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A Prospective Analysis of Red and Processed Meat Intake in Relation to Colorectal Cancer in the Black Women's Health Study.
J Nutr. 2022 05 05; 152(5):1254-1262.JN

Abstract

BACKGROUND

Black Americans have the highest incidence of colorectal cancer (CRC) of any racial/ethnic group in the United States. High intake of red and processed meats has been associated with an increased CRC risk in predominately White populations. However, 3 prior studies in Black populations, who have been reported to have high intakes of red and processed meats, have reported no associations. Data on a possible association between CRC risk and SFAs and MUFAs, the primary types of fat in red and processed meats, are inconclusive.

OBJECTIVES

We prospectively assessed intakes of processed and unprocessed red meat, SFAs, and MUFAs in relation to CRC risk, utilizing data from the Black Women's Health Study (BWHS, 1995-2018).

METHODS

Dietary data were derived from validated FFQs completed in 1995 and 2001. Multivariable-adjusted hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using Cox proportional hazards regression.

RESULTS

Among 52,695 BWHS participants aged 21-69 y at baseline and followed for ≤22 y, 564 women developed incident CRC. Unprocessed red meat intake was associated with a 33% increased CRC risk per 100 g/d (HR: 1.33; 95% CI: 1.03-1.71). Examination of CRC anatomic sites revealed that unprocessed red meat was associated with 2-times increased rectal cancer risk (HR: 2.22; 95% CI: 1.15-4.26). There was no evidence of an interaction with age (pinteraction = 0.4), but unprocessed red meat intake was only associated with a significant increased risk of late-onset CRC (≥50 y of age, HR: 1.41; 95% CI: 1.05-1.88). Processed red meat and total SFA and MUFA intakes were not associated with CRC risk.

CONCLUSIONS

Unprocessed red meat intake was associated with an increased CRC risk in the present study, the first positive evidence that red meat plays a role in the etiology of CRC in Black women. The findings suggest prevention opportunities.

Links

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Authors+Show Affiliations

Yiannakou I
Division of Graduate Medical Sciences, Boston University School of Medicine, Boston, MA. Slone Epidemiology Center at Boston University, Boston, MA.
Barber LE
Slone Epidemiology Center at Boston University, Boston, MA. Department of Epidemiology, Boston University School of Public Health, Boston, MA.
Li S
Slone Epidemiology Center at Boston University, Boston, MA.
Adams-Campbell LL
Department of Oncology, Georgetown University, Washington, DC.
Palmer JR
Slone Epidemiology Center at Boston University, Boston, MA.
Rosenberg L
Slone Epidemiology Center at Boston University, Boston, MA.
Petrick JL
Slone Epidemiology Center at Boston University, Boston, MA.

MeSH

Colorectal NeoplasmsDietFemaleHumansMaleMeatProspective StudiesRed MeatRisk FactorsUnited StatesWomen's Health

Pub Type(s)

Journal Article
Research Support, N.I.H., Extramural
Research Support, Non-U.S. Gov't

Language

eng

PubMed ID

34910194

Citation

Yiannakou, Ioanna, et al. "A Prospective Analysis of Red and Processed Meat Intake in Relation to Colorectal Cancer in the Black Women's Health Study." The Journal of Nutrition, vol. 152, no. 5, 2022, pp. 1254-1262.
Yiannakou I, Barber LE, Li S, et al. A Prospective Analysis of Red and Processed Meat Intake in Relation to Colorectal Cancer in the Black Women's Health Study. J Nutr. 2022;152(5):1254-1262.
Yiannakou, I., Barber, L. E., Li, S., Adams-Campbell, L. L., Palmer, J. R., Rosenberg, L., & Petrick, J. L. (2022). A Prospective Analysis of Red and Processed Meat Intake in Relation to Colorectal Cancer in the Black Women's Health Study. The Journal of Nutrition, 152(5), 1254-1262. https://doi.org/10.1093/jn/nxab419
Yiannakou I, et al. A Prospective Analysis of Red and Processed Meat Intake in Relation to Colorectal Cancer in the Black Women's Health Study. J Nutr. 2022 05 5;152(5):1254-1262. PubMed PMID: 34910194.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A Prospective Analysis of Red and Processed Meat Intake in Relation to Colorectal Cancer in the Black Women's Health Study. AU - Yiannakou,Ioanna, AU - Barber,Lauren E, AU - Li,Shanshan, AU - Adams-Campbell,Lucile L, AU - Palmer,Julie R, AU - Rosenberg,Lynn, AU - Petrick,Jessica L, PY - 2021/07/23/received PY - 2021/10/15/revised PY - 2021/12/08/accepted PY - 2021/12/16/pubmed PY - 2022/5/10/medline PY - 2021/12/15/entrez KW - cohort study KW - colorectal cancer KW - epidemiology KW - fatty acids KW - food frequency questionnaire KW - human SP - 1254 EP - 1262 JF - The Journal of nutrition JO - J Nutr VL - 152 IS - 5 N2 - BACKGROUND: Black Americans have the highest incidence of colorectal cancer (CRC) of any racial/ethnic group in the United States. High intake of red and processed meats has been associated with an increased CRC risk in predominately White populations. However, 3 prior studies in Black populations, who have been reported to have high intakes of red and processed meats, have reported no associations. Data on a possible association between CRC risk and SFAs and MUFAs, the primary types of fat in red and processed meats, are inconclusive. OBJECTIVES: We prospectively assessed intakes of processed and unprocessed red meat, SFAs, and MUFAs in relation to CRC risk, utilizing data from the Black Women's Health Study (BWHS, 1995-2018). METHODS: Dietary data were derived from validated FFQs completed in 1995 and 2001. Multivariable-adjusted hazard ratios (HRs) and 95% confidence intervals (CIs) were estimated using Cox proportional hazards regression. RESULTS: Among 52,695 BWHS participants aged 21-69 y at baseline and followed for ≤22 y, 564 women developed incident CRC. Unprocessed red meat intake was associated with a 33% increased CRC risk per 100 g/d (HR: 1.33; 95% CI: 1.03-1.71). Examination of CRC anatomic sites revealed that unprocessed red meat was associated with 2-times increased rectal cancer risk (HR: 2.22; 95% CI: 1.15-4.26). There was no evidence of an interaction with age (pinteraction = 0.4), but unprocessed red meat intake was only associated with a significant increased risk of late-onset CRC (≥50 y of age, HR: 1.41; 95% CI: 1.05-1.88). Processed red meat and total SFA and MUFA intakes were not associated with CRC risk. CONCLUSIONS: Unprocessed red meat intake was associated with an increased CRC risk in the present study, the first positive evidence that red meat plays a role in the etiology of CRC in Black women. The findings suggest prevention opportunities. SN - 1541-6100 UR - https://www.unboundmedicine.com/medline/citation/34910194/A_Prospective_Analysis_of_Red_and_Processed_Meat_Intake_in_Relation_to_Colorectal_Cancer_in_the_Black_Women's_Health_Study_ DB - PRIME DP - Unbound Medicine ER -