Processed and Unprocessed Red Meat and Risk of Colorectal Cancer: Analysis by Tumor Location and Modification by Time

Although the association between red meat consumption and colorectal cancer (CRC) is well established, the association across subsites of the colon and rectum remains uncertain, as does time of consumption in relation to cancer development. As these relationships are key for understanding the pathog...

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Bibliographic Details
Published in:PloS one 2015-08, Vol.10 (8), p.e0135959
Main Authors: Bernstein, Adam M, Song, Mingyang, Zhang, Xuehong, Pan, An, Wang, Molin, Fuchs, Charles S, Le, Ngoan, Chan, Andrew T, Willett, Walter C, Ogino, Shuji, Giovannucci, Edward L, Wu, Kana
Format: Article
Language:English
Subjects:
Aged
Cancer
Colon
Colon cancer
Colorectal cancer
Colorectal carcinoma
Colorectal Neoplasms - epidemiology
Colorectal Neoplasms - etiology
Colorectal Neoplasms - pathology
Confidence intervals
Consumption
Diet
Diet - adverse effects
Epidemiology
Exercise
Family medical history
Female
Food
Food Handling
Hazards
Health risk assessment
Health risks
Hospitals
Humans
Lifestyles
Male
Meat
Medical personnel
Medical schools
Medicine
Meta-analysis
Middle Aged
Motor Activity
Mutagenesis
Mutation
Nurses
Nutrition research
Oncology
Pathogenesis
Proportional Hazards Models
Public health
Rectum
Red Meat - adverse effects
Regression analysis
Regression models
Risk analysis
Risk Factors
Skin cancer
Statistical analysis
Systematic review
Tumors
Womens health
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Summary:Although the association between red meat consumption and colorectal cancer (CRC) is well established, the association across subsites of the colon and rectum remains uncertain, as does time of consumption in relation to cancer development. As these relationships are key for understanding the pathogenesis of CRC, they were examined in two large cohorts with repeated dietary measures over time, the Nurses' Health Study (n = 87,108 women, 1980-2010) and Health Professionals Follow-up Study (n = 47,389 men, 1986-2010). Cox proportional hazards regression models generated hazard ratios (HRs) and 95% confidence intervals (CIs), which were pooled by random-effects meta-analysis. In combined cohorts, there were 2,731 CRC cases (1,151 proximal colon, 816 distal colon, and 589 rectum). In pooled analyses, processed red meat was positively associated with CRC risk (per 1 serving/day increase: HR = 1.15, 95% CI: 1.01-1.32; P for trend 0.03) and particularly with distal colon cancer (per 1 serving/day increase; HR = 1.36; 95% CI: 1.09-1.69; P for trend 0.006). Recent consumption of processed meat (within the past 4 years) was not associated with distal cancer. Unprocessed red meat was inversely associated with risk of distal colon cancer and a weak non-significant positive association between unprocessed red meat and proximal cancer was observed (per 1 serving/day increase: distal HR = 0.75; 95% CI: 0.68-0.82; P for trend
ISSN:1932-6203
1932-6203
DOI:10.1371/journal.pone.0135959