Identifier: TFG:871
Authors: Bermejo González, Patricia; Companys Alemany,Judit; Molné Blaya, Maria de la Serra; Rodríguez Girón, Judit
Abstract:
The incidence of colorectal cancer (CRC) is 9.7% in the world population and diet can be a protective factor in the risk of developing CRC. The WHO classified the consumption of red (RM) and processed meat (PM) as carcinogen in humans specifically relating it to CRC. The objective of this review is to determine the association between the consumption of this meat with the risk of developing CRC, colon cancer (CC), and rectal cancer (RC) according to the existing scientific bibliography in the last 5 years. A total of 7 case-controls and 6 cohorts were included in this review, in English, people over 19, by means of the database Pubmed and Cochrane Plus. In 3/9 studies, consuming ≥9,6g/day of RM increases significantly the risk of suffering CRC between 18%-38%. In 1/6 studies, consuming ≥60g/day of RM increase the risk of CC an 18%, and in RC, 2/6 studies increase between 19%-72%. In 4/8 studies, consuming ≥22,5g/day of PM increase the risk of CRC between 16%- 59%, and in RC, 1/5 studies increase a 71%. In 3/6 studies, consuming ≥80g/day of white meat (WM) decrease the risk of CRC between 15%-37%. In 1/5 studies, an elevated consumption of WM is associated with a decrease of 40% in CC, and a 44% in RC. Finally, in 1/5 studies, consuming 53,6g/day of WM show an increase of 22% in the risk of CC, and 46% in RC. The results show that there is a tendency of increasing the risk of suffering CRC, CC and CR by eating RM or PM, and that there is a possible protection factor when consuming WM. However, there is not sufficient scientific evidence to confirm these associations. We could continue advising the healthy adult population to consume RM or PM a maximum of two times a week.
Repositori URV