Abstract B130: Fruit, vegetables, and colorectal cancer risk: The European Prospective Investigation into Cancer and Nutrition

Higher consumption of fruit and vegetables is possibly associated with a decreased risk of colorectal cancer (CRC). However, the findings to date are inconsistent. We examined the relation between self-reported, usual consumption of fruit and vegetables and the incidence of CRC.

In the European Prospective Investigation into Cancer and Nutrition (EPIC), 452,755 subjects (131,985 men and 320,770 women) in 9 European countries, participated, completed a dietary questionnaire in 1993-2000, and were followed up for cancer incidence and mortality until 2006. A multivariate Cox proportional hazard model was used to estimate adjusted hazard ratios (HRs) and 95% confidence intervals (95%CI) for EPIC-wide quintiles of intake.

After an average follow-up of 8.8 years 2,819 incident CRC cases were reported. Consumption of fruit and vegetables was inversely associated with CRC (highest versus lowest quintile of intake, HR (95%CI) = 0.86 (0.75-1.00); p_trend=0.04) and in particular with colon cancer risk (HR (95%CI) = 0.76 (0.63-0.91); p_trend<0.01). Only after exclusion of the first 2 years of follow-up, this was corroborated by calibrated continuous analyses (HR for 100 g increase in intake (95%CI) = 0.95 (0.91-1.00); p=0.04 and 0.94 (0.89-0.99); p=0.02, respectively).

The association between fruit and vegetable consumption and CRC risk was inverse in never and former smokers, but positive in current smokers. This modifying effect was present for fruit and vegetables combined as well as for vegetables alone (both p_interaction<0.01).

These findings suggest that regular consumption of fruit and vegetables is associated with a reduced CRC and especially colon cancer risk. This effect may depend on smoking status.

Citation Information: Cancer Prev Res 2008;1(7 Suppl):B130.