Fermentable Oligo-, Di-, Monosaccharides and Polyols and cancer risk in the NutriNet-Santé cohort
Background Fermentable Oligosaccharides, Disaccharides and Monosaccharides And Polyols (FODMAPs), which are found in a variety of foods (dairy products, fruit, legumes, refined grains, sugary beverages, etc.) have been involved in risk for gastrointestinal disorders. In view of their pro-inflammator...
Gespeichert in:
| Veröffentlicht in: | European journal of public health 2021-10, Vol.31 (Supplement_3) |
|---|---|
| Hauptverfasser: | , , , , , , , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext bestellen |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | |
|---|---|
| container_issue | Supplement_3 |
| container_start_page | |
| container_title | European journal of public health |
| container_volume | 31 |
| creator | Debras, C Chazelas, E Srour, B Julia, C Schneider, É Agaësse, C Druesne-Pecollo, N Hercberg, S Deschasaux-Tanguy, M Touvier, M |
| description | Background
Fermentable Oligosaccharides, Disaccharides and Monosaccharides And Polyols (FODMAPs), which are found in a variety of foods (dairy products, fruit, legumes, refined grains, sugary beverages, etc.) have been involved in risk for gastrointestinal disorders. In view of their pro-inflammatory potential and their interactions with the gut microbiota, their contribution to the etiology of other chronic diseases such as cancer has been postulated. However, no epidemiological study has investigated this hypothesis so far. Our objective was to investigate the associations between FODMAP intake (total and by type) and cancer risk (overall, breast, prostate and colorectal).
Methods
104,909 French adults from the NutriNet-Santé prospective cohort (2009-2020) were included (median follow-up time=7.7y). FODMAP intakes were obtained from repeated 24h-dietary records linked to a detailed food composition table. Associations between FODMAPs and cancer risks were assessed by Cox proportional hazard models adjusted for a large range of lifestyle, sociodemographic and anthropometric variables.
Results
Total FODMAP intake was associated with increased overall cancer risk (n = 3,374 incident cases, Hazard Ratio for quintile 5 vs quintile 1=1.21, 95% confidence interval 1.02-1.44, P-trend=0.04). Oligosaccharides seemed to be the FODMAP type particularly associated with cancer risk: a trend was observed for overall cancer (HR = 1.10 (0.97-1.25) P-trend=0.04) and colorectal cancer (n = 272, HR = 1.78 (1.13-2.79) P-trend=0.02). Associations remained stable across a series of sensitivity analyses.
Conclusions
Our findings suggest a potential role of FODMAPs in cancer onset. Further epidemiological and experimental studies are needed to confirm these results and provide data on the potential underlying mechanisms.
Key messages
In this large-scale prospective cohort of French adults, FODMAP intake was associated with increased cancer risk.
These associations need to be studied in other prospective cohorts, in order to clarify FODMAPs role in cancer development. |
| doi_str_mv | 10.1093/eurpub/ckab164.851 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_TOX</sourceid><recordid>TN_cdi_proquest_journals_2597247555</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><oup_id>10.1093/eurpub/ckab164.851</oup_id><sourcerecordid>2597247555</sourcerecordid><originalsourceid>FETCH-LOGICAL-c1531-35bc53b497be22dd4c9b16c2eb96d5f92acf4d4532724d8ac9cd3137ca1c98ae3</originalsourceid><addsrcrecordid>eNqNkE1OwzAQhSMEEqVwAVaW2OLWv0m8REABqbRIgMTO8l9o2jQudrLokTgHF8MoPQCbmbd4b0bvy7JLjCYYCTp1fdj1emo2SuOcTUqOj7IRZjmDNEcfx0ljhCEmOTnNzmJcI4R4UZJRpmcubF3bKd04sGzqTw-vwV2dxrNvfVTGrFSorYtAtRa8-Gbvm0Eb1RoXQKjjBtQt6FYOLPou1AvXwVfVdj_fwPiVD915dlKpJrqLwx5n77P7t9tHOF8-PN3ezKHBnGJIuTacaiYK7QixlhmRuhjitMgtrwRRpmKWcUoKwmypjDCWYloYhY0olaPj7Gq4uwv-q3exk2vfhza9lISLFCo458lFBpcJPsbgKrkL9VaFvcRI_rGUA0t5YCkTyxSCQ8j3u__4fwHLNXpr</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>2597247555</pqid></control><display><type>article</type><title>Fermentable Oligo-, Di-, Monosaccharides and Polyols and cancer risk in the NutriNet-Santé cohort</title><source>Access via Oxford University Press (Open Access Collection)</source><creator>Debras, C ; Chazelas, E ; Srour, B ; Julia, C ; Schneider, É ; Agaësse, C ; Druesne-Pecollo, N ; Hercberg, S ; Deschasaux-Tanguy, M ; Touvier, M</creator><creatorcontrib>Debras, C ; Chazelas, E ; Srour, B ; Julia, C ; Schneider, É ; Agaësse, C ; Druesne-Pecollo, N ; Hercberg, S ; Deschasaux-Tanguy, M ; Touvier, M</creatorcontrib><description>Background
Fermentable Oligosaccharides, Disaccharides and Monosaccharides And Polyols (FODMAPs), which are found in a variety of foods (dairy products, fruit, legumes, refined grains, sugary beverages, etc.) have been involved in risk for gastrointestinal disorders. In view of their pro-inflammatory potential and their interactions with the gut microbiota, their contribution to the etiology of other chronic diseases such as cancer has been postulated. However, no epidemiological study has investigated this hypothesis so far. Our objective was to investigate the associations between FODMAP intake (total and by type) and cancer risk (overall, breast, prostate and colorectal).
Methods
104,909 French adults from the NutriNet-Santé prospective cohort (2009-2020) were included (median follow-up time=7.7y). FODMAP intakes were obtained from repeated 24h-dietary records linked to a detailed food composition table. Associations between FODMAPs and cancer risks were assessed by Cox proportional hazard models adjusted for a large range of lifestyle, sociodemographic and anthropometric variables.
Results
Total FODMAP intake was associated with increased overall cancer risk (n = 3,374 incident cases, Hazard Ratio for quintile 5 vs quintile 1=1.21, 95% confidence interval 1.02-1.44, P-trend=0.04). Oligosaccharides seemed to be the FODMAP type particularly associated with cancer risk: a trend was observed for overall cancer (HR = 1.10 (0.97-1.25) P-trend=0.04) and colorectal cancer (n = 272, HR = 1.78 (1.13-2.79) P-trend=0.02). Associations remained stable across a series of sensitivity analyses.
Conclusions
Our findings suggest a potential role of FODMAPs in cancer onset. Further epidemiological and experimental studies are needed to confirm these results and provide data on the potential underlying mechanisms.
Key messages
In this large-scale prospective cohort of French adults, FODMAP intake was associated with increased cancer risk.
These associations need to be studied in other prospective cohorts, in order to clarify FODMAPs role in cancer development.</description><identifier>ISSN: 1101-1262</identifier><identifier>EISSN: 1464-360X</identifier><identifier>DOI: 10.1093/eurpub/ckab164.851</identifier><language>eng</language><publisher>Oxford: Oxford University Press</publisher><subject>Adults ; Beverages ; Breast cancer ; Cancer ; Chronic illnesses ; Colorectal cancer ; Colorectal carcinoma ; Confidence intervals ; Dairy products ; Diet ; Disaccharides ; Epidemiology ; Etiology ; Food ; Food composition ; Gastrointestinal diseases ; Health hazards ; Health risks ; Inflammation ; Intestinal microflora ; Legumes ; Microbiota ; Monosaccharides ; Oligosaccharides ; Polyols ; Prostate cancer ; Public health ; Risk ; Sensitivity analysis ; Statistical models</subject><ispartof>European journal of public health, 2021-10, Vol.31 (Supplement_3)</ispartof><rights>The Author(s) 2021. Published by Oxford University Press on behalf of the European Public Health Association. All rights reserved. 2021</rights><rights>The Author(s) 2021. Published by Oxford University Press on behalf of the European Public Health Association. All rights reserved.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,780,784,1604,27866,27924,27925</link.rule.ids><linktorsrc>$$Uhttps://dx.doi.org/10.1093/eurpub/ckab164.851$$EView_record_in_Oxford_University_Press$$FView_record_in_$$GOxford_University_Press</linktorsrc></links><search><creatorcontrib>Debras, C</creatorcontrib><creatorcontrib>Chazelas, E</creatorcontrib><creatorcontrib>Srour, B</creatorcontrib><creatorcontrib>Julia, C</creatorcontrib><creatorcontrib>Schneider, É</creatorcontrib><creatorcontrib>Agaësse, C</creatorcontrib><creatorcontrib>Druesne-Pecollo, N</creatorcontrib><creatorcontrib>Hercberg, S</creatorcontrib><creatorcontrib>Deschasaux-Tanguy, M</creatorcontrib><creatorcontrib>Touvier, M</creatorcontrib><title>Fermentable Oligo-, Di-, Monosaccharides and Polyols and cancer risk in the NutriNet-Santé cohort</title><title>European journal of public health</title><description>Background
Fermentable Oligosaccharides, Disaccharides and Monosaccharides And Polyols (FODMAPs), which are found in a variety of foods (dairy products, fruit, legumes, refined grains, sugary beverages, etc.) have been involved in risk for gastrointestinal disorders. In view of their pro-inflammatory potential and their interactions with the gut microbiota, their contribution to the etiology of other chronic diseases such as cancer has been postulated. However, no epidemiological study has investigated this hypothesis so far. Our objective was to investigate the associations between FODMAP intake (total and by type) and cancer risk (overall, breast, prostate and colorectal).
Methods
104,909 French adults from the NutriNet-Santé prospective cohort (2009-2020) were included (median follow-up time=7.7y). FODMAP intakes were obtained from repeated 24h-dietary records linked to a detailed food composition table. Associations between FODMAPs and cancer risks were assessed by Cox proportional hazard models adjusted for a large range of lifestyle, sociodemographic and anthropometric variables.
Results
Total FODMAP intake was associated with increased overall cancer risk (n = 3,374 incident cases, Hazard Ratio for quintile 5 vs quintile 1=1.21, 95% confidence interval 1.02-1.44, P-trend=0.04). Oligosaccharides seemed to be the FODMAP type particularly associated with cancer risk: a trend was observed for overall cancer (HR = 1.10 (0.97-1.25) P-trend=0.04) and colorectal cancer (n = 272, HR = 1.78 (1.13-2.79) P-trend=0.02). Associations remained stable across a series of sensitivity analyses.
Conclusions
Our findings suggest a potential role of FODMAPs in cancer onset. Further epidemiological and experimental studies are needed to confirm these results and provide data on the potential underlying mechanisms.
Key messages
In this large-scale prospective cohort of French adults, FODMAP intake was associated with increased cancer risk.
These associations need to be studied in other prospective cohorts, in order to clarify FODMAPs role in cancer development.</description><subject>Adults</subject><subject>Beverages</subject><subject>Breast cancer</subject><subject>Cancer</subject><subject>Chronic illnesses</subject><subject>Colorectal cancer</subject><subject>Colorectal carcinoma</subject><subject>Confidence intervals</subject><subject>Dairy products</subject><subject>Diet</subject><subject>Disaccharides</subject><subject>Epidemiology</subject><subject>Etiology</subject><subject>Food</subject><subject>Food composition</subject><subject>Gastrointestinal diseases</subject><subject>Health hazards</subject><subject>Health risks</subject><subject>Inflammation</subject><subject>Intestinal microflora</subject><subject>Legumes</subject><subject>Microbiota</subject><subject>Monosaccharides</subject><subject>Oligosaccharides</subject><subject>Polyols</subject><subject>Prostate cancer</subject><subject>Public health</subject><subject>Risk</subject><subject>Sensitivity analysis</subject><subject>Statistical models</subject><issn>1101-1262</issn><issn>1464-360X</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2021</creationdate><recordtype>article</recordtype><sourceid>7TQ</sourceid><recordid>eNqNkE1OwzAQhSMEEqVwAVaW2OLWv0m8REABqbRIgMTO8l9o2jQudrLokTgHF8MoPQCbmbd4b0bvy7JLjCYYCTp1fdj1emo2SuOcTUqOj7IRZjmDNEcfx0ljhCEmOTnNzmJcI4R4UZJRpmcubF3bKd04sGzqTw-vwV2dxrNvfVTGrFSorYtAtRa8-Gbvm0Eb1RoXQKjjBtQt6FYOLPou1AvXwVfVdj_fwPiVD915dlKpJrqLwx5n77P7t9tHOF8-PN3ezKHBnGJIuTacaiYK7QixlhmRuhjitMgtrwRRpmKWcUoKwmypjDCWYloYhY0olaPj7Gq4uwv-q3exk2vfhza9lISLFCo458lFBpcJPsbgKrkL9VaFvcRI_rGUA0t5YCkTyxSCQ8j3u__4fwHLNXpr</recordid><startdate>20211020</startdate><enddate>20211020</enddate><creator>Debras, C</creator><creator>Chazelas, E</creator><creator>Srour, B</creator><creator>Julia, C</creator><creator>Schneider, É</creator><creator>Agaësse, C</creator><creator>Druesne-Pecollo, N</creator><creator>Hercberg, S</creator><creator>Deschasaux-Tanguy, M</creator><creator>Touvier, M</creator><general>Oxford University Press</general><general>Oxford Publishing Limited (England)</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7T2</scope><scope>7TQ</scope><scope>C1K</scope><scope>DHY</scope><scope>DON</scope><scope>K9.</scope><scope>NAPCQ</scope></search><sort><creationdate>20211020</creationdate><title>Fermentable Oligo-, Di-, Monosaccharides and Polyols and cancer risk in the NutriNet-Santé cohort</title><author>Debras, C ; Chazelas, E ; Srour, B ; Julia, C ; Schneider, É ; Agaësse, C ; Druesne-Pecollo, N ; Hercberg, S ; Deschasaux-Tanguy, M ; Touvier, M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c1531-35bc53b497be22dd4c9b16c2eb96d5f92acf4d4532724d8ac9cd3137ca1c98ae3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2021</creationdate><topic>Adults</topic><topic>Beverages</topic><topic>Breast cancer</topic><topic>Cancer</topic><topic>Chronic illnesses</topic><topic>Colorectal cancer</topic><topic>Colorectal carcinoma</topic><topic>Confidence intervals</topic><topic>Dairy products</topic><topic>Diet</topic><topic>Disaccharides</topic><topic>Epidemiology</topic><topic>Etiology</topic><topic>Food</topic><topic>Food composition</topic><topic>Gastrointestinal diseases</topic><topic>Health hazards</topic><topic>Health risks</topic><topic>Inflammation</topic><topic>Intestinal microflora</topic><topic>Legumes</topic><topic>Microbiota</topic><topic>Monosaccharides</topic><topic>Oligosaccharides</topic><topic>Polyols</topic><topic>Prostate cancer</topic><topic>Public health</topic><topic>Risk</topic><topic>Sensitivity analysis</topic><topic>Statistical models</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Debras, C</creatorcontrib><creatorcontrib>Chazelas, E</creatorcontrib><creatorcontrib>Srour, B</creatorcontrib><creatorcontrib>Julia, C</creatorcontrib><creatorcontrib>Schneider, É</creatorcontrib><creatorcontrib>Agaësse, C</creatorcontrib><creatorcontrib>Druesne-Pecollo, N</creatorcontrib><creatorcontrib>Hercberg, S</creatorcontrib><creatorcontrib>Deschasaux-Tanguy, M</creatorcontrib><creatorcontrib>Touvier, M</creatorcontrib><collection>CrossRef</collection><collection>Health and Safety Science Abstracts (Full archive)</collection><collection>PAIS Index</collection><collection>Environmental Sciences and Pollution Management</collection><collection>PAIS International</collection><collection>PAIS International (Ovid)</collection><collection>ProQuest Health & Medical Complete (Alumni)</collection><collection>Nursing & Allied Health Premium</collection><jtitle>European journal of public health</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext_linktorsrc</fulltext></delivery><addata><au>Debras, C</au><au>Chazelas, E</au><au>Srour, B</au><au>Julia, C</au><au>Schneider, É</au><au>Agaësse, C</au><au>Druesne-Pecollo, N</au><au>Hercberg, S</au><au>Deschasaux-Tanguy, M</au><au>Touvier, M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Fermentable Oligo-, Di-, Monosaccharides and Polyols and cancer risk in the NutriNet-Santé cohort</atitle><jtitle>European journal of public health</jtitle><date>2021-10-20</date><risdate>2021</risdate><volume>31</volume><issue>Supplement_3</issue><issn>1101-1262</issn><eissn>1464-360X</eissn><abstract>Background
Fermentable Oligosaccharides, Disaccharides and Monosaccharides And Polyols (FODMAPs), which are found in a variety of foods (dairy products, fruit, legumes, refined grains, sugary beverages, etc.) have been involved in risk for gastrointestinal disorders. In view of their pro-inflammatory potential and their interactions with the gut microbiota, their contribution to the etiology of other chronic diseases such as cancer has been postulated. However, no epidemiological study has investigated this hypothesis so far. Our objective was to investigate the associations between FODMAP intake (total and by type) and cancer risk (overall, breast, prostate and colorectal).
Methods
104,909 French adults from the NutriNet-Santé prospective cohort (2009-2020) were included (median follow-up time=7.7y). FODMAP intakes were obtained from repeated 24h-dietary records linked to a detailed food composition table. Associations between FODMAPs and cancer risks were assessed by Cox proportional hazard models adjusted for a large range of lifestyle, sociodemographic and anthropometric variables.
Results
Total FODMAP intake was associated with increased overall cancer risk (n = 3,374 incident cases, Hazard Ratio for quintile 5 vs quintile 1=1.21, 95% confidence interval 1.02-1.44, P-trend=0.04). Oligosaccharides seemed to be the FODMAP type particularly associated with cancer risk: a trend was observed for overall cancer (HR = 1.10 (0.97-1.25) P-trend=0.04) and colorectal cancer (n = 272, HR = 1.78 (1.13-2.79) P-trend=0.02). Associations remained stable across a series of sensitivity analyses.
Conclusions
Our findings suggest a potential role of FODMAPs in cancer onset. Further epidemiological and experimental studies are needed to confirm these results and provide data on the potential underlying mechanisms.
Key messages
In this large-scale prospective cohort of French adults, FODMAP intake was associated with increased cancer risk.
These associations need to be studied in other prospective cohorts, in order to clarify FODMAPs role in cancer development.</abstract><cop>Oxford</cop><pub>Oxford University Press</pub><doi>10.1093/eurpub/ckab164.851</doi><oa>free_for_read</oa></addata></record> |
| fulltext | fulltext_linktorsrc |
| identifier | ISSN: 1101-1262 |
| ispartof | European journal of public health, 2021-10, Vol.31 (Supplement_3) |
| issn | 1101-1262 1464-360X |
| language | eng |
| recordid | cdi_proquest_journals_2597247555 |
| source | Access via Oxford University Press (Open Access Collection) |
| subjects | Adults Beverages Breast cancer Cancer Chronic illnesses Colorectal cancer Colorectal carcinoma Confidence intervals Dairy products Diet Disaccharides Epidemiology Etiology Food Food composition Gastrointestinal diseases Health hazards Health risks Inflammation Intestinal microflora Legumes Microbiota Monosaccharides Oligosaccharides Polyols Prostate cancer Public health Risk Sensitivity analysis Statistical models |
| title | Fermentable Oligo-, Di-, Monosaccharides and Polyols and cancer risk in the NutriNet-Santé cohort |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2024-12-22T21%3A58%3A13IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_TOX&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Fermentable%20Oligo-,%20Di-,%20Monosaccharides%20and%20Polyols%20and%20cancer%20risk%20in%20the%20NutriNet-Sant%C3%A9%20cohort&rft.jtitle=European%20journal%20of%20public%20health&rft.au=Debras,%20C&rft.date=2021-10-20&rft.volume=31&rft.issue=Supplement_3&rft.issn=1101-1262&rft.eissn=1464-360X&rft_id=info:doi/10.1093/eurpub/ckab164.851&rft_dat=%3Cproquest_TOX%3E2597247555%3C/proquest_TOX%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=2597247555&rft_id=info:pmid/&rft_oup_id=10.1093/eurpub/ckab164.851&rfr_iscdi=true |