1. Meat, fish, and colorectal cancer risk: the European Prospective Investigation into cancer and nutrition
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Salvatore Panico, Emmanuelle Kesse, Pietro Ferrari, Bertrand Hémon, Anne Tjønneland, Eiliv Lund, Guri Skeie, Timothy J. Key, Kim Overvad, Göran Berglund, H. Bas Bueno-de-Mesquita, Carmen Navarro, Mazda Jenab, Teresa Norat, Iréne Mattisson, Nicholas E. Day, Carlos González, Dagrun Engeset, María José Sánchez, Marie-Christine Boutron-Ruault, Rudolf Kaaks, Françoise Clavel, Mathieu Mazuir, Elio Riboli, Petra H.M. Peeters, Yannis Tountas, Göran Hallmans, Manuela M. Bergmann, Anja Olsen, Sheila Bingham, Nadia Slimani, Antonia Trichopoulou, Richard Palmqvist, Dimitrios Trichopoulos, Heiner Boeing, Rosario Tumino, Jakob Linseisen, Franco Berrino, Paolo Vineis, Rodolfo Saracci, J. Ramón Quirós, Eva Ardanaz, Kay-Tee Khaw, Domenico Palli, Alexandra Nieters, Unit of Nutrition, Environment, and Cancer, Catalan Institute of Oncology, Nutrition Unit, MRC Dunn Human, Department of Clinical Epidemiology, Aarhus University Hospital, Department of Cardiology and Department of Clinical Epidemiology, Institute of Cancer Epidemiology, Danish Cancer Society, Nutrition, hormones et cancer: épidémiologie et prévention (E3N), Epidémiologie, sciences sociales, santé publique (IFR 69), Université Paris 1 Panthéon-Sorbonne (UP1)-Université Paris-Sud - Paris 11 (UP11)-École des hautes études en sciences sociales (EHESS)-Assistance publique - Hôpitaux de Paris (AP-HP) (AP-HP)-Université Paris Descartes - Paris 5 (UPD5)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Centre National de la Recherche Scientifique (CNRS)-Université Paris 1 Panthéon-Sorbonne (UP1)-Université Paris-Sud - Paris 11 (UP11)-École des hautes études en sciences sociales (EHESS)-Assistance publique - Hôpitaux de Paris (AP-HP) (AP-HP)-Université Paris Descartes - Paris 5 (UPD5)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Centre National de la Recherche Scientifique (CNRS)-Université Paris-Sud - Paris 11 (UP11)-Institut Gustave Roussy (IGR)-Institut National de la Santé et de la Recherche Médicale (INSERM), Deutsches Institut für Ernährungsforschung Potsdam-Rehbrücke (DifE), Leibniz Association, Division of Clinical Epidemiology, Deutches Krebsforschungszentrum, Department of Hygiene and Epidemiology, University of Athens Medical School [Athens], Epidemiology Unit, Istituto Tumori, Molecular and Nutritional Epidemiology Unit, Cancer Research and Prevention Center, Department of Clinical and Experimental Medicine, Università degli studi di Napoli Federico II, Ragusa Cancer Registry, Azienda Ospedaliera Civile MP, University of Torino and CPO-Piemonte, Università degli studi di Torino (UNITO), Center for Nutrition and Health, National Institute of Public Health and Environment, Julius Center for Health Sciences and Primary Care, VU University Medical Center [Amsterdam], Institute of Community Medicine, University of Tromsø (UiT), Public Health Institute of Navarra, Department of Epidemiology, Epidemiology Department, Health Council of Murcia, Public Health and Health Planning Directorate, Andalusian School of Public Health [Granada], Malmö Diet and Cancer Study, Lund University [Lund], Department of Nutritional Research, Umeå University, Department of Medical Biosciences, Pathology, Strangeways Research Laboratory, Clinical Gerontology Unit, University of Cambridge [UK] (CAM), Cancer Research UK Epidemiology Unit, University of Oxford [Oxford], The work described in this article was carried out with financial support of the 'Europe Against Cancer Program' of the European Commission (SANCO), the Danish Cancer Society, German Cancer Aid, Ligue Nationale contre le Cancer, the 3M Company, INSERM, the German Cancer Research Center, the GermanFederal Ministry of Education and Research, the Dutch Ministry of Public Health, Welfare and Sports, the National Cancer Registry and the Regional Cancer Registries Amsterdam, East and Maastricht of The Netherlands, the Norwegian Cancer Society, the Norwegian Research Council, the Health Research Fund (FIS) of the Spanish Ministry of Health, the Greek Ministry of Health, the Greek Ministry of Education, the Italian Association for Research on Cancer, Spanish Regional Governments of Andalucia, Asturias, Basque Country, Murcia and Navarra, and ISCIII, Red de Centros RCESP, C03/09, the Swedish Cancer Society, the Swedish Scientific Council, the Regional Government of Skane, Sweden, Cancer Research UK, the Medical Research Council, U.K., the Stroke Association, U.K., the British Heart Foundation, the Department of Health, U.K., the Food Standards Agency, U.K., and the Wellcome Trust, U.K., University of Naples Federico II = Università degli studi di Napoli Federico II, Università degli studi di Torino = University of Turin (UNITO), University of Oxford, Clavel-Chapelon, F., Norat, T, Bingham, S, Ferrari, P, Slimani, N, Jenab, M, Mazuir, M, Overvad, K, Olsen, A, Tjonneland, A, Clavel, F, BOUTRON RUAULT, Mc, Kesse, E, Boeing, H, Bergmann, Mm, Nieters, A, Linseisen, J, Trichopoulou, A, Trichopoulos, D, Tountas, Y, Berrino, F, Palli, D, Panico, Salvatore, Tumino, R, Vineis, P, BUENO DE MESQUITA, Hb, Peeters, Ph, Engeset, D, Lund, E, Skeie, G, Ardanaz, E, Gonzalez, C, Navarro, C, Quiros, Jr, Sanchez, Mj, Berglund, G, Mattisson, I, Hallmans, G, Palmqvist, R, Day, Ne, Khaw, Kt, Key, Tj, SAN JOAQUIN, M, Hemon, B, Saracci, R, Kaaks, R, and Riboli, E.
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Dietary Fiber ,Male ,Cancer Research ,030309 nutrition & dietetics ,Colorectal cancer ,MESH: Food Habits ,Gastroenterology ,Poultry ,MESH: Proportional Hazards Models ,0302 clinical medicine ,Risk Factors ,MESH: Poultry ,Surveys and Questionnaires ,Odds Ratio ,MESH: Animals ,Prospective Studies ,Prospective cohort study ,2. Zero hunger ,MESH: Aged ,MESH: Meat ,0303 health sciences ,MESH: Middle Aged ,MESH: Risk ,Fishes ,Absolute risk reduction ,MESH: Life Style ,Confounding Factors, Epidemiologic ,Middle Aged ,3. Good health ,European Prospective Investigation into Cancer and Nutrition ,Europe ,Oncology ,Research Design ,030220 oncology & carcinogenesis ,Income ,Red meat ,Educational Status ,Population study ,Female ,Colorectal Neoplasms ,Adult ,medicine.medical_specialty ,Meat ,[SDV.CAN]Life Sciences [q-bio]/Cancer ,Risk Assessment ,Article ,MESH: Multivariate Analysis ,03 medical and health sciences ,[SDV.CAN] Life Sciences [q-bio]/Cancer ,Internal medicine ,medicine ,Animals ,Humans ,ddc:610 ,European Union ,Risk factor ,Life Style ,Aged ,Proportional Hazards Models ,MESH: Humans ,business.industry ,MESH: Questionnaires ,Cancer ,MESH: Adult ,Feeding Behavior ,medicine.disease ,MESH: Male ,MESH: Odds Ratio ,MESH: Prospective Studies ,Surgery ,[SDV.AEN] Life Sciences [q-bio]/Food and Nutrition ,MESH: Fishes ,[SDV.SPEE] Life Sciences [q-bio]/Santé publique et épidémiologie ,Multivariate Analysis ,MESH: Dietary Fiber ,[SDV.SPEE]Life Sciences [q-bio]/Santé publique et épidémiologie ,MESH: Europe ,business ,MESH: Female ,[SDV.AEN]Life Sciences [q-bio]/Food and Nutrition ,MESH: Colorectal Neoplasms - Abstract
Background: Current evidence suggests that high red meat intake is associated with increased colorectal cancer risk. High fish intake may be associated with a decreased risk, but the existing evidence is less convincing. Methods: We prospectively followed 478 040 men and women from 10 European countries who were free of cancer at enrollment between 1992 and 1998. Information on diet and lifestyle was collected at baseline. After a mean follow-up of 4.8 years, 1329 incident colorectal cancers were documented. We examined the relationship between intakes of red and processed meat, poultry, and fish and colorectal cancer risk using a proportional hazards model adjusted for age, sex, energy (nonfat and fat sources), height, weight, work-related physical activity, smoking status, dietary fiber and folate, and alcohol consumption, stratified by center. A calibration substudy based on 36 994 subjects was used to correct hazard ratios (HRs) and 95% confidence intervals (CIs) for diet measurement errors. All statistical tests were two-sided. Results: Colorectal cancer risk was positively associated with intake of red and processed meat (highest [>160 g/day] versus lowest [80 g/day versus
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- 2016