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CUP Skin Cancer SLR 2017

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CUP Skin Cancer SLR 2017 The Associations between Food, Nutrition and Physical Activity and the Risk of Skin Cancers Imperial College London Continuous Update Project Team Members Teresa Norat Snieguole Vingeliene Doris Chan Elli Polemiti Jakub Sobiecki Leila Abar WCRF Coordinator: Rachel Thompson Statistical advisor: Darren C. Greenwood Database manager: Christophe Stevens Date completed: 9 January 2017 Date revised: 20 November 2018 Table of Contents Background ............................................................................................................. 12 Continuous Update Project: Results of the search ............................................... 15 Results by exposure ................................................................................................ 16 1 Patterns of diet ..................................................................................................... 20 1.4.1 Low fat diet ..................................................................................................................... 20 1.3.1 Vegetarianism/ Pescetarianism ...................................................................................... 20 1.3.2 Seventh Day Adventists Diet ......................................................................................... 20 1.4.2 Healthy lifestyle indices ................................................................................................. 21 1.4.3 Low-carbohydrate, high-protein diet score (LCHP) ..................................................... 21 1.4.4 Meat and fat dietary (MF) pattern/ Vegetable and fruit dietary (VF) pattern ............. 22 1.4.5 Organic food consumption ............................................................................................. 22 2 Foods .................................................................................................................... 29 2.2.3 All vegetables .................................................................................................................. 29 5.1 Meat .................................................................................................................................... 33 2.5.1.2 Processed meat ............................................................................................................. 33 2.5.1.3 Red and processed meat .............................................................................................. 34 2.5.1.4 Poultry .......................................................................................................................... 35 2.5.1.5 Offal .............................................................................................................................. 35 2.5.2 Fish ................................................................................................................................... 35 2.5.2.5 Oily fish ........................................................................................................................ 36 2.5.4 Egg ................................................................................................................................... 36 3 Beverages ............................................................................................................. 43 3.6.1 Coffee............................................................................................................................... 43 3.6.1 Decaffeinated coffee ....................................................................................................... 58 3.7.1 Total alcoholic drinks ..................................................................................................... 69 3.7.1.1 Beer ............................................................................................................................... 92 3.7.1.2 Wine .............................................................................................................................. 98 3.7.1.3 Spirits .......................................................................................................................... 107 3.7.1.4 Other alcoholic drinks ............................................................................................... 112 4 Food production, preservation, processing and preparation ........................... 112 1 4.1.2.7.2 Arsenic in drinking water ....................................................................................... 112 5 Dietary constituents ........................................................................................... 116 5.5.1.1 Retinol in blood .......................................................................................................... 116 5.5.1.1 Retinol in diet ............................................................................................................. 116 5.5.1.1 Total retinol intake ..................................................................................................... 119 5.5.1.1 Retinol in supplement ................................................................................................ 121 5.5.1.2 Beta-carotene in blood ............................................................................................... 132 5.5.1.2 Beta-carotene in diet .................................................................................................. 133 5.5.1.2.2 Beta-carotene in diet and supplement.................................................................... 133 5.5.1.2 Beta-carotene in supplement ..................................................................................... 134 5.5.2.3 Lycopene in diet ......................................................................................................... 149 5.5.2.5 Lutein and zeaxanthin in diet .................................................................................... 152 5.5.10 Vitamin D in blood ..................................................................................................... 155 5.5.10 Vitamin D in diet ........................................................................................................ 171 5.5.10 Vitamin D in diet and supplement ............................................................................. 171 5.5.10 Vitamin D in supplement............................................................................................ 173 5.5.10 Vitamin D and calcium in supplement ...................................................................... 173 5.5.18 Multivitamins supplement .......................................................................................... 177 5.5.19 Folate, pyridoxine (B6) and cobalamin (B12) in supplement ...................................... 187 5.6.4 Selenium in diet............................................................................................................. 191 5.6.4 Selenium in blood ......................................................................................................... 191 5.6.4 Selenium in supplements .............................................................................................. 192 5.6.4 Selenium in toenail (& fingernail) ............................................................................... 195 5.7.6 Caffeine in diet .............................................................................................................. 205 6 Physical activity ................................................................................................ 209 6.1 Total physical activity (overall summary measures) ..................................................... 209 6.1.1.1 Occupational physical activity .................................................................................. 209 6.1.1.2 Recreational physical activity ................................................................................... 210 6.1.1.4 Walking ...................................................................................................................... 211 6.3.3 Heavy work occupation ................................................................................................ 211 8 Anthropometry .................................................................................................. 218 2 8.1.1 BMI ................................................................................................................................ 218 8.1.1 BMI in early adulthood ................................................................................................. 264 8.1.3 Weight............................................................................................................................ 266 8.1.6 Change in weight .......................................................................................................... 270 8.2.1 Waist circumference ..................................................................................................... 270 8.2.2 Hip circumference ......................................................................................................... 271 8.2.3 Waist to hip ratio ........................................................................................................... 271 8.3.1 Height (and proxy measures) ....................................................................................... 277 8.4.1 Birthweight .................................................................................................................... 295 References ............................................................................................................
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