Meat, Fish, and Colorectal Cancer Risk: The European Prospective Investigation into Cancer and Nutrition

摘要: Background: Current evidence suggests that high red meat intake is associated with increased colorectal cancer risk. High fi sh may be a decreased risk, but the existing less convincing. Methods: We prospectively followed 478 040 men and women from 10 European countries who were free of at enrollment between 1992 1998. Information on diet lifestyle was collected baseline. After mean follow-up 4.8 years, 1329 incident cancers documented. examined relationship intakes processed meat, poultry, risk using proportional hazards model adjusted for age, sex, energy (nonfat fat sources), height, weight, workrelated physical activity, smoking status, dietary ber folate, alcohol consumption, stratifi ed by center. A calibration substudy based 36 994 subjects used to correct hazard ratios (HRs) 95% confi dence intervals (CIs) measurement errors. All statistical tests two-sided. Results: Colorectal positively (highest [>160 g/day] versus lowest [ 80 g/day <10 g/day, HR = 0.69, 95 % CI 0.54 0.88; P trend <.001), not related poultry intake. Correcting error strengthened associations (per 100-g increase 1.25, =1.09 1.41, .001 1.55, 1.19 2.02, before after calibration, respectively) 100 g 0.70, 0.57 0.87, <.001 0.46, 0.27 0.77, .003; correction, respectively). In this study population, absolute development within years subject aged 50 1.71% highest category 1.28% 1.86% in Conclusions: Our data rm consumption support an inverse association [J Natl Cancer Inst 2005;97:906–16]