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Title: MEAT, TOTAL IRON, AND HEME IRON INTAKE IN RELATION TO COLORECTAL ADENOMA IN ASYMPTOMATIC WOMEN in: Abstracts of the 41st Annual Meeting of the Society for Epidemiologic Research
Authors: Ferrucci L,  Flood A,  Schatzkin A,  Schoenfeld PS,  Cash BD,  Sinha R,  Cross AJ
Journal: Am J Epidemiol
Date: 2008 Jun 1
Branches: NEB
PubMed ID:
PMC ID: not available
Abstract: The current epidemiologic literature suggests a positive association betweenred and processed meat intake and colorectal neoplasia. The richiron and heme iron content of these foods could at least partly explain thisassociation. Utilizing an iron database being developed at the NationalCancer Institute, we examined the relationship between meat, total iron,heme iron and colorectal adenoma among asymptomatic women (40-79years of age) participating in a multi-center colonoscopy screening study(CONCeRN Study). Included in this analysis were 807 participants (158with prevalent adenoma and 649 without) who completed self-administeredrisk factor and food frequency questionnaires. Unconditional logistic regression,comparing the fourth to the first quartile, found an elevated,though not statistically significant, risk for colorectal adenoma with red meat[odds ratio (OR) = 1.75; 95% confidence interval (CI): 0.94-3.25], but notfor processed meat (OR = 0.87; 95% CI: 0.49-1.53). Total iron (OR = 1.47;95% CI: 0.81-2.67) and heme iron (OR = 1.26; 95% CI: 0.69-2.28) fromred meat were not associated with colorectal adenoma. Although there waslittle association between estimated values of total iron and heme from meatand colorectal adenoma, there was a suggestive, though not statisticallysignificant, association with red meat in this population of asymptomaticwomen.