The Consumption of Red and Processed Meat and The Risk of Colorectal Cancer: A Case-Control Study among the Tunisian Population
Gharbi I, Letaief F, Dadaa Z, Yahyaoui Y, Gabsi A, Maghrebi H, Ayadi M, Mezlini A
La Tunisie medicale · 6 citas
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Financiación no declaradaSin 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
- No se indica
Quién lo pagó
- Financiación
- Financiación no declarada
Publicación
- Publicado
- 2020-10-01 · Tunis Med · vol. 98 · número 10 · págs. 726–729
- Editorial
- National Institutes of Health
- Citado
- 10 citas · más que el 77% de estudios similares · 0.9× el promedio de su campo
- Referencias
- 0 trabajos
- Acceso
- De pago
- Áreas de investigación
- Nutritional Studies and Diet · Colorectal Cancer Screening and Detection · Cancer Risks and Factors
- Palabras clave
- Red meat, Medicine, Colorectal cancer, Incidence (geometry), Body mass index, Family history, Internal medicine, Case-control study, Population, Disease, White meat, Cancer, Demography, Gastroenterology, Environmental health, Pathology, Biology, Food science
- MeSH
- humans, colorectal neoplasms, diet, incidence, risk factors, case-control studies, feeding behavior, aged, middle aged, tunisia, female, male, red meat
8 autores
- Imen Gharbi
- Feriel Letaief
- Zeineb Dadaa
- Yosra Yahyaoui
- Azza Gabsi
- Houcine Maghrebi
- Mouna Ayadi
- Amel Mézlini
Resumen
El texto original del estudio, en el idioma en que se publicó.
Introduction
Colorectal cancer (CRC) is at present the third most common malignancy in the world. With changes in lifestyle its incidence and mortality have increased during last decades.
Aim
To explore the association between red meat, processed meat and risk of colorectal cancer.
Methods
We performed a case-control study, conducted from February to March 2019 at Salah Azaiez institute. One hundred and two subjects were enrolled.
Results
The case group included 52.9% males and 47.1% females. The control group enrolled 49%males and 51% females. The median age was 56 years old in the two groups. 63% of patients were stage I-III disease and 37% have a metastatic disease. The mean Body mass index was 24,76 Kg/m2 in CRC group was 27,39Kg/m2 in controls. CRC cases were more likely than controls to have a family history of CRC and a lower education level. There was a significant difference between cases and controls for socio-economic level and geographic origin. Ninety point two percent of cases and 76.5% of controls consume red meats, no significant association was observed between moderate red meat intake and colorectal cancer risk (p 0,063). However, a high total day meat consumption (> 100 g) was significantly associated with a high risk of CRC compared to low consumption ( <50 g) ( p=0.023). In contrast no significant association was observed when comparing all cooking methods of meet. 51% of cases and 23,5% of controls intake processed meats. Processed meat was positively associated with CRC (p 0,004).
Conclusion
Our findings suggest that higher consumptions of red meat, the consumption of industrially processed meat increased the risk of CRC.
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