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

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

A metabolomic study of red and processed meat intake and acylcarnitine concentrations in human urine and blood

American Journal of Clinical Nutrition ◽

10.1093/ajcn/nqaa140 ◽

2020 ◽

Vol 112 (2) ◽

pp. 381-388

Author(s):

Roland Wedekind ◽

Agneta Kiss ◽

Pekka Keski-Rahkonen ◽

Vivian Viallon ◽

Joseph A Rothwell ◽

...

Keyword(s):

Intervention Study ◽

Cross Sectional Study ◽

Red Meat ◽

Processed Meat ◽

Sectional Study ◽

Cross Sectional ◽

Meat Intake ◽

Red Meat Intake ◽

Red And Processed Meat

ABSTRACT Background Acylcarnitines (ACs) play a major role in fatty acid metabolism and are potential markers of metabolic dysfunction with higher blood concentrations reported in obese and diabetic individuals. Diet, and in particular red and processed meat intake, has been shown to influence AC concentrations but data on the effect of meat consumption on AC concentrations is limited. Objectives To investigate the effect of red and processed meat intake on AC concentrations in plasma and urine using a randomized controlled trial with replication in an observational cohort. Methods In the randomized crossover trial, 12 volunteers successively consumed 2 different diets containing either pork or tofu for 3 d each. A panel of 44 ACs including several oxidized ACs was analyzed by LC-MS in plasma and urine samples collected after the 3-d period. ACs that were associated with pork intake were then measured in urine (n = 474) and serum samples (n = 451) from the European Prospective Investigation into Cancer and nutrition (EPIC) study and tested for associations with habitual red and processed meat intake derived from dietary questionnaires. Results In urine samples from the intervention study, pork intake was positively associated with concentrations of 18 short- and medium-chain ACs. Eleven of these were also positively associated with habitual red and processed meat intake in the EPIC cross-sectional study. In blood, C18:0 was positively associated with red meat intake in both the intervention study (q = 0.004, Student's t-test) and the cross-sectional study (q = 0.033, linear regression). Conclusions AC concentrations in urine and blood were associated with red meat intake in both a highly controlled intervention study and in subjects of a cross-sectional study. Our data on the role of meat intake on this important pathway of fatty acid and energy metabolism may help understanding the role of red meat consumption in the etiology of some chronic diseases. This trial was registered at Clinicaltrials.gov as NCT03354130.

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

Association of meat consumption with NAFLD risk and liver-related biochemical indexes in older Chinese: a cross-sectional study

BMC Gastroenterology ◽

10.1186/s12876-021-01688-7 ◽

2021 ◽

Vol 21 (1) ◽

Author(s):

Hewei Peng ◽

Xiaoxu Xie ◽

Xinting Pan ◽

Jing Zheng ◽

Yidan Zeng ◽

...

Keyword(s):

Liver Disease ◽

Meat Consumption ◽

Cross Sectional Study ◽

Red Meat ◽

Sectional Study ◽

Cross Sectional ◽

Meat Intake ◽

Inverse Probability ◽

Relationship Analysis ◽

Glutamyl Transferase

Abstract Background Non-alcohol fatty liver disease (NAFLD) is the most common liver disease and an unhealthy lifestyle can lead to an increased risk of NAFLD. The present study aims to evaluate the association of meat consumption with NAFLD risk and liver-related biochemical indexes in middle-aged and elderly Chinese. Methods A cross-sectional study was conducted in individuals who were 45 years or older and underwent a physical examination from April 2015 to August 2017 in Southeast China. To evaluate associations between meat intake and NAFLD risk, inverse probability of treatment weighting and subgroup analyses were performed with logistic regressions. Spearman’s rank correlation was carried out to examine the relationship between meat consumptions and liver-related biochemical indexes. Results High consumptions of red meat (28.44–49.74 and > 71.00 g/day) (ORadjusted = 1.948; P < 0.001; ORadjusted = 1.714; P = 0.002) was positively associated with NAFLD risk on inverse probability of treatment weighting analysis, adjusting for smoking, tea intake, weekly hours of physical activity and presence of hypertension, dyslipidemia and diabetes. Exposure–response relationship analysis presented that red meat intake was positively associated with NAFLD risk. Significant associations of red meat intakes with serum levels of γ-glutamyl transferase, alanine transaminase, aspartate aminotransferase, total triglyceride and high-density lipoprotein cholesterol were found (rs = 0.176; P < 0.001; rs = 0.128; P < 0.001; rs = 0.060; P = 0.016; rs = 0.085; P = 0.001; rs = − 0.074; P = 0.003). Conclusions These findings suggest that the reduction of meat consumption may decrease NAFLD risk and should warrant further investigations.

Download Full-text

Association of meat consumption with NAFLD risk and liver-related biochemical indexes in older Chinese: a cross-sectional study

10.21203/rs.3.rs-63427/v2 ◽

2020 ◽

Author(s):

Hewei Peng ◽

Xiaoxu Xie ◽

Xinting Pan ◽

Jing Zheng ◽

Yidan Zeng ◽

...

Keyword(s):

Liver Disease ◽

Meat Consumption ◽

Cross Sectional Study ◽

Red Meat ◽

Sectional Study ◽

Cross Sectional ◽

Meat Intake ◽

Inverse Probability ◽

Relationship Analysis ◽

Glutamyl Transferase

Abstract Background: Non-alcohol fatty liver disease (NAFLD) is the most common liver disease and an unhealthy lifestyle can lead to an increased risk of NAFLD. The present study aims to evaluate the association of meat consumption with NAFLD risk and liver-related biochemical indexes in middle-aged and elderly Chinese.Methods: A cross-sectional study was conducted in individuals who were 45 years or older and underwent a physical examination from April 2015 to August 2017 in Southeast China. To evaluate associations between meat intake and NAFLD risk, inverse probability of treatment weighting and subgroup analyses were performed with logistic regressions. Spearman’s rank correlation was carried out to examine the relationship between meat consumptions and liver-related biochemical indexes. Results: High consumptions of red meat (28.44-49.74 and >71.00 g/day) (ORadjusted=1.948; P<0.001; ORadjusted=1.714; P=0.002) was positively associated with NAFLD risk on inverse probability of treatment weighting analysis, adjusting for smoking, tea intake, weekly hours of physical activity and presence of hypertension, dyslipidemia and diabetes. Exposure-response relationship analysis presented that red meat intake was positively associated with NAFLD risk. Significant associations of red meat intakes with serum levels of γ-glutamyl transferase, alanine transaminase, aspartate aminotransferase, total triglyceride and high-density lipoprotein cholesterol were found (rs=0.176; P<0.001; rs=0.128; P<0.001; rs=0.060; P=0.016; rs=0.085; P=0.001; rs=-0.074; P=0.003). Conclusions: These findings suggest that the reduction of meat consumption may decrease NAFLD risk and should warrant further investigations.

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

Association of meat consumption with NAFLD risk and liver-related biochemical indexes in older Chinese: a cross-sectional study

10.21203/rs.3.rs-63427/v3 ◽

2021 ◽

Author(s):

Hewei Peng ◽

Xiaoxu Xie ◽

Xinting Pan ◽

Jing Zheng ◽

Yidan Zeng ◽

...

Keyword(s):

Liver Disease ◽

Meat Consumption ◽

Cross Sectional Study ◽

Red Meat ◽

Sectional Study ◽

Cross Sectional ◽

Meat Intake ◽

Inverse Probability ◽

Relationship Analysis ◽

Glutamyl Transferase

Download Full-text

Patterns of Red and Processed Meat Consumption across North America: A Nationally Representative Cross-Sectional Comparison of Dietary Recalls from Canada, Mexico, and the United States

International Journal of Environmental Research and Public Health ◽

10.3390/ijerph18010357 ◽

2021 ◽

Vol 18 (1) ◽

pp. 357

Author(s):

Sarah M. Frank ◽

Lindsay M. Jaacks ◽

Carolina Batis ◽

Lana Vanderlee ◽

Lindsey Smith Taillie

Keyword(s):

North America ◽

Meat Consumption ◽

The United States ◽

Processed Meat ◽

Cross Sectional ◽

The Us ◽

Total Meat ◽

Nationally Representative ◽

Processed Meat Consumption ◽

Red And Processed Meat

Close economic ties encourage production and trade of meat between Canada, Mexico, and the US. Understanding the patterns of red and processed meat consumption in North America may inform policies designed to reduce meat consumption and bolster environmental and public health efforts across the continent. We used nationally-representative cross-sectional survey data to analyze consumption of unprocessed red meat; processed meat; and total red and processed meat. Generalized linear models were used to separately estimate probability of consumption and adjusted mean intake. Prevalence of total meat consumers was higher in the US (73.6, 95% CI: 72.3–74.8%) than in Canada (65.6, 63.9–67.2%) or Mexico (62.7, 58.1–67.2%). Men were more likely to consume unprocessed red, processed, and total meat, and had larger estimated intakes. In Mexico, high wealth individuals were more likely to consume all three categories of meat. In the US and Canada, those with high education were less likely to consume total and processed meat. Estimated mean intake of unprocessed red, processed, and total meat did not differ across sociodemographic strata. Overall consumption of red and processed meat remains high in North America. Policies to reduce meat consumption are appropriate for all three countries.

Download Full-text

The association between meat consumption and the metabolic syndrome: a cross-sectional study and meta-analysis

British Journal Of Nutrition ◽

10.1017/s0007114521002452 ◽

2021 ◽

pp. 1-15

Author(s):

Khemayanto Hidayat ◽

Wan-Zhan Zhu ◽

Si-Min Peng ◽

Jin-Jin Ren ◽

Meng-Lan Lu ◽

...

Keyword(s):

Metabolic Syndrome ◽

Fish Consumption ◽

Meta Analysis ◽

Meat Consumption ◽

Cross Sectional Study ◽

Red Meat ◽

Inverse Association ◽

Sectional Study ◽

Cross Sectional ◽

The Metabolic Syndrome

Abstract The findings regarding the associations between red meat, fish and poultry consumption, and the metabolic syndrome (Mets) have been inconclusive, and evidence from Chinese populations is scarce. A cross-sectional study was performed to investigate the associations between red meat, fish and poultry consumption, and the prevalence of the Mets and its components among the residents of Suzhou Industrial Park, Suzhou, China. A total of 4424 participants were eligible for the analysis. A logistic regression model was used to estimate the OR and 95 % CI for the prevalence of the Mets and its components according to red meat, fish and poultry consumption. In addition, the data of our cross-sectional study were meta-analysed under a random effects model along with those of published observational studies to generate the summary relative risks (RR) of the associations between the highest v. lowest categories of red meat, fish and poultry consumption and the Mets and its components. In the cross-sectional study, the multivariable-adjusted OR for the highest v. lowest quartiles of consumption was 1·23 (95 % CI 1·02, 1·48) for red meat, 0·83 (95 % CI 0·72, 0·97) for fish and 0·93 (95 % CI 0·74, 1·18) for poultry. In the meta-analysis, the pooled RR for the highest v. lowest categories of consumption was 1·20 (95 % CI 1·06, 1·35) for red meat, 0·88 (95 % CI 0·81, 0·96) for fish and 0·97 (95 % CI 0·85, 1·10) for poultry. The findings of both cross-sectional studies and meta-analyses indicated that the association between fish consumption and the Mets may be partly driven by the inverse association of fish consumption with elevated TAG and reduced HDL-cholesterol and, to a lesser extent, fasting plasma glucose. No clear pattern of associations was observed between red meat or poultry consumption and the components of the Mets. The current findings add weight to the evidence that the Mets may be positively associated with red meat consumption, inversely associated with fish consumption and neutrally associated with poultry consumption.

Download Full-text