Red and processed meat and colorectal cancer incidence: meta-analysis of prospective studies
Chan DS, Lau R, Aune D, Vieira R, Greenwood DC, Kampman E, Norat T
PloS one · 588 citas
Cómo se estudió
- Diseño
- Metaanálisis (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Organización sin fines de lucro
- World Cancer Research Fund International
- Organización sin fines de lucro
- World Cancer Research Fund
- Universidad u hospital
- Wageningen University and Research
- Subvenciones
- World Cancer Research Fund (2007/SP01); World Cancer Research Fund International (2007/SP01)
Según 3 financiadores declarados.
Publicación
- Publicado
- 2011-06-06 · PLoS One · vol. 6 · número 6 · pág. e20456
- Editorial
- Public Library of Science
- Citado
- 901 citas · más que el 99% de estudios similares · 9.2× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 74 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Colorectal Cancer Screening and Detection · Meat and Animal Product Quality
- Palabras clave
- red meat, processed meat, colorectal cancer, colon cancer, rectal cancer, cancer risk, dietary intake, dose-response relationship, nonlinear relationship, colorectal cancer prevention, dietary recommendations
- MeSH
- humans, colorectal neoplasms, pigmentation, prospective studies, food handling, meat, publication bias, female, male
7 autores
- Doris S.M. Chan🇬🇧Imperial College London
- Rosa Lau🇬🇧Imperial College London
- Dagfinn Aune🇬🇧Imperial College London
- Rui Vieira🇬🇧Imperial College London
- Darren Charles Greenwood🇬🇧University of Leeds
- Ellen Kampman🇳🇱Wageningen University & Research
- Teresa Norat🇬🇧 · autor de correspondenciaImperial College London
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
The 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 findings
Relevant 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.
Conclusions
High 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.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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