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Consumption of meat, traditional and modern processed meat and colorectal cancer risk among the Moroccan population: A large-scale case-control study.
Int J Cancer. 2020 03 01; 146(5):1333-1345.IJ

Abstract

The current study aimed to investigate the relationship between red and white meat subtypes, processed meat (divided into traditional "Khlii, Kaddid" and industrially processed meat) and colorectal cancer (CRC) risk, considering CRC subsites, in Moroccan adults. A case-control study was conducted including 2,906 matched case-control pairs recruited from the five largest university hospitals in Morocco. Dietary data were collected through a validated Food Frequency Questionnaire (FFQ). Multivariable odds ratios (OR) and 95% confidence intervals (CI), for the association of CRC risk with meat consumption (high vs. low intake), were estimated using conditional logistic regression models, adjusted for relevant confounding variables. Overall, consumption of red meat was positively associated with colon cancer and CRC risk (OR = 1.23, 95% CI = 1.05-1.44; OR = 1.14, 95% CI = 1.02-1.27), respectively. In contrast, no significant association was observed between the consumption of red meat and rectal cancer risk (OR = 1.05, 95% = 0.90-1.23). Interestingly, while processed meat from industrial processes was positively associated with colon cancer, rectal cancer and CRC (OR = 1.61, 95% CI = 1.27-2.04; OR = 1.73, 95% CI = 1.34-2.23; OR = 1.67, 95% CI = 1.41-1.98), processed meat prepared using traditional methods was inversely associated with colon cancer and CRC risk (OR = 0.74, 95% CI = 0.57-0.98; OR = 0.77, 95% CI = 0.64-0.93), respectively. Furthermore, positive associations were observed between poultry intake and colon cancer risk among men (OR = 1.27, 95% CI = 1.01-1.59). Our study showed similar associations between the consumption of red meat and CRC risk in Morocco as in developed countries, while inverse associations were found for traditionally processed meat products. This is the first study to investigate the differential effects of traditional vs. westernized processed meat products in a developing country. Other studies are needed to confirm these findings and to understand the physiological pathways underlying these associations.

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Publisher Full Text (DOI)

Authors+Show Affiliations

S Deoula M
Department of Epidemiology and Public Health, Faculty of Medicine and Pharmacy of Fez, Sidi Mohamed Ben Abdellah University, Fez, Morocco.
El Kinany K
Department of Epidemiology and Public Health, Faculty of Medicine and Pharmacy of Fez, Sidi Mohamed Ben Abdellah University, Fez, Morocco.
Huybrechts I
Section of Nutrition and Metabolism, International Agency for Research on Cancer, World Health Organization, Lyon, France.
Gunter MJ
Section of Nutrition and Metabolism, International Agency for Research on Cancer, World Health Organization, Lyon, France.
Hatime Z
Department of Epidemiology and Public Health, Faculty of Medicine and Pharmacy of Fez, Sidi Mohamed Ben Abdellah University, Fez, Morocco.
Boudouaya HA
Department of Epidemiology and Public Health, Faculty of Medicine and Pharmacy of Fez, Sidi Mohamed Ben Abdellah University, Fez, Morocco.
Benslimane A
Department of Epidemiology and Public Health, Faculty of Medicine and Pharmacy of Fez, Sidi Mohamed Ben Abdellah University, Fez, Morocco.
Nejjari C
Department of Epidemiology and Public Health, Faculty of Medicine and Pharmacy of Fez, Sidi Mohamed Ben Abdellah University, Fez, Morocco.
El Abkari M
Hepatic Gastroenterology Department, Faculty of Medicine and Pharmacy, Hassan II University Hospital of Fez, Digestive System Diseases Team, Fez, Morocco.
Badre W
Department of Gastroenterology, University Hospital Center Ibn Rochd, Casablanca, Morocco.
El Feydi AE
Hepato-Gastroenterology Service, Ibn Sina University Hospital Center, Rabat, Morocco.
Afkir S
Department of Oncology, Mohamed I University, Oujda, Morocco.
Abda N
Department of Epidemiology, Mohamed I University, Oujda, Morocco.
El Rhazi K
Department of Epidemiology and Public Health, Faculty of Medicine and Pharmacy of Fez, Sidi Mohamed Ben Abdellah University, Fez, Morocco.

MeSH

AnimalsCase-Control StudiesColorectal NeoplasmsFemaleHumansLogistic ModelsMaleMeatMeat ProductsMoroccoPoultryRed MeatRiskRural PopulationUrban Population

Pub Type(s)

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

Language

eng

PubMed ID

31525258

Citation

S Deoula, Meimouna, et al. "Consumption of Meat, Traditional and Modern Processed Meat and Colorectal Cancer Risk Among the Moroccan Population: a Large-scale Case-control Study." International Journal of Cancer, vol. 146, no. 5, 2020, pp. 1333-1345.
S Deoula M, El Kinany K, Huybrechts I, et al. Consumption of meat, traditional and modern processed meat and colorectal cancer risk among the Moroccan population: A large-scale case-control study. Int J Cancer. 2020;146(5):1333-1345.
S Deoula, M., El Kinany, K., Huybrechts, I., Gunter, M. J., Hatime, Z., Boudouaya, H. A., Benslimane, A., Nejjari, C., El Abkari, M., Badre, W., El Feydi, A. E., Afkir, S., Abda, N., & El Rhazi, K. (2020). Consumption of meat, traditional and modern processed meat and colorectal cancer risk among the Moroccan population: A large-scale case-control study. International Journal of Cancer, 146(5), 1333-1345. https://doi.org/10.1002/ijc.32689
S Deoula M, et al. Consumption of Meat, Traditional and Modern Processed Meat and Colorectal Cancer Risk Among the Moroccan Population: a Large-scale Case-control Study. Int J Cancer. 2020 03 1;146(5):1333-1345. PubMed PMID: 31525258.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Consumption of meat, traditional and modern processed meat and colorectal cancer risk among the Moroccan population: A large-scale case-control study. AU - S Deoula,Meimouna, AU - El Kinany,Khaoula, AU - Huybrechts,Inge, AU - Gunter,Marc J, AU - Hatime,Zineb, AU - Boudouaya,Hanae A, AU - Benslimane,Abdelilah, AU - Nejjari,Chakib, AU - El Abkari,Mohammed, AU - Badre,Wafaa, AU - El Feydi,Abdellah E, AU - Afkir,Saîd, AU - Abda,Naima, AU - El Rhazi,Karima, Y1 - 2019/09/16/ PY - 2019/05/29/received PY - 2019/08/19/revised PY - 2019/08/30/accepted PY - 2019/9/17/pubmed PY - 2020/2/8/medline PY - 2019/9/17/entrez KW - Morocco KW - case-control study KW - colorectal cancer KW - meat KW - traditional processed meat SP - 1333 EP - 1345 JF - International journal of cancer JO - Int J Cancer VL - 146 IS - 5 N2 - The current study aimed to investigate the relationship between red and white meat subtypes, processed meat (divided into traditional "Khlii, Kaddid" and industrially processed meat) and colorectal cancer (CRC) risk, considering CRC subsites, in Moroccan adults. A case-control study was conducted including 2,906 matched case-control pairs recruited from the five largest university hospitals in Morocco. Dietary data were collected through a validated Food Frequency Questionnaire (FFQ). Multivariable odds ratios (OR) and 95% confidence intervals (CI), for the association of CRC risk with meat consumption (high vs. low intake), were estimated using conditional logistic regression models, adjusted for relevant confounding variables. Overall, consumption of red meat was positively associated with colon cancer and CRC risk (OR = 1.23, 95% CI = 1.05-1.44; OR = 1.14, 95% CI = 1.02-1.27), respectively. In contrast, no significant association was observed between the consumption of red meat and rectal cancer risk (OR = 1.05, 95% = 0.90-1.23). Interestingly, while processed meat from industrial processes was positively associated with colon cancer, rectal cancer and CRC (OR = 1.61, 95% CI = 1.27-2.04; OR = 1.73, 95% CI = 1.34-2.23; OR = 1.67, 95% CI = 1.41-1.98), processed meat prepared using traditional methods was inversely associated with colon cancer and CRC risk (OR = 0.74, 95% CI = 0.57-0.98; OR = 0.77, 95% CI = 0.64-0.93), respectively. Furthermore, positive associations were observed between poultry intake and colon cancer risk among men (OR = 1.27, 95% CI = 1.01-1.59). Our study showed similar associations between the consumption of red meat and CRC risk in Morocco as in developed countries, while inverse associations were found for traditionally processed meat products. This is the first study to investigate the differential effects of traditional vs. westernized processed meat products in a developing country. Other studies are needed to confirm these findings and to understand the physiological pathways underlying these associations. SN - 1097-0215 UR - https://www.unboundmedicine.com/medline/citation/31525258/Consumption_of_meat_traditional_and_modern_processed_meat_and_colorectal_cancer_risk_among_the_Moroccan_population:_A_large_scale_case_control_study_ DB - PRIME DP - Unbound Medicine ER -