Red and processed meat intake and cancer risk: Results from the prospective NutriNet‐Santé cohort study

Abstract

The International Agency for Research on Cancer (WHO-IARC) classified red meat and processed meat as probably carcinogenic and carcinogenic for humans, respectively. These conclusions were mainly based on studies concerning colorectal cancer, but scientific evidence is still limited for other cancer locations. In this study, we investigated the prospective associations between red and processed meat intakes and overall, breast, and prostate cancer risk. This prospective study included 61,476 men and women of the French NutriNet-Santé cohort (2009-2015) aged ≥35 y and who completed at least three 24 hrs dietary records during the first year of follow-up. The risk of developing cancer was compared across sex-specific quintiles of red and processed meat intakes by multivariable Cox models. 1,609 first primary incident cancer cases were diagnosed during follow-up, among which 544 breast cancers and 222 prostate cancers. Red meat intake was associated with increased risk of overall cancers [HR =1.31 (1.10-1.55), p = 0.01) and breast cancer (HR = 1.83 (1.33-2.51), p = 0.002]. The latter association was observed in both premenopausal [HR =2.04 (1.03-4.06)] and postmenopausal women [HR =1.79 (1.26-2.55)]. No association was observed between red meat intake and prostate cancer risk. Processed meat intake was relatively low in this study (cut-offs for the 5th quintile = 46 g/d in men and 29 g/d in women) and was not associated with overall, breast or prostate cancer risk. This large cohort study suggested that red meat may be involved carcinogenesis at several cancer locations (other than colon-rectum), in particular breast cancer. These results are consistent with mechanistic evidence from experimental studies.

Tooth loss and its relationship with protein intake by elderly Brazilians—A structural equation modelling approach

“…We should consider that there are no nutritional disadvantages to avoiding red meat. The International Agency for Research on Cancer (WHO‐IARC) suggests limiting the consumption of red meat, primarily due to its association with some cancers, and classified red meat and processed meat as probably carcinogenic and carcinogenic for humans, respectively.…”

“…suggests limiting the consumption of red meat, primarily due to its association with some cancers, 40 and classified red meat and processed meat as probably carcinogenic and carcinogenic for humans, respectively.…”

Unprocessed red meat intakes are associated with increased inflammation, triglycerides and HDL cholesterol in past smokers

“…The classification of unprocessed red meat as carcinogens has stirred up huge debates among research communities. Cohort studies have found positive associations between unprocessed red meat and many cancers, although these results are inconsistent except for colorectal cancer . Likewise, no consistent findings have been found on the associations between unprocessed red meat and cardiovascular disease and diabetes .…”

“…Cohort studies have found positive associations between unprocessed red meat and many cancers, although these results are inconsistent except for colorectal cancer. [1][2][3][4][5][6][7] Likewise, no consistent findings have been found on the associations between unprocessed red meat and cardiovascular disease and diabetes. [8][9][10][11][12] Recently, even the weak association between unprocessed red meat and colorectal cancer was called into question.…”

Red and processed meat and risk of colorectal cancer: an update

“…Similar findings were reported in the UK (Anderson et al, 2018[2]). In a prospective study, Diallo et al (2018[9]) found that high intake of red and processed meat was associated with a higher risk of overall cancers and breast cancer. In addition, increased intake of red and processed meat was found to be positively linked to a higher risk of chronic obstructive pulmonary disease (Salari-Moghaddam et al, 2018[24]).…”