epidemiology medical and dental statistics: 803en_US
dc.subjectVDP::Medisinske Fag: 700::Helsefag: 800::Epidemiologi medisinsk og odontologisk statistikk: 803en_US
dc.titleHigh lactose whey cheese consumption and risk of colorectal cancer - The Norwegian Women and Cancer Studyen_US
dc.typeJournal articleen_US
dc.typeTidsskriftartikkelen_US
dc.typePeer revieweden_US


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