Meat cooking habits and risk of colorectal cancer in Córdoba, Argentina

Navarro, Alicia; Muñoz, Sonia Edith; Lantieri, María Josefina; Díaz, María del Pilar; Cristaldo, Patricia E.; Fabro, Sofı́a P. de; Eynard, Aldo R.

doi:10.1016/j.nut.2004.06.008

Cited by 54 publications

(57 citation statements)

References 16 publications

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“…The occurrence of colorectal cancer is strongly correlated with nutritional factors (8,9) and therefore dietary recommendations have been established to encourage people to change their habits in order to reduce the risk of colon cancer, the burden of personal suffering and the costs of treatment (10). However, the exact nature and extent of the relationship of colorectal cancer with specific nutrients is not understood (11).…”

Section: Introductionmentioning

confidence: 99%

Fish oil ingestion reduces the number of aberrant crypt foci and adenoma in 1,2-dimethylhydrazine-induced colon cancer in rats

Moreira¹,

Sabarense²,

Dias³

et al. 2009

Braz J Med Biol Res

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We determined the effect of fish oil (FO) ingestion on colonic carcinogenesis in rats. Male Wistar rats received 4 subcutaneous injections (40 mg/kg body weight each) of 1,2-dimethylhydrazine (DMH) at 3-day intervals and were fed a diet containing 18% by weight FO (N = 10) or soybean oil (SO, N = 10) for 36 weeks. At sacrifice, the colon was removed, aberrant crypt foci were counted and the fatty acid profile was determined. Intestinal tumors were removed and classified as adenoma or carcinoma. Liver and feces were collected and analyzed for fatty acid profile. FO reduced the mean (± SEM) number of aberrant crypt foci compared to SO (113.55 ± 6.97 vs 214.60 ± 18.61; P < 0.05) and the incidence of adenoma (FO: 20% vs SO: 100%), but carcinoma occurred equally in FO and SO rats (2 animals per group). The polyunsaturated fatty acid (PUFA) profile of the colon was affected by diet (P < 0.05): total ω-3 (FO: 8.18 ± 0.97 vs SO: 1.71 ± 0.54%) and total ω-6 (FO: 3.83 ± 0.59 vs SO: 10.43 ± 1.28%). The same occurred in the liver (P < 0.05): total ω-3 (FO: 34.41 ± 2.6 vs SO: 6.46 ± 0.59%) and total ω-6 (FO: 8.73 ± 1.37 vs SO: 42.12 ± 2.33%). The PUFA profile of the feces and liver polyamine levels did not differ between groups (P > 0.05). In conclusion, our findings indicate that chronic FO ingestion protected against the DMH-induced preneoplastic colon lesions and adenoma development, but not against carcinoma in rats

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Section: Introductionmentioning

confidence: 99%

Fish oil ingestion reduces the number of aberrant crypt foci and adenoma in 1,2-dimethylhydrazine-induced colon cancer in rats

Moreira¹,

Sabarense²,

Dias³

et al. 2009

Braz J Med Biol Res

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“…Several studies have reported a direct relation between fried meat and cancers of the colon, rectum and stomach (IARC, 1993;Navarro et al, 2004). Other studies found a positive association between fried foods and laryngeal (Bosetti et al, 2002), breast (Dai et al, 2002), lung (Sinha et al, 1998), pancreatic (Anderson et al, 2002) and lower urinary tract (Steineck et al, 1990) cancers.…”

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confidence: 99%

Role of fried foods and oral/pharyngeal and oesophageal cancers

et al. 2005

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We investigated the role of fried foods on oral-pharyngeal and oesophageal cancers, using data from two case -control studies conducted in Italy and Switzerland between 1992 and 1999, one with a total of 749 (634 men) cases of oral/pharyngeal cancer and 1772 (1252 men) controls, the other with 395 (351 men) cases of oesophageal cancer and 1066 (875 men) controls. Controls were admitted for acute, non-neoplastic conditions, unrelated to alcohol and smoking consumption. After allowance for sex, age, centre, education, body mass index, tobacco smoking, alcohol drinking and nonalcohol energy intake, the multivariate odds ratios (ORs) for an increment of one portion per week of total fried foods were 1.11 (95% confidence interval (CI): 1.05 -1.17) for oral-pharyngeal and 1.16 (95% CI: 1.08 -1.26) for oesophageal cancer. The ORs were consistent across strata of gender (OR in men only were 1.10 and 1.16, respectively), age, alcohol, tobacco consumption and body mass index.

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“…For red meat the findings are consistent with those of a number of other case-control and cohort studies that have found no statistically significant association between red meat consumption and the risk of CRC (Tuyns et al, 1988;Lee et al, 1989;Gerhardsson de Verdier et al, 1991;Iscovich et al, 1992;Peters et al, 1992;Steinmetz and Potter, 1993;Muscat and Wynder, 1994;Kampman et al, 1995Kampman et al, , 1999Shannon et al, 1996;Franceschi et al, 1997;Murtaugh et al, 2004). On the other hand, a number of other cohort and case-control studies have shown a statistically significant association between CRC and red meat intake (Kune et al, 1987;La Vecchia et al, 1988Willett et al, 1990;Giovannucci et al, 1994;Le Marchand et al, 1997;Levi et al, 1999;English et al, 2004;Navarro et al, 2004;Tiemersma et al, 2004;Chao et al, 2005) or white meat intake (Kune et al, 1987;Willett et al, 1990;Iscovich et al, 1992;Franceschi et al, 1997;Hughes et al, 2001;Norat et al, 2005). We did not find any differences in the associations between proximal and distal CRCs, although the numbers were relatively small in these subanalyses.…”

Section: Discussionmentioning

confidence: 85%

“…Cooking temperature (or method) and time (level of doneness) determine the amount of carcinogenic compounds formed during cooking (Keating et al, 1999). A number of studies have examined the pattern of meat consumption with regard to these factors, but the findings again are not consistent (Lang et al, 1994;Muscat and Wynder, 1994;Kampman et al, 1999;Sinha and Rothman, 1999;Navarro et al, 2004).…”

Section: Introductionmentioning

confidence: 99%

Meat consumption and cooking practices and the risk of colorectal cancer

et al. 2011

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Background/Objectives: The association between meat consumption and the risk of colorectal cancer (CRC) has been controversial. One of the difficulties in determining this association has been measurement of different attributes of meat consumption, including cooking methods and level of doneness. Subjects/Methods: We investigated the association between meat consumption and cooking practices and the risk of CRC in a population-based case-control study in the Western Australian Bowel Health Study. From July 2005 to February 2007, 567 incident CRC cases and 713 controls, who were frequency matched to cases for age-and sex, completed questionnaires on lifestyle and meat consumption. Estimated odds ratios (ORs) comparing meat consumption quartile groups were obtained from multivariate logistic regression models. Results: The amount of red baked meat consumed had a statistically significant inverse trend of association with CRC (Q4 OR ¼ 0.73 95% confidence interval 0.53-1.01). When frequency was multiplied by serving size and by doneness, the association remained protective but was no longer statistically significant. The protective trends for red pan-fried meat were also borderline statistically significant. There were no other statistically significant or meaningful associations with any of the types of meat cooked by any method and the risk of CRC. Conclusions: Our data do not support the hypothesis that meat consumption is a risk factor for CRC.

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Meat cooking habits and risk of colorectal cancer in Córdoba, Argentina

Cited by 54 publications

References 16 publications

Fish oil ingestion reduces the number of aberrant crypt foci and adenoma in 1,2-dimethylhydrazine-induced colon cancer in rats

Fish oil ingestion reduces the number of aberrant crypt foci and adenoma in 1,2-dimethylhydrazine-induced colon cancer in rats

Role of fried foods and oral/pharyngeal and oesophageal cancers

Meat consumption and cooking practices and the risk of colorectal cancer

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