Journal article

Associations between unprocessed red and processed meat, poultry, seafood and egg intake and the risk of prostate cancer: A pooled analysis of 15 prospective cohort studies

Kana Wu, Donna Spiegelman, Tao Hou, Demetrius Albanes, Naomi E Allen, Sonja I Berndt, Piet A van den Brandt, Graham G Giles, Edward Giovannucci, R Alexandra Goldbohm, Gary G Goodman, Phyllis J Goodman, Niclas Hakansson, Manami Inoue, Timothy J Key, Laurence N Kolonel, Satu Mannisto, Marjorie L McCullough, Marian L Neuhouser, Yikyung Park Show all

INTERNATIONAL JOURNAL OF CANCER | WILEY | Published : 2016

Abstract

Reports relating meat intake to prostate cancer risk are inconsistent. Associations between these dietary factors and prostate cancer were examined in a consortium of 15 cohort studies. During follow-up, 52,683 incident prostate cancer cases, including 4,924 advanced cases, were identified among 842,149 men. Cox proportional hazard models were used to calculate study-specific relative risks (RR) and then pooled using random effects models. Results do not support a substantial effect of total red, unprocessed red and processed meat for all prostate cancer outcomes, except for a modest positive association for tumors identified as advanced stage at diagnosis (advanced(r)). For seafood, no subs..

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Grants

Awarded by National Cancer Institute, National Institutes of Health, USA


Awarded by World Cancer Research Fund (WCRF UK), as part of the WCRF International grant programme


Awarded by NATIONAL CANCER INSTITUTE


Awarded by Cancer Research UK


Awarded by World Cancer Research Fund UK (WCRF UK)


Funding Acknowledgements

Grant sponsor: National Cancer Institute, National Institutes of Health, USA; Grant number: P01 CA55075; Grant sponsor: World Cancer Research Fund (WCRF UK), as part of the WCRF International grant programme; Grant number: 2009/89