Associations between Red Meat and Risks for Colon and Rectal Cancer Depend on the Type of Red Meat Consumed1,2

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Abstract

Cancer prevention guidelines recommend limiting intake of red meat and avoiding processed meat; however, few studies have been conducted on the effects of specific red meat subtypes on colon cancer or rectal cancer risk. The study aim was to evaluate associations between intake of red meat and its subtypes, processed meat, fish, and poultry and risk for colon cancer or rectal cancer in the Danish Diet, Cancer and Health cohort study. We also evaluated whether fish or poultry should replace red meat intake to prevent colon cancer or rectal cancer. During follow-up (13.4 y), 644 cases of colon cancer and 345 cases of rectal cancer occurred among 53,988 participants. Cox proportional hazards models were used to compute incidence rate ratio (IRRs) and 95% CIs. No associations were found between intake of red meat, processed meat, fish, or poultry and risk for colon cancer or rectal cancer. The risk associated with specific red meat subtypes depended on the animal of origin and cancer subsite; thus, the risk for colon cancer was significantly elevated for higher intake of lamb [IRRper 5g/d = 1.07 (95% CI: 1.02–1.13)], whereas the risk for rectal cancer was elevated for higher intake of pork [IRRper 25g/d = 1.18 (95% CI: 1.02–1.36)]. Substitution of fish for red meat was associated with a significantly lower risk for colon cancer [IRRper 25g/d = 0.89 (95% CI: 0.80–0.99)] but not rectal cancer. Substitution of poultry for red meat did not reduce either risk. This study suggests that the risks for colon cancer and potentially for rectal cancer differ according to the specific red meat subtype consumed.

Abbreviations

EPIC
European Prospective Investigation into Nutrition and Cancer
HCA
heterocyclic amine
IRR
incidence rate ratio
NOC
N-nitroso compound
NSAID
nonsteroidal antiinflammatory drug
PAH
polycyclic aromatic hydrocarbon
WCRF/AICR
World Cancer Research Fund/American Institute for Cancer Research

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1

Supported by the Danish Council for Independent Research I Medical Sciences (grant no. 09-073597) as part of the project ‘‘Beef versus pork consumption in the etiology of cancers in the colon and rectum: investigations performed within the Diet, Cancer and Health cohort.’’

2

Author disclosures: R. Egeberg, A. Olsen, J. Christensen, J. Halkjær, M. U. Jakobsen, K. Overvad, and A. Tjønneland, no conflicts of interest.