Towards refining World Cancer Research Fund/American Institute for Cancer Research cancer prevention recommendations for red and processed meat intake: insights from Alberta's Tomorrow Project cohort
Al Rajabi A, Lo Siou G, Akawung AK, McDonald K, Price TR, Shen-Tu G, Robson PJ, Veugelers PJ, Maximova K
The British journal of nutrition · 3 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
- Alberta Health Services
- Organización sin fines de lucro
- Alberta Cancer Foundation
- Organización sin fines de lucro
- Partenariat Canadien Contre Le Cancer
- Gobierno
- Health Canada
- Gobierno
- Canadian Institutes of Health Research
- Gobierno
- CIHR
- Subvenciones
- Canadian Institutes of Health Research (151568)
Según 6 financiadores declarados.
Publicación
- Publicado
- 2021-04-08 · Br J Nutr · vol. 127 · número 4 · págs. 607–618
- Editorial
- Cambridge University Press
- Citado
- 7 citas · más que el 72% de estudios similares · 0.8× el promedio de su campo
- Referencias
- 64 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY-NC-SA
- Áreas de investigación
- Nutritional Studies and Diet · Agriculture Sustainability and Environmental Impact · Colorectal Cancer Screening and Detection
- Palabras clave
- Red meat, Processed meat, Cancer prevention, White meat, Cancer, Colorectal cancer, Diet and cancer, Prospective cohort study, Cohort study
- MeSH
- humans, neoplasms, diet, risk factors, prospective studies, meat, adult, financial management, alberta, female, red meat
9 autores
- Ala Al Rajabi🇨🇦🇦🇪Alberta Health Services; University of Calgary; Cancer Care Alberta; Zayed University
- Geraldine Lo Siou🇨🇦Alberta Health Services; Cancer Care Alberta
- Alianu K. Akawung🇨🇦Alberta Health Services; Cancer Care Alberta
- Kathryn McDonald🇨🇦Alberta Health Services; Cancer Care Alberta
- Tiffany R. Price🇨🇦Alberta Health Services
- Grace Shen-Tu🇨🇦 · autor de correspondenciaAlberta Health Services; Cancer Care Alberta
- Paula J. Robson🇨🇦Alberta Health Services; Cancer Care Alberta
- Paul J. Veugelers🇨🇦University of Alberta
- Katerina Maximova🇨🇦St. Michael's Hospital; University of Toronto; Public Health Ontario
Resumen
El texto original del estudio, en el idioma en que se publicó.
Current cancer prevention recommendations advise limiting red meat intake to <500 g/week and avoiding consumption of processed meat, but do not differentiate the source of processed meat. We examined the associations of processed meat derived from red v. non-red meats with cancer risk in a prospective cohort of 26 218 adults who reported dietary intake using the Canadian Diet History Questionnaire. Incidence of cancer was obtained through data linkage with Alberta Cancer Registry with median follow-up of 13·3 (interquartile range (IQR) 5·1) years. Multivariable Cox proportional hazards regression models were adjusted for covariates and stratified by age and sex. The median consumption (g/week) of red meat, processed meat from red meat and processed meat from non-red meat was 267·9 (IQR 269·9), 53·6 (IQR 83·3) and 11·9 (IQR 31·8), respectively. High intakes (4th Quartile) of processed meat from red meat were associated with increased risk of gastrointestinal cancer adjusted hazard ratio (AHR): 1·68 (95 % CI 1·09, 2·57) and colorectal cancers AHR: 1·90 (95 % CI 1·12, 3·22), respectively, in women. No statistically significant associations were observed for intakes of red meat or processed meat from non-red meat. Results suggest that the carcinogenic effect associated with processed meat intake may be limited to processed meat derived from red meats. The findings provide preliminary evidence towards refining cancer prevention recommendations for red and processed meat intake.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY-NC-SA).
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