Dataset Information

A Prospective Analysis of Red and Processed Meat Consumption and Risk of Colorectal Cancer in Women.

ABSTRACT:

Background

Red and processed meats have been implicated as risk factors in the development of colorectal cancer in U.S. women, but associations with cooking practices are less well established.

Methods

Data are from the Sister Study, a cohort of women ages 35 to 74 years from the United States and Puerto Rico who have a sister diagnosed with breast cancer. Red and processed meat consumption, meat cooking practices, and intake of common meat products were collected at baseline using self-administered questionnaires (N = 48,704). Multivariable HRs (HR_adj) and 95% confidence intervals (95% CI) were estimated.

Results

During a median 8.7 years' follow-up (range <1-12.7 years), 216 colorectal cancer cases were diagnosed. In categorical analyses, an increased risk of colorectal cancer was seen in the highest quartile of processed meat consumption compared with the lowest [HR_adj = 1.52 (95% CI, 1.01-2.30); P _trend = 0.02], and for specific meat products, including breakfast sausages [HR_adj = 1.85 (95% CI, 1.30-2.64)] and bacon [HR_adj = 1.46 (95% CI, 1.01-2.11)]. The HR_adj for the highest quartile of red meat consumption was 1.04 (95% CI, 0.68-1.60), and little evidence of association was observed for cooking practices or doneness of red meat. We observed positive associations with specific red meat products when cooking methods were considered, for example, grilled/barbequed steaks [HR_adj = 2.23 (95% CI, 1.20-4.14)] and hamburgers [HR_adj = 1.98 (95% CI, 1.00-3.91)].

Conclusions

Higher reported daily intake of processed meats and consumption of barbecued/grilled red meat products were associated with increased risk of colorectal cancer in women.

Impact

Variability in colorectal risk risk by meat type and cooking method should be considered when evaluating meat consumption.

SUBMITTER: Mehta SS

PROVIDER: S-EPMC6954313 | biostudies-literature | 2020 Jan

REPOSITORIES: biostudies-literature

ACCESS DATA

Publications

A Prospective Analysis of Red and Processed Meat Consumption and Risk of Colorectal Cancer in Women.

Mehta Suril S SS Arroyave Whitney D WD Lunn Ruth M RM Park Yong-Moon Mark YM Boyd Windy A WA Sandler Dale P DP

Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology 20191001 1

<h4>Background</h4>Red and processed meats have been implicated as risk factors in the development of colorectal cancer in U.S. women, but associations with cooking practices are less well established.<h4>Methods</h4>Data are from the Sister Study, a cohort of women ages 35 to 74 years from the United States and Puerto Rico who have a sister diagnosed with breast cancer. Red and processed meat consumption, meat cooking practices, and intake of common meat products were collected at baseline usin ...[more]

PMID: 31575555

Similar Datasets

Project description:BackgroundThe evidence that red and processed meat influences colorectal carcinogenesis was judged convincing in the 2007 World Cancer Research Fund/American Institute of Cancer Research report. Since then, ten prospective studies have published new results. Here we update the evidence from prospective studies and explore whether there is a non-linear association of red and processed meats with colorectal cancer risk.Methods and findingsRelevant prospective studies were identified in PubMed until March 2011. For each study, relative risks and 95% confidence intervals (CI) were extracted and pooled with a random-effects model, weighting for the inverse of the variance, in highest versus lowest intake comparison, and dose-response meta-analyses. Red and processed meats intake was associated with increased colorectal cancer risk. The summary relative risk (RR) of colorectal cancer for the highest versus the lowest intake was 1.22 (95% CI = 1.11-1.34) and the RR for every 100 g/day increase was 1.14 (95% CI = 1.04-1.24). Non-linear dose-response meta-analyses revealed that colorectal cancer risk increases approximately linearly with increasing intake of red and processed meats up to approximately 140 g/day, where the curve approaches its plateau. The associations were similar for colon and rectal cancer risk. When analyzed separately, colorectal cancer risk was related to intake of fresh red meat (RR(for 100 g/day increase) = 1.17, 95% CI = 1.05-1.31) and processed meat (RR (for 50 g/day increase) = 1.18, 95% CI = 1.10-1.28). Similar results were observed for colon cancer, but for rectal cancer, no significant associations were observed.ConclusionsHigh intake of red and processed meat is associated with significant increased risk of colorectal, colon and rectal cancers. The overall evidence of prospective studies supports limiting red and processed meat consumption as one of the dietary recommendations for the prevention of colorectal cancer.

Dataset Information

A Prospective Analysis of Red and Processed Meat Consumption and Risk of Colorectal Cancer in Women.

Background

Methods

Results

Conclusions

Impact

Publications

A Prospective Analysis of Red and Processed Meat Consumption and Risk of Colorectal Cancer in Women.

Similar Datasets

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