Consumption of meat, traditional and modern processed meat and colorectal cancer risk among the Moroccan population: A large-scale case-control study
S Deoula M, El Kinany K, Huybrechts I, Gunter MJ, Hatime Z, Boudouaya HA, Benslimane A, Nejjari C, El Abkari M, Badre W, El Feydi AE, Afkir S, Abda N, El Rhazi K
International journal of cancer · 28 citas
Etiquetas de revisión
Cuestionario de frecuencia de consumoSin 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 casos y controles (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- Cuestionario de frecuencia de consumo
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- World Health Organization
Según 1 financiador declarado.
Publicación
- Publicado
- 2019-09-16 · Int J Cancer · vol. 146 · número 5 · págs. 1333–1345
- Editorial
- Wiley
- Citado
- 46 citas · más que el 96% de estudios similares · 5.6× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 41 trabajos
- Acceso
- Lectura gratuita
- Áreas de investigación
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Nutrition, Genetics, and Disease
- Palabras clave
- Red meat, Medicine, Colorectal cancer, Odds ratio, Confounding, White meat, Logistic regression, Case-control study, Confidence interval, Cancer, Internal medicine, Population, Processed meat, Environmental health, Food science, Pathology, Biology
- MeSH
- animals, poultry, humans, colorectal neoplasms, logistic models, risk, case-control studies, meat, meat products, rural population, urban population, morocco, female, male, red meat
14 autores
- Meimouna S. Deoula🇲🇦 · autor de correspondenciaSidi Mohamed Ben Abdellah University
- Khaoula El Kinany🇲🇦Sidi Mohamed Ben Abdellah University
- Inge Huybrechts🇫🇷Centre international de recherche sur le cancer
- Marc James Gunter🇫🇷Centre international de recherche sur le cancer
- Zineb Hatime🇲🇦Sidi Mohamed Ben Abdellah University
- Hanae Abir Boudouaya🇲🇦Sidi Mohamed Ben Abdellah University
- Abdelilah Benslimane🇲🇦Sidi Mohamed Ben Abdellah University
- Chakib Nejjari🇲🇦Sidi Mohamed Ben Abdellah University
- Mohammed El Abkari🇲🇦Centre Hospitalier Universitaire Hassan II
- Wafaa Badre🇲🇦Centre Hospitalier Universitaire Ibn Rochd
- Abdellah Essaid El Feydi🇲🇦🇰🇼Hôpital Ibn Sina-Rabat; Ibn Sina Hospital
- Saîd Afkir🇲🇦Mohamed I University
- Naïma Abda🇲🇦Mohamed I University
- Karima El Rhazi🇲🇦Sidi Mohamed Ben Abdellah University
Resumen
El texto original del estudio, en el idioma en que se publicó.
The current study aimed to investigate the relationship between red and white meat subtypes, processed meat (divided into traditional "Khlii, Kaddid" and industrially processed meat) and colorectal cancer (CRC) risk, considering CRC subsites, in Moroccan adults. A case-control study was conducted including 2,906 matched case-control pairs recruited from the five largest university hospitals in Morocco. Dietary data were collected through a validated Food Frequency Questionnaire (FFQ). Multivariable odds ratios (OR) and 95% confidence intervals (CI), for the association of CRC risk with meat consumption (high vs. low intake), were estimated using conditional logistic regression models, adjusted for relevant confounding variables. Overall, consumption of red meat was positively associated with colon cancer and CRC risk (OR = 1.23, 95% CI = 1.05-1.44; OR = 1.14, 95% CI = 1.02-1.27), respectively. In contrast, no significant association was observed between the consumption of red meat and rectal cancer risk (OR = 1.05, 95% = 0.90-1.23). Interestingly, while processed meat from industrial processes was positively associated with colon cancer, rectal cancer and CRC (OR = 1.61, 95% CI = 1.27-2.04; OR = 1.73, 95% CI = 1.34-2.23; OR = 1.67, 95% CI = 1.41-1.98), processed meat prepared using traditional methods was inversely associated with colon cancer and CRC risk (OR = 0.74, 95% CI = 0.57-0.98; OR = 0.77, 95% CI = 0.64-0.93), respectively. Furthermore, positive associations were observed between poultry intake and colon cancer risk among men (OR = 1.27, 95% CI = 1.01-1.59). Our study showed similar associations between the consumption of red meat and CRC risk in Morocco as in developed countries, while inverse associations were found for traditionally processed meat products. This is the first study to investigate the differential effects of traditional vs. westernized processed meat products in a developing country. Other studies are needed to confirm these findings and to understand the physiological pathways underlying these associations.
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