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High-Glycemic foods & Colon Cancer
February 5, 2004
By Dyan Fresta
A diet rich in foods that trigger a quick and drastic jump in blood
sugar levels may lead to colon cancer.
Researchers at Harvard and UCLA find that the future risk of
colorectal cancers is nearly three times higher in women who eat the
most high glycemic-loaded foods compared with those who eat lesser
amounts of these foods.
High-Glycemic foods include breads, pastas, pancakes and other carbs
made from refined "white" grains, as well as other processed or sugary
foods like cakes, cookies and snacks.
Researchers say they find a very straightforward and clear association
between high-glycemic foods and colorectal cancers. It's apparently
because they seem to trigger a greater tendency toward insulin
resistance and may be conducive to tumor growth.
The study is published in the Feb 4th issue of the Journal of the
National Cancer Institute.
http://my.webmd.com/content/article/...531713CA348%7D
http://magazines.ivillage.com/goodho...a=adid=7190309
http://www.wjla.com/news/stories/0204/123518.html
http://www.medicalnewstoday.com/index.php?newsid=5684
http://www.usatoday.com/news/health/...cer-usat_x.htm
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http://jncicancerspectrum.oupjournal.../jnci;96/3/229
Dietary Glycemic Load and Risk of Colorectal Cancer in the Women's
Health Study
Susan Higginbotham, Zuo-Feng Zhang, I-Min Lee, Nancy R. Cook, Edward
Giovannucci, Julie E. Buring, Simin Liu
Affiliations of authors: Department of Epidemiology, University of
California at Los Angeles, Los Angeles (SH, ZFZ); Division of
Preventive Medicine, Harvard Medical School and Brigham and Women's
Hospital, Boston, MA (IML, NRC, JEB, SL); Departments of Epidemiology
(IML, EG, JEB, SL) and Nutrition (EG), Harvard School of Public
Health, Boston.
Correspondence to: Simin Liu, MD, ScD, Division of Preventive
Medicine, Harvard Medical School and Brigham and Women's Hospital, 900
Commonwealth Ave., Boston, MA 02215 (e-mail:
)
Although diet is believed to influence colorectal cancer risk, the
long-term effects of a diet with a high glycemic load are unclear. The
growing recognition that colorectal cancer may be promoted by
hyperinsulinemia and insulin resistance suggests that a diet inducing
high blood glucose levels and an elevated insulin response may
contribute to a metabolic environment conducive to tumor growth. We
prospectively followed a cohort of 38 451 women for an average of 7.9
years and identified 174 with incident colorectal cancer. We used
baseline dietary intake measurements, assessed with a semiquantitative
food-frequency questionnaire, to examine the associations of dietary
glycemic load, overall dietary glycemic index, carbohydrate, fiber,
nonfiber carbohydrate, sucrose, and fructose with the subsequent
development of colorectal cancer. Cox proportional hazards models were
used to estimate relative risks (RRs). Dietary glycemic load was
statistically significantly associated with an increased risk of
colorectal cancer (adjusted RR = 2.85, 95% confidence interval [CI] =
1.40 to 5.80, comparing extreme quintiles of dietary glycemic load;
Ptrend = .004) and was associated, although not statistically
significantly, with overall glycemic index (corresponding RR = 1.71,
95% CI = 0.98 to 2.98; Ptrend = .04). Total carbohydrate (adjusted RR
= 2.41, 95% CI = 1.10 to 5.27, comparing extreme quintiles of
carbohydrate; Ptrend = .02), nonfiber carbohydrate (corresponding RR =
2.60, 95% CI = 1.22 to 5.54; Ptrend = .02), and fructose
(corresponding RR = 2.09, 95% CI = 1.13 to 3.87; Ptrend = .08) were
also statistically significantly associated with increased risk. Thus,
our data indicate that a diet with a high dietary glycemic load may
increase the risk of colorectal cancer in women.
