Epidemiologic Burden of Red and Processed Meat Intake on Colorectal Cancer Mortality
Mattiuzzi C, Lippi G
Nutrition and cancer · 15 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
- Cross-sectional study (classified by our AI screen)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Not stated
Who paid for it
- Funding
- Independent funding
- University or hospital
- Università degli Studi di Verona
- University or hospital
- the University of Verona
Based on 2 listed funder(s).
Publication
- Published
- 2020-05-13 · Nutr Cancer · vol. 73 · issue 4 · pp. 562–567
- Publisher
- Routledge
- Cited
- 21 citations · more than 85% of similar papers · 1.7× the field average
- References
- 17 works
- Access
- Paywalled
- Research areas
- Nutritional Studies and Diet · Culinary Culture and Tourism · Consumer Attitudes and Food Labeling
- Keywords
- Red meat, Colorectal cancer, Medicine, Processed meat, Cancer, Environmental health, Internal medicine, Food science, Biology, Pathology
- MeSH
- humans, colorectal neoplasms, rectal neoplasms, diet, risk factors, meat, meat products, aged, female, male, red meat
2 authors
From IT
- Camilla Mattiuzzi
- Giuseppe Lippi · correspondingUniversity of Verona
Abstract
A clear epidemiologic association has been reported between intake of red processed meat and colorectal cancer. Therefore, an electronic search was performed in Global Health Data Exchange (GHDx) registry, using the keywords "diet high in red meat", "diet high in processed meat", "colon and rectum cancer" and "death". According to this search, red and processed meat intake accounts for 1.77% and 1.18% worldwide colorectal cancer mortality, respectively. The death risk attributable to consumption of red meat linearly increased during the past decade (r = 0.99; p r= -0.97; p < 0.001). The risk of colorectal cancer death for both types of meat is higher in men than in women. Colorectal cancer mortality for red meat is mostly clustered in people <75 years, whilst that attributable to processed meat increases with ageing. A positive relationship can be observed between consumption of both meats and socio-demographic index (SDI). The risk of colorectal cancer deaths attributable to red meat is independently associated with male sex, higher SDI and younger age, whilst that of processed meat is independently associated with higher SDI and older age. Reinforced efforts shall be prioritized for broadening recommendations on decreasing red and processed meat consumption.
Abstract via Europe PMC. Copyright remains with the authors or publisher.
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