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Meat subtypes and colorectal cancer risk: A pooled analysis of 6 cohort studies in Japan.
Cancer Sci. 2019 Nov; 110(11):3603-3614.CS

Abstract

Red meat and processed meat have been suggested to increase risk of colorectal cancer (CRC), especially colon cancer. However, it remains unclear whether these associations differ according to meat subtypes or colon subsites. The present study addressed this issue by undertaking a pooled analysis of large population-based cohort studies in Japan: 5 studies comprising 232 403 participants (5694 CRC cases) for analysis based on frequency of meat intake, and 2 studies comprising 123 635 participants (3550 CRC cases) for analysis based on intake quantity. Study-specific hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using the Cox proportional hazards model and then pooled using the random effect model. Comparing the highest vs lowest quartile, beef intake was associated with an increased risk of colon cancer in women (pooled HR 1.20; 95% CI, 1.01-1.44) and distal colon cancer (DCC) risk in men (pooled HR 1.30; 95% CI, 1.05-1.61). Frequent intake of pork was associated with an increased risk of distal colon cancer in women (pooled HR 1.44; 95% CI, 1.10-1.87) for "3 times/wk or more" vs "less than 1 time/wk". Frequent intake of processed red meat was associated with an increased risk of colon cancer in women (pooled HR 1.39; 95% CI, 0.97-2.00; P trend = .04) for "almost every day" vs "less than 1 time/wk". No association was observed for chicken consumption. The present findings support that intake of beef, pork (women only), and processed red meat (women only) might be associated with a higher risk of colon (distal colon) cancer in Japanese.

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Authors+Show Affiliations

Islam Z
Department of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine, Tokyo, Japan.
Akter S
Department of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine, Tokyo, Japan.
Kashino I
Department of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine, Tokyo, Japan.
Mizoue T
Department of Epidemiology and Prevention, Center for Clinical Sciences, National Center for Global Health and Medicine, Tokyo, Japan.
Sawada N
Epidemiology and Prevention Group, Research Center for Public Health Sciences, National Cancer Center, Tokyo, Japan.
Mori N
Epidemiology and Prevention Group, Research Center for Public Health Sciences, National Cancer Center, Tokyo, Japan.
Yamagiwa Y
Epidemiology and Prevention Group, Research Center for Public Health Sciences, National Cancer Center, Tokyo, Japan.
Tsugane S
Epidemiology and Prevention Group, Research Center for Public Health Sciences, National Cancer Center, Tokyo, Japan.
Naito M
Department of Oral Epidemiology, Hiroshima University Graduate School of Biomedical and Health Sciences, Hiroshima, Japan.
Tamakoshi A
Department of Public Health, Hokkaido University Graduate School of Medicine, Sapporo, Japan.
Wada K
Department of Epidemiology and Preventive Medicine, Gifu University Graduate School of Medicine, Gifu, Japan.
Nagata C
Department of Epidemiology and Preventive Medicine, Gifu University Graduate School of Medicine, Gifu, Japan.
Sugawara Y
Division of Epidemiology, Department of Public Health and Forensic Medicine, Tohoku University Graduate School of Medicine, Sendai, Japan.
Tsuji I
Division of Epidemiology, Department of Public Health and Forensic Medicine, Tohoku University Graduate School of Medicine, Sendai, Japan.
Matsuo K
Division of Cancer Epidemiology, Nagoya University Graduate School of Medicine, Nagoya, Japan. Division of Cancer Epidemiology and Prevention, Aichi Cancer Center Research Institute, Nagoya, Japan.
Ito H
Division of Cancer Information and Control, Department of Preventive Medicine, Aichi Cancer Center Research Institute, Nagoya, Japan. Division of Cancer Descriptive Epidemiology, Nagoya University Graduate School of Medicine, Nagoya, Japan.
Lin Y
Department of Public Health, Aichi Medical University School of Medicine, Aichi, Japan.
Kitamura Y
Department of Social Medicine, Osaka University Graduate School of Medicine, Osaka, Japan.
Sadakane A
Department of Epidemiology, Radiation Effects Research Foundation, Hiroshima, Japan.
Tanaka K
Department of Preventive Medicine, Faculty of Medicine, Saga University, Saga, Japan.
Shimazu T
Epidemiology and Prevention Group, Research Center for Public Health Sciences, National Cancer Center, Tokyo, Japan.
Inoue M
Epidemiology and Prevention Group, Research Center for Public Health Sciences, National Cancer Center, Tokyo, Japan.
Research Group for the Development and Evaluation of Cancer Prevention Strategies in Japan
No affiliation info available

MeSH

AnimalsAsian PeopleBody Mass IndexCattleColonColonic NeoplasmsConfidence IntervalsFemaleFood HandlingHumansJapanMaleMeatPoultryRectal NeoplasmsRed MeatRisk AssessmentSex FactorsSwine

Pub Type(s)

Journal Article

Language

eng

PubMed ID

31482651

Citation

Islam, Zobida, et al. "Meat Subtypes and Colorectal Cancer Risk: a Pooled Analysis of 6 Cohort Studies in Japan." Cancer Science, vol. 110, no. 11, 2019, pp. 3603-3614.
Islam Z, Akter S, Kashino I, et al. Meat subtypes and colorectal cancer risk: A pooled analysis of 6 cohort studies in Japan. Cancer Sci. 2019;110(11):3603-3614.
Islam, Z., Akter, S., Kashino, I., Mizoue, T., Sawada, N., Mori, N., Yamagiwa, Y., Tsugane, S., Naito, M., Tamakoshi, A., Wada, K., Nagata, C., Sugawara, Y., Tsuji, I., Matsuo, K., Ito, H., Lin, Y., Kitamura, Y., Sadakane, A., ... Inoue, M. (2019). Meat subtypes and colorectal cancer risk: A pooled analysis of 6 cohort studies in Japan. Cancer Science, 110(11), 3603-3614. https://doi.org/10.1111/cas.14188
Islam Z, et al. Meat Subtypes and Colorectal Cancer Risk: a Pooled Analysis of 6 Cohort Studies in Japan. Cancer Sci. 2019;110(11):3603-3614. PubMed PMID: 31482651.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Meat subtypes and colorectal cancer risk: A pooled analysis of 6 cohort studies in Japan. AU - Islam,Zobida, AU - Akter,Shamima, AU - Kashino,Ikuko, AU - Mizoue,Tetsuya, AU - Sawada,Norie, AU - Mori,Nagisa, AU - Yamagiwa,Yoko, AU - Tsugane,Shoichiro, AU - Naito,Mariko, AU - Tamakoshi,Akiko, AU - Wada,Keiko, AU - Nagata,Chisato, AU - Sugawara,Yumi, AU - Tsuji,Ichiro, AU - Matsuo,Keitaro, AU - Ito,Hidemi, AU - Lin,Yingsong, AU - Kitamura,Yuri, AU - Sadakane,Atsuko, AU - Tanaka,Keitaro, AU - Shimazu,Taichi, AU - Inoue,Manami, AU - ,, Y1 - 2019/09/26/ PY - 2019/03/08/received PY - 2019/08/04/revised PY - 2019/08/29/accepted PY - 2019/9/5/pubmed PY - 2019/11/13/medline PY - 2019/9/5/entrez KW - colon cancer KW - pooled analysis KW - processed meat KW - rectal cancer KW - red meat subtype SP - 3603 EP - 3614 JF - Cancer science JO - Cancer Sci VL - 110 IS - 11 N2 - Red meat and processed meat have been suggested to increase risk of colorectal cancer (CRC), especially colon cancer. However, it remains unclear whether these associations differ according to meat subtypes or colon subsites. The present study addressed this issue by undertaking a pooled analysis of large population-based cohort studies in Japan: 5 studies comprising 232 403 participants (5694 CRC cases) for analysis based on frequency of meat intake, and 2 studies comprising 123 635 participants (3550 CRC cases) for analysis based on intake quantity. Study-specific hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using the Cox proportional hazards model and then pooled using the random effect model. Comparing the highest vs lowest quartile, beef intake was associated with an increased risk of colon cancer in women (pooled HR 1.20; 95% CI, 1.01-1.44) and distal colon cancer (DCC) risk in men (pooled HR 1.30; 95% CI, 1.05-1.61). Frequent intake of pork was associated with an increased risk of distal colon cancer in women (pooled HR 1.44; 95% CI, 1.10-1.87) for "3 times/wk or more" vs "less than 1 time/wk". Frequent intake of processed red meat was associated with an increased risk of colon cancer in women (pooled HR 1.39; 95% CI, 0.97-2.00; P trend = .04) for "almost every day" vs "less than 1 time/wk". No association was observed for chicken consumption. The present findings support that intake of beef, pork (women only), and processed red meat (women only) might be associated with a higher risk of colon (distal colon) cancer in Japanese. SN - 1349-7006 UR - https://www.unboundmedicine.com/medline/citation/31482651/Meat_subtypes_and_colorectal_cancer_risk:_A_pooled_analysis_of_6_cohort_studies_in_Japan_ DB - PRIME DP - Unbound Medicine ER -