HealthLink: Meat Consumption and Risk of Colorectal Cancer
On January 12th 2005, the Journal of the American Medical Association published an article titled "Meat Consumption and Risk of Colorectal Cancer." This epidemiological study examined the relationship between meat consumption and risk of colon and rectal cancers in a cohort of 148,610 American adults aged 50 to 74 years of age. Participants were asked about dietary habits in 1982 and again in 1992/1993. Diagnosis of or mortality from colon or rectal cancer was assessed between 1993 and 2001.
The study defined “red meat” as bacon, frankfurters, sausage, fried hamburger, meatloaf, casseroles with ground beef, beef (steaks, roasts, etc.), beef dishes, liver, pork, hot dogs, ham, bologna, salami or smoked meats. Processed meat was further defined as fried bacon, hot dogs, sausage, frankfurters, ham, bologna, salami, or smoked meats. A key limitation of this study is that it combined red meat and processed meat in the same category called "red meat".
This study found no association between recent red meat or processed meat consumption and colon cancer after adjustments for confounding factors such as body mass index, smoking and physical activity levels. There was no association between colon cancer incidence and consumption frequency of beef, pork or lamb as a main dish.
However, long-term data indicated that those participants who consistently reported the highest intakes of processed meat had a higher risk of distal colon cancer. Participants who reported the highest levels of red meat consumption (which includes some processed meats), both recent and long term, had a higher risk of rectal cancer. Those who reported the highest levels of poultry and fish consumption showed a marginally lower risk for colon cancers, but not for rectal cancer.
Findings from other epidemiological studies that have examined red meat intake and colorectal cancer risk have been inconsistent. The authors note that European prospective studies have generally reported no association with fresh or total meat, but positive associations with cured or processed meat, sausages or smoked/salted fish. Since epidemiological data do not show cause and effect, such findings require further study.
CONSUMER TIP:
Experts consistently recommend a balanced diet that includes a variety of foods from all four food groups in Canada’s Food Guide to Healthy Eating and an active lifestyle as the best way to reduce the risk of developing chronic diseases such as cancer.
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WANT TO LEARN MORE? Read abstract for Chao A et al. Meat Consumption and Risk of Colorectal Cancer. JAMA, 2005; 293(2):172-182
Meat Consumption and Risk of Colorectal Cancer.
Cancer Risk and Red Meat Intake
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