Associations between unprocessed red and processed meat, poultry, seafood and egg intake and the risk of prostate cancer: A pooled analysis of 15 prospective cohort studies
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Author
Wu, Kana
Spiegelman, Donna
Hou, Tao
Albanes, Demetrius
Allen, Naomi
Berndt, Sonja
van den Brandt, Piet A.
Giles, Graham
Giovannucci, Edward
Goldbohm, R. Alexandra
Goodman, Gary
Goodman, Phyllis
Håkansson, Niclas
Inoue, Manami
Key, Timothy
Kolonel, Laurence
Männistö, Satu
McCullough, Marjorie
Neuhouser, Marian
Park, Yikyung
Platz, Elizabeth
Schenk, Jeannette
Sinha, Rashmi
Stevens, Victoria
Tsugane, Shoichiro
Visvanathan, Kala
Wilkens, Lynne
Wolk, Alicja
Ziegler, Regina
Smith-Warner, Stephanie
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https://doi.org/10.1002/ijc.29973Metadata
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Wu, Kana, Donna Spiegelman, Tao Hou, Demetrius Albanes, Naomi E. Allen, Sonja I. Berndt, Piet A. van den Brandt, et al. 2016. “Associations between Unprocessed Red and Processed Meat, Poultry, Seafood and Egg Intake and the Risk of Prostate Cancer: A Pooled Analysis of 15 Prospective Cohort Studies.” International Journal of Cancer 138 (10): 2368–82. https://doi.org/10.1002/ijc.29973.Abstract
Reports relating meat intake to prostate cancer risk are inconsistent. Associations between these dietary factors and prostate cancer were examined in a consortium of 15 cohort studies. During follow-up, 52,683 incident prostate cancer cases, including 4,924 advanced cases, were identified among 842,149 men. Cox proportional hazard models were used to calculate study-specific relative risks (RR) and then pooled using random effects models. Results do not support a substantial effect of total red, unprocessed red and processed meat for all prostate cancer outcomes, except for a modest positive association for tumors identified as advanced stage at diagnosis (advanced(r)). For seafood, no substantial effect was observed for prostate cancer regardless of stage or grade. Poultry intake was inversely associated with risk of advanced and fatal cancers (pooled multivariable RR [MVRR], 95% confidence interval, comparing 45 vs. <5 g/day: advanced 0.83, 0.70-0.99; trend test p value 0.29), fatal, 0.69, 0.59-0.82, trend test p value 0.16). Participants who ate 25 versus <5 g/day of eggs (1 egg approximate to 50 g) had a significant 14% increased risk of advanced and fatal cancers (advanced 1.14, 1.01-1.28, trend test p value 0.01; fatal 1.14, 1.00-1.30, trend test p value 0.01). When associations were analyzed separately by geographical region (North America vs. other continents), positive associations between unprocessed red meat and egg intake, and inverse associations between poultry intake and advanced, advanced(r) and fatal cancers were limited to North American studies. However, differences were only statistically significant for eggs. Observed differences in associations by geographical region warrant further investigation.What's New? The debate over red meat consumption and cancer risk is longstanding. In this consortium of 15 cohorts from North America, Europe, Australia and Asia, the authors examined over 50,000 cases of prostate cancer and the associated intake of unprocessed red and processed meat, seafood, eggs and poultry. Overall no substantial risk for unprocessed red and processed meat intake and prostate cancer was found. Interestingly, positive associations between intake of unprocessed red meat as well as eggs and advanced or fatal prostate cancers were detected only in participants living in North America, a finding which warrants further investigation into meat and egg composition, consumption and potential differences in lifestyle and screening practices between continents.Terms of Use
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