Funded in part by Korean Meat Industry Association and Korea Pork Board
Controversy on the correlation of red and processed meat consumption with colorectal cancer risk: an Asian perspective
Hur SJ, Jo C, Yoon Y, Jeong JY, Lee KT
Critical reviews in food science and nutrition · 16 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
- Industry funded
- Industry group
- Korean Meat Industry Association and Korea Pork Board
Based on 1 listed funder(s).
Publication
- Published
- 2018-07-13 · Crit Rev Food Sci Nutr · vol. 59 · issue 21 · pp. 3526–3537
- Publisher
- Taylor & Francis
- Cited
- 21 citations · more than 85% of similar papers · 1.7× the field average
- References
- 98 works
- Access
- Paywalled
- Research areas
- Nutritional Studies and Diet · Consumer Attitudes and Food Labeling · Sodium Intake and Health
- Keywords
- Colorectal cancer, International agency, Medicine, Red meat, Environmental health, Epidemiology, Incidence (geometry), Cancer, Cohort study, Cancer incidence, White meat, Prospective cohort study, Food science, Internal medicine, Pathology, Biology
- MeSH
- humans, colorectal neoplasms, diet, risk factors, retrospective studies, prospective studies, meat, meat products, asia, red meat, asian people
5 authors
From KR
- Sun Jin HurChung-Ang University
- Cheorun JoSeoul National University
- Yohan YoonSookmyung Women's University
- Jong Youn JeongKyungsung University
- Keun Taik Lee · correspondingGangneung–Wonju National University
Abstract
This study aimed to investigate the relationship between meat intake and colorectal cancer risk from an Asian, particularly Korean, perspective. A report by the International Agency for Research on Cancer (IARC) published in 2015 concluded that intake of processed and red meat increases the risk of developing colorectal cancer. We conducted an in-depth analysis of prospective, retrospective, case-control and cohort studies, systematic review articles, and IARC monograph reports, which revealed that the IARC/WHO report weighted the results of studies based in Western countries more and that the correlation between intake of processed meat products and colorectal cancer incidence in Asians is not clearly supported. Among 73 epidemiological studies, approximately 76% were conducted in Western countries, whereas only 15% of studies were conducted in Asia. Furthermore, most studies conducted in Asia showed that processed meat consumption is not related to the onset of cancer. Moreover, there have been no reports showing significant correlation between various factors that directly or indirectly affect colorectal cancer incidence, including processed meat products types, raw meat types, or cooking methods. Further epidemiological studies taking each country's food culture into consideration are required to reliably elucidate the effects of processed meat product intake, especially on cancer incidence.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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