Department of Community Medicine and Epidemiology, Lady Davis Carmel Medical Center, Ruth and Bruce Rappaport Faculty of Medicine, Technion - Israel Institute of Technology.
Clalit National Cancer Control Center, Haifa, Israel.
Eur J Cancer Prev. 2019 Jul;28(4):287-293. doi: 10.1097/CEJ.0000000000000451.
To examine the association between red meat subtypes intake and risk of colorectal cancer (CRC) among Jewish and Arabs populations in a unique Mediterranean environment. The Molecular Epidemiology of Colorectal Cancer study (n=10 026) is a prospective population-based case-control study in northern Israel. Participants were interviewed in-person about their dietary intake and lifestyle using a questionnaire that included a food-frequency questionnaire. Red meat consumption in Israel was found to be especially low in the Jewish population (1.29±1.45 servings/week), but higher in Arabs (3.0±1.98 servings/week) (P<0.001). Beef was the most commonly consumed red meat by Jews (1.15/1.29 servings/week, 89%) and proportionally less so by Arabs (2.00/3.00, 67%). Processed meat consumption (mostly pork free) was lower among Arabs (0.9±1.56 servings/week) compared with Jews (1.97±2.97 servings/week) (P<0.001). The adjusted odds of CRC per one serving/week of red meat were 1.05 (95% confidence interval: 1.01-1.08) in Jews and 0.94 (0.88-1.01) in Arabs. Compared with no consumption, beef consumption was associated with odds ratio (OR)=0.96 (0.86-1.07) in Jews and 0.94 (0.61-1.45) in Arabs, lamb consumption with OR=1.28 (1.10-1.5) and 1.01 (0.75-1.37), pork consumption with OR=1.44 (1.24-1.67) and 1.07 (0.73-1.56), and processed meat consumption with OR=1.22 (1.10-1.35) and 1.04 (0.82-1.33) in Jews and Arabs, respectively. Overall red meat consumption was associated weakly with CRC risk, significant only for lamb and pork, but not for beef, irrespective of tumor location. Processed meat was associated with mild CRC risk.
为了在独特的地中海环境中研究犹太人及阿拉伯人群中不同类型的红肉摄入与结直肠癌（CRC）风险之间的关联。分子流行病学结直肠癌研究（n=10026）是以色列北部一项前瞻性基于人群的病例对照研究。通过问卷调查，包括食物频率问卷，对参与者的饮食摄入和生活方式进行了面对面的访谈。研究发现，在以色列，犹太人的红肉摄入量尤其低（1.29±1.45 份/周），而阿拉伯人则较高（3.0±1.98 份/周）（P<0.001）。牛肉是犹太人最常食用的红肉（1.15/1.29 份/周，89%），而阿拉伯人则相对较少（2.00/3.00，67%）。与犹太人（1.97±2.97 份/周）相比，阿拉伯人（0.9±1.56 份/周）的加工肉类（主要不含猪肉）消费量较低（P<0.001）。每周每多摄入一份红肉，CRC 的调整后比值比（OR）在犹太人中为 1.05（95%置信区间：1.01-1.08），在阿拉伯人则为 0.94（0.88-1.01）。与不摄入相比，牛肉摄入与犹太人的比值比（OR）=0.96（0.86-1.07）和阿拉伯人的 0.94（0.61-1.45）相关，羊肉摄入与 OR=1.28（1.10-1.5）和 1.01（0.75-1.37）相关，猪肉摄入与 OR=1.44（1.24-1.67）和 1.07（0.73-1.56）相关，加工肉类摄入与 OR=1.22（1.10-1.35）和 1.04（0.82-1.33）相关。总的来说，红肉的摄入与 CRC 风险有微弱的相关性，仅与羊肉和猪肉显著相关，而与牛肉无关，且与肿瘤位置无关。加工肉类与轻度 CRC 风险相关。
