Associations of red meat, fat, and protein intake with distal colorectal cancer risk.

Published

Journal Article

Studies have suggested that red and processed meat consumption elevate the risk of colon cancer; however, the relationship between red meat, as well as fat and protein, and distal colorectal cancer (CRC) specifically is not clear. We determined the risk of distal CRC associated with red and processed meat, fat, and protein intakes in Whites and African Americans. There were 945 cases (720 White, 225 African American) of distal CRC and 959 controls (800 White, 159 African American). We assessed dietary intake in the previous 12 mo. Multivariate logistic regression analyses were used to obtain odds ratios (OR) and 95% confidence intervals (95% CI). There was no association between total, saturated, or monounsaturated fat and distal CRC risk. In African Americans, the OR of distal CRC for the highest category of polyunsaturated fat intake was 0.28 (95% CI = 0.08-0.96). The percent of energy from protein was associated with a 47% risk reduction in Whites (Q4 OR = 0.53, 95% CI = 0.37-0.77). Red meat consumption in Whites was associated with a marginally significant risk reduction (Q4 OR = 0.66, 95% CI = 0.43-1.00). Our results do not support the hypotheses that fat, protein, and red meat increase the risk of distal CRC.

Full Text

Duke Authors

Cited Authors

  • Williams, CD; Satia, JA; Adair, LS; Stevens, J; Galanko, J; Keku, TO; Sandler, RS

Published Date

  • 2010

Published In

Volume / Issue

  • 62 / 6

Start / End Page

  • 701 - 709

PubMed ID

  • 20661817

Pubmed Central ID

  • 20661817

Electronic International Standard Serial Number (EISSN)

  • 1532-7914

Digital Object Identifier (DOI)

  • 10.1080/01635581003605938

Language

  • eng

Conference Location

  • United States