Your browser doesn't support javascript.
loading
Partial substitution of red meat or processed meat with plant-based foods and the risk of colorectal cancer.
Tammi, Rilla; Kaartinen, Niina E; Harald, Kennet; Maukonen, Mirkka; Tapanainen, Heli; Smith-Warner, Stephanie A; Albanes, Demetrius; Eriksson, Johan G; Jousilahti, Pekka; Koskinen, Seppo; Laaksonen, Maarit A; Heikkinen, Sanna; Pitkäniemi, Janne; Pajari, Anne-Maria; Männistö, Satu.
Afiliação
  • Tammi R; Department of Public Health and Welfare, Finnish Institute for Health and Welfare (THL), P.O. Box 30, Helsinki, 00271, Finland. rilla.tammi@thl.fi.
  • Kaartinen NE; Department of Public Health and Welfare, Finnish Institute for Health and Welfare (THL), P.O. Box 30, Helsinki, 00271, Finland.
  • Harald K; Department of Public Health and Welfare, Finnish Institute for Health and Welfare (THL), P.O. Box 30, Helsinki, 00271, Finland.
  • Maukonen M; Department of Public Health and Welfare, Finnish Institute for Health and Welfare (THL), P.O. Box 30, Helsinki, 00271, Finland.
  • Tapanainen H; Department of Public Health and Welfare, Finnish Institute for Health and Welfare (THL), P.O. Box 30, Helsinki, 00271, Finland.
  • Smith-Warner SA; Departments of Nutrition and Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, USA.
  • Albanes D; Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health (NIH), Bethesda, MD, USA.
  • Eriksson JG; Department of General Practice and Primary Health Care, University of Helsinki and Helsinki University Hospital, Helsinki, Finland.
  • Jousilahti P; Folkhälsan Research Center, University of Helsinki, Helsinki, Finland.
  • Koskinen S; Department of Obstetrics and Gynaecology and Human Potential Translational Research programme, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore.
  • Laaksonen MA; Agency for Science, Technology and Research, Singapore Institute for Clinical Sciences (SICS), A*STAR, Singapore, Singapore.
  • Heikkinen S; Department of Public Health and Welfare, Finnish Institute for Health and Welfare (THL), P.O. Box 30, Helsinki, 00271, Finland.
  • Pitkäniemi J; Department of Public Health and Welfare, Finnish Institute for Health and Welfare (THL), P.O. Box 30, Helsinki, 00271, Finland.
  • Pajari AM; Department of Public Health and Welfare, Finnish Institute for Health and Welfare (THL), P.O. Box 30, Helsinki, 00271, Finland.
  • Männistö S; School of Public Health, Faculty of Medicine, University of Sydney, Sydney, NSW, Australia.
Eur J Epidemiol ; 39(4): 419-428, 2024 Apr.
Article em En | MEDLINE | ID: mdl-38253935
ABSTRACT

OBJECTIVES:

Shifting from animal-based to plant-based diets could reduce colorectal cancer (CRC) incidence. Currently, the impacts of these dietary shifts on CRC risk are ill-defined. Therefore, we examined partial substitutions of red or processed meat with whole grains, vegetables, fruits or a combination of these in relation to CRC risk in Finnish adults.

METHODS:

We pooled five Finnish cohorts, resulting in 43 788 participants aged ≥ 25 years (79% men). Diet was assessed by validated food frequency questionnaires at study enrolment. We modelled partial substitutions of red (100 g/week) or processed meat (50 g/week) with corresponding amounts of plant-based foods. Cohort-specific hazard ratios (HR) for CRC were calculated using Cox proportional hazards models and pooled together using random-effects models. Adjustments included age, sex, energy intake and other relevant confounders.

RESULTS:

During the median follow-up of 28.8 years, 1124 CRCs were diagnosed. We observed small risk reductions when red meat was substituted with vegetables (HR 0.97, 95% CI 0.95 - 0.99), fruits (0.97, 0.94 - 0.99), or whole grains, vegetables and fruits combined (0.97, 0.95 - 0.99). For processed meat, these substitutions yielded 1% risk reductions. Substituting red or processed meat with whole grains was associated with a decreased CRC risk only in participants with < median whole grain intake (0.92, 0.86 - 0.98; 0.96, 0.93 - 0.99, respectively; pinteraction=0.001).

CONCLUSIONS:

Even small, easily implemented substitutions of red or processed meat with whole grains, vegetables or fruits could lower CRC risk in a population with high meat consumption. These findings broaden our insight into dietary modifications that could foster CRC primary prevention.
Assuntos
Palavras-chave

Texto completo: 1 Coleções: 01-internacional Contexto em Saúde: 2_ODS3 Base de dados: MEDLINE Assunto principal: Neoplasias Colorretais / Carne Vermelha / Frutas Tipo de estudo: Etiology_studies / Prognostic_studies / Risk_factors_studies Limite: Adult / Aged / Animals / Female / Humans / Male / Middle aged País/Região como assunto: Europa Idioma: En Revista: Eur J Epidemiol Ano de publicação: 2024 Tipo de documento: Article

Texto completo: 1 Coleções: 01-internacional Contexto em Saúde: 2_ODS3 Base de dados: MEDLINE Assunto principal: Neoplasias Colorretais / Carne Vermelha / Frutas Tipo de estudo: Etiology_studies / Prognostic_studies / Risk_factors_studies Limite: Adult / Aged / Animals / Female / Humans / Male / Middle aged País/Região como assunto: Europa Idioma: En Revista: Eur J Epidemiol Ano de publicação: 2024 Tipo de documento: Article