Red meat and cancer risk in a network of case-control studies focusing on cooking practices

M. Di Maso, R. Talamini, C. Bosetti, M. Montella, A. Zucchetto, M. Libra, E. Negri, F. Levi, C. La Vecchia, S. Franceschi, D. Serraino, J. Polesel

Research output: Contribution to journalArticle

36 Citations (Scopus)

Abstract

Background: Consumption of red meat has been related to increased risk of several cancers. Cooking methods could modify the magnitude of this association, as production of chemicals depends on the temperature and duration of cooking. Methods: We analyzed data from a network of case-control studies conducted in Italy and Switzerland between 1991 and 2009. The studies included 1465 oral and pharyngeal, 198 nasopharyngeal, 851 laryngeal, 505 esophageal, 230 stomach, 1463 colon, 927 rectal, 326 pancreatic, 3034 breast, 454 endometrial, 1031 ovarian, 1294 prostate and 767 renal cancer cases. Controls included 11 656 patients admitted for acute, non-neoplastic conditions. Odds ratios (ORs) and confidence intervals (CIs) were estimated by multiple logistic regression models, adjusted for known confounding factors. Results: Daily intake of red meat was significantly associated with the risk of cancer of the oral cavity and pharynx (OR for increase of 50 g/day = 1.38; 95% CI: 1.26-1.52), nasopharynx (OR = 1.29; 95% CI: 1.04-1.60), larynx (OR = 1.46; 95% CI: 1.30-1.64), esophagus (OR = 1.46; 95% CI: 1.23-1.72), colon (OR = 1.17; 95% CI: 1.08-1.26), rectum (OR = 1.22; 95% CI:1.11-1.33), pancreas (OR = 1.51; 95% CI: 1.25-1.82), breast (OR = 1.12; 95% CI: 1.04-1.19), endometrium (OR = 1.30; 95% CI: 1.10-1.55) and ovary (OR = 1.29; 95% CI: 1.16-1.43). Fried meat was associated with a higher risk of cancer of oral cavity and pharynx (OR = 2.80; 95% CI: 2.02-3.89) and esophagus (OR = 4.52; 95% CI: 2.50-8.18). Risk of prostate cancer increased for meat cooked by roasting/grilling (OR = 1.31; 95% CI: 1.12-1.54). No heterogeneity according to cooking methods emerged for other cancers. Nonetheless, significant associations with boiled/stewed meat also emerged for cancer of the nasopharynx (OR = 1.97; 95% CI: 1.30-3.00) and stomach (OR = 1.86; 95% CI: 1.20-2.87). Conclusions: Our analysis confirmed red meat consumption as a risk factor for several cancer sites, with a limited impact of cooking methods. These findings, thus, call for a limitation of its consumption in populations of Western countries.

Original languageEnglish
Article numbermdt392
Pages (from-to)3107-3112
Number of pages6
JournalAnnals of Oncology
Volume24
Issue number12
DOIs
Publication statusPublished - Dec 2013

Fingerprint

Cooking
Case-Control Studies
Odds Ratio
Confidence Intervals
Neoplasms
Pharyngeal Neoplasms
Meat
Red Meat
Mouth Neoplasms
Esophagus
Mouth
Stomach
Colon
Breast
Logistic Models
Nasopharyngeal Neoplasms
Nasopharynx
Kidney Neoplasms
Larynx
Endometrium

Keywords

  • Cancer
  • Case-control study
  • Cooking methods
  • Red meat
  • Risk

ASJC Scopus subject areas

  • Oncology
  • Hematology

Cite this

Red meat and cancer risk in a network of case-control studies focusing on cooking practices. / Di Maso, M.; Talamini, R.; Bosetti, C.; Montella, M.; Zucchetto, A.; Libra, M.; Negri, E.; Levi, F.; La Vecchia, C.; Franceschi, S.; Serraino, D.; Polesel, J.

In: Annals of Oncology, Vol. 24, No. 12, mdt392, 12.2013, p. 3107-3112.

Research output: Contribution to journalArticle

Di Maso, M. ; Talamini, R. ; Bosetti, C. ; Montella, M. ; Zucchetto, A. ; Libra, M. ; Negri, E. ; Levi, F. ; La Vecchia, C. ; Franceschi, S. ; Serraino, D. ; Polesel, J. / Red meat and cancer risk in a network of case-control studies focusing on cooking practices. In: Annals of Oncology. 2013 ; Vol. 24, No. 12. pp. 3107-3112.
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abstract = "Background: Consumption of red meat has been related to increased risk of several cancers. Cooking methods could modify the magnitude of this association, as production of chemicals depends on the temperature and duration of cooking. Methods: We analyzed data from a network of case-control studies conducted in Italy and Switzerland between 1991 and 2009. The studies included 1465 oral and pharyngeal, 198 nasopharyngeal, 851 laryngeal, 505 esophageal, 230 stomach, 1463 colon, 927 rectal, 326 pancreatic, 3034 breast, 454 endometrial, 1031 ovarian, 1294 prostate and 767 renal cancer cases. Controls included 11 656 patients admitted for acute, non-neoplastic conditions. Odds ratios (ORs) and confidence intervals (CIs) were estimated by multiple logistic regression models, adjusted for known confounding factors. Results: Daily intake of red meat was significantly associated with the risk of cancer of the oral cavity and pharynx (OR for increase of 50 g/day = 1.38; 95{\%} CI: 1.26-1.52), nasopharynx (OR = 1.29; 95{\%} CI: 1.04-1.60), larynx (OR = 1.46; 95{\%} CI: 1.30-1.64), esophagus (OR = 1.46; 95{\%} CI: 1.23-1.72), colon (OR = 1.17; 95{\%} CI: 1.08-1.26), rectum (OR = 1.22; 95{\%} CI:1.11-1.33), pancreas (OR = 1.51; 95{\%} CI: 1.25-1.82), breast (OR = 1.12; 95{\%} CI: 1.04-1.19), endometrium (OR = 1.30; 95{\%} CI: 1.10-1.55) and ovary (OR = 1.29; 95{\%} CI: 1.16-1.43). Fried meat was associated with a higher risk of cancer of oral cavity and pharynx (OR = 2.80; 95{\%} CI: 2.02-3.89) and esophagus (OR = 4.52; 95{\%} CI: 2.50-8.18). Risk of prostate cancer increased for meat cooked by roasting/grilling (OR = 1.31; 95{\%} CI: 1.12-1.54). No heterogeneity according to cooking methods emerged for other cancers. Nonetheless, significant associations with boiled/stewed meat also emerged for cancer of the nasopharynx (OR = 1.97; 95{\%} CI: 1.30-3.00) and stomach (OR = 1.86; 95{\%} CI: 1.20-2.87). Conclusions: Our analysis confirmed red meat consumption as a risk factor for several cancer sites, with a limited impact of cooking methods. These findings, thus, call for a limitation of its consumption in populations of Western countries.",
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TY - JOUR

T1 - Red meat and cancer risk in a network of case-control studies focusing on cooking practices

AU - Di Maso, M.

AU - Talamini, R.

AU - Bosetti, C.

AU - Montella, M.

AU - Zucchetto, A.

AU - Libra, M.

AU - Negri, E.

AU - Levi, F.

AU - La Vecchia, C.

AU - Franceschi, S.

AU - Serraino, D.

AU - Polesel, J.

PY - 2013/12

Y1 - 2013/12

N2 - Background: Consumption of red meat has been related to increased risk of several cancers. Cooking methods could modify the magnitude of this association, as production of chemicals depends on the temperature and duration of cooking. Methods: We analyzed data from a network of case-control studies conducted in Italy and Switzerland between 1991 and 2009. The studies included 1465 oral and pharyngeal, 198 nasopharyngeal, 851 laryngeal, 505 esophageal, 230 stomach, 1463 colon, 927 rectal, 326 pancreatic, 3034 breast, 454 endometrial, 1031 ovarian, 1294 prostate and 767 renal cancer cases. Controls included 11 656 patients admitted for acute, non-neoplastic conditions. Odds ratios (ORs) and confidence intervals (CIs) were estimated by multiple logistic regression models, adjusted for known confounding factors. Results: Daily intake of red meat was significantly associated with the risk of cancer of the oral cavity and pharynx (OR for increase of 50 g/day = 1.38; 95% CI: 1.26-1.52), nasopharynx (OR = 1.29; 95% CI: 1.04-1.60), larynx (OR = 1.46; 95% CI: 1.30-1.64), esophagus (OR = 1.46; 95% CI: 1.23-1.72), colon (OR = 1.17; 95% CI: 1.08-1.26), rectum (OR = 1.22; 95% CI:1.11-1.33), pancreas (OR = 1.51; 95% CI: 1.25-1.82), breast (OR = 1.12; 95% CI: 1.04-1.19), endometrium (OR = 1.30; 95% CI: 1.10-1.55) and ovary (OR = 1.29; 95% CI: 1.16-1.43). Fried meat was associated with a higher risk of cancer of oral cavity and pharynx (OR = 2.80; 95% CI: 2.02-3.89) and esophagus (OR = 4.52; 95% CI: 2.50-8.18). Risk of prostate cancer increased for meat cooked by roasting/grilling (OR = 1.31; 95% CI: 1.12-1.54). No heterogeneity according to cooking methods emerged for other cancers. Nonetheless, significant associations with boiled/stewed meat also emerged for cancer of the nasopharynx (OR = 1.97; 95% CI: 1.30-3.00) and stomach (OR = 1.86; 95% CI: 1.20-2.87). Conclusions: Our analysis confirmed red meat consumption as a risk factor for several cancer sites, with a limited impact of cooking methods. These findings, thus, call for a limitation of its consumption in populations of Western countries.

AB - Background: Consumption of red meat has been related to increased risk of several cancers. Cooking methods could modify the magnitude of this association, as production of chemicals depends on the temperature and duration of cooking. Methods: We analyzed data from a network of case-control studies conducted in Italy and Switzerland between 1991 and 2009. The studies included 1465 oral and pharyngeal, 198 nasopharyngeal, 851 laryngeal, 505 esophageal, 230 stomach, 1463 colon, 927 rectal, 326 pancreatic, 3034 breast, 454 endometrial, 1031 ovarian, 1294 prostate and 767 renal cancer cases. Controls included 11 656 patients admitted for acute, non-neoplastic conditions. Odds ratios (ORs) and confidence intervals (CIs) were estimated by multiple logistic regression models, adjusted for known confounding factors. Results: Daily intake of red meat was significantly associated with the risk of cancer of the oral cavity and pharynx (OR for increase of 50 g/day = 1.38; 95% CI: 1.26-1.52), nasopharynx (OR = 1.29; 95% CI: 1.04-1.60), larynx (OR = 1.46; 95% CI: 1.30-1.64), esophagus (OR = 1.46; 95% CI: 1.23-1.72), colon (OR = 1.17; 95% CI: 1.08-1.26), rectum (OR = 1.22; 95% CI:1.11-1.33), pancreas (OR = 1.51; 95% CI: 1.25-1.82), breast (OR = 1.12; 95% CI: 1.04-1.19), endometrium (OR = 1.30; 95% CI: 1.10-1.55) and ovary (OR = 1.29; 95% CI: 1.16-1.43). Fried meat was associated with a higher risk of cancer of oral cavity and pharynx (OR = 2.80; 95% CI: 2.02-3.89) and esophagus (OR = 4.52; 95% CI: 2.50-8.18). Risk of prostate cancer increased for meat cooked by roasting/grilling (OR = 1.31; 95% CI: 1.12-1.54). No heterogeneity according to cooking methods emerged for other cancers. Nonetheless, significant associations with boiled/stewed meat also emerged for cancer of the nasopharynx (OR = 1.97; 95% CI: 1.30-3.00) and stomach (OR = 1.86; 95% CI: 1.20-2.87). Conclusions: Our analysis confirmed red meat consumption as a risk factor for several cancer sites, with a limited impact of cooking methods. These findings, thus, call for a limitation of its consumption in populations of Western countries.

KW - Cancer

KW - Case-control study

KW - Cooking methods

KW - Red meat

KW - Risk

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