Modification role of tea in the association of dietary meat/fat intake with obesity and cancer risk
Principal Investigator
Name
Sijia Cai
Institution
Tsinghua University
Position Title
M.P.H.
Email
About this CDAS Project
Study
PLCO
(Learn more about this study)
Project ID
PLCO-1604
Initial CDAS Request Approval
Jul 8, 2024
Title
Modification role of tea in the association of dietary meat/fat intake with obesity and cancer risk
Summary
Tea is the most frequently consumed beverage worldwide, besides water. So far, many studies have demonstrated that tea shows various health functions, such as antioxidant,anti-inflammatory,immuno-regulatory,anticancer,cardiovascular-protective, anti-diabetic, anti-obesity, and hepato-protective effects. However, evidence on the interaction between tea and dietary meat/fat intake is weak in epidemiologic studies. Therefore, we plan to perform a longitudinal study examining the modification role of tea in the association of dietary meat/fat intake with obesity and cancer risk.
Aims
We aim to evaluate the tea and meat/fat intake from diet and obesity risk using data from Questionnaires (PLCO) and Colorectal cancer screening trial. The interested exposures include dietary intake of tea and meat/fat, daily energy consumption, cigarette smoking status, alcohol consumption, body mass index, body fat percentage, physical activity, medication use, education, marital status, etc.
Collaborators
Ai Zhao, Vanke School of Public Health, Tsinghua University, Beijing, China