A Prospective Analysis of Red and Processed Meat Consumption and Risk of Colorectal Cancer in Women
Mehta SS, Arroyave WD, Lunn RM, Park YM, Boyd WA, Sandler DP
Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology · 30 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 cohortes (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
- National Institutes of Health
- Gobierno
- Intramural NIH HHS
- Gobierno
- NIH
- Subvenciones
- National Institutes of Health (Z99-ES999999); National Institutes of Health (Z01‐ES044005)
Según 3 financiadores declarados.
Publicación
- Publicado
- 2019-10-01 · Cancer Epidemiol Biomarkers Prev · vol. 29 · número 1 · págs. 141–150
- Editorial
- American Association for Cancer Research
- Citado
- 43 citas · más que el 94% de estudios similares · 4.1× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 30 trabajos
- Acceso
- Acceso abierto (copia en repositorio)
- Áreas de investigación
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Colorectal Cancer Screening and Detection
- Palabras clave
- Quartile, Medicine, Red meat, Colorectal cancer, Processed meat, Confidence interval, Logistic regression, Cancer, Internal medicine, Food science, Biology, Pathology
- MeSH
- humans, colorectal neoplasms, nutrition surveys, incidence, risk factors, follow-up studies, prospective studies, feeding behavior, adult, aged, middle aged, puerto rico, united states, female, cooking, red meat
6 autores
- Suril S. Mehta🇺🇸 · autor de correspondenciaNational Institute of Environmental Health Sciences
- Whitney D. Arroyave🇺🇸Integrated Laboratory Systems, Inc.
- Ruth M. Lunn🇺🇸National Institute of Environmental Health Sciences
- Yong‐Moon Park🇺🇸National Institute of Environmental Health Sciences
- Windy A. Boyd🇺🇸National Institute of Environmental Health Sciences
- Dale P. Sandler🇺🇸National Institute of Environmental Health Sciences
Resumen
El texto original del estudio, en el idioma en que se publicó.
Background
Red and processed meats have been implicated as risk factors in the development of colorectal cancer in U.S. women, but associations with cooking practices are less well established.
Methods
Data are from the Sister Study, a cohort of women ages 35 to 74 years from the United States and Puerto Rico who have a sister diagnosed with breast cancer. Red and processed meat consumption, meat cooking practices, and intake of common meat products were collected at baseline using self-administered questionnaires (N = 48,704). Multivariable HRs (HRadj) and 95% confidence intervals (95% CI) were estimated.
Results
During a median 8.7 years' follow-up (range adj = 1.52 (95% CI, 1.01-2.30); P trend = 0.02], and for specific meat products, including breakfast sausages [HRadj = 1.85 (95% CI, 1.30-2.64)] and bacon [HRadj = 1.46 (95% CI, 1.01-2.11)]. The HRadj for the highest quartile of red meat consumption was 1.04 (95% CI, 0.68-1.60), and little evidence of association was observed for cooking practices or doneness of red meat. We observed positive associations with specific red meat products when cooking methods were considered, for example, grilled/barbequed steaks [HRadj = 2.23 (95% CI, 1.20-4.14)] and hamburgers [HRadj = 1.98 (95% CI, 1.00-3.91)].
Conclusions
Higher reported daily intake of processed meats and consumption of barbecued/grilled red meat products were associated with increased risk of colorectal cancer in women.
Impact
Variability in colorectal risk risk by meat type and cooking method should be considered when evaluating meat consumption.
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