Association between red and processed meat intake and mortality among colorectal cancer survivors
McCullough ML, Gapstur SM, Shah R, Jacobs EJ, Campbell PT
Journal of clinical oncology : official journal of the American Society of Clinical Oncology · 78 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Cohort study (indexed by PubMed)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Not stated
Who paid for it
- Funding
- Independent funding
- Government
- Centers for Disease Control and Prevention
- Government
- National Cancer Institute
Based on 2 listed funder(s).
Publication
- Published
- 2013-07-01 · J Clin Oncol · vol. 31 · issue 22 · pp. 2773–2782
- Publisher
- Lippincott Williams & Wilkins
- Cited
- 97 citations · more than 99% of similar papers · 10.7× the field average
- Impact
- Top 10% most cited in its field
- References
- 37 works
- Access
- Open access (repository copy)
- Research areas
- Nutritional Studies and Diet · Colorectal Cancer Screening and Detection · Cancer Risks and Factors
- Keywords
- Medicine, Red meat, Colorectal cancer, Internal medicine, Proportional hazards model, Cancer, Relative risk, Processed meat, Incidence (geometry), Cohort, Quartile, Cohort study, Confidence interval, Pathology
- MeSH
- humans, colorectal neoplasms, proportional hazards models, cohort studies, meat, meat products, aged, aged, 80 and over, middle aged, survivors, female, male
5 authors
From US
- Marjorie L. McCulloughAmerican Cancer Society
- Susan M. GapsturAmerican Cancer Society
- Roma A. ShahAmerican Cancer Society
- Eric J. JacobsAmerican Cancer Society
- Peter T. CampbellAmerican Cancer Society
Abstract
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.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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