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The Role of Red Meat and Flavonoid Consumption on Cancer Prevention: The Korean Cancer Screening Examination Cohort

Markedly increased red meat consumption is a cancer risk factor, while dietary flavonoids may help prevent the disease. The purpose of this study was to investigate the associations of red meat and flavonoid consumption with cancer risk, based on data from 8024 subjects, drawn from the 2004–2008 Can...

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Autores principales: Kim, So Young, Wie, Gyung-Ah, Cho, Yeong-Ah, Kang, Hyun-hee, Ryu, Kyoung-A., Yoo, Min-Kyong, Jun, Shinyoung, Kim, Seong-Ah, Ha, Kyungho, Kim, Jeongseon, Cho, Yoon Hee, Shin, Sangah, Joung, Hyojee
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2017
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5622698/
https://www.ncbi.nlm.nih.gov/pubmed/28841199
http://dx.doi.org/10.3390/nu9090938
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author Kim, So Young
Wie, Gyung-Ah
Cho, Yeong-Ah
Kang, Hyun-hee
Ryu, Kyoung-A.
Yoo, Min-Kyong
Jun, Shinyoung
Kim, Seong-Ah
Ha, Kyungho
Kim, Jeongseon
Cho, Yoon Hee
Shin, Sangah
Joung, Hyojee
author_facet Kim, So Young
Wie, Gyung-Ah
Cho, Yeong-Ah
Kang, Hyun-hee
Ryu, Kyoung-A.
Yoo, Min-Kyong
Jun, Shinyoung
Kim, Seong-Ah
Ha, Kyungho
Kim, Jeongseon
Cho, Yoon Hee
Shin, Sangah
Joung, Hyojee
author_sort Kim, So Young
collection PubMed
description Markedly increased red meat consumption is a cancer risk factor, while dietary flavonoids may help prevent the disease. The purpose of this study was to investigate the associations of red meat and flavonoid consumption with cancer risk, based on data from 8024 subjects, drawn from the 2004–2008 Cancer Screening Examination Cohort of the Korean National Cancer Center. Hazard ratios (HRs) were obtained by using a Cox proportional hazard model. During the mean follow-up period of 10.1 years, 443 cases were newly diagnosed with cancer. After adjusting for age, there was a significant correlation between cancer risk and the daily intake of ≥43 g of red meat per day (HR 1.31; 95% CI 1.01, 1.71; p = 0.045), and total flavonoid intake tended to decrease cancer risk (HR 0.70; 95% CI 0.49, 0.99; highest vs. lowest quartile; p-trend = 0.073) in men. Following multivariable adjustment, there were no statistically significant associations between flavonoid intake and overall cancer risk in individuals with high levels of red meat intake. Men with low daily red meat intake exhibited an inverse association between flavonoid consumption and cancer incidence (HR 0.41; 95% CI 0.21, 0.80; highest vs. lowest; p-trend = 0.017). Additional research is necessary to clarify the effects of flavonoid consumption on specific cancer incidence, relative to daily red meat intake.
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spelling pubmed-56226982017-10-05 The Role of Red Meat and Flavonoid Consumption on Cancer Prevention: The Korean Cancer Screening Examination Cohort Kim, So Young Wie, Gyung-Ah Cho, Yeong-Ah Kang, Hyun-hee Ryu, Kyoung-A. Yoo, Min-Kyong Jun, Shinyoung Kim, Seong-Ah Ha, Kyungho Kim, Jeongseon Cho, Yoon Hee Shin, Sangah Joung, Hyojee Nutrients Article Markedly increased red meat consumption is a cancer risk factor, while dietary flavonoids may help prevent the disease. The purpose of this study was to investigate the associations of red meat and flavonoid consumption with cancer risk, based on data from 8024 subjects, drawn from the 2004–2008 Cancer Screening Examination Cohort of the Korean National Cancer Center. Hazard ratios (HRs) were obtained by using a Cox proportional hazard model. During the mean follow-up period of 10.1 years, 443 cases were newly diagnosed with cancer. After adjusting for age, there was a significant correlation between cancer risk and the daily intake of ≥43 g of red meat per day (HR 1.31; 95% CI 1.01, 1.71; p = 0.045), and total flavonoid intake tended to decrease cancer risk (HR 0.70; 95% CI 0.49, 0.99; highest vs. lowest quartile; p-trend = 0.073) in men. Following multivariable adjustment, there were no statistically significant associations between flavonoid intake and overall cancer risk in individuals with high levels of red meat intake. Men with low daily red meat intake exhibited an inverse association between flavonoid consumption and cancer incidence (HR 0.41; 95% CI 0.21, 0.80; highest vs. lowest; p-trend = 0.017). Additional research is necessary to clarify the effects of flavonoid consumption on specific cancer incidence, relative to daily red meat intake. MDPI 2017-08-25 /pmc/articles/PMC5622698/ /pubmed/28841199 http://dx.doi.org/10.3390/nu9090938 Text en © 2017 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Kim, So Young
Wie, Gyung-Ah
Cho, Yeong-Ah
Kang, Hyun-hee
Ryu, Kyoung-A.
Yoo, Min-Kyong
Jun, Shinyoung
Kim, Seong-Ah
Ha, Kyungho
Kim, Jeongseon
Cho, Yoon Hee
Shin, Sangah
Joung, Hyojee
The Role of Red Meat and Flavonoid Consumption on Cancer Prevention: The Korean Cancer Screening Examination Cohort
title The Role of Red Meat and Flavonoid Consumption on Cancer Prevention: The Korean Cancer Screening Examination Cohort
title_full The Role of Red Meat and Flavonoid Consumption on Cancer Prevention: The Korean Cancer Screening Examination Cohort
title_fullStr The Role of Red Meat and Flavonoid Consumption on Cancer Prevention: The Korean Cancer Screening Examination Cohort
title_full_unstemmed The Role of Red Meat and Flavonoid Consumption on Cancer Prevention: The Korean Cancer Screening Examination Cohort
title_short The Role of Red Meat and Flavonoid Consumption on Cancer Prevention: The Korean Cancer Screening Examination Cohort
title_sort role of red meat and flavonoid consumption on cancer prevention: the korean cancer screening examination cohort
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5622698/
https://www.ncbi.nlm.nih.gov/pubmed/28841199
http://dx.doi.org/10.3390/nu9090938
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