ArticleCancer research2010
A large prospective study of meat consumption and colorectal cancer risk: an investigation of potential mechanisms underlying this association.
Article in Cancer research, 2010. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 184 papers, 14 of them syntheses that pooled it.
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Who cites it
184 citing papers in PubMed, 14 syntheses or guidelines pooled it.
- A systematic review of prospective evidence linking non-alcoholic fermented food consumption with lower mortality risk.Frontiers in nutrition · 2025Pooled it
- Diet, Microbes, and Cancer Across the Tree of Life: a Systematic Review.Current nutrition reports · 2022Pooled it
- The Relationship Between Plant-Based Diet and Risk of Digestive System Cancers: A Meta-Analysis Based on 3,059,009 Subjects.Frontiers in public health · 2022Pooled it
- Dietary meat mutagens intake and cancer risk: A systematic review and meta-analysis.Frontiers in nutrition · 2022Pooled it
- Consumption of red meat and processed meat and cancer incidence: a systematic review and meta-analysis of prospective studies.European journal of epidemiology · 2021Pooled it
- Detection of Fusobaterium nucleatum in feces and colorectal mucosa as a risk factor for colorectal cancer: a systematic review and meta-analysis.Systematic reviews · 2020Pooled it
- Dietary Intake of Meat Cooking-Related Mutagens (HCAs) and Risk of Colorectal Adenoma and Cancer: A Systematic Review and Meta-Analysis.Nutrients · 2017Pooled it
- Association between dietary nitrate and nitrite intake and sitespecific cancer risk: evidence from observational studies.Oncotarget · 2016Pooled it
- Red Meat and Colorectal Cancer: A Quantitative Update on the State of the Epidemiologic Science.Journal of the American College of Nutrition · 2015Pooled it
- Processed and Unprocessed Red Meat and Risk of Colorectal Cancer: Analysis by Tumor Location and Modification by Time.PloS one · 2015Pooled it
- Association between XRCC3 Thr241Met polymorphism and colorectal cancer risk.Tumour biology : the journal of the International Society for Oncodevelopmental Biology and Medicine · 2013Pooled it
- Meat intake and risk of bladder cancer: a meta-analysis.Medical oncology (Northwood, London, England) · 2012Pooled it
- Red and processed meat consumption and risk of ovarian cancer: a dose-response meta-analysis of prospective studies.British journal of cancer · 2011Pooled it
- Red and processed meat and colorectal cancer incidence: meta-analysis of prospective studies.PloS one · 2011Pooled it
- Anatomical subsite can modify the association between meat and meat compounds and risk of colorectal adenocarcinoma: Findings from three large US cohorts.International journal of cancer · 2018Trial
- Telmisartan Repurposing Targets Novel Biomarkers for Precision Colorectal Cancer Therapy.Pharmaceutics · 2026Article
- DFT Study of NO and NOMolecules (Basel, Switzerland) · 2026Article
- Heme iron intake and the risk of colorectal cancer: a prospective analysis of the modifying role of calcium.Cancer causes & control : CCC · 2026Article
- Frequent Detection of Abasic Sites andChemical research in toxicology · 2026Article
- Assessing the role of ultra-processed foods in colorectal cancer incidence: insights from the EPIC cohort.BMC public health · 2026Article
124 more citing papers are in PubMed but not listed here.
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9 authors.
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Abstract
Although the relation between red and processed meat intake and colorectal cancer has been reported in several epidemiologic studies, very few investigated the potential mechanisms. This study examined multiple potential mechanisms in a large U.S. prospective cohort with a detailed questionnaire on meat type and meat cooking methods linked to databases for estimating intake of mutagens formed in meats cooked at high temperatures (heterocyclic amines, polycyclic aromatic hydrocarbons), heme iron, nitrate, and nitrite. During 7 years of follow-up, 2,719 colorectal cancer cases were ascertained from a cohort of 300,948 men and women. The hazard ratios (HR) and 95% confidence intervals (95% CI) comparing the fifth to the first quintile for both red (HR, 1.24; 95% CI, 1.09-1.42; P(trend) < 0.001) and processed meat (HR, 1.16; 95% CI, 1.01-1.32; P(trend) = 0.017) intakes indicated an elevated risk for colorectal cancer. The potential mechanisms for this relation include heme iron (HR, 1.13; 95% CI, 0.99-1.29; P(trend) = 0.022), nitrate from processed meats (HR, 1.16; 95% CI, 1.02-1.32; P(trend) = 0.001), and heterocyclic amine intake [HR, 1.19; 95% CI, 1.05-1.34; P(trend) < 0.001 for 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and HR, 1.17; 95% CI, 1.05-1.29; P(trend) <0.001 for 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx)]. In general, the elevated risks were higher for rectal cancer than for colon cancer, with the exception of MeIQx and DiMeIQx, which were only associated with colon cancer. In conclusion, we found a positive association for red and processed meat intake and colorectal cancer; heme iron, nitrate/nitrite, and heterocyclic amines from meat may explain these associations.
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