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Research: BREUER-KATSCHINSKI and co
Listed in Issue 66
Abstract
BREUER-KATSCHINSKI and colleagues, Department of Gastroenterology, Center of Internal Medicine, University Hospital Essen, Germany carried out a case-control study to examine whether specific dietary proteins (such as those from red meat ) and vegetables were linked with increased and decreased risks of colorectal cancer respectively.
Background
High intakes of animal fat and protein and low intakes of fibre, calcium and antioxidants have been postulated to increase the risk of colorectal cancer .
Methodology
Dietary intake over the past year was studied in 184 cases of colorectal cancer and matched controls, using the diet history method. Dietary measurements were adjusted for energy, relative weight and social class.
Results
There were no associations for fat or protein compared with the control groups . Carbohydrate intake was found to be inversely related to adenoma risk (RR 0.29 for quintile 5 versus 1 in comparison with hospital controls). Among the antioxidants examined, only beta-carotene intake showed a significant protective effect (RR 0.24 for the highest versus the lowest quintile). There was a statistically significant positive association between adenomas and meat consumption (RR 3.6 for the highest versus the lowest quintile of intake in comparison with hospital controls, and 4.4 in comparison with population controls).
Conclusion
The findings support a protective role of carbohydrate intake and of beta-carotene intake in colorectal adenomas and show a strong increased risk of adenomas associated with high meat intake.
References
Breuer-Katschinski B et al. Colorectal adenomas and diet: a case-control study. Colorectal Adenoma Study Group. Digestive Diseases and Sciences 46 (1): 86-95. Jan 2001.
Comment
The debate about any increased cancer risk associated with meat consumption will continue until detailed research is carried out to determine whether any putative increased cancer risk is the meat per se, or whether any such risk may be attributed to environmental constituents (hormones, antibiotics, xeno-oestrogens, pesticides, etc.) of non-organically produced meat.
