RED MEATS, HIGH PROTEIN DIETS INCREASE RISK OF COLORECTAL CANCER
Date: Monday 07 March, 2005
News Summary:
Consumption of red and processed meat has been associated with colorectal cancer in many studies. Only a few studies have examined risk in relation to long-term meat intake or the association of meat with rectal cancer. The purpose of this study was to examine the relationship between recent and long-term meat consumption and the risk of colon and rectal cancer.
Health & Nutrition Article 134
News Content:
The subjects in this study consisted of 148,610 adults aged 50 to 74 years from 21 states with population-based cancer registries. The subjects provided information on meat consumption in 1982 and again in 1992 when they were enrolled in the Cancer Prevention Study II (CPS II) Nutrition Cohort. Subjects were followed from 1992 through 2001 to determine the incidence of colorectal cancers.
Subjects with the highest intakes of red and processed meat in both 1982 and 1992 had the highest incidence of colorectal cancer. Long-term consumption of poultry and fish was inversely associated with risk of colorectal cancer.
The results of this study demonstrate the value of examining long-term meat consumption in assessing cancer risk.
Reference
Chao, Ann. et al. Meat Consumption and Risk of Colorectal Cancer. JAMA. 2005;293:172-182.
