Tags

Type your tag names separated by a space and hit enter

Anatomical subsite can modify the association between meat and meat compounds and risk of colorectal adenocarcinoma: Findings from three large US cohorts.
Int J Cancer. 2018 11 01; 143(9):2261-2270.IJ

Abstract

Distal and proximal colon tumors have distinct incidence trends and embryonic origins; whether these sub-sites have distinct susceptibilities to known risk factors is unclear. We used pooled data from 407,270 participants in three US-based studies, with overall median follow-up of 13.8 years. We used adjusted Cox models to analyze the association between dietary intakes (from diet history questionnaire) of total, processed and unprocessed red meat; total white meat, poultry and fish and meat-related compounds: heme iron, nitrate, nitrite, the heterocyclic amines (HCAs) and benzo(a)pyrene (B(a)P) and incidence of colorectal cancer subsites. The risk of colorectal cancer (n = 6,640) increased by 35% for each 50 g/1,000 kcal higher daily intake of total red meat, with a significant right-to-left trend from proximal colon (HR: 1.24; 95% CI: 1.09-1.39) to distal colon (HR: 1.34; 95% CI: 1.13-1.55) and rectum (HR: 1.53; 95% CI: 1.28-1.79). Only unprocessed red meat showed a significant right-to-left trend. Each 50 g/1,000 kcal increase in white meat intake was associated with a 26% reduction in total colorectal cancer risk (HR: 0.74; 95% CI: 0.68-0.80), with a significant inverse right-to-left trend. The highest quintile of heme iron was associated with increased cancer risk only in the distal colon (HR: 1.20; 95% CI: 1.02-1.42) and rectum (HR: 1.27; 95% CI: 1.07-1.52). The highest quintile of HCAs, and nitrate/nitrite were associated with increased risk of total colorectal cancer, but these associations did not vary across anatomical subsites. In summary, right and left subsites of the colon may have distinct susceptibilities to meat and possibly other dietary risk factors, suggesting that the causes of colorectal cancer may vary across anatomical subsites.

Links

Authors+Show Affiliations

Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MD.

Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MD.

Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MD.

Beane-Freeman L

Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MD.

Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MD.

Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MD.

Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MD.

Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MD.

MeSH

AdenocarcinomaAgedCohort StudiesColorectal NeoplasmsDietFemaleFollow-Up StudiesHeterocyclic CompoundsHumansMaleMeatMiddle AgedNitratesPrognosisRisk Factors

Pub Type(s)

Journal Article

Multicenter Study

Randomized Controlled Trial

Research Support, N.I.H., Extramural

Research Support, N.I.H., Intramural

Language

eng

PubMed ID

29873077

Citation

Etemadi, Arash, et al. "Anatomical Subsite Can Modify the Association Between Meat and Meat Compounds and Risk of Colorectal Adenocarcinoma: Findings From Three Large US Cohorts." International Journal of Cancer, vol. 143, no. 9, 2018, pp. 2261-2270.

Etemadi A, Abnet CC, Graubard BI, et al. Anatomical subsite can modify the association between meat and meat compounds and risk of colorectal adenocarcinoma: Findings from three large US cohorts. Int J Cancer. 2018;143(9):2261-2270.

Etemadi, A., Abnet, C. C., Graubard, B. I., Beane-Freeman, L., Freedman, N. D., Liao, L., Dawsey, S. M., & Sinha, R. (2018). Anatomical subsite can modify the association between meat and meat compounds and risk of colorectal adenocarcinoma: Findings from three large US cohorts. International Journal of Cancer, 143(9), 2261-2270. https://doi.org/10.1002/ijc.31612

Etemadi A, et al. Anatomical Subsite Can Modify the Association Between Meat and Meat Compounds and Risk of Colorectal Adenocarcinoma: Findings From Three Large US Cohorts. Int J Cancer. 2018 11 1;143(9):2261-2270. PubMed PMID: 29873077.

* Article titles in AMA citation format should be in sentence-case

TY - JOUR T1 - Anatomical subsite can modify the association between meat and meat compounds and risk of colorectal adenocarcinoma: Findings from three large US cohorts. AU - Etemadi,Arash, AU - Abnet,Christian C, AU - Graubard,Barry I, AU - Beane-Freeman,Laura, AU - Freedman,Neal D, AU - Liao,Linda, AU - Dawsey,Sanford M, AU - Sinha,Rashmi, Y1 - 2018/08/07/ PY - 2018/01/11/received PY - 2018/04/12/revised PY - 2018/05/09/accepted PY - 2018/6/7/pubmed PY - 2019/2/13/medline PY - 2018/6/7/entrez SP - 2261 EP - 2270 JF - International journal of cancer JO - Int J Cancer VL - 143 IS - 9 N2 - Distal and proximal colon tumors have distinct incidence trends and embryonic origins; whether these sub-sites have distinct susceptibilities to known risk factors is unclear. We used pooled data from 407,270 participants in three US-based studies, with overall median follow-up of 13.8 years. We used adjusted Cox models to analyze the association between dietary intakes (from diet history questionnaire) of total, processed and unprocessed red meat; total white meat, poultry and fish and meat-related compounds: heme iron, nitrate, nitrite, the heterocyclic amines (HCAs) and benzo(a)pyrene (B(a)P) and incidence of colorectal cancer subsites. The risk of colorectal cancer (n = 6,640) increased by 35% for each 50 g/1,000 kcal higher daily intake of total red meat, with a significant right-to-left trend from proximal colon (HR: 1.24; 95% CI: 1.09-1.39) to distal colon (HR: 1.34; 95% CI: 1.13-1.55) and rectum (HR: 1.53; 95% CI: 1.28-1.79). Only unprocessed red meat showed a significant right-to-left trend. Each 50 g/1,000 kcal increase in white meat intake was associated with a 26% reduction in total colorectal cancer risk (HR: 0.74; 95% CI: 0.68-0.80), with a significant inverse right-to-left trend. The highest quintile of heme iron was associated with increased cancer risk only in the distal colon (HR: 1.20; 95% CI: 1.02-1.42) and rectum (HR: 1.27; 95% CI: 1.07-1.52). The highest quintile of HCAs, and nitrate/nitrite were associated with increased risk of total colorectal cancer, but these associations did not vary across anatomical subsites. In summary, right and left subsites of the colon may have distinct susceptibilities to meat and possibly other dietary risk factors, suggesting that the causes of colorectal cancer may vary across anatomical subsites. SN - 1097-0215 UR - https://www.unboundmedicine.com/medline/citation/29873077/Anatomical_subsite_can_modify_the_association_between_meat_and_meat_compounds_and_risk_of_colorectal_adenocarcinoma:_Findings_from_three_large_US_cohorts_ DB - PRIME DP - Unbound Medicine ER -