Study: no link between red meat, colorectal cancer

by Meat&Poultry Staff
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WASHINGTON – According to a new review published in Obesity Reviews by researchers D.D. Alexander and C.A. Cushing, currently available epidemiologic evidence is not sufficient to support an independent positive association between red-meat consumption and colorectal cancer, according to the American Meat Institute (A.M.I.).

The currently available epidemiologic prospective studies of red-meat intake and colorectal cancer in this comprehensive review were summarized to provide a greater understanding of any potential relationships. Salient demographic, methodological and analytical information were examined across 35 prospective studies.

Collectively, researchers found associations between red-meat consumption and colorectal cancer are generally weak in magnitude, with most relative risks below 1.50 and not statistically significant, and there is a lack of a clear dose–response trend, A.M.I. points out.

Results were variable by tumor site and by gender. Data were not indicative of a positive association among women. Findings in men were slighting stronger, although the potential reasons for this observed disparity between genders was unclear.

“Colinearity between red-meat intake and other dietary factors (e.g. Western lifestyle, high intake of refined sugars and alcohol, low intake of fruits, vegetables and fiber) and behavioral factors (e.g. low physical activity, high smoking prevalence, high body mass index) limit the ability to analytically isolate the independent effects of red meat consumption,” researchers concluded.

The review was recently published in Obesity Reviews, the official journal of the International Association for the Study of Obesity. It can be accessed by visiting http://www.meatami.com/ht/a/GetDocumentAction/i/62576.
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