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Associations of red and processed meat intake with major molecular pathological features of colorectal cancer.
Eur J Epidemiol 2017; 32(5):409-418EJ

Abstract

Red and processed meat is an established risk factor for colorectal cancer (CRC). However, exact mechanisms to explain the associations remain unclear. Few studies have investigated the association with CRC by molecular tumor features, which could provide relevant information on associated molecular pathways. In this population-based case-control study from Germany (DACHS), 2449 cases and 2479 controls provided information on risk factors of CRC and completed a food frequency questionnaire. Multivariable logistic regression was used to estimate odds ratios (ORs) and 95% confidence intervals (CI) for the associations between meat intake and risk of CRC by molecular pathologic features and specific subtypes. Red and processed meat intake was associated with increased risk of colorectal (>1 time/day vs ≤1 time/week OR 1.66, 95% CI 1.34-2.07), colon and rectal cancer. Among the single molecular tumor features investigated, the results were similar for associations of red and processed meat with CRC risk by microsatellite instability, CpG island methylator phenotype, BRAF, oestrogen receptor-β and p53 status. Red and processed meat intake was associated less strongly with risk of KRAS-mutated CRC (OR >1 time/day vs ≤1 time/week: 1.49, 95% CI 1.09-2.03) than with risk of KRAS-wildtype CRC (OR 1.82, 95% CI 1.42-2.34; p heterogeneity 0.04). These results support an association between red and processed meat and CRC risk similar for subsites of CRC and most of the investigated major molecular pathological features. Potential differences were observed in more specific subtype analyses. Further large studies are needed to confirm these results and to help further elucidate potential underlying mechanisms.

Authors+Show Affiliations

Division of Clinical Epidemiology and Aging Research, German Cancer Research Center (DKFZ), Im Neuenheimer Feld 581, 69120, Heidelberg, Germany.Division of Clinical Epidemiology and Aging Research, German Cancer Research Center (DKFZ), Im Neuenheimer Feld 581, 69120, Heidelberg, Germany.Division of Clinical Epidemiology and Aging Research, German Cancer Research Center (DKFZ), Im Neuenheimer Feld 581, 69120, Heidelberg, Germany.Institute of Pathology, University Medical Center Mainz, Mainz, Germany. Institute of Pathology, Heidelberg University Hospital, Heidelberg, Germany.Institute of Pathology, Heidelberg University Hospital, Heidelberg, Germany. NCT Tissue Bank, National Center for Tumor Diseases (NCT), Heidelberg, Germany.Department of Applied Tumor Biology, Institute of Pathology, Heidelberg University Hospital, Heidelberg, Germany.Institute of Pathology, Charité University Medicine, Berlin, Germany.Division of Cancer Epidemiology, German Cancer Research Center (DKFZ), Heidelberg, Germany. Genetic Tumour Epidemiology Group, University Medical Center Hamburg-Eppendorf, University Cancer Center Hamburg, Hamburg, Germany.Division of Clinical Epidemiology and Aging Research, German Cancer Research Center (DKFZ), Im Neuenheimer Feld 581, 69120, Heidelberg, Germany. Division of Preventive Oncology, German Cancer Research Center (DKFZ), Heidelberg, Germany. German Cancer Consortium (DKTK), German Cancer Research Center (DKFZ), Heidelberg, Germany.Division of Clinical Epidemiology and Aging Research, German Cancer Research Center (DKFZ), Im Neuenheimer Feld 581, 69120, Heidelberg, Germany. m.hoffmeister@dkfz.de.

Pub Type(s)

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

Language

eng

PubMed ID

28646407

Citation

Carr, Prudence R., et al. "Associations of Red and Processed Meat Intake With Major Molecular Pathological Features of Colorectal Cancer." European Journal of Epidemiology, vol. 32, no. 5, 2017, pp. 409-418.
Carr PR, Jansen L, Bienert S, et al. Associations of red and processed meat intake with major molecular pathological features of colorectal cancer. Eur J Epidemiol. 2017;32(5):409-418.
Carr, P. R., Jansen, L., Bienert, S., Roth, W., Herpel, E., Kloor, M., ... Hoffmeister, M. (2017). Associations of red and processed meat intake with major molecular pathological features of colorectal cancer. European Journal of Epidemiology, 32(5), pp. 409-418. doi:10.1007/s10654-017-0275-6.
Carr PR, et al. Associations of Red and Processed Meat Intake With Major Molecular Pathological Features of Colorectal Cancer. Eur J Epidemiol. 2017;32(5):409-418. PubMed PMID: 28646407.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Associations of red and processed meat intake with major molecular pathological features of colorectal cancer. AU - Carr,Prudence R, AU - Jansen,Lina, AU - Bienert,Stefanie, AU - Roth,Wilfried, AU - Herpel,Esther, AU - Kloor,Matthias, AU - Bläker,Hendrik, AU - Chang-Claude,Jenny, AU - Brenner,Hermann, AU - Hoffmeister,Michael, Y1 - 2017/06/23/ PY - 2017/02/08/received PY - 2017/06/12/accepted PY - 2017/6/25/pubmed PY - 2018/3/17/medline PY - 2017/6/25/entrez KW - Colorectal cancer KW - CpG island methylator phenotype KW - Microsatellite instability KW - Molecular pathology KW - Processed meat KW - Red meat SP - 409 EP - 418 JF - European journal of epidemiology JO - Eur. J. Epidemiol. VL - 32 IS - 5 N2 - Red and processed meat is an established risk factor for colorectal cancer (CRC). However, exact mechanisms to explain the associations remain unclear. Few studies have investigated the association with CRC by molecular tumor features, which could provide relevant information on associated molecular pathways. In this population-based case-control study from Germany (DACHS), 2449 cases and 2479 controls provided information on risk factors of CRC and completed a food frequency questionnaire. Multivariable logistic regression was used to estimate odds ratios (ORs) and 95% confidence intervals (CI) for the associations between meat intake and risk of CRC by molecular pathologic features and specific subtypes. Red and processed meat intake was associated with increased risk of colorectal (>1 time/day vs ≤1 time/week OR 1.66, 95% CI 1.34-2.07), colon and rectal cancer. Among the single molecular tumor features investigated, the results were similar for associations of red and processed meat with CRC risk by microsatellite instability, CpG island methylator phenotype, BRAF, oestrogen receptor-β and p53 status. Red and processed meat intake was associated less strongly with risk of KRAS-mutated CRC (OR >1 time/day vs ≤1 time/week: 1.49, 95% CI 1.09-2.03) than with risk of KRAS-wildtype CRC (OR 1.82, 95% CI 1.42-2.34; p heterogeneity 0.04). These results support an association between red and processed meat and CRC risk similar for subsites of CRC and most of the investigated major molecular pathological features. Potential differences were observed in more specific subtype analyses. Further large studies are needed to confirm these results and to help further elucidate potential underlying mechanisms. SN - 1573-7284 UR - https://www.unboundmedicine.com/medline/citation/28646407/Associations_of_red_and_processed_meat_intake_with_major_molecular_pathological_features_of_colorectal_cancer_ L2 - https://doi.org/10.1007/s10654-017-0275-6 DB - PRIME DP - Unbound Medicine ER -