Original Paper

Cancer Causes & Control

, Volume 18, Issue 1, pp 41-50

Meat and dairy consumption and subsequent risk of prostate cancer in a US cohort study

  • Sabine RohrmannAffiliated withDepartment of Epidemiology, Johns Hopkins Bloomberg School of Public HealthDivision of Clinical Epidemiology, German Cancer Research Center
  • , Elizabeth A. PlatzAffiliated withDepartment of Epidemiology, Johns Hopkins Bloomberg School of Public HealthSidney Kimmel Comprehensive Cancer Center at Johns HopkinsJames Buchanan Brady Urological Institute, Johns Hopkins Medical Institutions Email author 
  • , Claudine J. KavanaughAffiliated withCenter for Food Safety and Nutrition, United States Food and Drug Administration
  • , Lucy ThuitaAffiliated withDepartment of Epidemiology, Johns Hopkins Bloomberg School of Public Health
  • , Sandra C. HoffmanAffiliated withDepartment of Epidemiology, Johns Hopkins Bloomberg School of Public HealthGeorge W. Comstock Center for Public Health Research and Prevention, Johns Hopkins Bloomberg School of Public Health
  • , Kathy J. HelzlsouerAffiliated withDepartment of Epidemiology, Johns Hopkins Bloomberg School of Public HealthSidney Kimmel Comprehensive Cancer Center at Johns HopkinsGeorge W. Comstock Center for Public Health Research and Prevention, Johns Hopkins Bloomberg School of Public HealthMercy Medical Center

Rent the article at a discount

Rent now

* Final gross prices may vary according to local VAT.

Get Access

Abstract

Objective

To evaluate the association of meat and dairy food consumption with subsequent risk of prostate cancer.

Methods

In 1989, 3,892 men 35+ years old, who participated in the CLUE II study of Washington County, MD, completed an abbreviated Block food frequency questionnaire. Intake of meat and dairy foods was calculated using consumption frequency and portion size. Incident prostate cancer cases (n = 199) were ascertained through October 2004. Cox proportional hazards regression was used to calculate hazard ratios (HR) of total and advanced (SEER stages three and four; n = 54) prostate cancer and 95% confidence intervals (CI) adjusted for age, BMI at age 21, and intake of energy, saturated fat, and tomato products.

Results

Intakes of total meat (HR = 0.90, 95% CI 0.60–1.33, comparing highest to lowest tertile) and red meat (HR = 0.87, 95% CI 0.59–1.32) were not statistically significantly associated with prostate cancer. However, processed meat consumption was associated with a non-statistically significant higher risk of total (5+ vs. ≤1 servings/week: HR = 1.53, 95% CI 0.98–2.39) and advanced (HR = 2.24; 95% CI 0.90–5.59) prostate cancer. There was no association across tertiles of dairy or calcium with total prostate cancer, although compared to ≤1 serving/week consumption of 5+ servings/week of dairy foods was associated with an increased risk of prostate cancer (HR = 1.65, 95% CI 1.02–2.66).

Conclusion

Overall, consumption of processed meat, but not total meat or red meat, was associated with a possible increased risk of total prostate cancer in this prospective study. Higher intake of dairy foods but not calcium was positively associated with prostate cancer. Further investigation into the mechanisms by which processed meat and dairy consumption might increase the risk of prostate cancer is suggested.

Keywords

Prostate cancer Meat Dairy Cohort study