Processed and Unprocessed Red Meat and Risk of Colorectal Cancer: Analysis by Tumor Location and Modification by Time
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{"title"=>"Processed and unprocessed red meat and risk of colorectal cancer: Analysis by tumor location and modification by time", "type"=>"journal", "authors"=>[{"first_name"=>"Adam M.", "last_name"=>"Bernstein", "scopus_author_id"=>"35482966300"}, {"first_name"=>"Mingyang", "last_name"=>"Song", "scopus_author_id"=>"55649804700"}, {"first_name"=>"Xuehong", "last_name"=>"Zhang", "scopus_author_id"=>"46462203600"}, {"first_name"=>"An", "last_name"=>"Pan", "scopus_author_id"=>"56108327800"}, {"first_name"=>"Molin", "last_name"=>"Wang", "scopus_author_id"=>"12774321000"}, {"first_name"=>"Charles S.", "last_name"=>"Fuchs", "scopus_author_id"=>"7202461389"}, {"first_name"=>"Ngoan", "last_name"=>"Le", "scopus_author_id"=>"56883960300"}, {"first_name"=>"Andrew T.", "last_name"=>"Chan", "scopus_author_id"=>"35333580800"}, {"first_name"=>"Walter C.", "last_name"=>"Willett", "scopus_author_id"=>"56803239300"}, {"first_name"=>"Shuji", "last_name"=>"Ogino", "scopus_author_id"=>"13805134300"}, {"first_name"=>"Edward L.", "last_name"=>"Giovannucci", "scopus_author_id"=>"35240380000"}, {"first_name"=>"Kana", "last_name"=>"Wu", "scopus_author_id"=>"35241166800"}], "year"=>2015, "source"=>"PLoS ONE", "identifiers"=>{"pmid"=>"26305323", "doi"=>"10.1371/journal.pone.0135959", "sgr"=>"84942850281", "isbn"=>"1932-6203", "scopus"=>"2-s2.0-84942850281", "issn"=>"19326203", "pui"=>"606195560"}, "id"=>"8514cce0-5d92-3495-887c-96d45e064bb8", "abstract"=>"Although the association between red meat consumption and colorectal cancer (CRC) is well established, the association across subsites of the colon and rectum remains uncertain, as does time of consumption in relation to cancer development. As these relationships are key for understanding the pathogenesis of CRC, they were examined in two large cohorts with repeated dietary measures over time, the Nurses' Health Study (n = 87,108 women, 1980-2010) and Health Professionals Follow-up Study (n = 47,389 men, 1986-2010). Cox proportional hazards regression models generated hazard ratios (HRs) and 95% confidence intervals (CIs), which were pooled by random-effects meta-analysis. In combined cohorts, there were 2,731 CRC cases (1,151 proximal colon, 816 distal colon, and 589 rectum). In pooled analyses, processed red meat was positively associated with CRC risk (per 1 serving/day increase: HR = 1.15, 95% CI: 1.01-1.32; P for trend 0.03) and particularly with distal colon cancer (per 1 serving/day increase; HR = 1.36; 95% CI: 1.09-1.69; P for trend 0.006). Recent consumption of processed meat (within the past 4 years) was not associated with distal cancer. Unprocessed red meat was inversely associated with risk of distal colon cancer and a weak non-significant positive association between unprocessed red meat and proximal cancer was observed (per 1 serving/day increase: distal HR = 0.75; 95% CI: 0.68-0.82; P for trend <0.001; proximal HR = 1.14, 95% CI: 0.92-1.40; P for trend 0.22). Thus, in these two large cohorts of US health professionals, processed meat intake was positively associated with risk of CRC, particularly distal cancer, with little evidence that higher intake of unprocessed red meat substantially increased risk of CRC. Future studies, particularly those with sufficient sample size to assess associations by subsites across the colon are needed to confirm these findings and elucidate potentially distinct mechanisms underlying the relationship between processed meat and subtypes of unprocessed red meat with CRC.", "link"=>"http://www.mendeley.com/research/processed-unprocessed-red-meat-risk-colorectal-cancer-analysis-tumor-location-modification-time-4", "reader_count"=>128, "reader_count_by_academic_status"=>{"Unspecified"=>5, "Professor > Associate Professor"=>2, "Librarian"=>1, "Researcher"=>20, "Student > Doctoral Student"=>7, "Student > Ph. D. Student"=>4, "Student > Postgraduate"=>5, "Student > Master"=>37, "Other"=>9, "Student > Bachelor"=>35, "Lecturer > Senior Lecturer"=>1, "Professor"=>2}, "reader_count_by_user_role"=>{"Unspecified"=>5, "Professor > Associate Professor"=>2, "Librarian"=>1, "Researcher"=>20, "Student > Doctoral Student"=>7, "Student > Ph. D. 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  • {"files"=>["https://ndownloader.figshare.com/files/2223974"], "description"=>"<p><sup>a</sup> Each multivariable model adjusted for age, 2-year follow-up cycle, family history of colorectal cancer, prior lower gastrointestinal endoscopy, pack-years of smoking before age 30 (0, 0–4, 4–10, >10), body mass index (in kg/m<sup>2</sup>; <22, 22–24, 24–25, 25–27, 27–29, 29–30, 30–32, 32–35, 35–40, or ≥40), physical activity (in metabolic equivalent-hours/week; <3, 3–9, 9–18, 18–27, or ≥27), current multivitamin use, postmenopausal status and hormone use in women (premenopausal, and never, past and current users of postmenopausal hormone), regular aspirin or NSAID use (≥2 tablets/week), total caloric intake (quintiles), alcohol consumption (in g/d; <5, 5–10, 10–15, 15–30, or ≥30), and energy-adjusted intake of folate (quintiles), calcium (quintiles), vitamin D (quintiles) and total fiber (quintiles). Continuous measures of red meat intake generated the P-for-trend across categories and were used to estimate the HRs and 95% CIs for a 1-serving-per-day increase in intake.</p><p>Pooled hazard ratio of colorectal cancer according to 1-serving-per-day increase of red meat intake by time of exposure<a href=\"http://www.plosone.org/article/info:doi/10.1371/journal.pone.0135959#t002fn001\" target=\"_blank\"><sup>a</sup></a>.</p>", "links"=>[], "tags"=>["association", "crc", "hazards regression models", "hr", "trend", "ci", "Unprocessed Red Meat", "colon cancer"], "article_id"=>1519689, "categories"=>["Uncategorised"], "users"=>["Adam M. Bernstein", "Mingyang Song", "Xuehong Zhang", "An Pan", "Molin Wang", "Charles S. Fuchs", "Ngoan Le", "Andrew T. Chan", "Walter C. Willett", "Shuji Ogino", "Edward L. Giovannucci", "Kana Wu"], "doi"=>"https://dx.doi.org/10.1371/journal.pone.0135959.t002", "stats"=>{"downloads"=>1, "page_views"=>4, "likes"=>0}, "figshare_url"=>"https://figshare.com/articles/_Pooled_hazard_ratio_of_colorectal_cancer_according_to_1_serving_per_day_increase_of_red_meat_intake_by_time_of_exposure_a_/1519689", "title"=>"Pooled hazard ratio of colorectal cancer according to 1-serving-per-day increase of red meat intake by time of exposure<sup>a</sup>.", "pos_in_sequence"=>0, "defined_type"=>3, "published_date"=>"2015-08-25 03:18:32"}
  • {"files"=>["https://ndownloader.figshare.com/files/2223975"], "description"=>"<p><sup>a</sup> Each multivariable model adjusted for age, 2-year follow-up cycle, family history of colorectal cancer, prior lower gastrointestinal endoscopy, pack-years of smoking before age 30 (0, 0–4, 4–10, >10), body mass index (in kg/m<sup>2</sup>; <22, 22–24, 24–25, 25–27, 27–29, 29–30, 30–32, 32–35, 35–40, or ≥40), physical activity (in metabolic equivalent-hours/week; <3, 3–9, 9–18, 18–27, or ≥27), current multivitamin use, postmenopausal status and hormone use in women (premenopausal, and never, past and current users of postmenopausal hormone), regular aspirin or NSAID use (≥2 tablets/week), total caloric intake (quintiles), alcohol consumption (in g/d; <5, 5–10, 10–15, 15–30, or ≥30), and energy-adjusted intake of folate (quintiles), calcium (quintiles), vitamin D (quintiles) and total fiber. (quintiles). Continuous measures of red meat intake generated the P-for-trend across categories and were used to estimate the HRs and 95% CIs for a 1-serving-per-day increase in intake.</p><p>Pooled hazard ratio of colorectal cancer subsites according to 1-serving-per-day increase of red meat intake by cancer subsites and time of exposure<a href=\"http://www.plosone.org/article/info:doi/10.1371/journal.pone.0135959#t003fn001\" target=\"_blank\"><sup>a</sup></a>.</p>", "links"=>[], "tags"=>["association", "crc", "hazards regression models", "hr", "trend", "ci", "Unprocessed Red Meat", "colon cancer"], "article_id"=>1519690, "categories"=>["Uncategorised"], "users"=>["Adam M. Bernstein", "Mingyang Song", "Xuehong Zhang", "An Pan", "Molin Wang", "Charles S. Fuchs", "Ngoan Le", "Andrew T. Chan", "Walter C. Willett", "Shuji Ogino", "Edward L. Giovannucci", "Kana Wu"], "doi"=>"https://dx.doi.org/10.1371/journal.pone.0135959.t003", "stats"=>{"downloads"=>1, "page_views"=>13, "likes"=>0}, "figshare_url"=>"https://figshare.com/articles/_Pooled_hazard_ratio_of_colorectal_cancer_subsites_according_to_1_serving_per_day_increase_of_red_meat_intake_by_cancer_subsites_and_time_of_exposure_a_/1519690", "title"=>"Pooled hazard ratio of colorectal cancer subsites according to 1-serving-per-day increase of red meat intake by cancer subsites and time of exposure<sup>a</sup>.", "pos_in_sequence"=>0, "defined_type"=>3, "published_date"=>"2015-08-25 03:18:32"}
  • {"files"=>["https://ndownloader.figshare.com/files/2223976", "https://ndownloader.figshare.com/files/2223977", "https://ndownloader.figshare.com/files/2223978", "https://ndownloader.figshare.com/files/2223979", "https://ndownloader.figshare.com/files/2223980"], "description"=>"<div><p>Although the association between red meat consumption and colorectal cancer (CRC) is well established, the association across subsites of the colon and rectum remains uncertain, as does time of consumption in relation to cancer development. As these relationships are key for understanding the pathogenesis of CRC, they were examined in two large cohorts with repeated dietary measures over time, the Nurses’ Health Study (n = 87,108 women, 1980–2010) and Health Professionals Follow-up Study (n = 47,389 men, 1986–2010). Cox proportional hazards regression models generated hazard ratios (HRs) and 95% confidence intervals (CIs), which were pooled by random-effects meta-analysis. In combined cohorts, there were 2,731 CRC cases (1,151 proximal colon, 816 distal colon, and 589 rectum). In pooled analyses, processed red meat was positively associated with CRC risk (per 1 serving/day increase: HR = 1.15, 95% CI: 1.01–1.32; <i>P</i> for trend 0.03) and particularly with distal colon cancer (per 1 serving/day increase; HR = 1.36; 95% CI: 1.09–1.69; <i>P</i> for trend 0.006). Recent consumption of processed meat (within the past 4 years) was not associated with distal cancer. Unprocessed red meat was inversely associated with risk of distal colon cancer and a weak non-significant positive association between unprocessed red meat and proximal cancer was observed (per 1 serving/day increase: distal HR = 0.75; 95% CI: 0.68–0.82; <i>P</i> for trend <0.001; proximal HR = 1.14, 95% CI: 0.92–1.40; <i>P</i> for trend 0.22). Thus, in these two large cohorts of US health professionals, processed meat intake was positively associated with risk of CRC, particularly distal cancer, with little evidence that higher intake of unprocessed red meat substantially increased risk of CRC. Future studies, particularly those with sufficient sample size to assess associations by subsites across the colon are needed to confirm these findings and elucidate potentially distinct mechanisms underlying the relationship between processed meat and subtypes of unprocessed red meat with CRC.</p></div>", "links"=>[], "tags"=>["association", "crc", "hazards regression models", "hr", "trend", "ci", "Unprocessed Red Meat", "colon cancer"], "article_id"=>1519691, "categories"=>["Uncategorised"], "users"=>["Adam M. Bernstein", "Mingyang Song", "Xuehong Zhang", "An Pan", "Molin Wang", "Charles S. Fuchs", "Ngoan Le", "Andrew T. Chan", "Walter C. Willett", "Shuji Ogino", "Edward L. Giovannucci", "Kana Wu"], "doi"=>["https://dx.doi.org/10.1371/journal.pone.0135959.s001", "https://dx.doi.org/10.1371/journal.pone.0135959.s002", "https://dx.doi.org/10.1371/journal.pone.0135959.s003", "https://dx.doi.org/10.1371/journal.pone.0135959.s004", "https://dx.doi.org/10.1371/journal.pone.0135959.s005"], "stats"=>{"downloads"=>7, "page_views"=>3, "likes"=>0}, "figshare_url"=>"https://figshare.com/articles/_Processed_and_Unprocessed_Red_Meat_and_Risk_of_Colorectal_Cancer_Analysis_by_Tumor_Location_and_Modification_by_Time_/1519691", "title"=>"Processed and Unprocessed Red Meat and Risk of Colorectal Cancer: Analysis by Tumor Location and Modification by Time", "pos_in_sequence"=>0, "defined_type"=>4, "published_date"=>"2015-08-25 03:18:32"}

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{"start_date"=>"2015-01-01T00:00:00Z", "end_date"=>"2015-12-31T00:00:00Z", "subject_areas"=>[]}
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