Epidemiology, Molecular Mechanisms, and Clinical Trials: an Update on Research on the Association Between Red Meat Consumption and Colorectal Cancer

2021 ◽  
Author(s):  
Konstantinos Kossenas ◽  
Constantina Constantinou
Keyword(s):  
Colorectal Cancer ◽  
Clinical Trials ◽  
Molecular Mechanisms ◽  
Meat Consumption ◽  
Red Meat

scholarly journals Risk factors for the diagnosis of colorectal cancer

2021 ◽  
Author(s):  
Anna Lewandowska ◽  
Grzegorz Rudzki ◽  
Tomasz Lewandowski ◽  
Aleksandra Stryjkowska-Góra ◽  
Sławomir Rudzki
Keyword(s):  
Colorectal Cancer ◽  
Risk Factors ◽  
Healthy Lifestyle ◽  
Meat Consumption ◽  
Red Meat ◽  
World Health ◽  
Control Group ◽  
Group I ◽  
Modifiable Factors ◽  
Obese Subjects

Abstract Background: Colorectal cancer (CRC), defined as cancer of the colon or rectum, is one of the most frequently diagnosed cancers, and, according to the World Health Organisation database GLOBOCAN, it accounts for about 1.4 million new diagnoses annually worldwide. There is an association between the occurrence of colorectal cancer and non-modifiable risk factors, including age and hereditary factors, as well as with modifiable factors linked to the environment and lifestyle choices.Methods: The study included 800 patients, 400 diagnosed with colorectal cancer and 400 within the control group. The research was based on a clinical, direct, individual, structured, in-depth and focused interview. Assessment of activity and BMI was used according to WHO recommendations, as well as the expert system.Results: The average age of the patients was 64.53 ± 8.86 years, of the control group I - 59.64 ± 9.33 and the control group II - 57.5 (7.83). The association between the incidence of ulcerative colitis and the risk of colorectal cancer was clearly positive (p<0.001). Among obese subjects, the colorectal cancer risk was 1.27 (95% CI, 1.06-1.53) in comparison with non-obese subjects. The relative risk for current smokers was 2.17 (95% CI 1.79-2.66). Higher fat consumption and higher red meat consumption were also associated with the higher risk of colorectal cancer (p=0.01).Conclusions: Obesity, low physical activity, active and passive smoking and high salt and red meat consumption have been linked to a higher risk of colorectal cancer. The results give further evidence of the importance of maintaining a healthy lifestyle.

Meta-analysis of prospective studies of red meat consumption and colorectal cancer

2011 ◽  
Vol 20 (4) ◽  
pp. 293-307 ◽  
Author(s):  
Dominik D. Alexander ◽  
Douglas L. Weed ◽  
Colleen A. Cushing ◽  
Kimberly A. Lowe
Keyword(s):  
Colorectal Cancer ◽  
Prospective Studies ◽  
Meta Analysis ◽  
Meat Consumption ◽  
Red Meat

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 A Reasonable Diet Promotes Balance of Intestinal Microbiota: Prevention of Precolorectal Cancer

2019 ◽  
Vol 2019 ◽  
pp. 1-10 ◽  
Author(s):  
Pan Huang ◽  
Yi Liu
Keyword(s):  
Colorectal Cancer ◽  
Intestinal Microflora ◽  
Molecular Mechanisms ◽  
Red Meat ◽  
Dietary Factors ◽  
High Protein ◽  
Processed Meat ◽  
High Fat ◽  
Intestinal Microbes ◽  
High Fibre

Colorectal cancer (CRC) is a multifactorial disease and the second leading cause of cancer death worldwide. The pathogenesis of colorectal cancer includes genetics, age, chronic inflammation, and lifestyle. Increasing attention has recently been paid to dietary factors. Evidence from epidemiological studies and clinical research suggests that high-fibre diets can significantly reduce the incidence of CRC, whilst the consumption of high-fat diets, high-protein diets, red meat, and processed meat is high-risk factors for tumorigenesis. Fibre is a regulator of intestinal microflora and metabolism and is thus a key dietary component for maintaining intestinal health. Intestinal microbes are closely linked to CRC, with the growth of certain microbiota (such as Fusobacterium nucleatum, Escherichia coli, or Bacteroides fragilis) favouring carcinogenesis, whilst the dominant microbiota population of the intestine, such as Bacteroidetes, Firmicutes, Actinobacteria, and Proteobacteria, have multiple mechanisms of antitumour activity. Various dietary components have direct effects on the types of intestinal microflora: in the Western diet mode (high-fat, high-protein, and red meat), the proportion of conditional pathogens in the intestinal flora increases, the proportion of commensal bacteria decreases, and the occurrence of colorectal cancer is promoted. Conversely, a high-fibre diet can increase the abundance of Firmicutes and reduce the abundance of Bacteroides and consequently increase the concentration of short-chain fatty acids (SCFAs) in the intestine, inhibiting the development of CRC. This article reviews the study of the relationship between diet, intestinal microbes, and the promotion or inhibition of CRC and analyses the relevant molecular mechanisms to provide ideas for the prevention and treatment of CRC.

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 Estimation of the burden of disease attributable to red meat consumption in France: Influence on colorectal cancer and cardiovascular diseases

2019 ◽  
Vol 130 ◽  
pp. 174-186 ◽  
Author(s):  
Juliana De Oliveira Mota ◽  
Géraldine Boué ◽  
Sandrine Guillou ◽  
Fabrice Pierre ◽  
Jeanne-Marie Membré
Keyword(s):  
Colorectal Cancer ◽  
Cardiovascular Diseases ◽  
Burden Of Disease ◽  
Meat Consumption ◽  
Red Meat

scholarly journals Title: Risk Factors for the Diagnosis of Colorectal Cancer

2022 ◽  
Vol 29 ◽  
pp. 107327482110566
Author(s):  
Anna Lewandowska ◽  
Grzegorz Rudzki ◽  
Tomasz Lewandowski ◽  
Aleksandra Stryjkowska-Góra ◽  
Sławomir Rudzki
Keyword(s):  
Physical Activity ◽  
Colorectal Cancer ◽  
Risk Factors ◽  
Meat Consumption ◽  
Red Meat ◽  
World Health ◽  
Control Group ◽  
Group I ◽  
Increased Risk ◽  
Group Ii

Background Colorectal cancer defined as cancer of the colon or rectum, is the third most frequently diagnosed cancer in men and the second in women, and, according to the World Health Organization database GLOBOCAN, it accounts for nearly 1.4 million new cases annually worldwide. The occurrence of colorectal cancer is associated with nonmodifiable risk factors, including age and hereditary factors, as well as with modifiable environmental and lifestyle factors. Methods The study included 800 patients, 400 diagnosed with colorectal cancer and 400 within the control group, who gave their written informed consent to participate in the study. Patients with cancer other than colorectal cancer were randomly selected for control group I, and patients with no cancer diagnosis were selected for control group II. The method used was a case-control study – an observational and analytical study with a control group, conducted among patients of the Clinical Oncology Centre and the Provincial Hospital in the years 2019–2020. The study comparing the exposure was carried out in a group of people who developed the endpoint, that is colorectal cancer, with the exposure in a well-matched group of controls who did not reach the endpoint. Assessment of activity and BMI was used according to WHO recommendations, as well as the expert system. The data were tested for the distribution and the homogeneity of variance was validated before applying the parameter tests. Comparison of quantitative variables between groups was performed using ANOVA. Results The mean age of the patients was 64.53 ± 8.86 years, of the control group I – 59.64 ± 9.33 and the control group II – 57.5 (7.83). There was a strong positive association between the incidence of ulcerative colitis and the risk of colorectal cancer ( P < .01). Among obese subjects, the risk of developing colorectal cancer was 1.27 (95% CI, 1.06–1.53) compared with nonobese subjects. A strong positive relationship was found between low physical activity converted to metabolic equivalent of MET effort per week and the risk of colorectal cancer ( P < .001). The relative risk for current smokers was 2.17 (95% CI 1.79–2.66). There was an association between higher fat consumption and higher red meat consumption and the risk of developing colorectal cancer ( P < .01). Conclusions Obesity, low physical activity, active and passive smoking and high salt and red meat consumption have been associated with an increased risk of colorectal cancer. These findings provide further evidence of the importance of maintaining a healthy lifestyle.

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