| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
1 Cancer Epidemiology Centre, The Cancer Council Victoria, Melbourne, Victoria, Australia; 2 Centre for Genetic Epidemiology, University of Melbourne, Melbourne, Victoria, Australia; and 3 Department of Epidemiology and Preventive Medicine, Monash University, Melbourne, Victoria, Australia
Requests for reprints: Dallas English, The Cancer Council Victoria, 1 Rathdowne Street, Carlton, Victoria 3053, Australia. Phone: 61-3-9635-5295; Fax: 61-3-9635-5330. E-mail: dallas.english{at}cancervic.org.au
Background: Red meat and processed meat consumption have been associated with increased risk of colorectal cancer in some, but not all, relevant cohort studies. Evidence on the relationship between risk of colorectal cancer and poultry and fish consumption is inconsistent. Methods: We conducted a prospective cohort study of 37,112 residents of Melbourne, Australia recruited from 1990 to 1994. Diet was measured with a food frequency questionnaire. We categorized the frequency of fresh red meat, processed meat, chicken, and fish consumption into approximate quartiles. Adenocarcinomas of the colon or rectum were ascertained via the Victorian Cancer Registry. Results: We identified 283 colon cancers and 169 rectal cancers in an average of 9 years of follow-up. For rectal cancer, the hazard ratios [95% confidence intervals (95% CI)] in the highest quartile of consumption of fresh red meat and processed meat were 2.3 (1.2–4.2; P for trend = 0.07) and 2.0 (1.1–3.4; P for trend = 0.09), respectively. The corresponding hazard ratios (95% CIs) for colon cancer were 1.1 (0.7–1.6; P for trend = 0.9) and 1.3 (0.9–1.9; P for trend = 0.06). However, for neither type of meat was the heterogeneity between subsites significant. Chicken consumption was weakly negatively associated with colorectal cancer (hazard ratio highest quartile, 0.7; 95% CI, 0.6–1.0; P for trend = 0.03), whereas hazard ratios for fish consumption were close to unity. Conclusion: Consumption of fresh red meat and processed meat seemed to be associated with an increased risk of rectal cancer. Consumption of chicken and fish did not increase risk.
This article has been cited by other articles:
|
|
 |
|
  M. N. Hall, J. E. Chavarro, I-M. Lee, W. C. Willett, and J. Ma A 22-year Prospective Study of Fish, n-3 Fatty Acid Intake, and Colorectal Cancer Risk in Men Cancer Epidemiol. Biomarkers Prev., May 1, 2008; 17(5): 1136 - 1143. [Abstract] [Full Text] [PDF]
|
|
|
|
 |
|
 A. Geelen, J. M. Schouten, C. Kamphuis, B. E. Stam, J. Burema, J. M. S. Renkema, E.-J. Bakker, P. van't Veer, and E. Kampman Fish Consumption, n-3 Fatty Acids, and Colorectal Cancer: A Meta-Analysis of Prospective Cohort Studies Am. J. Epidemiol., November 15, 2007; 166(10): 1116 - 1125. [Abstract] [Full Text] [PDF]
|
|
|
|
 |
|
 S. Toden, A. R. Bird, D. L. Topping, and M. A. Conlon High red meat diets induce greater numbers of colonic DNA double-strand breaks than white meat in rats: attenuation by high-amylose maize starch Carcinogenesis, November 1, 2007; 28(11): 2355 - 2362. [Abstract] [Full Text] [PDF]
|
|
|
|
 |
|
 P. J. O'Dwyer, S. G. Eckhardt, D. G. Haller, J. Tepper, D. Ahnen, S. Hamilton, A. B. Benson III, M. Rothenberg, N. Petrelli, H.-J. Lenz, et al. Priorities in Colorectal Cancer Research: Recommendations From the Gastrointestinal Scientific Leadership Council of the Coalition of Cancer Cooperative Groups J. Clin. Oncol., June 1, 2007; 25(16): 2313 - 2321. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
E. M. Poole, J. Bigler, J. Whitton, J. G. Sibert, R. J. Kulmacz, J. D. Potter, and C. M. Ulrich Genetic variability in prostaglandin synthesis, fish intake and risk of colorectal polyps Carcinogenesis, June 1, 2007; 28(6): 1259 - 1263. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
M. N. Hall, H. Campos, H. Li, H. D. Sesso, M. J. Stampfer, W. C. Willett, and J. Ma Blood Levels of Long-Chain Polyunsaturated Fatty Acids, Aspirin, and the Risk of Colorectal Cancer Cancer Epidemiol. Biomarkers Prev., February 1, 2007; 16(2): 314 - 321. [Abstract] [Full Text] [PDF]
|
|
|
|
|
|
H. F. Balder, J. Vogel, M. C.J.F. Jansen, M. P. Weijenberg, P. A. van den Brandt, S. Westenbrink, R. van der Meer, and R. A. Goldbohm Heme and chlorophyll intake and risk of colorectal cancer in the Netherlands cohort study. Cancer Epidemiol. Biomarkers Prev., April 1, 2006; 15(4): 717 - 725. [Abstract] [Full Text] [PDF]
|
|
|
|
 |
|
 T. Norat, S. Bingham, P. Ferrari, N. Slimani, M. Jenab, M. Mazuir, K. Overvad, A. Olsen, A. Tjonneland, F. Clavel, et al. Meat, Fish, and Colorectal Cancer Risk: The European Prospective Investigation into Cancer and Nutrition J Natl Cancer Inst, June 15, 2005; 97(12): 906 - 916. [Abstract] [Full Text] [PDF]
|
|
|
|
 |
|
 A. Chao, M. J. Thun, C. J. Connell, M. L. McCullough, E. J. Jacobs, W. D. Flanders, C. Rodriguez, R. Sinha, and E. E. Calle Meat Consumption and Risk of Colorectal Cancer JAMA, January 12, 2005; 293(2): 172 - 182. [Abstract] [Full Text] [PDF]
|
|
| HOME | HELP | FEEDBACK | SUBSCRIPTIONS | ARCHIVE | SEARCH | TABLE OF CONTENTS |
| Cancer Research | Clinical Cancer Research |
| Cancer Epidemiology Biomarkers & Prevention | Molecular Cancer Therapeutics |
| Molecular Cancer Research | Cancer Prevention Research |
| Cancer Prevention Journals Portal | Cancer Reviews Online |
| Annual Meeting Education Book | Cell Growth & Differentiation |
