A prospective study of red and processed meat intake in relation to cancer risk.

<h4>Background</h4>Red meat and processed meat have been associated with carcinogenesis at several anatomic sites, but no prospective study has examined meat intake in relation to a range of malignancies. We investigated whether red or processed meat intake increases cancer risk at a var...

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Autores principales:	Amanda J Cross, Michael F Leitzmann, Mitchell H Gail, Albert R Hollenbeck, Arthur Schatzkin, Rashmi Sinha
Formato:	article
Lenguaje:	EN
Publicado:	Public Library of Science (PLoS) 2007
Materias:	Medicine R
Acceso en línea:	https://doaj.org/article/3aed6e9301924edfa9f0879d72af81d4
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spelling	oai:doaj.org-article:3aed6e9301924edfa9f0879d72af81d42021-11-25T05:37:09ZA prospective study of red and processed meat intake in relation to cancer risk.1549-12771549-167610.1371/journal.pmed.0040325https://doaj.org/article/3aed6e9301924edfa9f0879d72af81d42007-12-01T00:00:00Zhttps://doi.org/10.1371/journal.pmed.0040325https://doaj.org/toc/1549-1277https://doaj.org/toc/1549-1676<h4>Background</h4>Red meat and processed meat have been associated with carcinogenesis at several anatomic sites, but no prospective study has examined meat intake in relation to a range of malignancies. We investigated whether red or processed meat intake increases cancer risk at a variety of sites.<h4>Methods and findings</h4>The National Institutes of Health (NIH)-AARP (formerly the American Association for Retired Persons) Diet and Health Study is a cohort of approximately 500,000 people aged 50-71 y at baseline (1995-1996). Meat intake was estimated from a food frequency questionnaire administered at baseline. Cox proportional hazards regression was used to estimate hazard ratios and 95% confidence intervals within quintiles of red and processed meat intake. During up to 8.2 y of follow-up, 53,396 incident cancers were ascertained. Statistically significant elevated risks (ranging from 20% to 60%) were evident for esophageal, colorectal, liver, and lung cancer, comparing individuals in the highest with those in the lowest quintile of red meat intake. Furthermore, individuals in the highest quintile of processed meat intake had a 20% elevated risk for colorectal and a 16% elevated risk for lung cancer.<h4>Conclusions</h4>Both red and processed meat intakes were positively associated with cancers of the colorectum and lung; furthermore, red meat intake was associated with an elevated risk for cancers of the esophagus and liver.Amanda J CrossMichael F LeitzmannMitchell H GailAlbert R HollenbeckArthur SchatzkinRashmi SinhaPublic Library of Science (PLoS)articleMedicineRENPLoS Medicine, Vol 4, Iss 12, p e325 (2007)
institution	DOAJ
collection	DOAJ
language	EN
topic	Medicine R
spellingShingle	Medicine R Amanda J Cross Michael F Leitzmann Mitchell H Gail Albert R Hollenbeck Arthur Schatzkin Rashmi Sinha A prospective study of red and processed meat intake in relation to cancer risk.
description	<h4>Background</h4>Red meat and processed meat have been associated with carcinogenesis at several anatomic sites, but no prospective study has examined meat intake in relation to a range of malignancies. We investigated whether red or processed meat intake increases cancer risk at a variety of sites.<h4>Methods and findings</h4>The National Institutes of Health (NIH)-AARP (formerly the American Association for Retired Persons) Diet and Health Study is a cohort of approximately 500,000 people aged 50-71 y at baseline (1995-1996). Meat intake was estimated from a food frequency questionnaire administered at baseline. Cox proportional hazards regression was used to estimate hazard ratios and 95% confidence intervals within quintiles of red and processed meat intake. During up to 8.2 y of follow-up, 53,396 incident cancers were ascertained. Statistically significant elevated risks (ranging from 20% to 60%) were evident for esophageal, colorectal, liver, and lung cancer, comparing individuals in the highest with those in the lowest quintile of red meat intake. Furthermore, individuals in the highest quintile of processed meat intake had a 20% elevated risk for colorectal and a 16% elevated risk for lung cancer.<h4>Conclusions</h4>Both red and processed meat intakes were positively associated with cancers of the colorectum and lung; furthermore, red meat intake was associated with an elevated risk for cancers of the esophagus and liver.
format	article
author	Amanda J Cross Michael F Leitzmann Mitchell H Gail Albert R Hollenbeck Arthur Schatzkin Rashmi Sinha
author_facet	Amanda J Cross Michael F Leitzmann Mitchell H Gail Albert R Hollenbeck Arthur Schatzkin Rashmi Sinha
author_sort	Amanda J Cross
title	A prospective study of red and processed meat intake in relation to cancer risk.
title_short	A prospective study of red and processed meat intake in relation to cancer risk.
title_full	A prospective study of red and processed meat intake in relation to cancer risk.
title_fullStr	A prospective study of red and processed meat intake in relation to cancer risk.
title_full_unstemmed	A prospective study of red and processed meat intake in relation to cancer risk.
title_sort	prospective study of red and processed meat intake in relation to cancer risk.
publisher	Public Library of Science (PLoS)
publishDate	2007
url	https://doaj.org/article/3aed6e9301924edfa9f0879d72af81d4
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A prospective study of red and processed meat intake in relation to cancer risk.

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