Association Between Red and Processed Meat Intake and Mortality Among Colorectal Cancer Survivors

Purpose Red and processed meat intake is convincingly associated with colorectal cancer (CRC) incidence, but its impact on prognosis after CRC diagnosis is unknown. We examined associations of red and processed meat consumption, self-reported before and after cancer diagnosis, with all-cause and cause-specific mortality among men and women with invasive, nonmetastatic CRC. Patients and Methods Participants in the Cancer Prevention Study II Nutrition Cohort reported information on diet and other factors at baseline in 1992-1993, 1999, and 2003. Participants with a verified CRC diagnosis after baseline and up to June 30, 2009, were observed for mortality through December 31, 2010. Results Among 2,315 participants diagnosed with CRC, 966 died during follow-up (413 from CRC and 176 from cardiovascular disease [CVD]). In multivariable-adjusted Cox proportional hazards regression models, red and processed meat intake before CRC diagnosis was associated with higher risks of death as a result of all causes (top v bottom quartile, relative risk [RR], 1.29; 95% CI, 1.05 to 1.59; Ptrend = .03) and from CVD (RR, 1.63; 95% CI, 1.00 to 2.67; Ptrend = .08) but not CRC (RR, 1.09; 95% CI, 0.79 to 1.51; Ptrend = 0.54). Although red and processed meat consumption after CRC diagnosis was not associated with mortality, survivors with consistently high (median or higher) intakes before and after diagnosis had a higher risk of CRC-specific mortality (RR, 1.79; 95% CI, 1.11 to 2.89) compared with those with consistently low intakes. Conclusion This study suggests that greater red and processed meat intake before diagnosis is associated with higher risk of death among patients with nonmetastatic CRC.

Download Full-text

Red and processed meat consumption and colorectal cancer risk: a systematic review and meta-analysis

Oncotarget ◽

10.18632/oncotarget.20667 ◽

2017 ◽

Vol 8 (47) ◽

pp. 83306-83314 ◽

Cited By ~ 28

Author(s):

Zhanwei Zhao ◽

Quanxin Feng ◽

Zifang Yin ◽

Jianbo Shuang ◽

Bin Bai ◽

...

Keyword(s):

Colorectal Cancer ◽

Systematic Review ◽

Cancer Risk ◽

Meta Analysis ◽

Meat Consumption ◽

Colorectal Cancer Risk ◽

Processed Meat ◽

Processed Meat Consumption ◽

Red And Processed Meat

Download Full-text

A Prospective Analysis of Red and Processed Meat Consumption and Risk of Colorectal Cancer in Women

Cancer Epidemiology Biomarkers & Prevention ◽

10.1158/1055-9965.epi-19-0459 ◽

2019 ◽

Vol 29 (1) ◽

pp. 141-150 ◽

Cited By ~ 2

Author(s):

Suril S. Mehta ◽

Whitney D. Arroyave ◽

Ruth M. Lunn ◽

Yong-Moon Mark Park ◽

Windy A. Boyd ◽

...

Keyword(s):

Colorectal Cancer ◽

Meat Consumption ◽

Processed Meat ◽

Prospective Analysis ◽

Processed Meat Consumption ◽

Red And Processed Meat

Download Full-text

Meat intake and cancer risk: prospective analyses in UK Biobank

10.1101/19003822 ◽

2019 ◽

Cited By ~ 1

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.

Download Full-text

Estimated Global, Regional, and National Cardiometabolic Disease Burdens Related to Red and Processed Meat Consumption: An Analysis from the Global Dietary Database (P10-073-19)

Current Developments in Nutrition ◽

10.1093/cdn/nzz034.p10-073-19 ◽

2019 ◽

Vol 3 (Supplement_1) ◽

Author(s):

Dimitra Karageorgou ◽

Victoria Miller ◽

Frederick Cudhea ◽

Jianyi Zhang ◽

Peilin Shi ◽

...

Keyword(s):

Meat Consumption ◽

Assessment Model ◽

Attributable Mortality ◽

Cardiometabolic Disease ◽

Processed Meat ◽

Meat Intake ◽

Diabetes Mortality ◽

The Impact ◽

Processed Meat Consumption ◽

Red And Processed Meat

Abstract Objectives Red and processed meats are associated with cardiometabolic disease (CMD) risk; yet, corresponding global burdens are not well established. We aimed to quantify the impact of meat intake on coronary heart disease (CHD) and type 2 diabetes mortality by nation (n = 187), super-region (n = 9), age (20 + y), and sex using the largest standardized Global Dietary Database (GDD) available. Methods A comparative risk assessment model estimated the absolute and % CHD and diabetes mortality attributable to suboptimal unprocessed red and processed meat consumption, incorporating data and corresponding uncertainty on: intakes from the GDD, estimated by a Bayesian hierarchical imputation model using national and sub-national surveys worldwide (266 surveys; 1630,069 individuals; 113/187 countries; 82% of the world's population); etiologic effects of meat intake on CHD and diabetes mortality from meta-analyses of prospective cohorts; optimal population meat intakes based on observed intakes associated with lowest risk; and disease-specific deaths from the Global Burden of Diseases. Results In 2010, suboptimal red meat intake was associated with 43,987 (95% uncertainty interval: 42,243–45,635) diabetes deaths, accounting for 3.5% (3.4–3.6%) of global diabetes mortality. Highest proportional mortality was estimated in Central African Republic, United Arab Emirates, and Gabon (Figure 1). Similar attributable mortality was seen in men (4%) vs women (3%), and higher in younger (25–54 y; 5–7%) vs older (55–85 y; 1–4%) adults. Processed meat intake was linked to 510,214 (482,092–541,175) CHD and 86,923 (83,832–90,488) diabetes deaths, accounting for 7.3% (6.9–7.8%) of global CHD and 6.9% (6.7–7.2%) of diabetes mortality. CHD mortality was highest in Panama, Costa Rica, and Colombia, and diabetes mortality in Panama, Belarus, and El Salvador (Figure 2). Attributable mortality was higher in men vs women (CHD: 9 vs 6%; diabetes: 8 vs 6%), and in younger vs older adults (14–15% vs 4–11%; 12–15% vs 3–9%). Meat-related CMD burdens in 1990 and 2015 will be presented at the meeting. Conclusions Suboptimal processed meat intake contributed to substantial CMD mortality, greatly exceeding burdens attributed to unprocessed red meats. Such data highlight the need for strategies to reduce meat, particularly processed meat, consumption. Funding Sources Gates Foundation. Supporting Tables, Images and/or Graphs

Download Full-text

Values and Preferences Related to Cancer Risk among Red and Processed Meat Eaters: A Pilot Cross-Sectional Study with Semi-Structured Interviews

Foods ◽

10.3390/foods10092182 ◽

2021 ◽

Vol 10 (9) ◽

pp. 2182

Author(s):

Victoria Howatt ◽

Anna Prokop-Dorner ◽

Claudia Valli ◽

Joanna Zajac ◽

Malgorzata Bala ◽

...

Keyword(s):

Cancer Risk ◽

Meat Consumption ◽

Cross Sectional Study ◽

Red Meat ◽

Processed Meat ◽

Sectional Study ◽

Cross Sectional ◽

Meat Intake ◽

Processed Meat Consumption ◽

Red And Processed Meat

Introduction: Over the last decade, the possible impact of meat intake on overall cancer incidence and mortality has received considerable attention, and authorities have recommended decreasing consumption; however, the benefits of reducing meat consumption are small and uncertain. As such, individual decisions to reduce consumption are value- and preference-sensitive. Consequently, we undertook a pilot cross-sectional study to explore people’s values and preferences towards meat consumption in the face of cancer risk. Methods and analysis: The mixed-method pilot study included a quantitative questionnaire followed by qualitative evaluation to explore the dietary habits of 32 meat eaters, their reasons for eating meat, and willingness to change their meat consumption when faced with a potential risk reduction of cancer over a lifetime based on a systematic review and dose–response meta-analysis. We recruited a convenience sample of participants from two Canadian provinces: Nova Scotia and Prince Edward Island. This project was approved by the Research Ethics Board for Health Sciences research at Dalhousie University, Canada. Results: The average weekly consumption of red meat was 3.4 servings and the average weekly consumption of processed meat was 3 servings. The determinants that influenced meat intake were similar for both red and processed meat. Taste, cost, and family preferences were the three most commonly cited factors impacting red meat intake. Taste, cost, and (lack of) cooking time were the three most commonly cited factors impacting processed meat intake. None of the participants were willing to eliminate red or processed meat from their diet. About half of participants were willing to potentially reduce their meat consumption, with one third definitely willing to reduce their consumption. Strengths and limitations: This study is the first that we are aware of to share data with participants on the association of red meat and processed meat consumption and the risk of cancer mortality and cancer incidence, including the certainty of evidence for the risk reduction. The limitations of this study include its small sample size and its limited geographic sampling. Conclusions: When presented explicit information about the small uncertain cancer risk associated with red and processed meat consumption, study participants were unwilling to eliminate meat, while about one-third were willing to reduce their meat intake.

Download Full-text

Controversy on the correlation of red and processed meat consumption with colorectal cancer risk: an Asian perspective

Critical Reviews in Food Science and Nutrition ◽

10.1080/10408398.2018.1495615 ◽

2018 ◽

Vol 59 (21) ◽

pp. 3526-3537 ◽

Cited By ~ 3

Author(s):

Sun Jin Hur ◽

Cheorun Jo ◽

Yohan Yoon ◽

Jong Youn Jeong ◽

Keun Taik Lee

Keyword(s):

Colorectal Cancer ◽

Cancer Risk ◽

Meat Consumption ◽

Colorectal Cancer Risk ◽

Processed Meat ◽

Processed Meat Consumption ◽

Red And Processed Meat

Download Full-text

Is There Any Association Between Processed Meat Consumption and Colorectal Cancer Risk in Morocco?

Journal of Global Oncology ◽

10.1200/jgo.18.78102 ◽

2018 ◽

Vol 4 (Supplement 2) ◽

pp. 194s-194s

Author(s):

M. Mint Sidi Deoula ◽

K. El Kinany ◽

H.A. Boudouaya ◽

Z. Hatime ◽

I. Huybrechts ◽

...

Keyword(s):

Colorectal Cancer ◽

Conditional Logistic Regression ◽

Large Body ◽

Meat Consumption ◽

Bivariate Analysis ◽

Processed Meat ◽

Meat Intake ◽

Study Support ◽

Processed Meat Consumption ◽

Research Show

Background: Colorectal cancer (CRC) is the third most commonly diagnosed malignancy and the fourth leading cause of cancer-related deaths worldwide. A large body of epidemiologic research show that countries where people eat more red meat and processed meat are also countries where the risk of CRC is high. The processed meat intake was described as a convincing risk factor for CRC according to the recent report of the World Cancer Research Fund published in 2017. In Morocco the incidence of CRC is increased significantly during the last years according to the Cancer Registry of the Greater Casablanca region. In addition to the imported of modern processed meat; this country is characterized also by the presence of their traditional processed meat as: quaddid (obtained by salting and sun-drying of meat) and khlii (obtained from salted-dried meat, which is cooked and conditioned in fat). In contrast, no studies have been conducted previously to evaluate the association between processed meat and CRC risk. Aim: This study aimed to evaluate the association between processed meat intake and CRC risk in Morocco. Methods: A case-control study was conducted in 5 major public health hospitals in Morocco. Each case was matched with a control by age (±5 years), sex and center. Dietary data were collected by a validated Food Frequency Questionnaire including traditional processed meat (quaddid and khlii) and modern processed meat (delicatessen meat). Conditional logistic regression was done to predict the association between processed meat consumption and CRC risk. Results: Among 500 cases and 500 controls matched by age; sex and center, 50.9% were male and 49.1% were female. The mean age was 55.53 ± 14.53 years. Among the cases, 44.5% was diagnosed with colon cancer, and 55.5% with rectum cancer. Most participants live in the urban area; never attend school and are poor. The bivariate analysis was used to evaluate the association between processed meat intake and CRC. We found no statistical significant between the occurrence of CRC and consumption of traditional processed meat (OR = 1.04; 95% CI, 0.74-1.48; P = 0.43). While, this study found strong significant association between modern processed meat and CRC risk (OR = 9.23; 95% CI, 3.91-21.77; P = 0.00). Conclusion: This study support that high consumption of modern processed meat such delicatessen meat increased the risk of CRC. In contrast, this study did not provide evidence that traditional processed meat is related to CRC risk in Morocco. We could explain this association by the low consumption of traditional processed meat in this study sample. In addition, the increases in the urbanization could also reduce the consumption of these types of traditional processed meat. Further studies are needed to evaluate the association between meat consumption and CRC risk in the context Moroccan.

Download Full-text

Meat intake and cancer risk: prospective analyses in UK Biobank

Proceedings of The Nutrition Society ◽

10.1017/s0029665120000634 ◽

2020 ◽

Vol 79 (OCE2) ◽

Author(s):

Anika Knuppel ◽

Keren Papier ◽

Paul N. Appleby ◽

Timothy J. Key ◽

Aurora Perez-Cornago

Keyword(s):

Prostate Cancer ◽

Colorectal Cancer ◽

Cancer Risk ◽

Meat Consumption ◽

Red Meat ◽

Processed Meat ◽

Uk Biobank ◽

Meat Intake ◽

Red And Processed Meat

AbstractIntroductionMeat intake is thought to play a role in the risk of cancer. The Third Expert Report of the World Cancer Research Fund/American Institute for Cancer Research concluded that red meat was a probable cause and processed meat a convincing cause of colorectal cancer. However, evidence for associations between red and processed meat intake and other cancer sites is limited. Furthermore, few studies have investigated the association between poultry intake and cancer risk. Therefore, this study aimed to examine the associations between red, processed meat and poultry intake and incidence for 20 common cancer sites.Material and methodsWe analysed data from 475,264 participants (54 % women) in UK Biobank. Participants were aged 37–73 years and cancer free at baseline. Cancer diagnosis and death due to cancer without prior diagnosis during follow-up were determined using data-linkage with cancer and death registries (with follow-up until 31 March 2016 for England and Wales and until 31 October 2015 for Scotland, respectively). Information on meat consumption was based on a touchscreen questionnaire completed at baseline covering type and frequency of meat intake. We used multivariable-adjusted Cox proportional hazards models to determine the association between baseline meat intake and cancer incidence. Analyses of lung cancer risk were restricted to never smokers. All analyses were adjusted for socio-demographic, lifestyle and women-specific factors.ResultsOver a mean 6.9 (SD 1.3) years of follow-up, 28,431 participants were diagnosed with any type of cancer. Red meat intake was positively associated with risk for colorectal cancer (n cases = 3,164; Hazard ratio (HR) per 50 g/day higher intake 1.22, 95% Confidence Interval (CI) 1.05–1.41), breast cancer (n cases = 5,536; 1.12, 1.01–1.24) and prostate cancer (n cases = 5,807; 1.16, 1.03–1.30). Processed meat intake was positively associated with risk for colorectal cancer (n cases = 3,189; HR per 20 g/day higher intake 1.17, 95% CI 1.06–1.30). Poultry intake was positively associated with risk for cancers of the lymphatic and hematopoietic tissues (n cases = 2,431; HR per 30g/day increment in intake 1.16, 95%-CI 1.03, 1.32).DiscussionIn summary, higher intakes of red and processed meat were associated with a higher risk of colorectal cancer. Red meat consumption was also positively associated with risk of breast and prostate cancer, but these associations are not supported by most previous prospective studies. The positive association of poultry intake with cancers of the lymphatic and hematopoietic tissues requires further investigation.

Download Full-text

Higher consumption of red and processed meat is associated with adverse cardiovascular magnetic resonance morpho-functional phenotypes: A study of 19,408 UK Biobank participants

European Journal of Preventive Cardiology ◽

10.1093/eurjpc/zwab061.454 ◽

2021 ◽

Vol 28 (Supplement_1) ◽

Author(s):

Z Raisi-Estabragh ◽

C Mccracken ◽

P Gkontra ◽

A Jaggi ◽

M Ardissino ◽

...

Keyword(s):

Arterial Stiffness ◽

Meat Consumption ◽

Left Ventricular ◽

Fish Intake ◽

Processed Meat ◽

Uk Biobank ◽

Meat Intake ◽

Oily Fish ◽

Processed Meat Consumption ◽

Red And Processed Meat

Abstract Funding Acknowledgements Type of funding sources: Foundation. Main funding source(s): British Heart Foundation Clinical Research Training Fellowship No. FS/17/81/33318 European Union’s Horizon 2020 research and innovation programme under grant agreement No 825903 (euCanSHare project). Background Multiple epidemiological studies link greater red and processed meat consumption with poorer cardiovascular outcomes. However, the impact of these exposures on directly measured cardiovascular phenotypes has not been examined in large cohorts. Limited existing studies suggest that the observed associations may be mediated by cardiometabolic diseases and/or novel mechanisms acting via the heart-gut axes. However, few studies systematically examine potential confounding and mediating mechanisms. Purpose We assessed, in the UK Biobank, the association between meat intake and cardiovascular structure and function incorporating a comprehensive range of confounders and mediators. Methods We studied 19,408 participants with cardiovascular magnetic resonance (CMR) data. We determined average daily red and processed meat intake using food frequency questionnaires. We used oily fish as a comparator linked to favourable cardiac health. We considered conventional CMR measures (ventricular volumes, left ventricular mass, ejection fraction, stroke volume), novel CMR radiomics features (shape, texture), and arterial stiffness metrics (arterial stiffness index, aortic distensibility). Multivariable linear regression models were used to investigate associations between meat/fish intake and cardiovascular phenotypes, adjusting for age, sex, deprivation, educational level, smoking, alcohol intake, and exercise. In separate models, we investigated the mediating role of cardiometabolic morbidities. Results Higher intake of red and processed meat was associated with an adverse overall pattern of right and left ventricular remodelling, poorer cardiac function, and higher arterial stiffness. Conversely, higher oily fish intake was associated with a healthy cardiovascular phenotype (better ventricular function, greater arterial compliance). Radiomics analysis showed association of the different dietary habits with unique overall geometry of the ventricles and myocardial texture. These associations were partially mediated by cardiometabolic morbidities. Conclusions Higher red and processed meat consumption is associated with adverse cardiovascular phenotypes. These relationships are not fully explained by mediation through cardiometabolic morbidities suggesting importance of alternative disease pathways. Understanding these potential novel disease mechanisms is important for optimising cardiovascular disease prevention strategies.

Download Full-text