Showing papers on "Red Meat Consumption published in 1997"
TL;DR: Dietary fats and consumption of red meat were not associated with lung cancer risk among women in Missouri, after adjusting for potential confounders and removing data obtained from proxy respondents.
Abstract: In a population-based case-control study of women in Missouri (United States), most of whom were smokers, we obtained information on adult diet to evaluate the effects of dietary fats in relation to lung cancer risk All newly diagnosed, primary lung cancer cases among women 35 to 84 years of age reported to the Missouri Cancer Registry from 1 January 1993 to 31 January1994 were invited to participate, as were population-based controls The analysis focused on interviews obtained from 624 controls and 587 cases In-person interviews were obtained from 990 percent of controls and 606percent of cases Age and energy-adjusted relative risks suggested a direct relation between risk of lung cancer and intake of dietary fats (eg, total fat, saturated fat) and frequency of meat consumption After adjusting for confounders, dietary fats were no longer associated with risk, but the adverse effect of frequent consumption of meat persisted Risk was elevated about 90 percent (95 per cent confidence interval = 12-30) among women in the highest quintile of red meat intake compared with those in the lowest quintile Risk estimates associated with red meat consumption, however, were dependent on interview status; the effect was restricted to cases whose dietary information was provided by proxy In summary, after adjusting for potential confounders and removing data obtained from proxy respondents, dietary fats and consumption of red meat were not associated with lung cancer risk among women in Missouri
41 citations
TL;DR: In the present group of women with a high prevalence of iron deficiency, total iron intake, habitual dieting for weight loss, and smoking rather than red meat consumption were key determinants of iron status.
32 citations
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TL;DR: Evidence is strong that remaining physically active and lean throughout life, consuming an abundance of fruits and vegetables, and avoiding high intakes of red meat, foods high in animal fat, and excessive alcohol will substantially reduce risk of human cancer.
Abstract: Evidence from both animal and epidemiologic studies indicate that throughout life excessive energy intake in relation to requirements increases risk of human cancer. Rapid growth rates in childhood lead to earlier age at menarche, which in turn increases risk of breast cancer, and accumulation of body fat in adulthood in related to cancers of the colon, kidney, and endometrium as well as postmenopausal breast cancer. Higher intake of vegetables and fruits has been associated with lower risks of many cancers. The constituents responsible for these apparent protective effects remain uncertain, although evidence supports a contribution of folic acid. Recent evidence suggests that the percentage of energy from fat in the diet is not a major cause of cancers of the breast or colon. Higher intake of meat and dairy products has been associated with greater risk of prostate cancer, which may be related to their saturated fat content. Also, red meat consumption has been associated with risk of colon cancer in numerous studies, but this appears to be unrelated to its fat content. Excessive consumption of alcohol increases risks of upper gastrointestinal tract and even moderate intake appears to increase cancers of the breast and large bowel. Although many details remain to be learned, evidence is strong that remaining physically active and lean throughout life, consuming an abundance of fruits and vegetables, and avoiding high intakes of red meat, foods high in animal fat, and excessive alcohol will substantially reduce risk of human cancer.
10 citations