Red meat not tied with risk of recurrence or death in colon cancer
Post-diagnosis intake of unprocessed red meat or processed meat is not associated with the risk of recurrence or death among patients with stage III colon cancer, according to a recent study published in the JAMA Network Open.
The American Cancer Society and American Institute for Cancer Research recommend that cancer survivors limit their intake of red and processed meats. This recommendation is based on consistent associations between red and processed meat intake and cancer risk, particularly the risk of colorectal cancer, but fewer data are available on red and processed meat intake after a cancer diagnosis.
Researchers conducted a study to examine whether intake of unprocessed red meat or processed meat is associated with the risk of cancer recurrence or mortality in patients with colon cancer.
This prospective cohort study used data from participants with stage III colon cancer enrolled in the Cancer and Leukemia Group B (CALGB 89803/Alliance) trial between 1999 and 2001. The clinical database for this analysis was frozen on November 9, 2009; the current data analyses were finalized in December 2021. Quartiles of unprocessed red meat and processed meat intake were assessed using a validated food frequency questionnaire during and 6 months after chemotherapy. Hazard ratios (HRs) and 95% CIs for risk of cancer recurrence or death and all-cause mortality.
Results of the study are:
This study was conducted among 1011 patients with stage III colon cancer. The median (IQR) age at enrollment was 60 (51-69) years, 442 patients (44%) were women, and 899 patients (89%) were White. Over a median (IQR) follow-up period of 6.6 (1.9-7.5) years, we observed 305 deaths and 81 recurrences without death during follow-up (386 events combined). Intake of unprocessed red meat or processed meat after colon cancer diagnosis was not associated with the risk of recurrence or mortality. The multivariable HRs comparing the highest vs lowest quartiles for cancer recurrence or death were 0.84 (95% CI, 0.58-1.23) for unprocessed red meat and 1.05 (95% CI, 0.75-1.47) for processed meat. For all-cause mortality, the corresponding HRs were 0.71 (95% CI, 0.47-1.07) for unprocessed red meat and 1.04 (95% CI, 0.72-1.51) for processed meat.
Thus, in this cohort study, post-diagnosis intake of unprocessed red meat or processed meat was not associated with the risk of recurrence or death among patients with stage III colon cancer.
Reference:
Associations Between Unprocessed Red Meat and Processed Meat With Risk of Recurrence and Mortality in Patients With Stage III Colon Cancer by Erin L. Van Blarigan et al. published in the JAMA Netw Open.
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