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Schützt Butter vor Dickdarmkrebs? [Ernährung]
13 Feb 06
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Studie mit 60.000 Schwedinnen macht geringeres Risiko bei erhöhtem Konsum an Milchfetten aus. |
Fettreiche Milchprodukte haben sich in einer epidemiologischen Studie mit über 60.000 Schwedinnen - und ganz im Gegensatz zu Ballaststoffen, Obst und Gemüse - als Schutz vor Dickdarmkrebs herausgestellt: Wer 2 zusätzliche Portionen an fettem Käse oder Butter aufnahm, konnte sein Krebsrisiko um 13% verringern.
Abstract:
High-fat dairy food and conjugated linoleic acid intakes in relation to colorectal cancer incidence in the Swedish Mammography Cohort.
Background: High-fat dairy foods contain many potentially anticarcinogenic factors, including conjugated linoleic acid (CLA). However, few epidemiologic studies have specifically evaluated high-fat dairy food consumption, and none have evaluated CLA intake, in relation to colorectal cancer risk.
Objective: The aim of this study was to prospectively examine the associations of long-term high-fat dairy food consumption and CLA intake and the incidence of colorectal cancer.
Design: Our study population consisted of 60 708 women aged 40–76 y who participated in the Swedish Mammography Cohort. The women’s consumption of high-fat dairy foods was assessed at baseline, which was from 1987 to 1990, and again in 1997.
Results: We ascertained 798 incident cases of colorectal cancer during an average 14.8 y of follow-up. After adjustment for age and other potential confounders, the women who consumed 4 servings of high-fat dairy foods/d (including whole milk, full-fat cultured milk, cheese, cream, sour cream, and butter) had a multivariate rate ratio of colorectal cancer of 0.59 (95% CI: 0.44, 0.79; P for trend = 0.002) when compared with the women who consumed <1 serving/d. Each increment of 2 servings of high-fat dairy foods/d corresponded to a 13% reduction in the risk of colorectal cancer (multivariate rate ratio: 0.87; 95% CI: 0.78, 0.96). For CLA, the multivariate rate ratio of colorectal cancer in a comparison of the 2 extreme quartiles of intake was 0.71 (95% CI: 0.55, 0.91; P for trend = 0.004).
Conclusion: These prospective data suggest that high intakes of high-fat dairy foods and CLA may reduce the risk of colorectal cancer.
Larsson SC, Bergkvist L, Wolk A: High-fat dairy food and conjugated linoleic acid intakes in relation to colorectal cancer incidence in the Swedish Mammography Cohort, American Journal of Clinical Nutrition, Vol. 82, No. 4, 894-900, October 2005
Weitere Infos finden sich hier.
Anmerkung von migraeneinformation.de:
Erstaunlicherweise führen die Autoren die Wirkung auf die in der Butter enthaltene konjugierte Linolensäure und nicht auf den höhen Anteil gesättigter Fette zurück. Dies geschah vermutlich in erster Linie aus Gründen der politischen Korrektheit.
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