Meat Consumption and Cancer Risk 英文参考文献.docVIP

Research In Translation Meat Consumption and Cancer Risk Jeanine M. Genkinger[, Anita Koushik[* T he large international variation in incidence rates of cancer, together with ?ndings Linked Research Article Working Group on Diet and Cancer of the Committee on Medical Aspects of Food and Nutrition Policy [21]. In recent meta-analyses of colorectal cancer that included studies published up to 2005 [22–24], summary associations indicated that red meat intakes were associated with 28%–35% increased risks while processed meats were associated with elevated risks of 20%–49%. This Research in Translation article discusses the following new study published in PLoS Medicine: Cross AJ, Leitzmann MF, Gail MH, Hollenbeck AR, Schatzkin A, et al. (2007) A prospective study of red and processed meat intake in relation to cancer risk. PLoS Med 4(12): e325. doi:10.1371/ journal.pmed.0040325 Using data from a large cohort study, Amanda Cross and colleagues found that both red and processed meat intakes were positively associated with cancers of the colorectum and lung. from migrant studies, suggest that environmental factors such as diet are associated with cancer risk. The intake of meats, such as beef, varies 3-fold across the world—consumption is highest in developed countries (23 kg/capita) compared to less developed countries (6 kg/capita) [1]. Based on Richard Doll and Richard Peto’s work in 1981, it has been estimated that approximately 35% (range Other Types of Cancer Additionally, a large number of 10%–70%) of cancer can be attributed to diet, similar in magnitude to the contribution of smoking to cancer (30%, range 25%–40%) [2]. studies have examined the association between meat intake and stomach cancer risk. In a recent meta-analysis, positive associations were observed between processed meat consumption and stomach cancer risk, although the results from case-control versus cohort studies were heterogeneous [25]. Fewer studies with less consistent associations have been