The Role of Red Meat and Flavonoid Consumption on Cancer Prevention: The Korean Cancer Screening Examination Cohort
Kim SY, Wie GA, Cho YA, Kang HH, Ryu KA, Yoo MK, Jun S, Kim SA, Ha K, Kim J, Cho YH, Shin S, Joung H
Nutrients · 7 citas
Etiquetas de revisión
Mezcla carne procesada con no procesadaSin ajuste declarado por estilo de vidaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Estudio de cohortes (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
Según la declaración de financiación del texto completo.
Publicación
- Publicado
- 2017-08-25 · Nutrients · vol. 9 · número 9 · pág. 938
- Editorial
- Multidisciplinary Digital Publishing Institute
- Citado
- 7 citas · más que el 65% de estudios similares · 0.5× el promedio de su campo
- Referencias
- 54 trabajos
- Acceso
- Acceso abierto (revista) · CC-BY
- Áreas de investigación
- Phytoestrogen effects and research · Food Quality and Safety Studies · Nutrition, Health and Food Behavior
- Palabras clave
- Cancer, Flavonoid, Medicine, Red meat, Cohort, Cancer prevention, Environmental health, Processed meat, Oncology, Internal medicine, Traditional medicine, Food science, Biology, Pathology, Biochemistry
- MeSH
- animals, cattle, goats, sheep, domestic, sus scrofa, humans, neoplasms, flavonoids, antioxidants, nutrition surveys, registries, incidence, proportional hazards models, risk factors, cohort studies, follow-up studies, prospective studies, patient compliance, meat, meat products, female, male, early detection of cancer, republic of korea, diet, healthy
13 autores
- S.H. Kim🇰🇷Seoul National University; National Cancer Center
- Gyung-Ah Wie🇰🇷National Cancer Center
- Yeong-Ah Cho🇰🇷🇺🇸National Cancer Center; University of Montana
- Hyun-hee Kang🇰🇷National Cancer Center
- Kyoung-A. Ryu🇰🇷National Cancer Center
- Min-Kyong Yoo🇰🇷National Cancer Center
- Shinyoung Jun🇰🇷Seoul National University
- Seong-Ah Kim🇰🇷Seoul National University; National Cancer Center
- Kyungho Ha🇰🇷Seoul National University
- Jeongseon Kim🇰🇷National Cancer Center
- Yoon Hee Cho🇰🇷🇺🇸National Cancer Center; University of Montana
- Sangah Shin🇰🇷Seoul National University; Seoul National University Hospital
- Hyojee Joung🇰🇷 · autor de correspondenciaSeoul National University
Resumen
El texto original del estudio, en el idioma en que se publicó.
Markedly increased red meat consumption is a cancer risk factor, while dietary flavonoids may help prevent the disease. The purpose of this study was to investigate the associations of red meat and flavonoid consumption with cancer risk, based on data from 8024 subjects, drawn from the 2004-2008 Cancer Screening Examination Cohort of the Korean National Cancer Center. Hazard ratios (HRs) were obtained by using a Cox proportional hazard model. During the mean follow-up period of 10.1 years, 443 cases were newly diagnosed with cancer. After adjusting for age, there was a significant correlation between cancer risk and the daily intake of ≥43 g of red meat per day (HR 1.31; 95% CI 1.01, 1.71; p = 0.045), and total flavonoid intake tended to decrease cancer risk (HR 0.70; 95% CI 0.49, 0.99; highest vs. lowest quartile; p-trend = 0.073) in men. Following multivariable adjustment, there were no statistically significant associations between flavonoid intake and overall cancer risk in individuals with high levels of red meat intake. Men with low daily red meat intake exhibited an inverse association between flavonoid consumption and cancer incidence (HR 0.41; 95% CI 0.21, 0.80; highest vs. lowest; p-trend = 0.017). Additional research is necessary to clarify the effects of flavonoid consumption on specific cancer incidence, relative to daily red meat intake.
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