Red and processed meat intake and cancer risk: Results from the prospective NutriNet-Santé cohort study
Diallo A, Deschasaux M, Latino-Martel P, Hercberg S, Galan P, Fassier P, Allès B, Guéraud F, Pierre FH, Touvier M
International journal of cancer · 93 citas
Cómo se estudió
- Diseño
- Ensayo controlado aleatorizado (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- Diarios o recordatorios de alimentación
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- Institut National de la Santé et de la Recherche Médicale
- Gobierno
- Ministère de la Santé
- Universidad u hospital
- Cancéropôle Ile de France
- Gobierno
- Institut National de la Recherche Agronomique
- Universidad u hospital
- Université Paris 13
- Gobierno
- Institut de Veille Sanitaire
- Universidad u hospital
- Conservatoire National des Arts et Métiers
Según 7 financiadores declarados.
Publicación
- Publicado
- 2017-09-15 · Int J Cancer · vol. 142 · número 2 · págs. 230–237
- Editorial
- Wiley
- Citado
- 144 citas · más que el 99% de estudios similares · 10.3× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 42 trabajos
- Acceso
- Acceso abierto (revista híbrida) · OTHER-OA
- Áreas de investigación
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Nutrition, Genetics, and Disease
- Palabras clave
- Medicine, Red meat, Prospective cohort study, Prostate cancer, Breast cancer, Cancer, Processed meat, Colorectal cancer, Cohort study, Internal medicine, Cohort, Gynecology, Pathology, Food science, Biology
- MeSH
- humans, neoplasms, neoplasm staging, prognosis, risk factors, follow-up studies, prospective studies, nutritional status, meat products, middle aged, female, male, red meat
10 autores
- Abou Diallo🇫🇷 · autor de correspondenciaInserm; Université Paris Cité; Université Sorbonne Paris Nord; Sorbonne Paris Cité; Hôpital Avicenne; Centre de Recherche Épidémiologie et Statistique
- Mélanie Deschasaux🇫🇷Inserm; Université Paris Cité; Université Sorbonne Paris Nord; Sorbonne Paris Cité; Centre de Recherche Épidémiologie et Statistique
- Paule Latino‐Martel🇫🇷Inserm; Université Paris Cité; Université Sorbonne Paris Nord; Sorbonne Paris Cité; Centre de Recherche Épidémiologie et Statistique
- Serge Herçberg🇫🇷Inserm; Université Paris Cité; Université Sorbonne Paris Nord; Sorbonne Paris Cité; Hôpital Avicenne; Centre de Recherche Épidémiologie et Statistique
- Pilar Galán🇫🇷Inserm; Université Paris Cité; Université Sorbonne Paris Nord; Sorbonne Paris Cité; Centre de Recherche Épidémiologie et Statistique
- Philippine Fassier🇫🇷Inserm; Université Paris Cité; Université Sorbonne Paris Nord; Sorbonne Paris Cité; Centre de Recherche Épidémiologie et Statistique
- Benjamin Allès🇫🇷Inserm; Université Paris Cité; Université Sorbonne Paris Nord; Sorbonne Paris Cité; Centre de Recherche Épidémiologie et Statistique
- Françoise Guéraud🇫🇷Université Toulouse III - Paul Sabatier; École Nationale Vétérinaire de Toulouse; Université Fédérale de Toulouse Midi-Pyrénées; Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement; Toxicologie Alimentaire
- F. Pierre🇫🇷Université Toulouse III - Paul Sabatier; École Nationale Vétérinaire de Toulouse; Université Fédérale de Toulouse Midi-Pyrénées; Institut National de Recherche pour l'Agriculture, l'Alimentation et l'Environnement; Toxicologie Alimentaire
- Mathilde Touvier🇫🇷Inserm; Université Paris Cité; Université Sorbonne Paris Nord; Sorbonne Paris Cité; Centre de Recherche Épidémiologie et Statistique
Resumen
El texto original del estudio, en el idioma en que se publicó.
The International Agency for Research on Cancer (WHO-IARC) classified red meat and processed meat as probably carcinogenic and carcinogenic for humans, respectively. These conclusions were mainly based on studies concerning colorectal cancer, but scientific evidence is still limited for other cancer locations. In this study, we investigated the prospective associations between red and processed meat intakes and overall, breast, and prostate cancer risk. This prospective study included 61,476 men and women of the French NutriNet-Santé cohort (2009-2015) aged ≥35 y and who completed at least three 24 hrs dietary records during the first year of follow-up. The risk of developing cancer was compared across sex-specific quintiles of red and processed meat intakes by multivariable Cox models. 1,609 first primary incident cancer cases were diagnosed during follow-up, among which 544 breast cancers and 222 prostate cancers. Red meat intake was associated with increased risk of overall cancers [HRQ5vs.Q1 =1.31 (1.10-1.55), ptrend = 0.01) and breast cancer (HRQ5vs.Q1 = 1.83 (1.33-2.51), ptrend = 0.002]. The latter association was observed in both premenopausal [HRQ5vs.Q1 =2.04 (1.03-4.06)] and postmenopausal women [HRQ5vs.Q1 =1.79 (1.26-2.55)]. No association was observed between red meat intake and prostate cancer risk. Processed meat intake was relatively low in this study (cut-offs for the 5th quintile = 46 g/d in men and 29 g/d in women) and was not associated with overall, breast or prostate cancer risk. This large cohort study suggested that red meat may be involved carcinogenesis at several cancer locations (other than colon-rectum), in particular breast cancer. These results are consistent with mechanistic evidence from experimental studies.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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