Processed and Unprocessed Red Meat and Risk of Colorectal Cancer: Analysis by Tumor Location and Modification by Time
Bernstein AM, Song M, Zhang X, Pan A, Wang M, Fuchs CS, Le N, Chan AT, Willett WC, Ogino S, Giovannucci EL, Wu K
PloS one · 97 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
- American Cancer Society
- Organización sin fines de lucro
- Entertainment Industry Foundation
- Gobierno
- National Cancer Institute
- Gobierno
- NCI NIH HHS
- Subvenciones
- National Cancer Institute (P01 CA055075.); National Cancer Institute (P01 CA 55075); National Cancer Institute (P01 CA087969); National Cancer Institute (UM1 CA186107); National Cancer Institute (UM1-CA-167552); American Cancer Society (CA87969); National Cancer Institute ([P01 CA87969)
Según 4 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2015-08-25 · PLoS One · vol. 10 · número 8 · pág. e0135959
- Editorial
- Public Library of Science
- Citado
- 145 citas · más que el 99% de estudios similares · 15.9× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 54 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Nutritional Studies and Diet · Culinary Culture and Tourism · Tea Polyphenols and Effects
- Palabras clave
- Colorectal cancer, Red meat, Oncology, Medicine, Internal medicine, Food science, Biology, Cancer
- MeSH
- humans, colorectal neoplasms, diet, proportional hazards models, risk factors, motor activity, food handling, aged, middle aged, nurses, female, male, red meat
12 autores
- Adam Bernstein
- Mingyang Song🇺🇸Harvard University
- Xuehong Zhang🇺🇸Harvard University
- An Pan🇨🇳Huazhong University of Science and Technology
- Molin Wang🇺🇸Harvard University
- Charles S. Fuchs🇺🇸Harvard University; Dana-Farber Cancer Institute
- Ngoan Tran Le🇺🇸🇻🇳Harvard University; Hanoi Medical University; Hanoi School Of Public Health
- Andrew Tan Chan🇺🇸Brigham and Women's Hospital; Harvard University; Massachusetts General Hospital
- Walter Churchill Willett🇺🇸Brigham and Women's Hospital; Harvard University
- Shuji Ogino🇺🇸Brigham and Women's Hospital; Harvard University; Dana-Farber Cancer Institute
- Edward L. Giovannucci🇺🇸Brigham and Women's Hospital; Harvard University
- Kana Wu🇺🇸 · autor de correspondenciaHarvard University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Although the association between red meat consumption and colorectal cancer (CRC) is well established, the association across subsites of the colon and rectum remains uncertain, as does time of consumption in relation to cancer development. As these relationships are key for understanding the pathogenesis of CRC, they were examined in two large cohorts with repeated dietary measures over time, the Nurses' Health Study (n = 87,108 women, 1980-2010) and Health Professionals Follow-up Study (n = 47,389 men, 1986-2010). Cox proportional hazards regression models generated hazard ratios (HRs) and 95% confidence intervals (CIs), which were pooled by random-effects meta-analysis. In combined cohorts, there were 2,731 CRC cases (1,151 proximal colon, 816 distal colon, and 589 rectum). In pooled analyses, processed red meat was positively associated with CRC risk (per 1 serving/day increase: HR = 1.15, 95% CI: 1.01-1.32; P for trend 0.03) and particularly with distal colon cancer (per 1 serving/day increase; HR = 1.36; 95% CI: 1.09-1.69; P for trend 0.006). Recent consumption of processed meat (within the past 4 years) was not associated with distal cancer. Unprocessed red meat was inversely associated with risk of distal colon cancer and a weak non-significant positive association between unprocessed red meat and proximal cancer was observed (per 1 serving/day increase: distal HR = 0.75; 95% CI: 0.68-0.82; P for trend <0.001; proximal HR = 1.14, 95% CI: 0.92-1.40; P for trend 0.22). Thus, in these two large cohorts of US health professionals, processed meat intake was positively associated with risk of CRC, particularly distal cancer, with little evidence that higher intake of unprocessed red meat substantially increased risk of CRC. Future studies, particularly those with sufficient sample size to assess associations by subsites across the colon are needed to confirm these findings and elucidate potentially distinct mechanisms underlying the relationship between processed meat and subtypes of unprocessed red meat with CRC.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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