RT Journal Article
SR Electronic
A1 Lederman, Lynne
T1 High Fatty Acids and Low Fiber Intake is Associated with CRC
JF MD Conference Express
YR 2014
FD SAGE Publications
VO 14
IS 22
SP 12
OP 13
DO 10.1177/155989771422008
UL http://mdc.sagepub.com/content/14/22/12.2.abstract
AB Various dietary elements have been linked to the development of colorectal cancer (CRC). In addition, factors like blood lipids could affect how dietary fats contribute to the development of CRC [Kato I et al. Int J Cancer 2010; Endo H et al. Gut 2009]. This article presents the use of data from the Rotterdam Study to determine whether intake of polyunsaturated fatty acids and saturated fatty acids is associated with CRC and whether it is affected by levels of dietary fiber or blood lipids [Kraja B et al. Ann Oncol 2014 (abstr O-0013)].