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Vegetarianism, low meat consumption and the risk of colorectal cancer in a population based cohort study.
Sci Rep. 2015 Aug 28; 5:13484.SR

Abstract

To study how a vegetarian or low meat diet influences the risk of colorectal cancer compared to a high meat diet, and to assess the explanatory role of factors associated with these diets. In the Netherlands Cohort Study - Meat Investigation Cohort (NLCS-MIC) (cohort of 10,210 individuals including 1040 self-defined vegetarians), subjects completed a baseline questionnaire in 1986, based on which they were classified into vegetarians (n = 635), pescetarians (n = 360), 1 day/week- (n = 1259), 2-5 day/week- (n = 2703), and 6-7 day/week meat consumers (n = 5253). After 20.3 years of follow-up, 437 colorectal cancer cases (307 colon, 92 rectal) were available. A non-significantly decreased risk of CRC for vegetarians, pescetarians, and 1 day/week compared to 6-7 day/week meat consumers was observed (age/sex adjusted Hazard Ratios (HR): 0.73(0.47-1.13), 0.80(0.47-1.39), and 0.72(0.52-1.00), respectively). Most of the differences in HR between these groups could be explained by intake of dietary fiber and soy products. Other (non-)dietary factors characteristic for a vegetarian or low meat diet had negligible individual effects, but attenuated the HRs towards the null when combined. Vegetarians, pescetarians, and 1 day/week meat eaters showed a non-significantly decreased risk of colorectal cancer compared to 6-7 day/week meat consumers, mainly due to differences in dietary pattern other than meat intake.

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Authors+Show Affiliations

Gilsing AM
Department of Epidemiology, GROW-School for Oncology and Developmental Biology, Maastricht University, Maastricht, The Netherlands.
Schouten LJ
Department of Epidemiology, GROW-School for Oncology and Developmental Biology, Maastricht University, Maastricht, The Netherlands.
Goldbohm RA
TNO, Leiden, The Netherlands.
Dagnelie PC
Department of Epidemiology, CAPHRI School of Public Health and Primary Care, Maastricht University, Maastricht, The Netherlands.
van den Brandt PA
Department of Epidemiology, GROW-School for Oncology and Developmental Biology, Maastricht University, Maastricht, The Netherlands.
Weijenberg MP
Department of Epidemiology, GROW-School for Oncology and Developmental Biology, Maastricht University, Maastricht, The Netherlands.

MeSH

Cohort StudiesColorectal NeoplasmsConfidence IntervalsDietDiet, VegetarianFeeding BehaviorFemaleHumansMaleMeatMiddle AgedRisk Factors

Pub Type(s)

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

Language

eng

PubMed ID

26316135

Citation

Gilsing, Anne M J., et al. "Vegetarianism, Low Meat Consumption and the Risk of Colorectal Cancer in a Population Based Cohort Study." Scientific Reports, vol. 5, 2015, p. 13484.
Gilsing AM, Schouten LJ, Goldbohm RA, et al. Vegetarianism, low meat consumption and the risk of colorectal cancer in a population based cohort study. Sci Rep. 2015;5:13484.
Gilsing, A. M., Schouten, L. J., Goldbohm, R. A., Dagnelie, P. C., van den Brandt, P. A., & Weijenberg, M. P. (2015). Vegetarianism, low meat consumption and the risk of colorectal cancer in a population based cohort study. Scientific Reports, 5, 13484. https://doi.org/10.1038/srep13484
Gilsing AM, et al. Vegetarianism, Low Meat Consumption and the Risk of Colorectal Cancer in a Population Based Cohort Study. Sci Rep. 2015 Aug 28;5:13484. PubMed PMID: 26316135.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Vegetarianism, low meat consumption and the risk of colorectal cancer in a population based cohort study. AU - Gilsing,Anne M J, AU - Schouten,Leo J, AU - Goldbohm,R Alexandra, AU - Dagnelie,Pieter C, AU - van den Brandt,Piet A, AU - Weijenberg,Matty P, Y1 - 2015/08/28/ PY - 2015/4/9/received PY - 2015/7/16/accepted PY - 2015/8/29/entrez PY - 2015/9/1/pubmed PY - 2016/9/16/medline PY - 2015/8/28/pmc-release SP - 13484 EP - 13484 JF - Scientific reports JO - Sci Rep VL - 5 N2 - To study how a vegetarian or low meat diet influences the risk of colorectal cancer compared to a high meat diet, and to assess the explanatory role of factors associated with these diets. In the Netherlands Cohort Study - Meat Investigation Cohort (NLCS-MIC) (cohort of 10,210 individuals including 1040 self-defined vegetarians), subjects completed a baseline questionnaire in 1986, based on which they were classified into vegetarians (n = 635), pescetarians (n = 360), 1 day/week- (n = 1259), 2-5 day/week- (n = 2703), and 6-7 day/week meat consumers (n = 5253). After 20.3 years of follow-up, 437 colorectal cancer cases (307 colon, 92 rectal) were available. A non-significantly decreased risk of CRC for vegetarians, pescetarians, and 1 day/week compared to 6-7 day/week meat consumers was observed (age/sex adjusted Hazard Ratios (HR): 0.73(0.47-1.13), 0.80(0.47-1.39), and 0.72(0.52-1.00), respectively). Most of the differences in HR between these groups could be explained by intake of dietary fiber and soy products. Other (non-)dietary factors characteristic for a vegetarian or low meat diet had negligible individual effects, but attenuated the HRs towards the null when combined. Vegetarians, pescetarians, and 1 day/week meat eaters showed a non-significantly decreased risk of colorectal cancer compared to 6-7 day/week meat consumers, mainly due to differences in dietary pattern other than meat intake. SN - 2045-2322 UR - https://www.unboundmedicine.com/medline/citation/26316135/full_citation DB - PRIME DP - Unbound Medicine ER -
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