Consumption of meat, traditional and modern processed meat and colorectal cancer risk among the Moroccan population: A large-scale case-control study
| Autor: | Zineb Hatime, Khaoula El Kinany, A. Benslimane, Meimouna Mint Sidi Deoula, Naima Abda, Inge Huybrechts, Marc J. Gunter, Chakib Nejjari, Karima El Rhazi, Wafaa Badre, Abdellah Essaid El Feydi, Mohammed El Abkari, Saîd Afkir, Hanae Abir Boudouaya |
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| Rok vydání: | 2019 |
| Předmět: |
Male
Risk Rural Population Cancer Research Meat Urban Population Colorectal cancer White meat Population Poultry 03 medical and health sciences 0302 clinical medicine Environmental health Medicine Animals Humans education education.field_of_study business.industry Confounding Case-control study Odds ratio medicine.disease Confidence interval Meat Products Morocco Red Meat Logistic Models Oncology 030220 oncology & carcinogenesis Case-Control Studies Red meat Female business Colorectal Neoplasms |
| Zdroj: | International journal of cancerReferences. 146(5) |
| ISSN: | 1097-0215 |
| Popis: | The current study aimed to investigate the relationship between red and white meat subtypes, processed meat (divided into traditional "Khlii, Kaddid" and industrially processed meat) and colorectal cancer (CRC) risk, considering CRC subsites, in Moroccan adults. A case-control study was conducted including 2,906 matched case-control pairs recruited from the five largest university hospitals in Morocco. Dietary data were collected through a validated Food Frequency Questionnaire (FFQ). Multivariable odds ratios (OR) and 95% confidence intervals (CI), for the association of CRC risk with meat consumption (high vs. low intake), were estimated using conditional logistic regression models, adjusted for relevant confounding variables. Overall, consumption of red meat was positively associated with colon cancer and CRC risk (OR = 1.23, 95% CI = 1.05-1.44; OR = 1.14, 95% CI = 1.02-1.27), respectively. In contrast, no significant association was observed between the consumption of red meat and rectal cancer risk (OR = 1.05, 95% = 0.90-1.23). Interestingly, while processed meat from industrial processes was positively associated with colon cancer, rectal cancer and CRC (OR = 1.61, 95% CI = 1.27-2.04; OR = 1.73, 95% CI = 1.34-2.23; OR = 1.67, 95% CI = 1.41-1.98), processed meat prepared using traditional methods was inversely associated with colon cancer and CRC risk (OR = 0.74, 95% CI = 0.57-0.98; OR = 0.77, 95% CI = 0.64-0.93), respectively. Furthermore, positive associations were observed between poultry intake and colon cancer risk among men (OR = 1.27, 95% CI = 1.01-1.59). Our study showed similar associations between the consumption of red meat and CRC risk in Morocco as in developed countries, while inverse associations were found for traditionally processed meat products. This is the first study to investigate the differential effects of traditional vs. westernized processed meat products in a developing country. Other studies are needed to confirm these findings and to understand the physiological pathways underlying these associations. |
| Databáze: | OpenAIRE |
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