The Role of Red Meat and Flavonoid Consumption on Cancer Prevention: The Korean Cancer Screening Examination Cohort
Kim SY, Wie GA, Cho YA, Kang HH, Ryu KA, Yoo MK, Jun S, Kim SA, Ha K, Kim J, Cho YH, Shin S, Joung H
Nutrients · 7 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
Based on full-text disclosure statement.
Publication
- Published
- 2017-08-25 · Nutrients · vol. 9 · issue 9 · p. 938
- Publisher
- Multidisciplinary Digital Publishing Institute
- Cited
- 7 citations · more than 65% of similar papers · 0.5× the field average
- References
- 54 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Phytoestrogen effects and research · Food Quality and Safety Studies · Nutrition, Health and Food Behavior
- Keywords
- Cancer, Flavonoid, Medicine, Red meat, Cohort, Cancer prevention, Environmental health, Processed meat, Oncology, Internal medicine, Traditional medicine, Food science, Biology, Pathology, Biochemistry
- MeSH
- animals, cattle, goats, sheep, domestic, sus scrofa, humans, neoplasms, flavonoids, antioxidants, nutrition surveys, registries, incidence, proportional hazards models, risk factors, cohort studies, follow-up studies, prospective studies, patient compliance, meat, meat products, female, male, early detection of cancer, republic of korea, diet, healthy
13 authors
From KR, US
- S.H. KimSeoul National University; National Cancer Center
- Gyung-Ah WieNational Cancer Center
- Yeong-Ah ChoNational Cancer Center; University of Montana
- Hyun-hee KangNational Cancer Center
- Kyoung-A. RyuNational Cancer Center
- Min-Kyong YooNational Cancer Center
Abstract
Markedly increased red meat consumption is a cancer risk factor, while dietary flavonoids may help prevent the disease. The purpose of this study was to investigate the associations of red meat and flavonoid consumption with cancer risk, based on data from 8024 subjects, drawn from the 2004-2008 Cancer Screening Examination Cohort of the Korean National Cancer Center. Hazard ratios (HRs) were obtained by using a Cox proportional hazard model. During the mean follow-up period of 10.1 years, 443 cases were newly diagnosed with cancer. After adjusting for age, there was a significant correlation between cancer risk and the daily intake of ≥43 g of red meat per day (HR 1.31; 95% CI 1.01, 1.71; p = 0.045), and total flavonoid intake tended to decrease cancer risk (HR 0.70; 95% CI 0.49, 0.99; highest vs. lowest quartile; p-trend = 0.073) in men. Following multivariable adjustment, there were no statistically significant associations between flavonoid intake and overall cancer risk in individuals with high levels of red meat intake. Men with low daily red meat intake exhibited an inverse association between flavonoid consumption and cancer incidence (HR 0.41; 95% CI 0.21, 0.80; highest vs. lowest; p-trend = 0.017). Additional research is necessary to clarify the effects of flavonoid consumption on specific cancer incidence, relative to daily red meat intake.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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