Pickled meat consumption and colorectal cancer (CRC): a case–control study in Newfoundland and Labrador, Canada
- 345 Downloads
Although a large body of epidemiological research suggests that red meat intake increases the risk of colorectal cancer, little is known regarding how such an association varies across populations and types of red meat. The objective of this study was to assess whether an association exists between the intakes of total red meat and pickled red meat and the risk of colorectal cancer in study subjects residing in Newfoundland and Labrador.
This case–control study of 1,204 residents of Newfoundland and Labrador was part of a larger study on colorectal cancer. Personal history food frequency questionnaires were used to collect retrospective data from 518 individuals diagnosed with colorectal cancer and 686 controls. Intakes were ranked and divided into tertiles. Logistic regression was used to examine the possible association between meat intakes and colorectal cancer diagnosis while controlling for possible confounding factors.
A positive, but non-statistically significant, association between total red meat intake and CRC was observed in this study. Pickled red meat consumption was found to be significantly associated with an increased risk of CRC (men, OR = 2.07, 95% CI 1.37–3.15; women, OR = 2.51, 95% CI 1.45–4.32), the odds ratios increasing with each tertile of consumption, suggesting a dose–response effect.
Intake of pickled red meat appears to increase the risk of colorectal cancer in Newfoundland and Labrador.
KeywordsColorectal cancer Red meat Pickled meat Newfoundland & Labrador Case–control
This work was supported by the Canadian Institutes of Health Research Team Grant [CIHR-CPT79845] and Canadian Institutes of Health Research Team in Interdisciplinary Research on Colorectal Cancer Studentship .
- 1.Canadian Cancer Society/National Cancer Institute of Canada (2008) Canadian Cancer Statistics 2008. Toronto, CanadaGoogle Scholar
- 9.World Cancer Research Fund/American institute for Cancer Research (2007) Food, nutrition, physical activity, and the prevention of cancer: a global perspectiveGoogle Scholar
- 13.Cotterchio M, Boucher BA, Manno M, Gallinger S, Okey AB, Harper PA (2008) Red meat intake, doneness, polymorphisms in genes that encode carcinogen-metabolizing enzymes, and colorectal cancer risk. Cancer Epidemiol Biomarkers Prev 17(11):3098–3107. doi: 10.1158/1055-9965.EPI-08-0341 CrossRefPubMedGoogle Scholar
- 14.Ryan-Harshman M, Aldoori W (2007) Diet and colorectal cancer: review of the evidence. Can family phys Medecin de famille canadien 53(11):1913–1920Google Scholar
- 16.Statistics Canada (2009) Highlight Tables, 2001 Counts, for Canada, provinces and territories, 2001 Census (Catalogue number 97F0024XIE2001016). http://www12.statcan.gc.ca/english/census01/products/highlight/SAC/Page.cfm?Lang=E&Geo=PR&Table=1a&Sort=2&StartRec=1&B1=Age&B2=Counts&Code=10. Accessed May 5
- 17.Hanrahan M (2001) A veritable scoff: sources on foodways and nutrition in Newfoundland and Labrador. Flanker Press, St. John’s, NLGoogle Scholar
- 18.Temple M (1999) Does the level of salted and pickled food consumption among senior residents of Newfoundland and Labrador increase the risk of developing stomach cancer? [B.Sc. (Hons.)]. Memorial University of Newfoundland, St. John’s, NLGoogle Scholar
- 21.OFCCR Personal History Questionnaire (2008) http://www.cfrisc.org/docs/questionnaires/colon/11/ProxyAfter.pdf. Accessed May 5
- 24.Sas Institute I. SAS version 9.1Google Scholar