High Prediagnosis Red Meat Consumption Associated with Increased All-cause Mortality in Patients with Colorectal Cancer
There is evidence that diets high in red and processed meat are associated with increased risk of colorectal cancer. In a study reported in Journal of Clinical Oncology, Marjorie L. McCullough, ScD, and colleagues from the Epidemiology Research Program of the American Cancer Society examined the association between pre- and postdiagnosis red/processed meat consumption and all-cause and colorectal cancer–specific mortality. They found that high prediagnosis consumption was associated with increased all-cause mortality and mortality from cardiovascular disease but not colorectal cancer mortality and that high postdiagnosis consumption was not associated with all-cause or cause-specific mortality.
Study Details
Participants in the Cancer Prevention Study II Nutrition Cohort reported information on diet and other factors at baseline in 1992 to 1993, 1999, and 2003. Participants with a colorectal cancer diagnosis after baseline and up to June 30, 2009, were observed for mortality through December 31, 2010.
A total of 2,315 participants were diagnosed with invasive nonmetastatic colorectal cancer. Subjects had a mean age of 73 years at diagnosis and approximately 55% were male. Red/processed meat intake by quartile was a mean of 1.5 servings/week in the bottom (first) quartile, 3.8/week in the second quartile, 6.0/week in the third quartile, and 10.4/week in the fourth quartile.
Effect of Prediagnosis Diet
In the analysis of prediagnosis diet, a total of 966 patients with colorectal cancer died during an average follow-up of 7.5 years, including 413 from colorectal cancer, 176 from cardiovascular disease, and 377 from all other causes combined. In multivariable analyses, greater red/processed meat intake before colorectal cancer diagnosis was associated with greater risk (top vs bottom quartile) of death from all causes (relative risk [RR] = 1.29, 95% confidence interval [CI] = 1.05–1.59, P = .03 for trend), death from cardiovascular disease (RR = 1.63, 95% CI = 1.00–2.67, P = .08 for trend), and death from all other causes (RR = 1.39, 95% CI = 1.00–1.92, P = .08 for trend), but not death from colorectal cancer (RR = 1.09, 95% CI = 0.79–1.51, P = 0.54 for trend).
Effect of Postdiagnosis Diet
In the analysis of postdiagnosis diet, 472 deaths occurred during a mean follow-up of 7.6 years, including 146 from colorectal cancer, 110 from cardiovascular disease, and 216 from other causes. Red/processed meat consumption after colorectal cancer diagnosis was not independently associated with associated all-cause or cause-specific mortality.
In multivariate analyses of changes in intake before and after diagnosis, patients with high intake (median or above) both before and after diagnosis had increased risk of death from colorectal cancer (RR = 1.79, 95% CI = 1.11–2.89) compared with those with low intake before and after. Patients with low intake before and high intake after diagnosis had increased risk of death from other causes (RR = 1.62, 95% CI = 1.06–2.48). Patients with high intake before and low intake after diagnosis had increased risk of all-cause mortality (RR = 1.37, 95% CI = 1.02–1.85).
The investigators concluded, “[H]igh red and processed meat intake before a diagnosis of colorectal cancer was associated with a greater risk of death, a finding driven mainly by death as a result of causes other than colorectal cancer. Our findings, which underscore the importance of a long-term healthy diet with limited red and processed meat intake, are relevant because cancer survivors in general are at greater risk of chronic diseases such as heart disease compared with the general population.”
The content in this post has not been reviewed by the American Society of Clinical Oncology, Inc. (ASCO®) and does not necessarily reflect the ideas and opinions of ASCO®.
