Cancer Epidemiology Unit, Nuffield Department of Population Health, University of Oxford, Oxford, UK.
Int J Epidemiol. 2020 Oct 1;49(5):1540-1552. doi: 10.1093/ije/dyaa142.
Red and processed meat have been consistently associated with colorectal cancer risk, but evidence for other cancer sites and for poultry intake is limited. We therefore examined associations between total, red and processed meat and poultry intake and incidence for 20 common cancers.
We analyzed data from 474 996 participants (54% women) in UK Biobank. Participants were aged 37-73 years and cancer-free at baseline (2006-10). Multivariable-adjusted Cox proportional hazards models were used to determine associations between baseline meat intake and cancer incidence. Trends in risk across the baseline categories were calculated, assigning re-measured intakes from a subsample.
During a mean follow-up of 6.9 years, 28 955 participants were diagnosed with malignant cancer. After correction for multiple testing, red and processed meat combined, and processed meat, were each positively associated with colorectal cancer risk [hazard ratio (HR) per 70 g/day higher intake of red and processed meat 1.32, 95% confidence interval 1.14-1.53; HR per 20 g/day higher intake of processed meat 1.18, 1.03-1.31] and red meat was associated with colon cancer risk (HR per 50 g/day higher intake of red meat 1.36, 1.13-1.64). Positive associations of red meat intake with colorectal and prostate cancer, processed meat intake with rectal cancer and poultry intake with cancers of the lymphatic and haematopoietic tissues did not survive multiple testing.
Higher intake of red and processed meat was specifically associated with a higher risk of colorectal cancer; there was little evidence that meat intake was associated with risk of other cancers.
红色肉类和加工肉类一直与结直肠癌风险相关，但其他癌症部位和禽肉摄入的证据有限。因此，我们研究了总肉类、红色肉类和加工肉类以及禽肉摄入量与 20 种常见癌症发病率之间的关系。
我们分析了英国生物库 474996 名参与者（54%为女性）的数据。参与者年龄在 37-73 岁之间，基线时无癌症（2006-10 年）。多变量调整后的 Cox 比例风险模型用于确定基线肉类摄入量与癌症发病率之间的关系。通过对亚组重新测量的摄入量进行赋值，计算了基线类别中风险的趋势。
在平均 6.9 年的随访期间，28955 名参与者被诊断出患有恶性癌症。经过多次测试校正后，红色和加工肉类的总和以及加工肉类与结直肠癌风险呈正相关[每增加 70g/天的红色和加工肉类摄入量，风险比（HR）为 1.32，95%置信区间（CI）为 1.14-1.53；每增加 20g/天的加工肉类摄入量，HR 为 1.18，1.03-1.31]，红色肉类与结肠癌风险相关（每增加 50g/天的红色肉类摄入量，HR 为 1.36，1.13-1.64）。红色肉类摄入量与结直肠癌和前列腺癌、加工肉类摄入量与直肠癌以及禽肉摄入量与淋巴和造血组织癌症呈正相关，但在多次测试中未得到证实。
较高的红色肉类和加工肉类摄入量与结直肠癌风险增加相关；肉类摄入量与其他癌症风险之间几乎没有证据表明存在关联。
