ArticleEuropean journal of nutrition2021
Anxiety is a potential effect modifier of the association between red and processed meat consumption and cancer risk: findings from the NutriNet-Santé cohort.
Article in European journal of nutrition, 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers, 3 of them syntheses that pooled it.
What it found
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Who cites it
4 citing papers in PubMed, 3 syntheses or guidelines pooled it, 10 citations in OpenAlex.
- Association between red and processed meat consumption and colorectal cancer risk: a comprehensive meta-analysis of prospective studies.GeroScience · 2025Pooled it
- Association of meat consumption with the risk of gastrointestinal cancers: a systematic review and meta-analysis.BMC cancer · 2023Pooled 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
- Global impact of dietary risks on cancers: burdens across regions from 1990 to 2021 and the projection to 2035.Frontiers in nutrition · 2025Article
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Authors and funding
16 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
purposeRed and processed meats are recognized by the International Agency for Research on Cancer as probably carcinogenic and carcinogenic to humans, respectively. Heme iron has been proposed as a central factor responsible for this effect. Furthermore, anxiety affects the intestinal barrier function by increasing intestinal permeability. The objective of this work was to assess how anxiety modifies the association between red and processed meat consumption and cancer risk in the NutriNet-Santé prospective cohort (2009-2019).
methodsUsing multi-adjusted Cox models in a sample of 101,269 subjects, we studied the associations between the consumption of red and processed meat, the amount of heme iron coming from these meats and overall, colorectal, prostate, and breast cancer risks, overall and separately among participants with and without anxiety.
resultsAn increase in red and processed meat consumption was associated with an increased risk of developing colorectal cancer in the total population (HR for an increase of 50 g/day = 1.18 (1.01-1.37), p = 0.03). After stratification on anxiety, the HR 50 g/day was 1.42 (1.03-1.94, p = 0.03) in anxious participants and 1.12 (0.94-1.33, p = 0.20) in other participants. Similar trends were observed for overall cancer risk. Analyses conducted with heme iron also provided similar results.
conclusionsOur results strengthen the existing body of evidence supporting that red and processed meat consumption and heme iron intake are associated with an increased risk of overall and more specifically colorectal cancer, and suggest that anxiety modifies these associations, with an increased risk in anxious participants.
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