A prospective study of red and processed meat intake in relation to cancer risk.

ABSTRACT:

Background

Red meat and processed meat have been associated with carcinogenesis at several anatomic sites, but no prospective study has examined meat intake in relation to a range of malignancies. We investigated whether red or processed meat intake increases cancer risk at a variety of sites.

Methods and findings

The National Institutes of Health (NIH)-AARP (formerly the American Association for Retired Persons) Diet and Health Study is a cohort of approximately 500,000 people aged 50-71 y at baseline (1995-1996). Meat intake was estimated from a food frequency questionnaire administered at baseline. Cox proportional hazards regression was used to estimate hazard ratios and 95% confidence intervals within quintiles of red and processed meat intake. During up to 8.2 y of fol

SUBMITTER: Cross AJ 

PROVIDER: S-EPMC2121107 | biostudies-literature | 2007 Dec

REPOSITORIES: biostudies-literature