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Consumption of red, processed meat increased risk for colorectal adenomas
People who eat more red or processed meat are at elevated risk for developing colorectal adenomas, according to a recent study.
Researchers performed a systematic review and meta-analysis of 19 case-control and seven prospective studies assessing the impact of processed and red meat consumption on the risk for colorectal adenomas. Studies were collected from the PubMed database and published between January 2006 and December 2011.
Across 18 studies (11 case-control and seven cohort) evaluating red meat consumption among 234,451 participants, the calculated summary relative risk for colorectal adenomas was 1.27 (95% CI, 1.16-1.40) for every 100 g/day of red meat consumed. The RR was 1.20 (95% CI, 1.06-1.36) across prospective studies and 1.34 (95% CI, 1.12-1.59) for case-control studies, with no significant heterogeneity observed. Sensitivity analysis excluding studies with the most influence resulted in RRs ranging from 1.21 to 1.29.
Two cohort and nine case-control studies assessed processed meat consumption in 41,538 participants. For every 50 g/day of processed meat consumed, the summary RR was 1.29 (95% CI, 1.10-1.53) across all studies. The RR was 1.45 (95% CI, 1.10-1.90) among prospective studies and 1.23 (95% CI, 0.99-1.52) among case-control studies. No significant heterogeneity was observed, and in sensitivity analysis, RRs ranged from 1.24 to 1.38 when studies with the most influence were excluded.
Investigators noted a significant nonlinear association between risk for colorectal adenomas and red meat (P<.001) and processed meat intake (P=.01). Subgroup analyses according to subtypes of meat consumed indicated elevated risk for beef (RR=1.4; 95% CI, 1.18-1.67 across eight studies), hamburger (RR=1.23; 95% CI, 1.06-1.43, four studies), pork (RR=1.55; 95% CI, 1.05-2.30, two studies) for every 100 g/day consumed, and bacon (RR=1.12; 95% CI, 0.99-1.27, three studies) for every 50 g/day).
“We found a positive association between red and processed meat intake and risk of colorectal adenomas,” the researchers concluded. “Our results provide further support that red and processed meat intake is implicated in colorectal carcinogenesis; however, further prospective studies are warranted.”