Methods for Etiologic Studies of Diet and Cancer

饮食与癌症的病因学研究方法

基本信息

批准号：
7966707
负责人：
Arthur Schatzkin
金额：
$ 51.9万
依托单位：
DIVISION OF CANCER EPIDEMIOLOGY AND GENETICS
依托单位国家：
美国
项目类别：
财政年份：
资助国家：
美国
起止时间：
至
项目状态：
未结题

来源：
https://reporter.nih.gov/project-details/7966707
关键词：
Amines Area Benzopyrenes Biological Biological Markers Body of uterus Breast Bronchi Cancer and Nutrition Categories Cognitive Data Data Collection Databases Development Diet Dietary Assessment Disease Evaluation Excretory function Fishes Food Frequencies Genus Cola Glycemic Index Heme Iron Hour Intake Internet Interview Iron Label Lung Malignant Neoplasms Measurement Measures Meat Methods Nitrates Nitrites Nitrogen Nitroso Compounds Online Systems Participant Physical activity Pilot Projects Pleura Process Proteins Questionnaire Designs Questionnaires Recording of previous events Rectum Research Design Research Personnel Review Literature Sampling Series System Testing Time Trachea Water base cancer risk cohort cold temperature cooking diet and cancer improved instrument malignant breast neoplasm nutrition research study urinary usability

项目摘要

This project is comprised of methodologic research studies that explore exposure assessment methods to further understand and define relationships between nutrition and the development of cancer. In one study, participants consumed meat cooked at both high and low temperatures for one week each. Multiple types of biological samples were collected over this time period to investigate biomarkers of meat intake. Another biomarker based evaluation is the Observing Protein and Energy Nutrition (OPEN) study, which investigated the accuracy of alternative dietary assessment instruments. Two dietary data collection instruments, The NCI Diet History Questionnaire and the 24-hour dietary recall interview, were compared using two biomarkers: doubly labeled water and urinary nitrogen excretion. To estimate intake of heterocycic amines and benzopyerne in cooked red meat, meat samples were cooked to different degrees of doneness and then measured for heterocycic amines and benzopyrene. From this data, study collaborators then developed a food frequency questionnaire (FFQ) with a cooked meat module, along with databases to be used in conjunction with the FFQ. Two additional areas, processed meat and iron exposure in relation to cancer risk, are also being pursued. To investigate these hypotheses, the cooked meat module has been expanded to include detailed information on processed meats and fish. Two additional databases, one for total iron and heme iron in cooked meat and the other for nitrite, nitrate, and N-nitroso compounds in processed meats are under development as well. Additionally, a database to calculate glycemic index values has also been established and is used to determine glycemic index values in five types of food frequency questionnaires. The development of an internet-based physical activity assessment for application in AARP and other cohorts is also underway. The activities include literature review, questionnaire design, cognitive interview testing, development of a web-based system for questionnaire use, usability testing, and pilot studies. Several other methodologic studies designed to improve quality of dietary assessment methods and to further validate studies of food frequency questionnaires used in NEB studies have also begun.

该项目由方法论研究组成，该研究探讨了暴露评估方法，以进一步理解和定义营养与癌症发展之间的关系。在一项研究中，参与者食用在高温和低温下煮一周的肉。在这段时间内收集了多种类型的生物样品，以研究肉类摄入的生物标志物。另一个基于生物标志物的评估是观察蛋白质和能量营养（开放）研究，该研究研究了替代性饮食评估工具的准确性。 Two dietary data collection instruments, The NCI Diet History Questionnaire and the 24-hour dietary recall interview, were compared using two biomarkers: doubly labeled water and urinary nitrogen excretion. To estimate intake of heterocycic amines and benzopyerne in cooked red meat, meat samples were cooked to different degrees of doneness and then measured for heterocycic amines and苯二吡啶。从这些数据中，研究合作者随后开发了一份带有煮熟的肉模块的食品频率问卷（FFQ），以及与FFQ结合使用的数据库。还正在追求其他两个与癌症风险有关的肉类和铁暴露的区域。为了调查这些假设，煮熟的肉模块已扩展，以包括有关加工肉和鱼类的详细信息。另外两个数据库，一个用于煮熟的肉中的铁和血红素铁，另一个用于硝酸盐，硝酸盐和加工肉类中的N-硝酸盐化合物。 此外，一个用于计算血糖索引值的数据库也已建立并还用于确定五种食品中的五类食品季节中的血糖索引值。也正在开发基于Internet的体育活动评估，以在AARP和其他同类群体中应用。这些活动包括文献综述，问卷设计，认知访谈测试，开发基于Web的问卷使用系统，可用性测试和试点研究。旨在提高饮食评估方法质量并进一步验证NEB研究中使用的食物频率问卷的研究的其他一些方法学研究也开始了。