scholarly journals Red Meat and Processed Meat Consumption and Risk of Colorectal Cancer

2019 ◽  
Author(s):  
Natalia Vladimirovna Ozhiganova ◽  
Svetlana Vladimirovna Mustafina
Keyword(s):  
Colorectal Cancer ◽  
Colon Carcinogenesis ◽  
Meat Consumption ◽  
Red Meat ◽  
Processed Meat ◽  
Scientific Discussion ◽  
Long Time ◽  
The Subject ◽  
Colorectal Cancer Incidence ◽  
Processed Meat Consumption

The potential connection between consumption of red meat and development of colorectal cancer has been the subject of scientific discussion for a long time. However, uncertainty persists to this day. Consumption of processed meat and red meat may play a role in colon carcinogenesis, among other risk factors. An analysis of the updated data demonstrates an ever-smaller connection between red meat consumption and colorectal cancer incidence.

scholarly journals Red and processed meat consumption and colorectal cancer risk: a systematic review and meta-analysis

Oncotarget ◽  
2017 ◽  
Vol 8 (47) ◽  
pp. 83306-83314 ◽  
Author(s):  
Zhanwei Zhao ◽  
Quanxin Feng ◽  
Zifang Yin ◽  
Jianbo Shuang ◽  
Bin Bai ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Systematic Review ◽  
Cancer Risk ◽  
Meta Analysis ◽  
Meat Consumption ◽  
Colorectal Cancer Risk ◽  
Processed Meat ◽  
Processed Meat Consumption ◽  
Red And Processed Meat

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

2019 ◽  
Vol 29 (1) ◽  
pp. 141-150 ◽  
Author(s):  
Suril S. Mehta ◽  
Whitney D. Arroyave ◽  
Ruth M. Lunn ◽  
Yong-Moon Mark Park ◽  
Windy A. Boyd ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Meat Consumption ◽  
Processed Meat ◽  
Prospective Analysis ◽  
Processed Meat Consumption ◽  
Red And Processed Meat

scholarly journals Processed meat: the real villain?

2015 ◽  
Vol 75 (3) ◽  
pp. 233-241 ◽  
Author(s):  
Sabine Rohrmann ◽  
Jakob Linseisen
Keyword(s):  
Cohort Studies ◽  
Chronic Diseases ◽  
Meta Analysis ◽  
Meat Consumption ◽  
Red Meat ◽  
Processed Meat ◽  
Fatty Tissue ◽  
High Consumption ◽  
Processed Meat Consumption ◽  
Processed Red Meat

Meat is a food rich in protein, minerals such as iron and zinc as well as a variety of vitamins, in particular B vitamins. However, the content of cholesterol and saturated fat is higher than in some other food groups. Processed meat is defined as products usually made of red meat that are cured, salted or smoked (e.g. ham or bacon) in order to improve the durability of the food and/or to improve colour and taste, and often contain a high amount of minced fatty tissue (e.g. sausages). Hence, high consumption of processed foods may lead to an increased intake of saturated fats, cholesterol, salt, nitrite, haem iron, polycyclic aromatic hydrocarbons, and, depending upon the chosen food preparation method, also heterocyclic amines. Several large cohort studies have shown that a high consumption of processed (red) meat is related to increased overall and cause-specific mortality. A meta-analysis of nine cohort studies observed a higher mortality among high consumers of processed red meat (relative risk (RR) = 1·23; 95 % CI 1·17, 1·28, top v. bottom consumption category), but not unprocessed red meat (RR = 1·10; 95 % CI 0·98, 1·22). Similar associations were reported in a second meta-analysis. All studies argue that plausible mechanisms are available linking processed meat consumption and risk of chronic diseases such as CVD, diabetes mellitus or some types of cancer. However, the results of meta-analyses do show some degree of heterogeneity between studies, and it has to be taken into account that individuals with low red or processed meat consumption tend to have a healthier lifestyle in general. Hence, substantial residual confounding cannot be excluded. Information from other types of studies in man is needed to support a causal role of processed meat in the aetiology of chronic diseases, e.g. studies using the Mendelian randomisation approach.

scholarly journals Meat intake and cancer risk: prospective analyses in UK Biobank

2019 ◽  
Author(s):  
Anika Knuppel ◽  
Keren Papier ◽  
Georgina K. Fensom ◽  
Paul N. Appleby ◽  
Julie A. Schmidt ◽  
...  
Keyword(s):  
Prostate Cancer ◽  
Colorectal Cancer ◽  
Cancer Risk ◽  
Meat Consumption ◽  
Red Meat ◽  
Processed Meat ◽  
Uk Biobank ◽  
Meat Intake ◽  
Incidence Trends ◽  
Red And Processed Meat

AbstractBackgroundRed and processed meat has been consistently associated with risk for colorectal cancer, but evidence for other cancer sites is limited and few studies have examined the association between poultry intake and cancer risk. We examined associations between total meat, red meat, processed meat and poultry intake and incidence for 20 common cancer sites.Methods and FindingsWe analysed data from 475,023 participants (54% women) in UK Biobank. Participants were aged 37-73 years and cancer free at baseline. Information on meat consumption was based on a touchscreen questionnaire completed at baseline covering type and frequency of meat intake. Diet intake was re-measured a minimum of three times in a subsample (15%) using a web-based 24h dietary recall questionnaire. Multivariable-adjusted Cox proportional hazards models were used to determine the association between baseline meat intake and cancer incidence. Trends in risk across baseline meat intake categories were calculated by assigning a mean value to each category using estimates from the re-measured meat intakes. During a mean follow-up of 6.9 years, 28,955 participants were diagnosed with a malignant cancer. Total, red and processed meat intakes were each positively associated with risk of colorectal cancer (e.g. hazard ratio (HR) per 70 g/day higher intake of red and processed meat combined 1.31, 95%-confidence interval (CI) 1.14-1.52).Red meat intake was positively associated with breast cancer (HR per 50 g/day higher intake 1.12, 1.01-1.24) and prostate cancer (1.15, 1.03-1.29). Poultry intake was positively associated with risk for cancers of the lymphatic and hematopoietic tissues (HR per 30g/day higher intake 1.16, 1.03-1.32). Only the associations with colorectal cancer were robust to Bonferroni correction for multiple comparisons. Study limitations include unrepresentativeness of the study sample for the UK population, low case numbers for less common cancers and the possibility of residual confounding.ConclusionsHigher intakes of red and processed meat were associated with a higher risk of colorectal cancer. The observed positive associations of red meat consumption with breast and prostate cancer, and poultry intake with cancers of the lymphatic and hematopoietic tissues, require further investigation.

Unprocessed Red Meat and Processed Meat Consumption

2020 ◽  
Vol 172 (9) ◽  
pp. 637-638
Author(s):  
Cynthia L. Gong ◽  
Nadine K. Zawadzki ◽  
Roy Zawadzki ◽  
Jeffrey Tran ◽  
Joel W. Hay
Keyword(s):  
Meat Consumption ◽  
Red Meat ◽  
Processed Meat ◽  
Processed Meat Consumption

scholarly journals Association between total, processed, red and white meat consumption and all-cause, CVD and IHD mortality: a meta-analysis of cohort studies

2014 ◽  
Vol 112 (5) ◽  
pp. 762-775 ◽  
Author(s):  
Itziar Abete ◽  
Dora Romaguera ◽  
Ana Rita Vieira ◽  
Adolfo Lopez de Munain ◽  
Teresa Norat
Keyword(s):  
Cohort Studies ◽  
Meta Analysis ◽  
Meat Consumption ◽  
Red Meat ◽  
Processed Meat ◽  
White Meat ◽  
Meat Intake ◽  
Risk Of Mortality ◽  
Processed Meat Consumption ◽  
Cvd Mortality

An association between processed and red meat consumption and total mortality has been reported by epidemiological studies; however, there are many controversial reports regarding the association between meat consumption and CVD and IHD mortality. The present meta-analysis was carried out to summarise the evidence from prospective cohort studies on the association between consumption of meat (total, red, white and processed) and all-cause, CVD and IHD mortality. Cohort studies were identified by searching the PubMed and ISI Web of Knowledge databases. Risk estimates for the highest v. the lowest consumption category and dose–response meta-analysis were calculated using a random-effects model. Heterogeneity among the studies was also evaluated. A total of thirteen cohort studies were identified (1 674 272 individuals). Subjects in the highest category of processed meat consumption had 22 and 18 % higher risk of mortality from any cause and CVD, respectively. Red meat consumption was found to be associated with a 16 % higher risk of CVD mortality, while no association was found for total and white meat consumption. In the dose–response meta-analysis, an increase of 50 g/d in processed meat intake was found to be positively associated with all-cause and CVD mortality, while an increase of 100 g/d in red meat intake was found to be positively associated with CVD mortality. No significant associations were observed between consumption of any type of meat and IHD mortality. The results of the present meta-analysis indicate that processed meat consumption could increase the risk of mortality from any cause and CVD, while red meat consumption is positively but weakly associated with CVD mortality. These results should be interpreted with caution due to the high heterogeneity observed in most of the analyses as well as the possibility of residual confounding.

scholarly journals Consumption of red meat, white meat and processed meat in Irish adults in relation to dietary quality

2005 ◽  
Vol 93 (6) ◽  
pp. 933-942 ◽  
Author(s):  
Meadhbh Cosgrove ◽  
Albert Flynn ◽  
Máiréad Kiely
Keyword(s):  
Meat Consumption ◽  
Red Meat ◽  
Dietary Guidelines ◽  
Dietary Quality ◽  
Processed Meat ◽  
Dietary Recommendations ◽  
Food Diary ◽  
White Meat ◽  
Cross Sectional ◽  
Processed Meat Consumption

The aim of the present study was to examine the association of red meat, white meat and processed meat consumption in Irish adults with dietary quality. A cross-sectional study of subjects, randomly selected using the electoral register, estimated habitual food intakes using a 7 d food diary in a nationally representative sample of 662 men and 717 women (not pregnant or lactating) aged 18–64 years. Consumers were classified into thirds, based on the distribution of mean daily intakes for red meat, white meat and processed meat. The mean intakes of red meat, white meat and processed meat were 51, 33 and 26 g/d respectively, and men consumed significantly more (P<0·001) than women for all meat types. In men, red meat consumption was associated with lower (P<0·001) prevalence of inadequacy for Zn, riboflavin and vitamin C intakes. Increasing processed meat intake was associated with a lower (P<0·01) level of compliance with dietary recommendations for fat, carbohydrate and fibre in men. Increasing processed meat consumption was associated with lower (P<0·01) wholemeal bread, vegetables, fruit and fish intakes in men and women. Managerial occupations were associated with lower processed meat intakes. It is important to distinguish between meat groups, as there was a large variation between the dietary quality in consumers of red meat, white meat and processed meat. Processed meat consumption is negatively associated with dietary quality and might therefore be a dietary indicator of poor dietary quality. This has important implications in nutritional epidemiological studies and for the development of food-based dietary guidelines.

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