Relation
of meat, fat, and fiber intake to the risk of colon cancer in
a prospective study among women
The New England Journal of Medicine
WC Willett, MJ Stampfer,
GA Colditz, BA Rosner, and FE Speizer
Abstract
BACKGROUND. The
rates of colon cancer in various countries are strongly correlated
with the per capita consumption of red meat and animal fat and,
to a lesser degree, inversely associated with the consumption
of fiber. METHODS. We conducted a prospective
study among 88,751 women 34 to 59 years old and without a history
of cancer, inflammatory bowel disease, or familial polyposis who
completed a dietary questionnaire in 1980. By 1986, during 512,488
person-years of follow-up, 150 incident cases of colon cancer
had been documented. RESULTS. After adjustment for total energy
intake, animal fat was positively associated with the risk of
colon cancer (P for trend = 0.01); the relative risk for the highest
as compared with the lowest quintile was 1.89 (95 percent confidence
interval, 1.13 to 3.15). No association was found for vegetable
fat. The relative risk of colon cancer in women who ate beef,
pork, or lamb as a main dish every day was 2.49 (95 percent confidence
interval, 1.24 to 5.03), as compared with those reporting consumption
less than once a month. Processed meats and liver were also significantly
associated with increased risk, whereas fish and chicken without
skin were related to decreased risk. The ratio of the intake of
red meat to the intake of chicken and fish was particularly strongly
associated with an increased incidence of colon cancer (P for
trend = 0.0005); the relative risk for women in the highest quintile
of this ratio as compared with those in the lowest quintile was
2.49 (95 percent confidence interval, 1.50 to 4.13). A low intake
of fiber from fruits appeared to contribute to
the risk of colon cancer, but this relation was not statistically
independent of meat intake. CONCLUSIONS. These prospective data
provide evidence for the hypothesis that a high intake of animal
fat increases the risk of colon cancer, and they support existing
recommendations to substitute fish and chicken for meats high
in fat.
Source Information
Channing Laboratory, Department
of Medicine, Harvard Medical School, Boston.
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