A Prospective Analysis of Red and Processed Meat Consumption and Risk of Colorectal Cancer in Women.

ABSTRACT:

Background

Red and processed meats have been implicated as risk factors in the development of colorectal cancer in U.S. women, but associations with cooking practices are less well established.

Methods

Data are from the Sister Study, a cohort of women ages 35 to 74 years from the United States and Puerto Rico who have a sister diagnosed with breast cancer. Red and processed meat consumption, meat cooking practices, and intake of common meat products were collected at baseline using self-administered questionnaires (N = 48,704). Multivariable HRs (HR_adj) and 95% confidence intervals (95% CI) were estimated.

Results

During a median 8.7 years' follow-up (range <1-12.7 years), 216 colorectal cancer cases were diagnosed. In categorical analyses, an increa

SUBMITTER: Mehta SS 

PROVIDER: S-EPMC6954313 | biostudies-literature | 2020 Jan

REPOSITORIES: biostudies-literature