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Red meat consumption is associated with an increased overall cancer risk: a prospective cohort study in Korea.
Br J Nutr 2014; 112(2):238-47BJ

Abstract

Cancer is a leading cause of death, and the dietary pattern in Korea is changing rapidly from a traditional Korean diet to a Westernised diet. In the present study, we investigated the effects of dietary factors on cancer risk with a prospective cohort study. Among 26,815 individuals who participated in cancer screening examinations from September 2004 to December 2008, 8024 subjects who completed a self-administered questionnaire concerning demographic and lifestyle factors, and a 3 d food record were selected. As of September 2013, 387 cancer cases were identified from the National Cancer Registry System, and the remaining individuals were included in the control group. The hazard ratio (HR) of cancer for the subjects older than or equal to 50 years of age was higher (HR 1.80, 95% CI 1.41, 2.31; P< 0.0001) than that for the other subjects. Red meat consumption, Na intake and obesity (BMI ≥ 25 kg/m²) were positively associated with overall cancer incidence in men (HR 1.41, 95% CI 1.02, 1.94; P= 0.0382), gastric cancer (HR 2.34, 95% CI 1.06, 5.19; P= 0.0365) and thyroid cancer (HR 1.56, 95% CI 1.05, 2.31; P= 0.0270), respectively. Participants who had at least three dietary risk factors among the high intakes of red meat and Na, low intakes of vegetables and fruits, and obesity suggested by the World Cancer Research Fund/American Institute for Cancer Research at baseline tended to have a higher risk of cancer than the others (HR 1.26, 95% CI 0.99, 1.60; P= 0.0653). In summary, high intakes of red meat and Na were significant risk factors of cancer among Koreans.

Authors+Show Affiliations

Department of Clinical Nutrition,Research Institute and Hospital, National Cancer Center,323 Ilsan-ro, Ilsandong-gu, Goyang-si,Gyeonggi-do410-769,Republic of Korea.Department of Clinical Nutrition,Research Institute and Hospital, National Cancer Center,323 Ilsan-ro, Ilsandong-gu, Goyang-si,Gyeonggi-do410-769,Republic of Korea.Department of Clinical Nutrition,Research Institute and Hospital, National Cancer Center,323 Ilsan-ro, Ilsandong-gu, Goyang-si,Gyeonggi-do410-769,Republic of Korea.Department of Clinical Nutrition,Research Institute and Hospital, National Cancer Center,323 Ilsan-ro, Ilsandong-gu, Goyang-si,Gyeonggi-do410-769,Republic of Korea.Department of Clinical Nutrition,Research Institute and Hospital, National Cancer Center,323 Ilsan-ro, Ilsandong-gu, Goyang-si,Gyeonggi-do410-769,Republic of Korea.Department of Food and Nutrition,College of Human Ecology, Inha University,Incheon,Republic of Korea.The Korean Central Cancer Registry, National Cancer Center,Goyang-si,Gyeonggi-do,Republic of Korea.Division of Cancer Epidemiology and Management, National Cancer Center,Goyang-si,Gyeonggi-do,Republic of Korea.Department of Radiology,Research Institute and Hospital, National Cancer Center,Goyang-si,Gyeonggi-do,Republic of Korea.Graduate School of Public Health and Institute of Health and Environment, Seoul National University,599 Gwanak-ro, Gwanak-gu,Seoul151-742,Republic of Korea.

Pub Type(s)

Comparative Study
Journal Article
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

24775061

Citation

Wie, Gyung-Ah, et al. "Red Meat Consumption Is Associated With an Increased Overall Cancer Risk: a Prospective Cohort Study in Korea." The British Journal of Nutrition, vol. 112, no. 2, 2014, pp. 238-47.
Wie GA, Cho YA, Kang HH, et al. Red meat consumption is associated with an increased overall cancer risk: a prospective cohort study in Korea. Br J Nutr. 2014;112(2):238-47.
Wie, G. A., Cho, Y. A., Kang, H. H., Ryu, K. A., Yoo, M. K., Kim, Y. A., ... Joung, H. (2014). Red meat consumption is associated with an increased overall cancer risk: a prospective cohort study in Korea. The British Journal of Nutrition, 112(2), pp. 238-47. doi:10.1017/S0007114514000683.
Wie GA, et al. Red Meat Consumption Is Associated With an Increased Overall Cancer Risk: a Prospective Cohort Study in Korea. Br J Nutr. 2014 Jul 28;112(2):238-47. PubMed PMID: 24775061.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Red meat consumption is associated with an increased overall cancer risk: a prospective cohort study in Korea. AU - Wie,Gyung-Ah, AU - Cho,Yeong-Ah, AU - Kang,Hyun-hee, AU - Ryu,Kyoung-A, AU - Yoo,Min-Kyoung, AU - Kim,Young-A, AU - Jung,Kyu-Won, AU - Kim,Jeongseon, AU - Lee,Joo-Hyuk, AU - Joung,Hyojee, Y1 - 2014/04/28/ PY - 2014/4/30/entrez PY - 2014/4/30/pubmed PY - 2014/9/3/medline SP - 238 EP - 47 JF - The British journal of nutrition JO - Br. J. Nutr. VL - 112 IS - 2 N2 - Cancer is a leading cause of death, and the dietary pattern in Korea is changing rapidly from a traditional Korean diet to a Westernised diet. In the present study, we investigated the effects of dietary factors on cancer risk with a prospective cohort study. Among 26,815 individuals who participated in cancer screening examinations from September 2004 to December 2008, 8024 subjects who completed a self-administered questionnaire concerning demographic and lifestyle factors, and a 3 d food record were selected. As of September 2013, 387 cancer cases were identified from the National Cancer Registry System, and the remaining individuals were included in the control group. The hazard ratio (HR) of cancer for the subjects older than or equal to 50 years of age was higher (HR 1.80, 95% CI 1.41, 2.31; P< 0.0001) than that for the other subjects. Red meat consumption, Na intake and obesity (BMI ≥ 25 kg/m²) were positively associated with overall cancer incidence in men (HR 1.41, 95% CI 1.02, 1.94; P= 0.0382), gastric cancer (HR 2.34, 95% CI 1.06, 5.19; P= 0.0365) and thyroid cancer (HR 1.56, 95% CI 1.05, 2.31; P= 0.0270), respectively. Participants who had at least three dietary risk factors among the high intakes of red meat and Na, low intakes of vegetables and fruits, and obesity suggested by the World Cancer Research Fund/American Institute for Cancer Research at baseline tended to have a higher risk of cancer than the others (HR 1.26, 95% CI 0.99, 1.60; P= 0.0653). In summary, high intakes of red meat and Na were significant risk factors of cancer among Koreans. SN - 1475-2662 UR - https://www.unboundmedicine.com/medline/citation/24775061/full_citation L2 - https://www.cambridge.org/core/product/identifier/S0007114514000683/type/journal_article DB - PRIME DP - Unbound Medicine ER -