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Diet, Meat, and Colorectal Cancer

July 9, 2017 9:00 am

A recent study (RS Mehta et al. Gastroenterol 2017; 152: 1944 & summarized in editorial, 1821-23) examined the effects of a “Western” diet and a “prudent” diet on the risk of colorectal cancer (CRC). Data was derived from two large prospective cohorts involving more than 137,000 participants for up to 32 years; this equated to 3.6 million person-years of follow-up.

Key findings:

Those in the highest quartile of a Western dietary pattern had a 31% increased CRC risk (RR=1.31) compared to those in the lowest quartile. In this context, a Western diet was characterized by consumption of red and processed meats, high-fat dairy products (such as whole milk), refined grains, and desserts.
The prudent diet cohort, had a 14% reduced risk for those in the highest quartile compared to the lowest quartile. The ‘prudent’ diet included high intakes of vegetables, fruits, whole grains, and fish.

Based on this study and others, the editorial notes the following:

Limit red and processed meat consumption to 0.5 servings or 42 g/day of lean red meat
A more ‘prudent’ diet has health benefits beyond reduction of CRC, including lower cardiovascular disease mortality

Related blog post: Colon Cancer at Younger Ages