Open AccessMeat subtypes and colorectal cancer risk: A pooled analysis of 6 cohort studies in Japan
Author(s) -
Islam Zobida,
Akter Shamima,
Kashino Ikuko,
Mizoue Tetsuya,
Sawada Norie,
Mori Nagisa,
Yamagiwa Yoko,
Tsugane Shoichiro,
Naito Mariko,
Tamakoshi Akiko,
Wada Keiko,
Nagata Chisato,
Sugawara Yumi,
Tsuji Ichiro,
Matsuo Keitaro,
Ito Hidemi,
Lin Yingsong,
Kitamura Yuri,
Sadakane Atsuko,
Tanaka Keitaro,
Shimazu Taichi,
Inoue Manami
Publication year - 2019
Publication title -
cancer science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 2.035
H-Index - 141
eISSN - 1349-7006
pISSN - 1347-9032
DOI - 10.1111/cas.14188
Subject(s) - medicine , colorectal cancer , red meat , hazard ratio , quartile , proportional hazards model , cohort study , confidence interval , pooled analysis , cancer , cohort , population , relative risk , gastroenterology , environmental health , pathology
Red meat and processed meat have been suggested to increase risk of colorectal cancer ( CRC ), especially colon cancer. However, it remains unclear whether these associations differ according to meat subtypes or colon subsites. The present study addressed this issue by undertaking a pooled analysis of large population‐based cohort studies in Japan: 5 studies comprising 232 403 participants (5694 CRC cases) for analysis based on frequency of meat intake, and 2 studies comprising 123 635 participants (3550 CRC cases) for analysis based on intake quantity. Study‐specific hazard ratios ( HR s) and 95% confidence intervals ( CI s) were estimated using the Cox proportional hazards model and then pooled using the random effect model. Comparing the highest vs lowest quartile, beef intake was associated with an increased risk of colon cancer in women (pooled HR 1.20; 95% CI , 1.01‐1.44) and distal colon cancer ( DCC ) risk in men (pooled HR 1.30; 95% CI , 1.05‐1.61). Frequent intake of pork was associated with an increased risk of distal colon cancer in women (pooled HR 1.44; 95% CI , 1.10‐1.87) for “3 times/wk or more” vs “less than 1 time/wk”. Frequent intake of processed red meat was associated with an increased risk of colon cancer in women (pooled HR 1.39; 95% CI , 0.97‐2.00; P trend = .04) for “almost every day” vs “less than 1 time/wk”. No association was observed for chicken consumption. The present findings support that intake of beef, pork (women only), and processed red meat (women only) might be associated with a higher risk of colon (distal colon) cancer in Japanese.