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A review and meta-analysis of prospective studies of red and processed meat, meat cooking methods, heme iron, heterocyclic amines and prostate cancer.

Abstract

Prostate cancer remains a significant public health concern among men in the U.S. and worldwide. Epidemiologic studies have generally produced inconclusive results for dietary risk factors for prostate cancer, including consumption of red and processed meats. We aimed to update a previous meta-analysis of prospective cohorts of red and processed meats and prostate cancer with the inclusion of new and updated cohort studies, as well as evaluate meat cooking methods, heme iron, and heterocyclic amine (HCA) intake exposure data. A comprehensive literature search was performed and 26 publications from 19 different cohort studies were included. Random effects models were used to calculate summary relative risk estimates (SRREs) for high vs. low exposure categories. Additionally, meta-regression analyses and stratified intake analyses were conducted to evaluate dose-response relationships. The SRREs for total prostate cancer and total red meat consumption, fresh red meat consumption, and processed meat consumption were 1.02 (95% CI: 0.92-1.12), 1.06 (95% CI: 0.97-1.16), and 1.05 (95% CI: 1.01-1.10), respectively. Analyses were also conducted for the outcomes of non-advanced, advanced, and fatal prostate cancer when sufficient data were available, but these analyses did not produce significant results. No significant SRREs were observed for any of the meat cooking methods, HCA, or heme iron analyses. Dose-response analyses did not reveal significant patterns of associations between red or processed meat and prostate cancer. In conclusion, the results from our analyses do not support an association between red meat or processed consumption and prostate cancer, although we observed a weak positive summary estimate for processed meats.

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  • Authors+Show Affiliations

    ,

    EpidStat Institute, 2100 Commonwealth Blvd, Suite 203, Ann Arbor, MI, USA.

    EpidStat Institute, 2100 Commonwealth Blvd, Suite 203, Ann Arbor, MI, USA. dalexander@epidstat.com. EpidStat Institute, Bothell, WA, USA. dalexander@epidstat.com.

    Source

    Nutrition journal 14: 2015 Dec 21 pg 125

    MeSH

    Amines
    Causality
    Cooking
    Diet
    Heme
    Humans
    Iron
    Male
    Meat
    Meat Products
    Prospective Studies
    Prostatic Neoplasms
    Risk Factors

    Pub Type(s)

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

    Language

    eng

    PubMed ID

    26689289

    Citation

    Bylsma, Lauren C., and Dominik D. Alexander. "A Review and Meta-analysis of Prospective Studies of Red and Processed Meat, Meat Cooking Methods, Heme Iron, Heterocyclic Amines and Prostate Cancer." Nutrition Journal, vol. 14, 2015, p. 125.
    Bylsma LC, Alexander DD. A review and meta-analysis of prospective studies of red and processed meat, meat cooking methods, heme iron, heterocyclic amines and prostate cancer. Nutr J. 2015;14:125.
    Bylsma, L. C., & Alexander, D. D. (2015). A review and meta-analysis of prospective studies of red and processed meat, meat cooking methods, heme iron, heterocyclic amines and prostate cancer. Nutrition Journal, 14, p. 125. doi:10.1186/s12937-015-0111-3.
    Bylsma LC, Alexander DD. A Review and Meta-analysis of Prospective Studies of Red and Processed Meat, Meat Cooking Methods, Heme Iron, Heterocyclic Amines and Prostate Cancer. Nutr J. 2015 Dec 21;14:125. PubMed PMID: 26689289.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - A review and meta-analysis of prospective studies of red and processed meat, meat cooking methods, heme iron, heterocyclic amines and prostate cancer. AU - Bylsma,Lauren C, AU - Alexander,Dominik D, Y1 - 2015/12/21/ PY - 2015/10/01/received PY - 2015/11/25/accepted PY - 2015/12/23/entrez PY - 2015/12/23/pubmed PY - 2016/8/1/medline SP - 125 EP - 125 JF - Nutrition journal JO - Nutr J VL - 14 N2 - Prostate cancer remains a significant public health concern among men in the U.S. and worldwide. Epidemiologic studies have generally produced inconclusive results for dietary risk factors for prostate cancer, including consumption of red and processed meats. We aimed to update a previous meta-analysis of prospective cohorts of red and processed meats and prostate cancer with the inclusion of new and updated cohort studies, as well as evaluate meat cooking methods, heme iron, and heterocyclic amine (HCA) intake exposure data. A comprehensive literature search was performed and 26 publications from 19 different cohort studies were included. Random effects models were used to calculate summary relative risk estimates (SRREs) for high vs. low exposure categories. Additionally, meta-regression analyses and stratified intake analyses were conducted to evaluate dose-response relationships. The SRREs for total prostate cancer and total red meat consumption, fresh red meat consumption, and processed meat consumption were 1.02 (95% CI: 0.92-1.12), 1.06 (95% CI: 0.97-1.16), and 1.05 (95% CI: 1.01-1.10), respectively. Analyses were also conducted for the outcomes of non-advanced, advanced, and fatal prostate cancer when sufficient data were available, but these analyses did not produce significant results. No significant SRREs were observed for any of the meat cooking methods, HCA, or heme iron analyses. Dose-response analyses did not reveal significant patterns of associations between red or processed meat and prostate cancer. In conclusion, the results from our analyses do not support an association between red meat or processed consumption and prostate cancer, although we observed a weak positive summary estimate for processed meats. SN - 1475-2891 UR - https://www.unboundmedicine.com/medline/citation/26689289/A_review_and_meta_analysis_of_prospective_studies_of_red_and_processed_meat_meat_cooking_methods_heme_iron_heterocyclic_amines_and_prostate_cancer_ L2 - https://nutritionj.biomedcentral.com/articles/10.1186/s12937-015-0111-3 DB - PRIME DP - Unbound Medicine ER -