| 7) McCullough ML (2003) | The Cancer Prevention Study II Nutrition Cohort. | 62,609 men and 70,554 women aged 50-74. (The Nutrition Cohort is a subgroup of the approx. 1.2 million participants in CPS II) | 1992-93 to 1997 | 508 (298 men, 210 women) | colon cancer risk (fatal and nonfatal) | High beta carotene foods (>1900 mcg/100g) (defined as: cantaloupe [in season]. Spinach. Mustard greens, turnip greens, collards. Carrots, or mixed vegetables containing carrots. Sweet potatoes, yams) |
| Men: | Women: |
RR = 0.60 (0.40-0.89; P = 0.04) for the highest vs lowest quintile of consumption.
Amount specific data (servings/day):
< 0.1: RR = 1.
0.1-< 0.2: RR = 0.75 (0.53-1.05).
0.2-< 0.3: RR = 0.64 (0.43-0.94).
0.3-< 0.6: RR = 0.67 (0.48-0.94).
≥ 0.6: RR = 0.60 (0.40-0.89).
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RR = 0.80 (0.49-1.32; P = 0.25) for the highest vs lowest quintile of consumption.
Amount specific data (servings/day):
< 0.1: RR = 1.
0.1-< 0.3: RR = 0.95 (0.62-1.45).
0.3-< 0.4: RR = 0.86 (0.51-1.45).
0.4-< 0.6: RR = 0.65 (0.38-1.12).
≥ 0.6: RR = 0.80 (0.49-1.32).
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age, exercise, METs, aspirin, smoking, family history of colorectal cancer, BMI, education, energy, multivitamin use, total calcium and red meat intake. Alcohol intake was not included because it did not influence the effect estimates when entered in the multivariate models. |
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