Service of Clinical Governance, Provincial Agency for Social and Sanitary Services, Trento, Italy.
Section of Clinical Biochemistry, University of Verona, Verona, Italy.
Nutr Cancer. 2021;73(4):562-567. doi: 10.1080/01635581.2020.1765259. Epub 2020 May 13.
A clear epidemiologic association has been reported between intake of red processed meat and colorectal cancer. Therefore, an electronic search was performed in Global Health Data Exchange (GHDx) registry, using the keywords "diet high in red meat", "diet high in processed meat", "colon and rectum cancer" and "death". According to this search, red and processed meat intake accounts for 1.77% and 1.18% worldwide colorectal cancer mortality, respectively. The death risk attributable to consumption of red meat linearly increased during the past decade ( = 0.99; < 0.001), whilst that of processed meat exhibited linear decline (= -0.97; < 0.001). The risk of colorectal cancer death for both types of meat is higher in men than in women. Colorectal cancer mortality for red meat is mostly clustered in people <75 years, whilst that attributable to processed meat increases with ageing. A positive relationship can be observed between consumption of both meats and socio-demographic index (SDI). The risk of colorectal cancer deaths attributable to red meat is independently associated with male sex, higher SDI and younger age, whilst that of processed meat is independently associated with higher SDI and older age. Reinforced efforts shall be prioritized for broadening recommendations on decreasing red and processed meat consumption.
已经有明确的流行病学关联报告表明，摄入红色加工肉类与结直肠癌之间存在关联。因此，我们在全球卫生数据交换（GHDx）登记处使用关键词“高红肉饮食”、“高加工肉类饮食”、“结肠和直肠癌”和“死亡”进行了电子检索。根据这项检索，红色和加工肉类的摄入量分别占全球结直肠癌死亡率的 1.77%和 1.18%。在过去十年中，由于食用红色肉类而导致的死亡风险呈线性增加（ = 0.99； < 0.001），而加工肉类的死亡风险则呈线性下降（= -0.97； < 0.001）。两种肉类导致的结直肠癌死亡风险在男性中高于女性。红色肉类导致的结直肠癌死亡率主要集中在<75 岁的人群中，而加工肉类导致的死亡率则随着年龄的增长而增加。可以观察到两种肉类的消费与社会人口指数（SDI）之间存在正相关关系。红色肉类导致的结直肠癌死亡风险与男性性别、较高的 SDI 和较年轻的年龄独立相关，而加工肉类导致的结直肠癌死亡风险与较高的 SDI 和较年长的年龄独立相关。应优先加强努力，扩大减少红色和加工肉类消费的建议。
