Dietary pattern linked to levels of C-peptide concentrations may increase a woman's risk for colorectal cancer, find researchers.
High red meat intake, fish intake, sugar-sweetened beverage intake, but low coffee, whole grains and high-fat dairy intake, when taken as a whole, seemed to be associated with higher levels of C-peptide in the blood," said Teresa T. Fung, S.D., R.D., professor of nutrition at Simmons College in Boston, who presented the data at the 10th AACR International Conference on Frontiers in Cancer Prevention Research, held Oct. 22-25, 2011.
C-peptide is a marker of insulin secretion that can be measured in a person''s blood. High levels of insulin may promote cell growth and multiplication. One of the major characteristics of cancer is aberrant cell growth. Higher levels of C-peptide, and therefore insulin, may promote cancer cell growth.
"Colon cancer seems to be one of the cancers that are sensitive to insulin," Fung said. "This research has helped us to put together a fuller picture of what may be going on in terms of mechanisms and the relationship between food and colorectal cancer risk."
Fung and colleagues surveyed a sample of women every two years about general health information including whether or not they had been diagnosed with colorectal cancer. The researchers also assessed women''s diets in a separate questionnaire mailed to them every four years. The dietary questionnaire listed more than 130 types of foods and asked the women how often they were consuming each type.
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