Intake of Processed Meat, but Not Sodium, Is Associated With Risk of Colorectal Cancer: Evidence From Observational Study in UK Biobank and Two-Sample Mendelian Randomization

2021 ◽  
Author(s):  
Qi Feng ◽  
Sunny H. Wong ◽  
Jie Zheng ◽  
Qian Yang ◽  
Joseph JY Sung ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Observational Study ◽  
Mendelian Randomization ◽  
Processed Meat ◽  
Uk Biobank

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 Diet and colorectal cancer in UK Biobank: a prospective study

2019 ◽  
Vol 49 (1) ◽  
pp. 246-258 ◽  
Author(s):  
Kathryn E Bradbury ◽  
Neil Murphy ◽  
Timothy J Key
Keyword(s):  
Colorectal Cancer ◽  
Cox Regression ◽  
Dietary Factors ◽  
Processed Meat ◽  
Dietary Intakes ◽  
Uk Biobank ◽  
Breakfast Cereals ◽  
Increased Risk ◽  
Red And Processed Meat

Abstract Background Most of the previous studies on diet and colorectal cancer were based on diets consumed during the 1990s. Methods We used Cox-regression models to estimate adjusted hazard ratios for colorectal cancer by dietary factors in the UK Biobank study. Men and women aged 40–69 years at recruitment (2006–10) reported their diet on a short food-frequency questionnaire (n = 475 581). Dietary intakes were re-measured in a large sub-sample (n = 175 402) who completed an online 24-hour dietary assessment during follow-up. Trends in risk across the baseline categories were calculated by assigning re-measured intakes to allow for measurement error and changes in intake over time. Results During an average of 5.7 years of follow-up, 2609 cases of colorectal cancer occurred. Participants who reported consuming an average of 76 g/day of red and processed meat compared with 21 g/day had a 20% [95% confidence interval (CI): 4–37] higher risk of colorectal cancer. Participants in the highest fifth of intake of fibre from bread and breakfast cereals had a 14% (95% CI: 2–24) lower risk of colorectal cancer. Alcohol was associated with an 8% (95% CI: 4–12) higher risk per 10 g/day higher intake. Fish, poultry, cheese, fruit, vegetables, tea and coffee were not associated with colorectal-cancer risk. Conclusions Consumption of red and processed meat at an average level of 76 g/d that meets the current UK government recommendation (≤90 g/day) was associated with an increased risk of colorectal cancer. Alcohol was also associated with an increased risk of colorectal cancer, whereas fibre from bread and breakfast cereals was associated with a reduced risk.

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.

scholarly journals Salicylic Acid and Risk of Colorectal Cancer: A Two-Sample Mendelian Randomization Study

Nutrients ◽  
2021 ◽  
Vol 13 (11) ◽  
pp. 4164
Author(s):  
Aayah Nounu ◽  
Rebecca C. Richmond ◽  
Isobel D. Stewart ◽  
Praveen Surendran ◽  
Nicholas J. Wareham ◽  
...  
Keyword(s):  
Colorectal Cancer ◽  
Salicylic Acid ◽  
Mendelian Randomization ◽  
Significant Snps ◽  
Summary Statistics ◽  
Uk Biobank ◽  
Coding Regions ◽  
Chemopreventive Agent ◽  
Functional Snps ◽  
Genome Wide

Salicylic acid (SA) has observationally been shown to decrease colorectal cancer (CRC) risk. Aspirin (acetylsalicylic acid, that rapidly deacetylates to SA) is an effective primary and secondary chemopreventive agent. Through a Mendelian randomization (MR) approach, we aimed to address whether levels of SA affected CRC risk, stratifying by aspirin use. A two-sample MR analysis was performed using GWAS summary statistics of SA (INTERVAL and EPIC-Norfolk, N = 14,149) and CRC (CCFR, CORECT, GECCO and UK Biobank, 55,168 cases and 65,160 controls). The DACHS study (4410 cases and 3441 controls) was used for replication and stratification of aspirin-use. SNPs proxying SA were selected via three methods: (1) functional SNPs that influence the activity of aspirin-metabolising enzymes; (2) pathway SNPs present in enzymes’ coding regions; and (3) genome-wide significant SNPs. We found no association between functional SNPs and SA levels. The pathway and genome-wide SNPs showed no association between SA and CRC risk (OR:1.03, 95% CI: 0.84–1.27 and OR: 1.08, 95% CI:0.86–1.34, respectively). Results remained unchanged upon aspirin use stratification. We found little evidence to suggest that an SD increase in genetically predicted SA protects against CRC risk in the general population and upon stratification by aspirin use.

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

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.

scholarly journals Dietary Behaviors and Incident COVID-19 in the UK Biobank

Nutrients ◽  
2021 ◽  
Vol 13 (6) ◽  
pp. 2114
Author(s):  
Thanh-Huyen T. Vu ◽  
Kelsey J. Rydland ◽  
Chad J. Achenbach ◽  
Linda Van Horn ◽  
Marilyn C. Cornelis
Keyword(s):  
Dietary Behaviors ◽  
Processed Meat ◽  
Uk Biobank ◽  
Processed Meats ◽  
Additional Tool ◽  
Oily Fish ◽  
Case Rate ◽  
Specific Association ◽  
Socio Demographic Factors ◽  
The Uk

Background: Nutritional status influences immunity but its specific association with susceptibility to COVID-19 remains unclear. We examined the association of specific dietary data and incident COVID-19 in the UK Biobank (UKB). Methods: We considered UKB participants in England with self-reported baseline (2006–2010) data and linked them to Public Health England COVID-19 test results—performed on samples from combined nose/throat swabs, using real time polymerase chain reaction (RT-PCR)—between March and November 2020. Baseline diet factors included breastfed as baby and specific consumption of coffee, tea, oily fish, processed meat, red meat, fruit, and vegetables. Individual COVID-19 exposure was estimated using the UK’s average monthly positive case rate per specific geo-populations. Logistic regression estimated the odds of COVID-19 positivity by diet status adjusting for baseline socio-demographic factors, medical history, and other lifestyle factors. Another model was further adjusted for COVID-19 exposure. Results: Eligible UKB participants (n = 37,988) were 40 to 70 years of age at baseline; 17% tested positive for COVID-19 by SAR-CoV-2 PCR. After multivariable adjustment, the odds (95% CI) of COVID-19 positivity was 0.90 (0.83, 0.96) when consuming 2–3 cups of coffee/day (vs. <1 cup/day), 0.88 (0.80, 0.98) when consuming vegetables in the third quartile of servings/day (vs. lowest quartile), 1.14 (1.01, 1.29) when consuming fourth quartile servings of processed meats (vs. lowest quartile), and 0.91 (0.85, 0.98) when having been breastfed (vs not breastfed). Associations were attenuated when further adjusted for COVID-19 exposure, but patterns of associations remained. Conclusions: In the UK Biobank, consumption of coffee, vegetables, and being breastfed as a baby were favorably associated with incident COVID-19; intake of processed meat was adversely associated. Although these findings warrant independent confirmation, adherence to certain dietary behaviors may be an additional tool to existing COVID-19 protection guidelines to limit the spread of this virus.

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