Document Type
Article
Source of Publication
British Journal of Nutrition
Publication Date
1-1-2021
Abstract
Current cancer prevention recommendations advise limiting red meat intake to <500g/week and avoiding consumption of processed meat, but do not differentiate the source of processed meat. We examined the associations of processed meat derived from red vs. non-red meats with cancer risk in a prospective cohort of 26,218 adults who reported dietary intake using the Canadian Diet History Questionnaire. Incidence of cancer was obtained through data linkage with Alberta Cancer Registry with median (IQR) follow-up of 13.3 (5.1) years. Multivariable Cox proportional hazards regression models were adjusted for covariates and stratified by age and gender. The median (IQR) consumption (g/week) of red meat, processed meat from red meat and processed meat from non-red meat were 267.9 (269.9), 53.6 (83.3), and 11.9 (31.8), respectively. High intakes (4th Quartile) of processed meat from red meat was associated with increased risk of gastro-intestinal cancer Adjusted Hazard Ratio (AHR) (95% CI): 1.68 (1.09-2.57) and colorectal cancers AHR (95% CI): 1.90 (1.12-3.22), respectively in women. No statistically significant associations were observed for intakes of red meat or processed meat from non-red meat. Results suggests that the carcinogenic effect associated with processed meat intake may be limited to processed meat derived from red meats. The findings provide preliminary evidence toward refining cancer prevention recommendations for red and processed meat intake.
DOI Link
ISSN
Publisher
Cambridge University Press (CUP)
Disciplines
Medicine and Health Sciences
Keywords
Alberta's Tomorrow Project, cancer incidence, cancer prevention recommendations, dietary intakes, processed meat, red meat
Scopus ID
Creative Commons License
This work is licensed under a Creative Commons Attribution-NonCommercial-Share Alike 4.0 International License.
Recommended Citation
Al Rajabi, Ala; Lo Siou, Geraldine; Akawung, Alianu K.; McDonald, Kathryn L.; Price, Tiffany R.; Shen-Tu, Grace; Robson, Paula J.; Veugelers, Paul J.; and Maximova, Katerina, "Towards refining WCRF/AICR cancer prevention recommendations for red and processed meat intake: Insights from Alberta's Tomorrow Project cohort" (2021). All Works. 4154.
https://zuscholars.zu.ac.ae/works/4154
Indexed in Scopus
yes
Open Access
yes
Open Access Type
Hybrid: This publication is openly available in a subscription-based journal/series