Associations of Red and Processed Meat with Survival among Patients with Cancers of the Upper Aerodigestive Tract and Lung
The effect of red and processed meats on cancer survival is unclear. We sought to examine the role of total and processed red meat consumption on all-cause mortality among patients with cancers of the upper aerodigestive tract (UADT) and lung, in order to test our hypothesis that red or processed meat was associated with overall mortality in these patients. Using data from a population-based caseācontrol study conducted in Los Angeles County, we conducted a case-only analysis to examine the association of red or processed meat consumption on mortality after 12 years of follow-up, using a diet history questionnaire.
Source: Nutrition Research - Category: Nutrition Authors: Fayth L. Miles, Shen-Chih Chang, Hal Morgenstern, Donald Tashkin, Jian-Yu Rao, Wendy Cozen, Thomas Mack, Qing-Yi Lu, Zuo-Feng Zhang Tags: Original Research Source Type: research