Meta-analysis of prospective studies of red meat consumption and colorectal cancer

Alexander, Dominik D.; Weed, Douglas L.; Cushing, Colleen A; Lowe, Kimberly A.

doi:10.1097/cej.0b013e328345f985

Cited by 121 publications

(78 citation statements)

References 55 publications

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“…Within this diet, olive oil appears to reduce breast cancer risk specifically (Tsuji et al, 2012). Other aspects of the 'Mediterranean diet' have beneficial properties and may protect against other types of cancer, but are discussed thoroughly in other reviews (Egeberg et al, 2009;Taylor et al, 2009;Kabat et al, 2010;Alexander et al, 2011;Fortes and Boffetta, 2011;Fu et al, 2011;Hardy and Tollefsbol, 2011;Hauner et al, 2011;Jansen et al, 2011;Shanmugam et al, 2011;Magalhaes et al, 2012).…”

Section: Monounsaturated Fats and Olive Oilmentioning

confidence: 99%

Mechanics behind Breast Cancer Prevention - Focus on Obesity, Exercise and Dietary Fat

Alegre¹,

Knowles²,

Robison³

et al. 2013

Asian Pacific Journal of Cancer Prevention

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Cancer prevention is rapidly emerging as a major strategy to reduce cancer mortality. In the field of breast cancer, significant strides have recently been made in the understanding of underlying preventive mechanisms. Currently, three major strategies have been linked to an increase in breast cancer risk: obesity, lack of physical exercise, and high levels of saturated dietary fat. As a result, prevention strategies for breast cancer are usually centered on these lifestyle factors. Unfortunately, there remains controversy regarding epidemiological studies that seek to determine the benefit of these lifestyle changes. We have identified crucial mechanisms that may help clarify these conflicting studies. For example, recent reports with olive oil have demonstrated that it may influence crucial transcription factors and reduce breast tumor aggressiveness by targeting HER2. Similarly, physical exercise reduces sex hormone levels, which may help protect against breast cancer. Obesity promotes tumor cell growth and cell survival through upregulation of leptin and insulin-like growth factors. This review seeks to discuss these underlying mechanisms, and more behind the three major prevention strategies, as a means of understanding how breast cancer can be prevented.

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Section: Monounsaturated Fats and Olive Oilmentioning

confidence: 99%

Mechanics behind Breast Cancer Prevention - Focus on Obesity, Exercise and Dietary Fat

Alegre¹,

Knowles²,

Robison³

et al. 2013

Asian Pacific Journal of Cancer Prevention

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“…In cancer, a high consumption of carbohydrate-rich foods, such as fruit, vegetables and whole grain, has been associated with a reduced risk of many types of cancer, 13 whereas high consumption of meat, especially red or processed meat, may increase the risk of colorectal cancer. 13,14 In a recent American observational study, an increased risk of diabetes was seen in men with a lower intake of carbohydrates and a higher intake of animal protein and fat over a period of 20 years, 15 but a similar study in women showed no increased risk. 16 More conclusive evidence is needed.…”

Section: Introductionmentioning

confidence: 99%

Low-carbohydrate, high-protein score and mortality in a northern Swedish population-based cohort

et al. 2012

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BACKGROUND/OBJECTIVE: Long-term effects of carbohydrate-restricted diets are unclear. We examined a low-carbohydrate, high-protein (LCHP) score in relation to mortality. SUBJECTS/METHODS: This is a population-based cohort study on adults in the northern Swedish county of Västerbotten. In 37 639 men (1460 deaths) and 39 680 women (923 deaths) from the population-based Västerbotten Intervention Program, deciles of energy-adjusted carbohydrate (descending) and protein (ascending) intake were added to create an LCHP score (2 --20 points). Sex-specific hazard ratios (HR) were calculated by Cox regression. RESULTS: Median intakes of carbohydrates, protein and fat in subjects with LCHP scores 2 --20 ranged from 61.0% to 38.6%, 11.3% to 19.2% and 26.6% to 41.5% of total energy intake, respectively. High LCHP score (14 --20 points) did not predict all-cause mortality compared with low LCHP score (2 --8 points), after accounting for saturated fat intake and established risk factors (men: HR for high vs low 1.03 (95% confidence interval (CI) 0.88 --1.20), P for continuous ¼ 0.721; women: HR for high vs low 1.10 (95% CI 0.91 --1.32), P for continuous ¼ 0.229). For cancer and cardiovascular disease, no clear associations were found. Carbohydrate intake was inversely associated with all-cause mortality, though only statistically significant in women (multivariate HR per decile increase 0.95 (95% CI 0.91 --0.99), P ¼ 0.010). CONCLUSION: Our results do not support a clear, general association between LCHP score and mortality. Studies encompassing a wider range of macronutrient consumption may be necessary to detect such an association.

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“…1,2 Most studies [3][4][5] have investigated the effect of specific foods, food groups, or nutrients. Consumption of vegetables and dairy products has been related to a decreased colorectal cancer risk, whereas consumption of red and processed meat has been associated with an increased Risk.…”

Section: Introductionmentioning

confidence: 99%

Iranian Dietary Patterns and Risk of Colorectal Cancer

Azizi¹,

Asadollahi²,

Esmaeili³

et al. 2015

Health Promot Perspect

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Article type: Original ArticleBackground: Role of diet on colorectal cancer (CRC) has been considered in terms of single foods and nutrients, but less frequently in terms of dietary patterns in Iran. The objective of this study was to determine the association between Iranian dietary patterns and CRC. Methods: This case-control study was conducted in four hospitals in Tabriz City of Iran including 414 participants aged 35-75 years:207 cases with CRC confirmed by pathology and colonoscopy findings were selected and 207 controls free of neoplastic conditions and diet-related chronic diseases (from the same hospital at the same period for the cases). Dietary data were assessed using a 123-item semi-quantitative food frequency questionnaire. Two dietary patterns were found by using of Principal Component Analysis (PCA) method;"Healthy pattern"and "Iranian pattern". Multivariate logistic regression analysis was used to estimate adjusted odds ratios (OR) for relationship between dietary patterns and colorectal cancer. Results: After adjusting for confounding factors, the Iranian dietary pattern was significantly associated with an increased odds of colorectal cancer (OR= 1.46; 95% Confidenec Interval (CI)=1.05-2.19) while a reduced odds of colorectal cancer was observed with the Healthy dietary pattern (OR=0.18; 95% CI= 0.091-0.47). Conclusion: Iranian dietary pattern (IDP) seems to increase the odds of colorectal cancer and protective effect of Healthy dietary pattern.

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Meta-analysis of prospective studies of red meat consumption and colorectal cancer

Cited by 121 publications

References 55 publications

Mechanics behind Breast Cancer Prevention - Focus on Obesity, Exercise and Dietary Fat

Mechanics behind Breast Cancer Prevention - Focus on Obesity, Exercise and Dietary Fat

Low-carbohydrate, high-protein score and mortality in a northern Swedish population-based cohort

Iranian Dietary Patterns and Risk of Colorectal Cancer

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