Red and Processed Meat and Colorectal Cancer Incidence: Meta-Analysis of Prospective Studies
By D. Chan, R. Lau, D. Aune, R. Vieira, D. Greenwood, E. Kampman, T. Norat. PLoS ONE, 2011
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Background The evidence that red and processed meat influences colorectal carcinogenesis was judged convincing in the 2007 World Cancer Research Fund/American Institute of Cancer Research report. Since then, ten prospective studies have published new results. Here we update the evidence from prospective studies and explore whether there is a non-linear association of red and processed meats with colorectal cancer risk. Methods and Findings Relevant prospective studies were identified in PubMed until March 2011. For each study, relative risks and 95% confidence intervals (CI) were extracted and pooled with a random-effects model, weighting for the inverse of the variance, in highest versus lowest intake comparison, and dose-response meta-analyses. Red and processed meats intake was associated with increased colorectal cancer risk. The summary relative risk (RR) of colorectal cancer for the highest versus the lowest intake was 1.22 (95% CI = 1.11−1.34) and the RR for every 100 g/day increase was 1.14 (95% CI = 1.04−1.24). Non-linear dose-response meta-analyses revealed that colorectal cancer risk increases approximately linearly with increasing intake of red and processed meats up to approximately 140 g/day, where the curve approaches its plateau. The associations were similar for colon and rectal cancer risk. When analyzed separately, colorectal cancer risk was related to intake of fresh red meat (RR for 100 g/day increase = 1.17, 95% CI = 1.05−1.31) and processed meat (RR for 50 g/day increase = 1.18, 95% CI = 1.10−1.28). Similar results were observed for colon cancer, but for rectal cancer, no significant associations were observed. Conclusions High intake of red and processed meat is associated with significant increased risk of colorectal, colon and rectal cancers. The overall evidence of prospective studies supports limiting red and processed meat consumption as one of the dietary recommendations for the prevention of colorectal cancer.
Subfields: Oncology, Public Health, Environmental and Occupational Health
View Paper: https://www.semanticscholar.org/paper/47a0c583dd589f99fd98624ce5dd65e1e783fd1c
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Citations in the corpus
- Ultra‐processed foods and the nutrition transition: Global, regional and national trends, food systems transformations and political economy drivers (2020, background): “Ecological studies and systematic reviews find that regular consumption of certain types of UPFs associates with adverse outcomes, including sugar-sweetened beverages (SSBs) with obesity and type 2 diabetes, fast food with poor diet quality and obesity(54,55) and processed meat with colorectal cance”
- American Cancer Society guidelines on nutrition and physical activity for cancer prevention (2002, background): “Should I avoid processed meats? A number of epidemiologic studies have linked the high consumption of processed meats with an increased risk of colorectal and stomach cancers.(2,15,135) This association may be due in part to nitrites, which are added to many luncheon meats, hams, and hot dogs to mai”
- Colorectal Cancer and Nutrition (2019, background): “Chan DS, 2011 [11] Meta-analysis of ten cohort studies N/A Positive association—17% increased risk per 100 g per day of red meat and an 18% increase per 50 g per day of processed meat”