Do low-fat foods alter risk of colorectal cancer from processed meat?

Objectives We investigated potential causes of the high incidence rate of colorectal cancer (CRC) in New Zealand. Study design A national population-based case-control study of 806 cases and 1025 controls was conducted to determine the risk factors for CRC in this population. Methods Information about family history of CRC, ethnicity, diet, school milk consumption, exercise, and height and weight at age 20 years were collected by a self-administered questionnaire from cases and controls. Results Response rates were 84% for cases and 65% for controls. Increasing preference for low-fat food alternatives was associated with reducing odds ratios (OR) for CRC (Ptrend Conclusions A preference for low-fat food may ameliorate an increased risk of CRC from the consumption of processed meat.