Towards refining World Cancer Research Fund/American Institute for Cancer Research cancer prevention recommendations for red and processed meat intake: insights from Alberta's Tomorrow Project cohort
Al Rajabi A, Lo Siou G, Akawung AK, McDonald K, Price TR, Shen-Tu G, Robson PJ, Veugelers PJ, Maximova K
The British journal of nutrition · 3 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
- Food frequency questionnaire
Who paid for it
- Funding
- Independent funding
- Government
- Alberta Health Services
- Nonprofit
- Alberta Cancer Foundation
- Nonprofit
- Partenariat Canadien Contre Le Cancer
- Government
- Health Canada
- Government
- Canadian Institutes of Health Research
- Government
- CIHR
- Grants
- Canadian Institutes of Health Research (151568)
Based on 6 listed funder(s).
Publication
- Published
- 2021-04-08 · Br J Nutr · vol. 127 · issue 4 · pp. 607–618
- Publisher
- Cambridge University Press
- Cited
- 7 citations · more than 72% of similar papers · 0.8× the field average
- References
- 64 works
- Access
- Open access (hybrid journal) · CC-BY-NC-SA
- Research areas
- Nutritional Studies and Diet · Agriculture Sustainability and Environmental Impact · Colorectal Cancer Screening and Detection
- Keywords
- Red meat, Processed meat, Cancer prevention, White meat, Cancer, Colorectal cancer, Diet and cancer, Prospective cohort study, Cohort study
- MeSH
- humans, neoplasms, diet, risk factors, prospective studies, meat, adult, financial management, alberta, female, red meat
9 authors
From CA, AE
- Ala Al RajabiAlberta Health Services; University of Calgary; Cancer Care Alberta; Zayed University
- Geraldine Lo SiouAlberta Health Services; Cancer Care Alberta
- Alianu K. AkawungAlberta Health Services; Cancer Care Alberta
- Kathryn McDonaldAlberta Health Services; Cancer Care Alberta
- Tiffany R. PriceAlberta Health Services
- Grace Shen-Tu · correspondingAlberta Health Services; Cancer Care Alberta
Abstract
Current cancer prevention recommendations advise limiting red meat intake to <500 g/week and avoiding consumption of processed meat, but do not differentiate the source of processed meat. We examined the associations of processed meat derived from red v. non-red meats with cancer risk in a prospective cohort of 26 218 adults who reported dietary intake using the Canadian Diet History Questionnaire. Incidence of cancer was obtained through data linkage with Alberta Cancer Registry with median follow-up of 13·3 (interquartile range (IQR) 5·1) years. Multivariable Cox proportional hazards regression models were adjusted for covariates and stratified by age and sex. The median consumption (g/week) of red meat, processed meat from red meat and processed meat from non-red meat was 267·9 (IQR 269·9), 53·6 (IQR 83·3) and 11·9 (IQR 31·8), respectively. High intakes (4th Quartile) of processed meat from red meat were associated with increased risk of gastrointestinal cancer adjusted hazard ratio (AHR): 1·68 (95 % CI 1·09, 2·57) and colorectal cancers AHR: 1·90 (95 % CI 1·12, 3·22), respectively, in women. No statistically significant associations were observed for intakes of red meat or processed meat from non-red meat. Results suggest that the carcinogenic effect associated with processed meat intake may be limited to processed meat derived from red meats. The findings provide preliminary evidence towards refining cancer prevention recommendations for red and processed meat intake.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY-NC-SA).
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