Article Publish Status: FREE
Abstract Title:

Meat consumption and colorectal cancer risk in Japan: The Takayama study.

Abstract Source:

Cancer Sci. 2017 May ;108(5):1065-1070. Epub 2017 May 16. PMID: 28256076

Abstract Author(s):

Keiko Wada, Shino Oba, Michiko Tsuji, Takashi Tamura, Kie Konishi, Yuko Goto, Fumi Mizuta, Sachi Koda, Akihiro Hori, Shinobu Tanabashi, Shogen Matsushita, Naoki Tokimitsu, Chisato Nagata

Article Affiliation:

Keiko Wada


Compared with the abundant data from Western countries, evidence regarding meat consumption and colorectal cancer is limited in the Japanese population. We evaluated colorectal cancer risk in relation to meat consumption in a population-based prospective cohort study in Japan. Participants were 13 957 men and 16 374 women aged≥35 years in September 1992. Meat intake, assessed with a validated food frequency questionnaire, was controlled for the total energy intake. The incidence of colorectal cancer was confirmed through regional population-based cancer registries and histological identification from colonoscopy in twomain hospitals in the study area. From September 1992 to March 2008, 429 men and 343 women developed colorectal cancer. After adjustments for multiple confounders, a significantly increased relative risk of colorectal cancer was observed in the highest versus lowest quartile of the intake of totaland red meat among men; the estimated hazard ratios were 1.36 (95% CI: 1.03, 1.79) for total meat (P for trend = 0.022), and 1.44 (95% CI: 1.10, 1.89) for red meat (P for trend = 0.009). A positive association between processed meat intake and colon cancer risk was also observed in men. There was nosignificant association between colorectal cancer and meat consumption in women. These results suggest that the intake of red and processed meat increases the risk of colorectal or colon cancer among Japanese men. Abstaining from excessive consumption of meat might be protective against developingcolorectal cancer.

Study Type : Human Study

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