Towards refining WCRF/AICR cancer prevention recommendations for red and processed meat intake: Insights from Alberta's Tomorrow Project cohort

We examined the associations of processed meat derived from red vs. non-red meats with cancer risk in a prospective cohort of 26,218 adults who reported dietary intake using the Canadian Diet History Questionnaire. Incidence of cancer was obtained through data linkage with Alberta Cancer Registry with median (IQR) follow-up of 13.3 (5.1) years. Multivariable Cox proportional hazards regression models were adjusted for covariates and stratified by age and gender. The median (IQR) consumption (g/week) of red meat, processed meat from red meat and processed meat from non-red meat were 267.9 (269.9), 53.6 (83.3), and 11.9 (31.8), respectively. High intakes (4th Quartile) of processed meat from red meat was associated with increased risk of gastro-intestinal cancer Adjusted Hazard Ratio (AHR) (95% CI): 1.68 (1.09 - 2.57) and colorectal cancers AHR (95% CI): 1.90 (1.12 - 3.22), respectively in women. No statistically significant associations were observed for intakes of red meat or processed meat from non-red meat. Results suggests that the carcinogenic effect associated with processed meat intake may be limited to processed meat derived from red meats. The findings provide preliminary evidence toward refining cancer prevention recommendations for red and processed meat intake.PMID:33827721 | DOI:10.1017/S0007114521001240

Source: The British Journal of Nutrition - April 8, 2021 Category: Nutrition Authors: Ala Al Rajabi Geraldine Lo Siou Alianu K Akawung Kathryn L McDonald Tiffany R Price Grace Shen-Tu Paula J Robson Paul J Veugelers Katerina Maximova Source Type: research