{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Cheng FW"],"funding":["National Cancer Institute","NCI NIH HHS"],"pagination":["372-378"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC10949089"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["76(4)"],"pubmed_abstract":["Dietary fiber and phytonutrients can protect against colorectal cancer, yet their consumption is low in the US. Avocados are a potential source of these beneficial nutrients. Therefore, this study aimed to examine the relationship between avocados/guacamole consumption and colorectal cancer risk in the Multiethnic Cohort Study. We assessed avocados/guacamole consumption by using a food frequency questionnaire. We classified participants into three consumer groups: <1 serving/month, 1-3 servings/month, and ≥1 serving/week with one serving defined as ½ avocado or ½ cup. Colorectal cancer cases were ascertained through the Surveillance, Epidemiology and End Results Program cancer registries. Cox proportional hazards models of colorectal cancer were used to calculate hazard ratios and 95% confidence intervals across avocados/guacamole intake groups in each sex overall and by anatomic subsite (i.e., right colon, left colon, and rectum) and race and ethnicity. Of 192,651 eligible participants, 62.8% reported consuming <1 serving/month avocados/guacamole, 26.7% reported 1-3 servings/month, and 10.5% reported ≥1 serving/week. When adjusted for relevant covariates, there was no significant association with incident colorectal cancer overall, for subsites, or within racial and ethnic subgroups (all p for trend ≥ 0.06). In this large prospective cohort study, we did not find that consumption of avocados/guacamole was associated with colorectal cancer risk."],"journal":["Nutrition and cancer"],"pubmed_title":["Avocado and Guacamole Consumption and Colorectal Cancer Risk: The Multiethnic Cohort Study."],"pmcid":["PMC10949089"],"funding_grant_id":["U01 CA164973","P30 CA071789"],"pubmed_authors":["Wilkens LR","Cheng FW","Ford NA","Park SY","Haiman CA","Le Marchand L"],"additional_accession":[]},"is_claimable":false,"name":"Avocado and Guacamole Consumption and Colorectal Cancer Risk: The Multiethnic Cohort Study.","description":"Dietary fiber and phytonutrients can protect against colorectal cancer, yet their consumption is low in the US. Avocados are a potential source of these beneficial nutrients. Therefore, this study aimed to examine the relationship between avocados/guacamole consumption and colorectal cancer risk in the Multiethnic Cohort Study. We assessed avocados/guacamole consumption by using a food frequency questionnaire. We classified participants into three consumer groups: <1 serving/month, 1-3 servings/month, and ≥1 serving/week with one serving defined as ½ avocado or ½ cup. Colorectal cancer cases were ascertained through the Surveillance, Epidemiology and End Results Program cancer registries. Cox proportional hazards models of colorectal cancer were used to calculate hazard ratios and 95% confidence intervals across avocados/guacamole intake groups in each sex overall and by anatomic subsite (i.e., right colon, left colon, and rectum) and race and ethnicity. Of 192,651 eligible participants, 62.8% reported consuming <1 serving/month avocados/guacamole, 26.7% reported 1-3 servings/month, and 10.5% reported ≥1 serving/week. When adjusted for relevant covariates, there was no significant association with incident colorectal cancer overall, for subsites, or within racial and ethnic subgroups (all p for trend ≥ 0.06). In this large prospective cohort study, we did not find that consumption of avocados/guacamole was associated with colorectal cancer risk.","dates":{"release":"2024-01-01T00:00:00Z","publication":"2024","modification":"2025-04-04T09:08:44.954Z","creation":"2025-04-04T09:08:44.954Z"},"accession":"S-EPMC10949089","cross_references":{"pubmed":["38425005"],"doi":["10.1080/01635581.2024.2320950"]}}