Prostate, breast and colorectal cancer are the most common tumours in Spain. The aim of the present study was to evaluate the association between adherence to nutrition‐based guidelines for cancer ...prevention and prostate, breast and colorectal cancer, in the MCC‐Spain case–control study. A total of 1,718 colorectal, 1,343 breast and 864 prostate cancer cases and 3,431 population‐based controls recruited between 2007 and 2012, were included in the present study. The World Cancer Research Fund/American Institute for Cancer Research (WCRC/AICR) score based on six recommendations for cancer prevention (on body fatness, physical activity, foods and drinks that promote weight gain, plant foods, animal foods and alcoholic drinks; score range 0–6) was constructed. We used unconditional logistic regression analysis adjusting for potential confounders. One‐point increment in the WCRF/AICR score was associated with 25% (95% CI 19–30%) lower risk of colorectal, and 15% (95% CI 7–22%) lower risk of breast cancer; no association with prostate cancer was detected, except for cases with a Gleason score ≥7 (poorly differentiated/undifferentiated tumours) (OR 0.87, 95% CI 0.76–0.99). These results add to the wealth of evidence indicating that a great proportion of common cancer cases could be avoided by adopting healthy lifestyle habits.
What's new?
Prostate, breast and colon cancer share common environmental risk factors, but preventable causes remain largely unknown. Here the authors evaluated adherence to the World Cancer Research Fund/American Institute for Cancer Research (WCRF/AICR) guidelines on diet, physical activity and body fat for cancer prevention and risk of these cancers in Spain. They found an inverse association between adherence to the recommendations and colon cancer, postmenopausal breast cancer and poorly differentiated prostate cancer, underscoring the important role of preventable causes in the development of these cancers.
Highlights • The association of three dietary patterns with breast cancer risk was evaluated in a case-control study. The dietary patterns were Western, Prudent and Mediterranean. • Greater adherence ...to the Western dietary pattern seems to increase breast cancer risk in both premenopausal and postmenopausal women. • While greater adherence to the Prudent pattern did not show any effect on breast cancer risk, the Mediterranean dietary pattern could be protective, but only in postmenopausal women. • Tumour subtype was unaffected by dietary pattern. • Dietary recommendations based on a departure from the Western dietary pattern in favour of the Mediterranean diet could reduce breast cancer risk in the general population.
Objetivo: Diseñar un cuestionario para evaluar el equilibrio alimentario de menús escolares, basado en un índice y una escala que lo cuantifique.Material y Métodos: Estudio instrumental para la ...creación y la validación de contenido de un cuestionario para la evaluación del equilibrio alimentario y clasificación de menús escolares, a través de recomendaciones de organismos oficiales y panel de expertos. Se estudió frecuencia de grupos de alimentos, técnicas culinarias, adecuada información y combinación. Se resumió en un índice y una escala de equilibrio.Resultados: Se elaboró la herramienta con la recomendación de los expertos y las nuevas recomendaciones de organismos oficiales, proponiendo un índice de 17 ítems y la escala de 4, de muy poco equilibrado a equilibrado.Conclusiones: Se ha propuesto una herramienta cualitativa completa y fácil de usar. Es necesaria la validación del cuestionario, junto con el índice y la escala, que se propone para posteriores trabajos.
Individuals' perceptions of their food environments are a mediator between exposure to the environment and people's interaction with it. The Nutrition Environment Measures Surveys (NEMS) are valid ...and reliable measures to assess food environments. In Spain, there is no adapted instrument to measure the perceived obesogenic environment. This article aims to adapt and evaluate the Perceived Nutrition Environment Measures Survey for a Spanish context (NEMS-P-MED). The Spanish version has 32 questions to measure the perception about availability, accessibility and marketing of 3 types of environment: home, shops and restaurants. We assess feasibility, construct validity and internal consistency reliability through a sample of 95 individuals. The internal consistency was acceptable for most items (Cronbach's alpha coefficients range from 0.6 to 0.9), similar to that of the original scale. The NEMS-P-MED has been shown to be valid and, on certain items reliable, and was useful to assess the population's perceptions of the food environment in the home, restaurants and food stores in a Spanish context. Adapting standardized measurement tools to specific contexts to assess the perceived and observed characteristics of food environments may facilitate the development of effective policy interventions to reduce excess weight.
Purpose
Although there is convincing evidence that red and processed meat intake increases the risk of colorectal cancer (CRC), the potential role of meat cooking practices has not been established ...yet and could partly explain the current heterogeneity of results among studies. Therefore, we aimed to investigate the association between meat consumption and cooking practices and the risk of CRC in a population-based case–control study.
Methods
A total of 1671 CRC cases and 3095 controls recruited in Spain between September 2008 and December 2013 completing a food frequency questionnaire with a meat-specific module were included in the analyses. Odds ratios (OR) and confidence intervals (CI) were estimated by logistic regression models adjusted for known confounders.
Results
Total meat intake was associated with increased risk of CRC (OR
T
3–
T
1
1.41; 95% CI 1.19–1.67;
p
trend
< 0.001), and similar associations were found for white, red and processed/cured/organ meat. Rare-cooked meat preference was associated with low risk of CRC in red meat (OR
rare vs. medium
0.66; 95% CI 0.51–0.85) and total meat (OR
rare vs. medium
0.56; 95% CI 0.37–0.86) consumers, these associations being stronger in women than in men. Griddle-grilled/barbecued meat was associated with an increased CRC risk (total meat: OR 1.45; 95% CI 1.13–1.87). Stewing (OR 1.25; 95% CI 1.04–1.51) and oven-baking (OR 1.18; 95% CI 1.00–1.40) were associated with increased CRC risk of white, but not red, meat.
Conclusions
Our study supports an association of white, red, processed/cured/organ and total meat intake with an increased risk of CRC. Moreover, our study showed that cooking practices can modulate such risk.
Introducción: hay un gran interés en conocer el menú que se sirve en los comedores escolares, ya que han aumentado en ellos los niños que realizan su comida principal. Se han empleado distintos ...métodos para evaluar menús escolares, pero no permiten conocer lo que realmente ingieren los escolares. El objetivo de este estudio fue conocer la aceptación de los menús ofrecidos por el comedor escolar y detectar los alimentos menos consumidos.Material y métodos: se evaluaron 320 bandejas de una clase de 3º de educación primaria (8-9 años de edad). Se realizó la estimación visual de los residuos de dichas bandejas mediante el método Comstock por un dietista-nutricionista entrenado.Resultados: la media en la estimación de residuos según la escala Comstock fue 1,12 (28% de residuos; 25,25% para niños y 30,25% para niñas; p<0,05). El 17,2% de las bandejas no presentaron residuos, el 58,4% presentaron residuos de 1-25%, el 19,7% de entre 26-50% y el 4,7% de 51-100% de los residuos. Los alimentos más frecuentes como residuos en bandejas fueron verduras (24,1%), ensalada (22,5%) y legumbres (21,6%). Huevo y yogur no se encontraron como residuos. Las legumbres fueron los alimentos que dejan los escolares en mayor cantidad, con un 38,5% de residuos (1,54 en la escala Comstock). Las niñas dejan más verduras en el plato.Conclusiones: los menús ofrecidos en este comedor escolar son aceptados, ya que el 75,6% de las bandejas contienen ≤25% de residuos. Las verduras son los residuos que más predominan en las bandejas y las legumbres son los que dejan en mayor cantidad.
II Congreso de Alimentación, Nutrición y Dietética. Avances en Nutrición y Dietética Clínica: Prevención, Tratamiento y Gestión - Rol del Dietista-Nutricionista
To evaluate school menu food balance in the Autonomous Community of Valencia (Spain) by means of a questionnaire.
Observational cross-section study. For convenience it shows of 255 monthly school ...menus (20 days each).
size of the city the school is in, province, location (coast vs. inland), ownership (public vs. private), design of the menu (company vs. school) and month (May vs. October). The 17-item EQ-MEs questionnaire was used as a tool to measure balance. Differences in the balance of the menus and the average of monthly servings were compared, taking into account the different levels of the independent variables.
The average of the balance index obtained was 9.19 points (range: 0-17). Approximately 78.4% of menus were designed by companies. Approximately 60.4% were classified as suitable and 0.8% as balanced. The menus designed by companies obtained a higher score (9.49) than those designed by schools (8.13). Menus in Castellón (10.35) achieved a higher score than those in Alicante (9.43) and Valencia (8.86). Only 3.1% of the studied menus met serving recommendations in terms of meat, 37.6% met pulses serving recommendations, 49.4% met fish serving recommendations and 37% met fruit serving recommendations.
With the EQ-MEs questionnaire, most of the menus offered in the Autonomous Community of Valencia are suitable for children. To improve them, they should reduce fried potato, rice, pasta, meat, fried food and dairy product servings, while increasing pulses, fish, oily fish and fruit servings.
Resumen: Objetivo: Evaluar el equilibrio alimentario de los menús escolares de la Comunidad Valenciana (España) mediante un cuestionario. Método: Estudio observacional transversal. Muestra por ...conveniencia de 255 menús escolares mensuales (20 días cada uno). Variables independientes: tamaño de la ciudad del colegio, provincia, ubicación (costa vs. interior), titularidad (público vs. privado), diseño del menú (empresa vs. colegio) y mes (mayo vs. octubre). Se usó como instrumento el cuestionario EQ-MEs con 17 ítems, que mide el equilibrio. Se compararon las diferencias en el equilibrio de los menús y la media de raciones mensuales considerando los diferentes niveles de las variables independientes. Resultados: La media del índice de equilibrio obtenida fue de 9,19 puntos (rango: 0-17). El 78,4% de los menús fueron diseñados por empresas. El 60,4% fueron clasificados como adecuados y el 0,8% como equilibrados. Los menús de empresas obtuvieron mayor puntuación (9,49) que los diseñados por los colegios (8,13). Obtuvieron mayor puntuación los ubicados en Castellón (10,35) que los de Alicante (9,43) y Valencia (8,86). Solo un 3,1% de los menús estudiados se adecuaban a las recomendaciones de raciones de carne, el 37,6% a las de legumbres, el 49,4% a las de pescado y el 37% a las de fruta. Conclusión: Con el cuestionario EQ-Mes, la mayoría de los menús ofertados en la Comunidad Valenciana son adecuados para la población infantil. Para mejorarlos deberían reducirse las raciones de patatas fritas, arroz, pasta, carne, fritos y lácteos, e incrementar las de legumbres, pescado, pescado azul y fruta. Abstract: Objective: To evaluate school menu food balance in the Autonomous Community of Valencia (Spain) by means of a questionnaire. Method: Observational cross-section study. For convenience it shows of 255 monthly school menus (20 days each). Independent variables: size of the city the school is in, province, location (coast vs. inland), ownership (public vs. private), design of the menu (company vs. school) and month (May vs. October). The 17-item EQ-MEs questionnaire was used as a tool to measure balance. Differences in the balance of the menus and the average of monthly servings were compared, taking into account the different levels of the independent variables. Results: The average of the balance index obtained was 9.19 points (range: 0–17). Approximately 78.4% of menus were designed by companies. Approximately 60.4% were classified as suitable and 0.8% as balanced. The menus designed by companies obtained a higher score (9.49) than those designed by schools (8.13). Menus in Castellón (10.35) achieved a higher score than those in Alicante (9.43) and Valencia (8.86). Only 3.1% of the studied menus met serving recommendations in terms of meat, 37.6% met pulses serving recommendations, 49.4% met fish serving recommendations and 37% met fruit serving recommendations. Conclusion: With the EQ-MEs questionnaire, most of the menus offered in the Autonomous Community of Valencia are suitable for children. To improve them, they should reduce fried potato, rice, pasta, meat, fried food and dairy product servings, while increasing pulses, fish, oily fish and fruit servings. Palabras clave: Menú escolar, Evaluación, Cuestionario, Escuela primaria, Keywords: School menu, Evaluation, Questionnaire, Primary school
Resumen Objetivo Evaluar el equilibrio alimentario de los menús escolares de la Comunidad Valenciana (España) mediante un cuestionario. Método Estudio observacional transversal. Muestra por ...conveniencia de 255 menús escolares mensuales (20 días cada uno). Variables independientes: tamaño de la ciudad del colegio, provincia, ubicación (costavs. interior), titularidad (público vs. privado), diseño del menú (empresa vs. colegio) y mes (mayo vs. octubre). Se usó como instrumento el cuestionario EQ-MEs con 17 ítems, que mide el equilibrio. Se compararon las diferencias en el equilibrio de los menús y la media de raciones mensuales considerando los diferentes niveles de las variables independientes. Resultados La media del índice de equilibrio obtenida fue de 9,19 puntos (rango: 0-17). El 78,4% de los menús fueron diseñados por empresas. El 60,4% fueron clasificados como adecuados y el 0,8% como equilibrados. Los menús de empresas obtuvieron mayor puntuación (9,49) que los diseñados por los colegios (8,13). Obtuvieron mayor puntuación los ubicados en Castellón (10,35) que los de Alicante (9,43) y Valencia (8,86). Solo un 3,1% de los menús estudiados se adecuaban a las recomendaciones de raciones de carne, el 37,6% a las de legumbres, el 49,4% a las de pescado y el 37% a las de fruta. Conclusión Con el cuestionario EQ-Mes, la mayoría de los menús ofertados en la Comunidad Valenciana son adecuados para la población infantil. Para mejorarlos deberían reducirse las raciones de patatas fritas, arroz, pasta, carne, fritos y lácteos, e incrementar las de legumbres, pescado, pescado azul y fruta.
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