Partial substitution of red meat or processed meat with plant-based foods and the risk of colorectal cancer
Tammi R, Kaartinen NE, Harald K, Maukonen M, Tapanainen H, Smith-Warner SA, Albanes D, Eriksson JG, Jousilahti P, Koskinen S, Laaksonen MA, Heikkinen S, Pitkäniemi J, Pajari AM, Männistö S
European journal of epidemiology · 17 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
- Organización sin fines de lucro
- Yrjö Jahnssonin Säätiö
- Organización sin fines de lucro
- Juho Vainion Säätiö
- Gobierno
- Strategic Research Council
- Gobierno
- Finnish Institute for Health and Welfare
- Subvenciones
- Yrjö Jahnssonin Säätiö (20227585); Strategic Research Council (327698); Strategic Research Council (352483); Strategic Research Council (327699)
Según 4 financiadores declarados y la declaración de financiación del texto completo.
Publicación
- Publicado
- 2024-01-23 · Eur J Epidemiol · vol. 39 · número 4 · págs. 419–428
- Editorial
- Springer Science+Business Media
- Citado
- 29 citas · más que el 98% de estudios similares · 8.9× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 40 trabajos
- Acceso
- Acceso abierto (revista híbrida) · CC-BY
- Áreas de investigación
- Agriculture Sustainability and Environmental Impact · Nutritional Studies and Diet · Consumer Attitudes and Food Labeling
- Palabras clave
- Medicine, Colorectal cancer, Red meat, Substitution (logic), Epidemiology, Food science, Environmental health, Cancer, Internal medicine, Pathology
- MeSH
- animals, humans, fruit, vegetables, colorectal neoplasms, diet, incidence, risk factors, cohort studies, diet, vegetarian, meat products, adult, aged, middle aged, finland, female, male, whole grains, red meat
15 autores
- Rilla Tammi🇫🇮 · autor de correspondenciaFinnish Institute for Health and Welfare
- Niina E. Kaartinen🇫🇮Finnish Institute for Health and Welfare
- Kennet Harald🇫🇮Finnish Institute for Health and Welfare
- Mirkka Maukonen🇫🇮Finnish Institute for Health and Welfare
- Heli Tapanainen🇫🇮Finnish Institute for Health and Welfare
- Stephanie A. Smith‐Warner🇺🇸Harvard University
- Demetrius Albanes🇺🇸National Institutes of Health; National Cancer Institute
- Johan Gunnar Eriksson🇫🇮🇸🇬University of Helsinki; National University of Singapore; Helsinki University Hospital; Singapore Institute for Clinical Sciences; Folkhälsans Forskningscentrum
- Pekka Jousilahti🇫🇮Finnish Institute for Health and Welfare
- Seppo V. P. Koskinen🇫🇮Finnish Institute for Health and Welfare
- Maarit A. Laaksonen🇦🇺🇫🇮The University of Sydney; Finnish Institute for Health and Welfare
- Sanna M. M. Heikkinen🇫🇮Finnish Cancer Registry
- Janne M. Pitkäniemi🇫🇮University of Helsinki; Tampere University; Finnish Cancer Registry
- Anne‐Maria Pajari🇫🇮University of Helsinki
- Satu Männistö🇫🇮Finnish Institute for Health and Welfare
Resumen
El texto original del estudio, en el idioma en que se publicó.
Objectives
Shifting from animal-based to plant-based diets could reduce colorectal cancer (CRC) incidence. Currently, the impacts of these dietary shifts on CRC risk are ill-defined. Therefore, we examined partial substitutions of red or processed meat with whole grains, vegetables, fruits or a combination of these in relation to CRC risk in Finnish adults.
Methods
We pooled five Finnish cohorts, resulting in 43 788 participants aged ≥ 25 years (79% men). Diet was assessed by validated food frequency questionnaires at study enrolment. We modelled partial substitutions of red (100 g/week) or processed meat (50 g/week) with corresponding amounts of plant-based foods. Cohort-specific hazard ratios (HR) for CRC were calculated using Cox proportional hazards models and pooled together using random-effects models. Adjustments included age, sex, energy intake and other relevant confounders.
Results
During the median follow-up of 28.8 years, 1124 CRCs were diagnosed. We observed small risk reductions when red meat was substituted with vegetables (HR 0.97, 95% CI 0.95 - 0.99), fruits (0.97, 0.94 - 0.99), or whole grains, vegetables and fruits combined (0.97, 0.95 - 0.99). For processed meat, these substitutions yielded 1% risk reductions. Substituting red or processed meat with whole grains was associated with a decreased CRC risk only in participants with interaction=0.001).
Conclusions
Even small, easily implemented substitutions of red or processed meat with whole grains, vegetables or fruits could lower CRC risk in a population with high meat consumption. These findings broaden our insight into dietary modifications that could foster CRC primary prevention.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial (CC BY).
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