***TASK*** the task is to summarize an input biomedical literature in six sentences 
    ***INPUT*** the input is a biomedical literature 
    ***OUTPUT*** the output is the summary of an input biomedical literature in six sentences 
    ***DOCUMENTATION*** 
    ***EXAMPLES*** 
    Input: Dietary factors are thought to be closely associated with the development of human cancers and hence numerous studies in this area have already been conducted in the United States and other Western countries . Comparatively few prospect i ve studies have been published in Japan , especially for Hokkaido people . The present investigation was therefore performed to assess links between four leading cancers and some of the Japanese  common dietary factors through a cohort study  ( 1984 - 2002 ) in Hokkaido by analyzing 1,524 men and 1,634 women separately aged 40 and over . Adjusted Cox proportional hazard regression was used to calculate the relative risk ( RR ) for each dietary factor . For men , two dietary factors , miso soup ( RR=0.2 , 95 % confidence interval (95%CI)=0.1 - 0.8 ) and pickled vegetables ( RR=0.2 , 95%CI=0.1 - 0.8 ) were associated with lower risk for stomach and colorectal cancer respectively . For women , three factors , namely salty confectionary ( RR=3.5 , 95%CI=1.1 - 10.9 ) , black tea ( RR=3.8 , 95%CI=1.1 - 13.6 ) , and carbonated drink/juice ( RR=3.9 , 95 % CI=1.4 - 11.1 ) appeared related to an elevated risk of stomach cancer . However , further analysis simultaneously with all other adjusted factors indicated only carbonated drink/juice ( RR=3.1 , 95%CI=1.1 - 8.9 ) to present a significant risk factor for stomach cancer . One factor , namely wild edible plants ( RR=3.3 , 95%CI=1.1 - 9.8 ) , increased the risk for colorectal cancer in women . None of the dietary components were significantly associated with lung or pancreatic cancers . This study also indicated a wide variation in the impact of dietary factors  by sex and cancer site , in line with earlier work , pointing to a necessity for careful interpretation . Further epidemiological investigations by sex with more study subjects and confounding factors will be useful for determining the contribution of individual dietary factors to development of human cancers in Hokkaido , Japan The relationship of meat , fish , fat , fibre or calcium consumption to the risk of colon cancer  was examined in a prospect i ve study conducted by the Norwegian National Health Screening Service . Between 1977 and 1983 , 50,535 Norwegian men and women aged 20 - 54 attended the health screening  and completed a semi-quantitative question naire about food frequency . During a mean follow-up of 11.4 years , 143 cases of colon cancer were identified for analyses through a link with the Norwegian Cancer Registry . The relative risk of colon cancer was 3.5 ( 95 % CI , 1.02 - 11.9 ) in women who consumed sausages as their main meal five or more times a month , compared with the risk in those who reported a consumption frequency of less than once a month . There was an increase in the relative risk with increasing frequency of consumption ( P for linear trends = 0.03 ) . Among men , the association was not statistically significant , but the trend was in the same direction as that of the women . The frequency of consuming meat meals in general , including meat stews , roasted meat , meat balls , fish or milk , was not associated with a risk of colon cancer . No trends in relative risks of colon cancer were found to be associated with intake of total energy intake or with energy-adjusted intake of total fat , saturated fat , monounsaturated fat , dietary fibre or calcium . In conclusions , this prospect i ve study provided no evidence of association between intake of meat , fish , fat , energy , fibre or calcium and risk of colon cancer , although an increased risk with frequent consumption of sausages was suggested The authors examined the association of intakes of different types of fat and fatty acids with risk of colorectal cancer  using data from the Women 's Health Study , a r and omized trial of low-dose aspirin and vitamin E carried out among 39,876 healthy US women aged > /=45 years . Among the 37,547 women eligible for the present study , 202 developed colorectal cancer during an average follow-up period of 8.7 years ( 1993 - 2003 ) . Intakes of dietary fat and its food sources were assessed at baseline by food frequency question naire . Cox proportional hazards regression was used to estimate relative risks and 95 % confidence intervals . Total fat intake was not related to colorectal cancer risk , nor were intakes of the different types of fat and major fatty acids . However , the authors observed a positive association between intake of fried foods away from home and colorectal cancer risk ( highest quintile vs. lowest : relative risk = 1.86 , 95 % confidence interval : 1.09 , 3.16 ; p for trend = 0.01 ) . These prospect i ve cohort data provide little support for an association between dietary fat and colorectal cancer risk . However , intake of fried foods and /or other factors related to their intake may be associated with colorectal cancer development . This finding warrants further examination BACKGROUND High-fat dairy foods contain many potentially anticarcinogenic factors , including conjugated linoleic acid ( CLA ) . However , few epidemiologic studies have specifically evaluated high-fat dairy food consumption , and none have evaluated CLA intake , in relation to colorectal cancer risk . OBJECTIVE The aim of this study was to prospect ively examine the associations of long-term high-fat dairy food consumption and CLA intake and the incidence of colorectal cancer . DESIGN Our study population consisted of 60 708 women aged 40 - 76 y who participated in the Swedish Mammography Cohort . The women 's consumption of high-fat dairy foods was assessed at baseline , which was from 1987 to 1990 , and again in 1997 . RESULTS We ascertained 798 incident cases of colorectal cancer during an average 14.8 y of follow-up . After adjustment for age and other potential confounders , the women who consumed > or = 4 servings of high-fat dairy foods/d ( including whole milk , full-fat cultured milk , cheese , cream , sour cream , and butter ) had a multivariate rate ratio of colorectal cancer of 0.59 ( 95 % CI : 0.44 , 0.79 ; P for trend = 0.002 ) when compared with the women who consumed < 1 serving/d . Each increment of 2 servings of high-fat dairy foods/d corresponded to a 13 % reduction in the risk of colorectal cancer ( multivariate rate ratio : 0.87 ; 95 % CI : 0.78 , 0.96 ) . For CLA , the multivariate rate ratio of colorectal cancer in a comparison of the 2 extreme quartiles of intake was 0.71 ( 95 % CI : 0.55 , 0.91 ; P for trend = 0.004 ) . CONCLUSION These prospect i ve data suggest that high intakes of high-fat dairy foods and CLA may reduce the risk of colorectal cancer BACKGROUND Recent epidemiologic studies have generally reported a modest inverse association between calcium intake and the risk of colorectal cancer . However , findings pertaining to specific subsites in the colorectum have been conflicting . OBJECTIVE Our objective was to prospect ively examine the relations between intakes of calcium and dairy foods and the risk of colorectal cancer , overall and by anatomic subsite , in men from the Cohort of Swedish Men . DESIGN In 1997 , 45 306 men aged 45 - 79 y and without a history of cancer completed a food-frequency question naire .  The men were followed through 31 December 2004 . RESULTS During a mean follow-up of 6.7 y , we ascertained 449 incident cases of colorectal cancer . After adjustment for age and other known or potential risk factors , the multivariate rate ratio ( RR ) of colorectal cancer for men in the highest quartile of total calcium intake compared with those in the lowest quartile was 0.68 ( 95 % CI : 0.51 , 0.91 ; P for trend = 0.01 ) . A high consumption of dairy foods was also associated with a lower risk of colorectal cancer . The multivariate RR of colorectal cancer for > or = 7 servings/d of total dairy foods compared with < 2 servings/d was 0.46 ( 0.30 , 0.71 ; P for trend = 0.01 ) . For cancer subsites , the corresponding RRs were 0.37 ( 0.16 , 0.88 ) for proximal colon , 0.43 ( 0.20 , 0.93 ) for distal colon , and 0.48 ( 0.23 , 0.99 ) for rectum . CONCLUSION Our findings provide support for inverse associations between intakes of calcium and dairy foods and the risk of colorectal cancer The relation between diet and female colorectal cancer was analyzed in a prospect i ve study of 14,727 women aged 34 - 65 years , who were enrolled at mammographic screening clinics in New York and Florida from 1985 to 1991 . They were followed through the end of 1994 ( average 7.1 yrs ) by a combination of direct contact through mail and telephone and record linkages with regional tumor registries , result ing in 100 incident cases of colorectal cancer . There was no overall positive or inverse association of colorectal cancer risk with intakes of total calories , total or subclasses of fat , carbohydrate , or dietary fiber , whereas there was an inverse association with total protein . Among major food groups , there was a progressive decline in risk of colorectal cancer with increasing intake of fish and shellfish ( relative risk for 4th vs. 1st quartile = 0.49 , 95 % confidence interval = 0.27 - 0.89 ) . A similar inverse association was also observed for consumption of dairy products , and this association was explained mainly by calcium , not by other nutrients , such as fat or protein . The results of the present study indicated that certain dietary components of fish or dairy products may protect against colorectal cancer , whereas the relations with red meat or total fat remained unclear A protective effect of calcium and /or dairy products on  colorectal cancer  has been reported in epidemiological studies but the findings are considered inconsistent . In particular , it is unclear whether they act at a particular step of the adenoma‐carcinoma sequence . To investigate the effect of dairy product consumption and dietary calcium , vitamin D and phosphorus intake on the adenoma‐carcinoma sequence in the French E3N‐EPIC prospect i ve study . The population for the study of risk factors for adenomas was composed of 516 adenoma cases , including 175 high‐risk adenomas , and of 4,804 polyp‐free subjects confirmed by colonoscopy . The population for the colorectal cancer study was composed of 172 cases and 67,312 cancer‐free subjects .  Diet was assessed using a self‐administered question naire completed at baseline . There was a trend of decreasing risk of both adenoma ( ptrend= 0.04 ) and cancer ( ptrend=0.08 ) with increasing calcium intake , with RRs for adenoma and cancer of 0.80 ( IC 95%=0.62–1.03 ) and 0.72 ( 95 % CI=0.47–1.10 ) , respectively , in the fourth quartile compared to the first . A protective effect of dairy products on adenoma ( RRQ4 vs. Q1= 0.80 , 95 % CI=0.62‐1.05 , ptrend= 0.04 ) was observed and of milk consumption on colorectal cancer ( RRQ4vs . Q1= 0.54 , 95 % CI=0.33–0.89 , ptrend= 0.09 ) , although the latter did not reach significance . Phosphorus  intake also decreased the risk of adenoma ( RRQ4 vs. Q1=0.70 , 95 % CI=0.54–0.90 , ptrend= 0.005 ) .  No vitamin D effect was identified . Our data support the hypothesis that calcium , dairy products and phosphorus exert a protective effect at certain steps of the adenoma‐carcinoma sequence . © 2005 Wiley‐Liss , To examine the associations between intakes of calcium , Vitamin D , and dairy foods and the risk of colon cancer  , the authors analyzed data from a prospect i ve study of 47,935 US male professionals , 40 - 75 years of age and free of cancer in 1986 . Within this cohort , 203 new cases of colon cancer were documented between 1986 and 1992 . After adjusting for age and total energy intake , the authors found that the intake of calcium from foods and supplements was inversely associated with colon cancer risk ( relative risk ( RR ) = 0.58 , 95 % confidence interval ( CI ) 0.39 - 087 between high and low intakes of calcium ) . However , after adjusting for confounding variables , they found that the trend was no longer statistically significant ( p = 0.22 ) , and the relative risk for the highest quintile group of intake was attenuated : 0.75 ( 95 % CI 0.48 - 1.15 ) . Similar results were observed for total vitamin D intake ; the age- and energy-adjusted relative risk was  
    Output:
    
No protective association was found between consumption of solid cheese or fermented milk and colorectal cancer .