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Meat, fish, and colorectal cancer risk: The European prospective investigation into cancer and nutrition

Norat, T; Bingham, S; Ferrari, P; Slimani, N; Jenab, M; Mazuir, M; Overvad, K; Olsen, A; Tjonneland, A and Clavel, F, et al. (2005) In Journal of the National Cancer Institute 97(12). p.906-916
Abstract
Background. Current evidence suggests that high red meat intake is associated with increased colorectal cancer risk. High fish intake may be associated with a decreased risk, but the existing evidence is less convincing. Methods: We prospectively followed 478040 men and women from 10 European countries who were free of cancer at enrollment between 1992 and 1998. Information on diet and lifestyle was collected at baseline. After a mean follow-up of 4.8 years, 1329 incident colorectal cancers were documented. We examined the relationship between intakes of red and processed meat, poultry, and fish and colorectal cancer risk using a proportional hazards model adjusted for age, sex, energy (nonfat and fat sources), height, weight, work-related... (More)
Background. Current evidence suggests that high red meat intake is associated with increased colorectal cancer risk. High fish intake may be associated with a decreased risk, but the existing evidence is less convincing. Methods: We prospectively followed 478040 men and women from 10 European countries who were free of cancer at enrollment between 1992 and 1998. Information on diet and lifestyle was collected at baseline. After a mean follow-up of 4.8 years, 1329 incident colorectal cancers were documented. We examined the relationship between intakes of red and processed meat, poultry, and fish and colorectal cancer risk using a proportional hazards model adjusted for age, sex, energy (nonfat and fat sources), height, weight, work-related physical activity, smoking status, dietary fiber and folate, and alcohol consumption, stratified by center. A calibration substudy based on 36994 subjects was used to correct hazard ratios (HRs) and 95% confidence intervals (CIs) for diet measurement errors. All statistical tests were two-sided. Results: Colorectal cancer risk was positively associated with intake of red and processed meat (highest [> 160 g/day] versus lowest [< 20 g/day] intake, HR = 1.35, 95% CI = 0.96 to 1.88; P-trend = .03) and inversely associated with intake of fish (> 80 g/day versus < 10 g/day, HR = 0.69, 95% CI = 0.54 to 0.88; P-trend < .001), but was not related to poultry intake. Correcting for measurement error strengthened the associations between colorectal cancer and red and processed meat intake (per 100-g increase HR = 1.25, 95% CI = 1.09 to 1.41, P-trend = .001 and HR = 1.55, 95% CI = 1.19 to 2.02, P-trend = .001 before and after calibration, respectively) and for fish (per 100 g increase HR = 0.70, 95% CI = 0.57 to 0.87, P-trend < .001 and HR = 0.46, 95% CI = 0.27 to 0.77, P-trend = .003; before and after correction, respectively). In this study population, the absolute risk of development of colorectal cancer within 10 years for a study subject aged 50 years was 1.71% for the highest category of red and processed meat intake and 1.28% for the lowest category of intake and was 1.86% for subjects in the lowest category of fish intake and 1.28% for subjects in the highest category of fish intake. Conclusions: Our data confirm that colorectal cancer risk is positively associated with high consumption of red and processed meat and support an inverse association with fish intake. (Less)
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Journal of the National Cancer Institute
volume
97
issue
12
pages
906 - 916
publisher
Oxford University Press
external identifiers
  • pmid:15956652
  • wos:000229908800012
  • scopus:21444443059
ISSN
1460-2105
DOI
10.1093/jnci/dji164
language
English
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e6ef1ad7-b9f5-4a81-bb4f-6d3bd9ae2bdd (old id 235577)
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2007-08-20 09:09:38
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2017-11-19 04:09:55
@article{e6ef1ad7-b9f5-4a81-bb4f-6d3bd9ae2bdd,
  abstract     = {Background. Current evidence suggests that high red meat intake is associated with increased colorectal cancer risk. High fish intake may be associated with a decreased risk, but the existing evidence is less convincing. Methods: We prospectively followed 478040 men and women from 10 European countries who were free of cancer at enrollment between 1992 and 1998. Information on diet and lifestyle was collected at baseline. After a mean follow-up of 4.8 years, 1329 incident colorectal cancers were documented. We examined the relationship between intakes of red and processed meat, poultry, and fish and colorectal cancer risk using a proportional hazards model adjusted for age, sex, energy (nonfat and fat sources), height, weight, work-related physical activity, smoking status, dietary fiber and folate, and alcohol consumption, stratified by center. A calibration substudy based on 36994 subjects was used to correct hazard ratios (HRs) and 95% confidence intervals (CIs) for diet measurement errors. All statistical tests were two-sided. Results: Colorectal cancer risk was positively associated with intake of red and processed meat (highest [&gt; 160 g/day] versus lowest [&lt; 20 g/day] intake, HR = 1.35, 95% CI = 0.96 to 1.88; P-trend = .03) and inversely associated with intake of fish (&gt; 80 g/day versus &lt; 10 g/day, HR = 0.69, 95% CI = 0.54 to 0.88; P-trend &lt; .001), but was not related to poultry intake. Correcting for measurement error strengthened the associations between colorectal cancer and red and processed meat intake (per 100-g increase HR = 1.25, 95% CI = 1.09 to 1.41, P-trend = .001 and HR = 1.55, 95% CI = 1.19 to 2.02, P-trend = .001 before and after calibration, respectively) and for fish (per 100 g increase HR = 0.70, 95% CI = 0.57 to 0.87, P-trend &lt; .001 and HR = 0.46, 95% CI = 0.27 to 0.77, P-trend = .003; before and after correction, respectively). In this study population, the absolute risk of development of colorectal cancer within 10 years for a study subject aged 50 years was 1.71% for the highest category of red and processed meat intake and 1.28% for the lowest category of intake and was 1.86% for subjects in the lowest category of fish intake and 1.28% for subjects in the highest category of fish intake. Conclusions: Our data confirm that colorectal cancer risk is positively associated with high consumption of red and processed meat and support an inverse association with fish intake.},
  author       = {Norat, T and Bingham, S and Ferrari, P and Slimani, N and Jenab, M and Mazuir, M and Overvad, K and Olsen, A and Tjonneland, A and Clavel, F and Boutron-Ruault, MC and Kesse, E and Boeing, H and Bergmann, MM and Nieters, A and Linseisen, J and Trichopoulou, A and Trichopoulos, D and Tountas, Y and Berrino, F and Palli, D and Panico, S and Tumino, R and Vineis, P and Bueno-De-Mesquita, HB and Peeters, PHM and Engeset, D and Lund, E and Skeie, G and Ardanaz, E and Gonzalez, C and Navarro, C and Quiros, JR and Sanchez, MJ and Berglund, Göran and Mattisson, Iréne and Hallmans, G and Palmqvist, R and Day, NE and Khaw, KT and Key, TJ and San Joaquin, M and Hemon, B and Saracci, R and Kaaks, R and Riboli, E},
  issn         = {1460-2105},
  language     = {eng},
  number       = {12},
  pages        = {906--916},
  publisher    = {Oxford University Press},
  series       = {Journal of the National Cancer Institute},
  title        = {Meat, fish, and colorectal cancer risk: The European prospective investigation into cancer and nutrition},
  url          = {http://dx.doi.org/10.1093/jnci/dji164},
  volume       = {97},
  year         = {2005},
}