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A prospective cohort study on the relation between meat consumption and the risk of colon cancer.
Cancer Res. 1994 Feb 01; 54(3):718-23.CR

Abstract

The high incidence of colon cancer in affluent societies has often been attributed to a high fat diet and, more in particular, the consumption of meat. The association of the consumption of meat and the intake of fat with risk of colon cancer was investigated in a prospective cohort study on diet and cancer, which is being conducted in the Netherlands since 1986 among 120,852 men and women, aged 55-69. The analysis was based on 215 incident cases of colon cancer (105 men and 110 women) accumulated in 3.3 years of follow-up, excluding cases diagnosed in the first year of follow-up. Dietary habits were assessed at baseline with a 150-item semiquantitative food frequency questionnaire. No trends in relative rates of colon cancer were detected for intake of energy or for the energy-adjusted intake of fats, protein, fat from meat, and protein from meat. Consumption of total fresh meat, beef, pork, minced meat, chicken, and fish was not associated with risk of colon cancer either. Processed meats, however, were associated with an increased risk in men and women (relative rate, 1.17 per increment of 15 g/day; 95% confidence interval, 1.03-1.33). The increased risk appeared to be attributable to one of the five questionnaire items on processed meat, which comprised mainly sausages. This study does not support a role of fresh meat and dietary fat in the etiology of colon cancer in this population. As an exception, some processed meats may increase the risk, but the mechanism is not yet clear.

Authors+Show Affiliations

Department of Nutrition, TNO-Toxicology and Nutrition Institute, Zeist, The Netherlands.No affiliation info availableNo 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

Language

eng

PubMed ID

8306333

Citation

Goldbohm, R A., et al. "A Prospective Cohort Study On the Relation Between Meat Consumption and the Risk of Colon Cancer." Cancer Research, vol. 54, no. 3, 1994, pp. 718-23.
Goldbohm RA, van den Brandt PA, van 't Veer P, et al. A prospective cohort study on the relation between meat consumption and the risk of colon cancer. Cancer Res. 1994;54(3):718-23.
Goldbohm, R. A., van den Brandt, P. A., van 't Veer, P., Brants, H. A., Dorant, E., Sturmans, F., & Hermus, R. J. (1994). A prospective cohort study on the relation between meat consumption and the risk of colon cancer. Cancer Research, 54(3), 718-23.
Goldbohm RA, et al. A Prospective Cohort Study On the Relation Between Meat Consumption and the Risk of Colon Cancer. Cancer Res. 1994 Feb 1;54(3):718-23. PubMed PMID: 8306333.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - A prospective cohort study on the relation between meat consumption and the risk of colon cancer. AU - Goldbohm,R A, AU - van den Brandt,P A, AU - van 't Veer,P, AU - Brants,H A, AU - Dorant,E, AU - Sturmans,F, AU - Hermus,R J, PY - 1994/2/1/pubmed PY - 1994/2/1/medline PY - 1994/2/1/entrez SP - 718 EP - 23 JF - Cancer research JO - Cancer Res. VL - 54 IS - 3 N2 - The high incidence of colon cancer in affluent societies has often been attributed to a high fat diet and, more in particular, the consumption of meat. The association of the consumption of meat and the intake of fat with risk of colon cancer was investigated in a prospective cohort study on diet and cancer, which is being conducted in the Netherlands since 1986 among 120,852 men and women, aged 55-69. The analysis was based on 215 incident cases of colon cancer (105 men and 110 women) accumulated in 3.3 years of follow-up, excluding cases diagnosed in the first year of follow-up. Dietary habits were assessed at baseline with a 150-item semiquantitative food frequency questionnaire. No trends in relative rates of colon cancer were detected for intake of energy or for the energy-adjusted intake of fats, protein, fat from meat, and protein from meat. Consumption of total fresh meat, beef, pork, minced meat, chicken, and fish was not associated with risk of colon cancer either. Processed meats, however, were associated with an increased risk in men and women (relative rate, 1.17 per increment of 15 g/day; 95% confidence interval, 1.03-1.33). The increased risk appeared to be attributable to one of the five questionnaire items on processed meat, which comprised mainly sausages. This study does not support a role of fresh meat and dietary fat in the etiology of colon cancer in this population. As an exception, some processed meats may increase the risk, but the mechanism is not yet clear. SN - 0008-5472 UR - https://www.unboundmedicine.com/medline/citation/8306333/A_prospective_cohort_study_on_the_relation_between_meat_consumption_and_the_risk_of_colon_cancer_ L2 - http://cancerres.aacrjournals.org/cgi/pmidlookup?view=long&pmid=8306333 DB - PRIME DP - Unbound Medicine ER -