Association of Meat Subtypes With Colorectal Polyp Prevalence: Finding From the Lanxi Pre-colorectal Cancer Cohort in China

Abstract

BackgroundAlthough the detrimental effect of red meat on colorectal cancer (CRC) incidence has been extensively reported, no previous studies have comprehensively linked different meat subtypes with colorectal polyp occurrence. The aim was to assess the association of meat and subtypes with colorectal polyp prevalence for the high-risk CRC Chinese population. Besides, we also focused on the association according to sizes, subsites, and multiplicity of polyps.MethodsHigh-risk CRC patients aged 40–80 years were enrolled into the Lanxi Pre-colorectal Cancer Cohort (LP3C) between March 2018 and December 2019. Cross-sectional analyses were conducted by using the baseline data from LP3C. A validated food frequency questionnaire (FFQ) was employed to collect dietary information. Odds ratios (ORs) and 95% confidence intervals (95% CIs) of colorectal polyp prevalence were estimated by multivariate logistic regression.Results2,064 colorectal polyp cases were identified among 6,783 eligible participants in the survey of LP3C (March 2018 and December 2019). Total meat intake was positively related to rectum polyp prevalence (Pfor trend = 0.01) but was not linked to total colorectal polyps after multivariable adjustment. For meat subtypes, higher poultry consumption was significantly related to a higher polyp prevalence [ORQ4vs.Q1 (95% CI): 1.20 (1.02–1.42); Pfor trend = 0.03]. Processed red meat intake was linked to an increased small polyp prevalence (Pfor trend = 0.03) while unprocessed red meat had a relation with a higher rectum polyp prevalence (Pfor trend = 0.04). Furthermore, seafood intake had a significant association with a higher multiple polyp prevalence [ORQ4vs.Q1 (95% CI): 1.70 (1.31–2.21); Pfor trend < 0.001].ConclusionThe finding was that poultry meat consumption was related to a higher polyp prevalence. Besides, total meat consumption, processed and unprocessed red meat consumption, seafood consumption had a positive relation with certain polyp subtypes prevalence. Generally recommending reducing total meat consumption, including poultry, processed and unprocessed red meat, and seafood intake, may prevent colorectal polyps.

Association of egg consumption with colorectal polyp prevalence: findings from the Lanxi Pre-Colorectal Cancer Cohort (LP3C) in China

“…Q1 (95% CI): 1.17 (0.99–1.38); P trend = 0.03] in the Lanxi Pre-Colorectal Cancer Cohort. 19 A 31% increased adenoma prevalence per 10 g for processed red meat was also observed in a case-control study [OR (95% CI): 1.31 (0.98–1.73); P trend = 0.063]. 52 The carcinogenic chemicals derived from the meat cooking method like heterocyclic amines may account for a positive association with polyp prevalence.…”

“…), fresh fruits, fresh vegetables, spicy food and preserved vegetables; each with 5 levels of frequency (never, yearly, monthly, weekly, or daily). 15,19 Trained research staff interviewed participants face to face and used measuring implements, consisting of a food model atlas and a measuring glass, bowl, and jar to assist participants in evaluating the portion size. 15,19 The China Food Composition Tables (2018) were employed to calculate the dietary nutrient intake (fat, protein, fiber, and cholesterol) and total energy intake.…”

“…15,19 Trained research staff interviewed participants face to face and used measuring implements, consisting of a food model atlas and a measuring glass, bowl, and jar to assist participants in evaluating the portion size. 15,19 The China Food Composition Tables (2018) were employed to calculate the dietary nutrient intake (fat, protein, fiber, and cholesterol) and total energy intake. 20 A healthy diet score representing the diet quality was constructed by assessing 10 important dietary components.…”

Long-Time Trend of Colorectal Cancer Mortality Attributable to High Processed Meat Intake in China and a Bayesian Projection from 2020 to 2030: A Model-Based Study

“…A published study suggested that a diet high in fat, red meat, and PM is positively associated with increased CRC risk [ 7 ]. A recently published cohort study conducted in China also confirmed that the intake of meat, especially PM, is associated with the occurrence of CRC [ 8 ].…”

Nutrition: A Natural and Promising Option in Colorectal Cancer Intervention

“…Among CRC patients in China, it was reported that low intake of poultry, seafood, processed/unprocessed red meat, could prevent high risk of CRC. However, no general agreement on high intake of white meat (fish and poultry) in reducing the risk of CRC, as contrasting results have been reported [53]. In a UK Biobank study, consumption of red/processed meat, below the UK recommended daily intake (not more than 90 g of red and processed meat a day) is suggested, as participants consuming an average of 76 g per day was associated with increased risk of CRC [54].…”