Cancer Causes & Control

, Volume 14, Issue 1, pp 1–12

Calcium, vitamin D, dairy products, and risk of colorectal cancer in the Cancer Prevention Study II Nutrition Cohort (United States)

Authors

  • Marjorie L. McCullough
    • Epidemiology and Surveillance Research DepartmentAmerican Cancer Society
  • Andrea S. Robertson
    • Epidemiology and Surveillance Research DepartmentAmerican Cancer Society
  • Carmen Rodriguez
    • Epidemiology and Surveillance Research DepartmentAmerican Cancer Society
  • Eric J. Jacobs
    • Epidemiology and Surveillance Research DepartmentAmerican Cancer Society
  • Ann Chao
    • Epidemiology and Surveillance Research DepartmentAmerican Cancer Society
  • Carolyn Jonas
    • Epidemiology and Surveillance Research DepartmentAmerican Cancer Society
  • Eugenia E. Calle
    • Epidemiology and Surveillance Research DepartmentAmerican Cancer Society
  • Walter C. Willett
    • Harvard School of Public Health
  • Michael J. Thun
    • Epidemiology and Surveillance Research DepartmentAmerican Cancer Society
Article

DOI: 10.1023/A:1022591007673

Cite this article as:
McCullough, M.L., Robertson, A.S., Rodriguez, C. et al. Cancer Causes Control (2003) 14: 1. doi:10.1023/A:1022591007673

Abstract

Objective: Calcium, vitamin D, and dairy product intake may reduce the risk of colorectal cancer. We therefore examined the association between these factors and risk of colorectal cancer in a large prospective cohort of United States men and women. Methods: Participants in the Cancer Prevention Study II Nutrition Cohort completed a detailed questionnaire on diet, medical history, and lifestyle in 1992–93. After excluding participants with a history of cancer or incomplete dietary information, 60,866 men and 66,883 women remained for analysis. During follow-up through 31 August 1997 we documented 421 and 262 cases of incident colorectal cancers among men and women, respectively. Multivariate-adjusted rate ratios (RR) were calculated using Cox proportional hazards models. Results: Total calcium intake (from diet and supplements) was associated with marginally lower colorectal cancer risk in men and women (RR = 0.87, 95% CI 0.67–1.12, highest vs lowest quintiles, p trend = 0.02). The association was strongest for calcium from supplements (RR = 0.69, 95% CI 0.49–0.96 for ≥500 mg/day vs none). Total vitamin D intake (from diet and multivitamins) was also inversely associated with risk of colorectal cancer, particularly among men (RR = 0.71, 95% CI 0.51–0.98, p trend = 0.02). Dairy product intake was not related to overall risk. Conclusions: Our results support the hypothesis that calcium modestly reduces risk of colorectal cancer. Vitamin D was associated with reduced risk of colorectal cancer only in men.

calciumcolorectal neoplasmsdairy productsdietmenprospective cohort studyvitamin Dwomen
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© Kluwer Academic Publishers 2003