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Intake of fat, meat, and fiber in relation to risk of colon cancer in men.
Cancer Res 1994; 54(9):2390-7CR

Abstract

Some evidence suggests that diets high in animal fat or red meat may increase the risk of colon cancer, whereas high intake of fiber or vegetables may be protective. Frequently, intake of red meat has been a stronger risk factor than total fat. Because data from prospective cohort studies are sparse, we examined fat, meat, fiber, and vegetable intake in relation to risk of colon cancer in a cohort of 47,949 U.S. male health professionals who were free of diagnosed cancer in 1986. At baseline, these men, 40 to 75 years of age, completed a validated food frequency questionnaire and provided detailed information on other lifestyle and health-related factors. Between 1986 and 1992, 205 new cases of colon cancer were diagnosed in these men. Intakes of total fat, saturated fat, and animal fat were not related to risk of colon cancer. However, an elevated risk of colon cancer was associated with red meat intake (relative risk, 1.71; 95% confidence interval, 1.15-2.55 between high and low quintiles; P = 0.005 for trend). Men who ate beef, pork, or lamb as a main dish five or more times per week had a relative risk of 3.57 (95% confidence interval, 1.58-8.06; P = 0.01 for trend) compared to men eating these foods less than once per month. The association with red meat was not confounded appreciably by other dietary factors, physical activity, body mass, alcohol intake, cigarette smoking, or aspirin use. Other sources of animal fat, including dairy products, poultry, and fish as well as vegetable fat, were slightly inversely related to risk of colon cancer. No clear association existed between fiber or vegetable intake and risk of colon cancer. These data support the hypothesis that intake of red meat is related to an elevated risk of colon cancer.

Authors+Show Affiliations

Channing Laboratory, Department of Medicine, Harvard Medical School, Boston, Massachusetts.No affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

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

Language

eng

PubMed ID

8162586

Citation

Giovannucci, E, et al. "Intake of Fat, Meat, and Fiber in Relation to Risk of Colon Cancer in Men." Cancer Research, vol. 54, no. 9, 1994, pp. 2390-7.
Giovannucci E, Rimm EB, Stampfer MJ, et al. Intake of fat, meat, and fiber in relation to risk of colon cancer in men. Cancer Res. 1994;54(9):2390-7.
Giovannucci, E., Rimm, E. B., Stampfer, M. J., Colditz, G. A., Ascherio, A., & Willett, W. C. (1994). Intake of fat, meat, and fiber in relation to risk of colon cancer in men. Cancer Research, 54(9), pp. 2390-7.
Giovannucci E, et al. Intake of Fat, Meat, and Fiber in Relation to Risk of Colon Cancer in Men. Cancer Res. 1994 May 1;54(9):2390-7. PubMed PMID: 8162586.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Intake of fat, meat, and fiber in relation to risk of colon cancer in men. AU - Giovannucci,E, AU - Rimm,E B, AU - Stampfer,M J, AU - Colditz,G A, AU - Ascherio,A, AU - Willett,W C, PY - 1994/5/1/pubmed PY - 1994/5/1/medline PY - 1994/5/1/entrez SP - 2390 EP - 7 JF - Cancer research JO - Cancer Res. VL - 54 IS - 9 N2 - Some evidence suggests that diets high in animal fat or red meat may increase the risk of colon cancer, whereas high intake of fiber or vegetables may be protective. Frequently, intake of red meat has been a stronger risk factor than total fat. Because data from prospective cohort studies are sparse, we examined fat, meat, fiber, and vegetable intake in relation to risk of colon cancer in a cohort of 47,949 U.S. male health professionals who were free of diagnosed cancer in 1986. At baseline, these men, 40 to 75 years of age, completed a validated food frequency questionnaire and provided detailed information on other lifestyle and health-related factors. Between 1986 and 1992, 205 new cases of colon cancer were diagnosed in these men. Intakes of total fat, saturated fat, and animal fat were not related to risk of colon cancer. However, an elevated risk of colon cancer was associated with red meat intake (relative risk, 1.71; 95% confidence interval, 1.15-2.55 between high and low quintiles; P = 0.005 for trend). Men who ate beef, pork, or lamb as a main dish five or more times per week had a relative risk of 3.57 (95% confidence interval, 1.58-8.06; P = 0.01 for trend) compared to men eating these foods less than once per month. The association with red meat was not confounded appreciably by other dietary factors, physical activity, body mass, alcohol intake, cigarette smoking, or aspirin use. Other sources of animal fat, including dairy products, poultry, and fish as well as vegetable fat, were slightly inversely related to risk of colon cancer. No clear association existed between fiber or vegetable intake and risk of colon cancer. These data support the hypothesis that intake of red meat is related to an elevated risk of colon cancer. SN - 0008-5472 UR - https://www.unboundmedicine.com/medline/citation/8162586/Intake_of_fat_meat_and_fiber_in_relation_to_risk_of_colon_cancer_in_men_ L2 - http://cancerres.aacrjournals.org/cgi/pmidlookup?view=long&pmid=8162586 DB - PRIME DP - Unbound Medicine ER -