scholarly journals Red Meat Intake and Colorectal Cancer Risk: A Summary of Epidemiological Studies

2012 ◽  
Vol 2 (1) ◽  
pp. 56-62 ◽  
Author(s):  
Doris S. M. Chan ◽  
Dagfinn Aune ◽  
Teresa Norat
Keyword(s):  
Colorectal Cancer ◽  
Cancer Risk ◽  
Epidemiological Studies ◽  
Red Meat ◽  
Colorectal Cancer Risk ◽  
Meat Intake ◽  
Red Meat Intake

scholarly journals Red Meat Intake, Doneness, Polymorphisms in Genes that Encode Carcinogen-Metabolizing Enzymes, and Colorectal Cancer Risk

2008 ◽  
Vol 17 (11) ◽  
pp. 3098-3107 ◽  
Author(s):  
Michelle Cotterchio ◽  
Beatrice A. Boucher ◽  
Michael Manno ◽  
Steven Gallinger ◽  
Allan B. Okey ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Cancer Risk ◽  
Red Meat ◽  
Colorectal Cancer Risk ◽  
Metabolizing Enzymes ◽  
Meat Intake ◽  
Red Meat Intake

Red meat intake, CYP2E1 and PPARγ polymorphisms, and colorectal cancer risk

2019 ◽  
Vol 28 (4) ◽  
pp. 304-310 ◽  
Author(s):  
Na-Hui Kim ◽  
Ju Eun Seol ◽  
Jeongseon Kim ◽  
Bong-Hwa Lee ◽  
Dae-Yong Hwang ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Cancer Risk ◽  
Red Meat ◽  
Colorectal Cancer Risk ◽  
Meat Intake ◽  
Red Meat Intake

scholarly journals Different forms and sources of iron in relation to colorectal cancer risk: a case–control study in China

2019 ◽  
Vol 121 (7) ◽  
pp. 735-747 ◽  
Author(s):  
Hong Luo ◽  
Nai-Qi Zhang ◽  
Jing Huang ◽  
Xin Zhang ◽  
Xiao-Li Feng ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Cancer Risk ◽  
Chinese Population ◽  
Red Meat ◽  
Colorectal Cancer Risk ◽  
White Meat ◽  
Meat Intake ◽  
Face To Face ◽  
Red Meat Intake ◽  
Control Study

AbstractFew studies have examined the association of various types of Fe with colorectal cancer risk. The aim of this study was to investigate different forms and sources of Fe in relation to colorectal cancer risk in a Chinese population. A total of 2138 patients with colorectal cancer and 2144 sex- and age-matched (5-year interval) controls were recruited from July 2010 to November 2017. Dietary information was assessed by face-to-face interviews using a validated FFQ. Multivariable logistic regression was used to estimate the OR and 95 % CI on models. Intake of Fe from plants and Fe from white meat were inversely associated with the risk of colorectal cancer, while haem Fe and Fe from red meat were positively associated with colorectal cancer risk. The multivariable OR for the highest quartilev.the lowest quartile were 0·72 (95 % CI 0·59, 0·87,Ptrend<0·001) for Fe from plants, 0·54 (95 % CI 0·45, 0·66,Ptrend<0·001) for Fe from white meat, 1·26 (95 % CI 1·04, 1·53,Ptrend=0·005) for haem Fe and 1·83 (95 % CI 1·49, 2·24,Ptrend<0·001) for Fe from red meat intake, respectively. However, no significant association was found between the consumption of total dietary Fe, non-haem Fe, Fe from meat and colorectal cancer risk. This study showed that lower intake of Fe from plants and white meat, as well as higher intake of haem Fe and Fe from red meat, were associated with colorectal cancer risk in a Chinese population.

scholarly journals Meat intake and cancer risk: prospective analyses in UK Biobank

2020 ◽  
Vol 49 (5) ◽  
pp. 1540-1552
Author(s):  
Anika Knuppel ◽  
Keren Papier ◽  
Georgina K Fensom ◽  
Paul N Appleby ◽  
Julie A Schmidt ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Cancer Risk ◽  
Multiple Testing ◽  
Red Meat ◽  
Colorectal Cancer Risk ◽  
Processed Meat ◽  
Uk Biobank ◽  
Meat Intake ◽  
Incidence Trends ◽  
Red And Processed Meat

Abstract Background Red and processed meat have been consistently associated with colorectal cancer risk, but evidence for other cancer sites and for poultry intake is limited. We therefore examined associations between total, red and processed meat and poultry intake and incidence for 20 common cancers. Methods We analyzed data from 474 996 participants (54% women) in UK Biobank. Participants were aged 37–73 years and cancer-free at baseline (2006–10). Multivariable-adjusted Cox proportional hazards models were used to determine associations between baseline meat intake and cancer incidence. Trends in risk across the baseline categories were calculated, assigning re-measured intakes from a subsample. Results During a mean follow-up of 6.9 years, 28 955 participants were diagnosed with malignant cancer. After correction for multiple testing, red and processed meat combined, and processed meat, were each positively associated with colorectal cancer risk [hazard ratio (HR) per 70 g/day higher intake of red and processed meat 1.32, 95% confidence interval 1.14–1.53; HR per 20 g/day higher intake of processed meat 1.18, 1.03–1.31] and red meat was associated with colon cancer risk (HR per 50 g/day higher intake of red meat 1.36, 1.13–1.64). Positive associations of red meat intake with colorectal and prostate cancer, processed meat intake with rectal cancer and poultry intake with cancers of the lymphatic and haematopoietic tissues did not survive multiple testing. Conclusions Higher intake of red and processed meat was specifically associated with a higher risk of colorectal cancer; there was little evidence that meat intake was associated with risk of other cancers.

Effect of Dietary Red Meat on Colorectal Cancer Risk—A Review

2019 ◽  
Vol 18 (6) ◽  
pp. 1812-1824 ◽  
Author(s):  
Sun Jin Hur ◽  
Yohan Yoon ◽  
Cheorun Jo ◽  
Jong Youn Jeong ◽  
Keun Taik Lee
Keyword(s):  
Colorectal Cancer ◽  
Cancer Risk ◽  
Red Meat ◽  
Colorectal Cancer Risk

scholarly journals In vitro DNA adduct profiling to mechanistically link red meat consumption to colon cancer promotion

2016 ◽  
Vol 5 (5) ◽  
pp. 1346-1358 ◽  
Author(s):  
Lieselot Y. Hemeryck ◽  
Caroline Rombouts ◽  
Thomas Van Hecke ◽  
Lieven Van Meulebroek ◽  
Julie Vanden Bussche ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Colon Cancer ◽  
Cancer Risk ◽  
Meat Consumption ◽  
Red Meat ◽  
Dna Adduct ◽  
Colorectal Cancer Risk

Red meat digestion may contribute to colorectal cancer risk.

scholarly journals Meat intake and cancer risk: prospective analyses in UK Biobank

2019 ◽  
Author(s):  
Anika Knuppel ◽  
Keren Papier ◽  
Georgina K. Fensom ◽  
Paul N. Appleby ◽  
Julie A. Schmidt ◽  
...  
Keyword(s):  
Prostate Cancer ◽  
Colorectal Cancer ◽  
Cancer Risk ◽  
Meat Consumption ◽  
Red Meat ◽  
Processed Meat ◽  
Uk Biobank ◽  
Meat Intake ◽  
Incidence Trends ◽  
Red And Processed Meat

AbstractBackgroundRed and processed meat has been consistently associated with risk for colorectal cancer, but evidence for other cancer sites is limited and few studies have examined the association between poultry intake and cancer risk. We examined associations between total meat, red meat, processed meat and poultry intake and incidence for 20 common cancer sites.Methods and FindingsWe analysed data from 475,023 participants (54% women) in UK Biobank. Participants were aged 37-73 years and cancer free at baseline. Information on meat consumption was based on a touchscreen questionnaire completed at baseline covering type and frequency of meat intake. Diet intake was re-measured a minimum of three times in a subsample (15%) using a web-based 24h dietary recall questionnaire. Multivariable-adjusted Cox proportional hazards models were used to determine the association between baseline meat intake and cancer incidence. Trends in risk across baseline meat intake categories were calculated by assigning a mean value to each category using estimates from the re-measured meat intakes. During a mean follow-up of 6.9 years, 28,955 participants were diagnosed with a malignant cancer. Total, red and processed meat intakes were each positively associated with risk of colorectal cancer (e.g. hazard ratio (HR) per 70 g/day higher intake of red and processed meat combined 1.31, 95%-confidence interval (CI) 1.14-1.52).Red meat intake was positively associated with breast cancer (HR per 50 g/day higher intake 1.12, 1.01-1.24) and prostate cancer (1.15, 1.03-1.29). Poultry intake was positively associated with risk for cancers of the lymphatic and hematopoietic tissues (HR per 30g/day higher intake 1.16, 1.03-1.32). Only the associations with colorectal cancer were robust to Bonferroni correction for multiple comparisons. Study limitations include unrepresentativeness of the study sample for the UK population, low case numbers for less common cancers and the possibility of residual confounding.ConclusionsHigher intakes of red and processed meat were associated with a higher risk of colorectal cancer. The observed positive associations of red meat consumption with breast and prostate cancer, and poultry intake with cancers of the lymphatic and hematopoietic tissues, require further investigation.

scholarly journals Red Meat Intake, NAT2, and Risk of Colorectal Cancer: A Pooled Analysis of 11 Studies

2014 ◽  
Vol 24 (1) ◽  
pp. 198-205 ◽  
Author(s):  
Ashwin N. Ananthakrishnan ◽  
Mengmeng Du ◽  
Sonja I. Berndt ◽  
Hermann Brenner ◽  
Bette J. Caan ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Pooled Analysis ◽  
Red Meat ◽  
Meat Intake ◽  
Red Meat Intake

scholarly journals Gender-specific modulation of tumorigenesis by folic acid supply in the Apc+/Min mouse during early neonatal life

2008 ◽  
Vol 99 (3) ◽  
pp. 550-558 ◽  
Author(s):  
Jill A. McKay ◽  
Elizabeth A. Williams ◽  
John C. Mathers
Keyword(s):  
Colorectal Cancer ◽  
Folic Acid ◽  
Cancer Risk ◽  
Epidemiological Studies ◽  
In Utero ◽  
Colorectal Cancer Risk ◽  
Optimal Timing ◽  
Inverse Association ◽  
Neonatal Life ◽  
Pregnancy And Lactation

Epidemiological studies suggest an inverse association between folic acid intake and colorectal cancer risk. Conversely, conventional treatment of existing tumours includes the use of folate antagonists. This suggests that the level of exposure to folate and its timing in relation to stage of tumorigenesis may be critical in determining outcomes. We hypothesised that folic acid depletion in utero and during early neonatal life may affect tumorigenesis in offspring. To investigate this hypothesis, female C57Bl6/J mice were randomised to a folic acid adequate (2 mg folic acid/kg diet) or folic acid depleted diet (0·4 mg folic acid/kg) from mating with Apc+/Min sires and throughout pregnancy and lactation. At weaning the Apc+/Min offspring were randomised to a folic acid adequate (2 mg folic acid/kg diet) or depleted (0·26 mg folic acid/kg diet) diet, creating four in utero/post-weaning dietary regimens. At 10 weeks post-weaning, mice were killed and the intestinal tumour number and size were recorded. Folic acid depletion during pregnancy and post-weaning reduced erythrocyte folate concentrations in offspring significantly. Folic acid depletion during pregnancy and lactation did not affect tumour multiplicity or size. However, female mice fed normal folic acid diets post-weaning had more, and larger, tumours when compared with depleted females and both depleted and adequate folic acid fed males. These data suggest that folate depletion post-weaning was protective against neoplasia in female Apc+/Min mice and highlights the need for further investigation of the optimal timing and dose of folic acid supplementation with regard to colorectal cancer risk.

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