Meat and Colon Cancer

[Guest guest]

Hi folks:

High consumption of beef, pork, lamb and veal raises colon cancer by

one-third. Moderate fish consumption reduces it by one-third.

http://news.bbc.co.uk/2/hi/health/4088824.stm

Rodney.

[Guest guest]

Hi All,

An excerpt of the whole story is below from the pdf-available article.

Meat, Fish, and Colorectal Cancer Risk: The European Prospective Investigation

into

Cancer and Nutrition

Norat, et al and Elio Riboli

J Natl Cancer Inst. 2005 Apr 6;97(12):97:906–16

.... We prospectively

followed 478 040 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 colorec-tal

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 fi ber and

folate, and alcohol consumption, stratified by center. A calibra-tion

substudy based on 36 994 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 ver-sus

<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 measure-ment

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 confi rm that colorectal cancer risk is

positively associated with high consumption of red and pro-cessed

meat and support an inverse association with fish intake.

.... Table 4. Multivariable hazard ratios (HRs, per 100 g) and 95% confidence

intervals (CIs) of colorectal cancer for observed and calibrated intakes of red

meat, processed meat, fish, and poultry by anatomic location for participants in

the

European Prospective Investigation into Cancer and Nutrition (EPIC)*

---------------------------------------

----------Observed Calibrated

---------------------------------------

Food group Cancer site HR (95% CI), per 100 g Ptrend HR (95% CI), per 100 g

Ptrend

---------------------------------------

Red and processed meat Colorectum 1.25 (1.09 to 1.41) .001 1.55 (1.19 to

2.02)

..001

Colon 1.26 (1.07 to 1.48) .006 1.49 (1.03 to 2.16) .04

Rectum 1.22 (0.99 to 1.51) .06 1.65 (1.05 to 2.62) .03

Red meat Colorectum 1.21 (1.02 to 1.43) .03 1.49 (0.91 to 2.43) .11

Colon 1.20 (0.96 to 1.48) .10 1.36 (0.74 to 2.50) .32

Rectum 1.23 (0.94 to 1.62) .14 1.75 (0.93 to 3.30) .08

Processed meat Colorectum 1.32 (1.07 to 1.63) .009 1.70 (1.05 to 2.76) .03

Colon 1.39 (1.06 to 1.82) .01 1.68 (0.87 to 3.27) .12

Rectum 1.22 (0.87 to 1.71) .25 1.70 (0.83 to 3.47) .14

Fish Colorectum 0.70 (0.57 to 0.87) <.001 0.46 (0.27 to 0.77) .003

Colon 0.76 (0.59 to 0.99) .04 0.49 (0.26 to 0.93) .03

Rectum 0.61 (0.43 to 0.87) .006 0.41 (0.17 to 0.97) .04

Poultry Colorectum 0.92 (0.68 to 1.25) .61 0.85 (0.43 to 1.70) .65

Colon 0.92 (0.63 to 1.35) .68 0.76 (0.29 to 2.03) .59

Rectum 0.92 (0.56 to 1.53) .77 1.04 (0.34 to 3.23) .94

--------------------------------------

* regression with age as primary time variable. Covariates are sex, energy

from

fat, energy from -nonfat sources except alcohol, height (tertiles defined by sex

and

center), weight (tertiles defined by sex and center), current alcohol intake

(g/day), occupational physical activity, smoking status (never, former, or

current

smoker), and fiber intake. Stratification by center.

--- Rodney <perspect1111@...> wrote:

> Hi folks:

>

> High consumption of beef, pork, lamb and veal raises colon cancer by

> one-third. Moderate fish consumption reduces it by one-third.

>

> http://news.bbc.co.uk/2/hi/health/4088824.stm

Al Pater, PhD; email: old542000@...

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