Consumption of red meat and processed meat and cancer incidence: a systematic review and meta-analysis of prospective studies

Farvid, Maryam S.; Sidahmed, Elkhansa; Spence, Nicholas; Angua, Kingsly Mante; Rosner, Bernard; Barnett, Junaidah B.

doi:10.1007/s10654-021-00741-9

Cited by 202 publications

(158 citation statements)

References 221 publications

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Section: Discussionsupporting

confidence: 93%

“…Our results are consistent with the accumulated evidence that has linked higher intake of red and processed meat to increased CRC risk [ 1 , 15 , 21 , 22 , 23 ]. The ORs (95% CI) for the highest category vs. lowest category of red and processed meat intake were 1.21 (95% CI 1.09–1.34) for colon cancer and 1.26 (95% CI 1.09–1.45) for rectal cancer in a recent meta-analysis of 38 studies for colorectal, colon, and rectum cancer [ 23 ]. Dose–response meta-analysis showed a 19% (95% CI 10% to 30%; 10 studies with 10,010 cases) increased risk of colon cancer and a 17% (95%CI −1% to 39%; 6 studies with 3455 cases) increased risk of rectal cancer for each 100 g/day increase of red and processed meat intake [ 22 ].…”

Section: Discussionsupporting

confidence: 93%

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Red and Processed Meat Intake, Polygenic Risk Score, and Colorectal Cancer Risk

2022

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High red and processed meat intake (RPMI) is an established risk factor for colorectal cancer (CRC). We aimed to assess the impact of RPMI on CRC risk according to and in comparison with genetically determined risk, which was quantified by a polygenic risk score (PRS). RPMI and potential confounders (ascertained by questionnaire) and a PRS (based on 140 CRC-related loci) were obtained from 5109 CRC cases and 4134 controls in a population-based case–control study. Associations of RPMI with CRC risk across PRS levels were assessed using logistic regression models and compared to effect estimates of PRS using “genetic risk equivalent” (GRE), a novel metric for effective risk communication. RPMI multiple times/week, 1 time/day, and >1 time/day was associated with 19% (95% CI 1% to 41%), 41% (18% to 70%), and 73% (30% to 132%) increased CRC risk, respectively, when compared to RPMI ≤ 1 time/week. Associations were independent of PRS levels (pinteraction = 0.97). The effect of RPMI > 1 time/day was equivalent to the effect of having 42 percentiles higher PRS level (GRE 42, 95% CI 20–65). RPMI increases CRC risk regardless of PRS levels. Avoiding RPMI can compensate for a substantial proportion of polygenic risk for CRC.

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Section: Discussionsupporting

confidence: 93%

Section: Discussionsupporting

confidence: 93%

Red and Processed Meat Intake, Polygenic Risk Score, and Colorectal Cancer Risk

2022

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“…We recorded an increase in the consumption of leafy vegetables and olive oil. The consumption of red and processed meat is considered a probable risk factor for several tumours including breast cancer also among premenopausal women [ 7 , 20 , 21 , 22 ]. At the same time an increased intake of wholegrains, vegetables, fruit, and legumes seems to protect against cancer including breast cancer [ 7 , 23 ].…”

Section: Discussionmentioning

confidence: 99%

The DAMA25 Study: Feasibility of a Lifestyle Intervention Programme for Cancer Risk Reduction in Young Italian Women with Breast Cancer Family History

Masala¹,

Palli²,

Ermini³

et al. 2021

IJERPH

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Background: Diet and physical activity (PA) can modulate sporadic and possibly familial breast cancer (BC) risk. The DAMA25 study is a single-arm 12-month intervention aimed to modify dietary and PA habits in healthy young Italian women with a positive BC family history, categorized as having intermediate or high genetic risk according to NICE (National Institute for Health and Cancer Excellence) guidelines. Methods: Participants, aged 25–49 years, were asked to adopt a diet mainly based on plant-based foods and to increase moderate daily activities combined with 1 h/week of more intense activity. Cooking lessons, collective walks, educational sessions, brochures, booklets and online materials were implemented. Dietary, PA habits and anthropometry were collected at baseline and at the end of the intervention. Changes on dietary, lifestyle habits and anthropometry were evaluated by GLM adjusted for weight reduction counselling aimed to participant with a BMI ≥ 25, age and baseline values of each variable. Results: Out of 237 eligible women 107 (45.2%) agreed to participate and among them 98 (91.6%) completed the intervention. The adherence rate of the intervention was 77.8%. We observed a reduction in red and processed meat (p < 0.0001) and cakes consumption (p < 0.0001). Consumption of whole grain bread (p < 0.001), leafy vegetables (p = 0.01) and olive oil (p = 0.04) increased. We observed an increase in moderate (p < 0.0001) and more intense (p < 0.0001) recreational activities, an average 1.4 kg weight loss (p = 0.005), a reduction of waist circumference (p < 0.001) and fat mass (p = 0.015). Conclusions: The DAMA25 study shows that it is feasible an intervention to improve in the short-term dietary and PA habits and anthropometry in women with high BC familial risk.

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“…Higher saturated fat, cholesterol, iron, and nitrate/nitrite intake are among the possible mechanisms [ 14 , 28 , 29 ]. In a recent meta-analysis of seven prospective cohort studies, red meat consumption was significantly associated with a greater risk of HCC by 22%, but processed meat consumption was not significantly associated with HCC [ 40 ]. However, in an extensive cohort study, processed red meat was associated with almost two times increased risk for HCC (3rd vs. 1st tertile of consumption) [ 18 ].…”

Section: The Role Of Dietary Composition Beyond Bmimentioning

confidence: 99%

Lifestyle and Hepatocellular Carcinoma What Is the Evidence and Prevention Recommendations

Zelber‐Sagi

Noureddin

Shibolet

2021

Cancers

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The increasing burden of hepatocellular carcinoma (HCC) emphasizes the unmet need for primary prevention. Lifestyle measures appear to be important modifiable risk factors for HCC regardless of its etiology. Lifestyle patterns, as a whole and each component separately, are related to HCC risk. Dietary composition is important beyond obesity. Consumption of n-3 polyunsaturated fatty acids, as well as fish and poultry, are inversely associated with HCC, while red meat, saturated fat, and cholesterol are related to increased risk. Sugar consumption is associated with HCC risk, while fiber and vegetable intake is protective. Data from multiple studies clearly show a beneficial effect for physical activity in reducing the risk of HCC. However, the duration, mode and intensity of physical activity needed are yet to be determined. There is evidence that smoking can lead to liver fibrosis and liver cancer and has a synergistic effect with alcohol drinking. On the other hand, an excessive amount of alcohol by itself has been associated with increased risk of HCC directly (carcinogenic effect) or indirectly (liver fibrosis and cirrhosis progression. Large-scale intervention studies testing the effect of comprehensive lifestyle interventions on HCC prevention among diverse cohorts of liver disease patients are greatly warranted.

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Consumption of red meat and processed meat and cancer incidence: a systematic review and meta-analysis of prospective studies

Cited by 202 publications

References 221 publications

Red and Processed Meat Intake, Polygenic Risk Score, and Colorectal Cancer Risk

Red and Processed Meat Intake, Polygenic Risk Score, and Colorectal Cancer Risk

The DAMA25 Study: Feasibility of a Lifestyle Intervention Programme for Cancer Risk Reduction in Young Italian Women with Breast Cancer Family History

Lifestyle and Hepatocellular Carcinoma What Is the Evidence and Prevention Recommendations

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