ArticleEuropean journal of nutrition2018
Meat intake, cooking methods and doneness and risk of colorectal tumours in the Spanish multicase-control study (MCC-Spain).
Article in European journal of nutrition, 2018. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 8 papers, 1 of them a synthesis that pooled it.
What it found
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Who cites it
8 citing papers in PubMed, 1 synthesis or guideline pooled it, 18 citations in OpenAlex.
- Red and processed meat consumption and esophageal cancer risk: a systematic review and meta-analysis.Clinical & translational oncology : official publication of the Federation of Spanish Oncology Societies and of the National Cancer Institute of Mexico · 2020Pooled it
- Meat Intake and Risk of Gastric and Esophageal Adenocarcinoma in the European Prospective Investigation Into Cancer and Nutrition (EPIC) Study.International journal of cancer · 2026Article
- Association between gastric cancer and the intake of different types of iron and meats.BMC nutrition · 2023Article
- Association between Diet-related Behaviour and Risk of Colorectal Cancer: A Scoping Review.Journal of cancer prevention · 2022Article
- Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study.Nutrients · 2022Article
- Fried food consumption and the risk of pancreatic cancer: A large prospective multicenter study.Frontiers in nutrition · 2022Article
- Celiac Male's Gluten-Free Diet Profile: Comparison to that of the Control Population and Celiac Women.Nutrients · 2018Article
- Physical activity domains and risk of gastric adenocarcinoma in the MCC-Spain case-control study.PloS one · 2017Article
Corrections and comments
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Authors and funding
29 authors at 16 institutions in 3 countries.
Funding
Abstract
purposeAlthough there is convincing evidence that red and processed meat intake increases the risk of colorectal cancer (CRC), the potential role of meat cooking practices has not been established yet and could partly explain the current heterogeneity of results among studies. Therefore, we aimed to investigate the association between meat consumption and cooking practices and the risk of CRC in a population-based case-control study.
methodsA total of 1671 CRC cases and 3095 controls recruited in Spain between September 2008 and December 2013 completing a food frequency questionnaire with a meat-specific module were included in the analyses. Odds ratios (OR) and confidence intervals (CI) were estimated by logistic regression models adjusted for known confounders.
resultsTotal meat intake was associated with increased risk of CRC (OR
conclusionsOur study supports an association of white, red, processed/cured/organ and total meat intake with an increased risk of CRC. Moreover, our study showed that cooking practices can modulate such risk.
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