Meat intake, cooking methods and doneness and risk of colorectal tumours in the Spanish multicase-control study (MCC-Spain)

• Published in: European journal of nutrition 2018-03, Vol.57 (2), p.643-653
• Main Authors: de Batlle, Jordi, Gracia-Lavedan, Esther, Romaguera, Dora, Mendez, Michelle, Castaño-Vinyals, Gemma, Martín, Vicente, Aragonés, Núria, Gómez-Acebo, Inés, Olmedo-Requena, Rocío, Jimenez-Moleon, José Juan, Guevara, Marcela, Azpiri, Mikel, Llorens-Ivorra, Cristóbal, Fernandez-Tardon, Guillermo, Lorca, Jose Andrés, Huerta, José María, Moreno, Victor, Boldo, Elena, Pérez-Gómez, Beatriz, Castilla, Jesús, Fernández-Villa, Tania, Barrio, Juan Pablo, Andreu, Montserrat, Castells, Antoni, Dierssen, Trinidad, Altzibar, Jone M., Kogevinas, Manolis, Pollán, Marina, Amiano, Pilar
• Format: Article
• Language: English
• Subjects: Aged; Animals; Baking; Case-Control Studies; Chemistry; Chemistry and Materials Science; Cohort Studies; Colorectal cancer; Colorectal carcinoma; Colorectal Neoplasms - epidemiology; Colorectal Neoplasms - ethnology; Colorectal Neoplasms - etiology; Cooking; Diet - adverse effects; Diet - ethnology; Epidemiology; Female; Food Preferences - ethnology; Food, Preserved - adverse effects; Health risk assessment; Humans; Logistic Models; Male; Meat; Meat - adverse effects; Meat Products - adverse effects; Middle Aged; Nutrition; Original Contribution; Population studies; Regression analysis; Reproducibility of Results; Risk; Self Report; Sex Factors; Spain; Tumors
• ISSN: 1436-6207; 1436-6215
• DOI: 10.1007/s00394-016-1350-6

Purpose Although there is convincing evidence that red and processed meat intake increases the risk of colorectal cancer (CRC), the potential role of meat cooking practices has not been established yet and could partly explain the current heterogeneity of results among studies. Therefore, we aimed to investigate the association between meat consumption and cooking practices and the risk of CRC in a population-based case–control study. Methods A total of 1671 CRC cases and 3095 controls recruited in Spain between September 2008 and December 2013 completing a food frequency questionnaire with a meat-specific module were included in the analyses. Odds ratios (OR) and confidence intervals (CI) were estimated by logistic regression models adjusted for known confounders. Results Total meat intake was associated with increased risk of CRC (OR T 3– T 1 1.41; 95% CI 1.19–1.67; p trend