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      Population attributable fractions for colorectal cancer and red and processed meats in Colombia - a macro-simulation study Translated title: Fracción Atribuible Poblacional de carnes rojas y procesadas en cáncer colorrectal en Colombia - un estudio de macro-simulación

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          Abstract

          Abstract: Aim: to estimate the population attributable risk of consumption of red and processed meat for colorectal cancer in Colombia. Methods: to model the expected incidence of colorectal cancer in the hypothetical situation of no red and processed meat consumption in Colombia, for the year 2010. A dynamic macrosimulation model, PREVENT 3.01, was used to integrate available cancer incidence, meat consumption prevalence and associated risk data and to evaluate the impact of eliminating red and processed meat from the Colombian diet on national colorectal cancer incidence. Results: Eliminating consumption of red meat altogether from the Colombian diet resulted in reductions in age-standardized colorectal cancer incidence, translating in reductions of 331 males (PAF 13%) and 297 female cases (PAF 10%). Eliminating processed meats had slightly stronger effects, with decreases of 362 males (PAF 14%) and 388 female cases (PAF 13%). Conclusions: A substantial proportion of the burden of colorectal cancer in Colombia can be attributed to the consumption of red and processed meat.

          Translated abstract

          Resumen: Objetivo: estimar la fracción atribuible poblacional de consumo de carne roja y procesada para el cáncer colorrectal en Colombia. Métodos: modelación de la incidencia esperada de cáncer colorrectal en la situación hipotética de no consumo de carne roja y procesada en Colombia para el año 2010. Se utilizó un modelo dinámico de macrosimulación, PREVENT 3.01, para integrar los datos disponibles sobre incidencia de cáncer y evaluar el impacto de la eliminación de la dieta colombiana de la carne roja y procesada sobre la incidencia nacional de cáncer colorrectal. Resultados: La eliminación del consumo total de carne roja de la dieta colombiana dio lugar a reducciones en la incidencia estandarizada por edad de cáncer colorrectal, traduciéndose en la disminución de 331 casos en hombres (FAP 13%) y 297 en mujeres (FAP 10%). La eliminación de carnes procesadas tuvo efectos ligeramente más fuertes, con disminución de 362 casos en hombres (FAP 14%) y 388 en mujeres (FAP 13%). Conclusiones: Una proporción sustancial de la carga de cáncer colorrectal en Colombia puede atribuirse al consumo de carne roja y procesada.

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          The impact of dietary and lifestyle risk factors on risk of colorectal cancer: a quantitative overview of the epidemiological evidence.

          Colorectal cancer is a major cause of cancer mortality and is considered to be largely attributable to inappropriate lifestyle and behavior patterns. The purpose of this review was to undertake a comparison of the strength of the associations between known and putative risk factors for colorectal cancer by conducting 10 independent meta-analyses of prospective cohort studies. Studies published between 1966 and January 2008 were identified through EMBASE and MEDLINE, using a combined text word and MESH heading search strategy. Studies were eligible if they reported estimates of the relative risk for colorectal cancer with any of the following: alcohol, smoking, diabetes, physical activity, meat, fish, poultry, fruits and vegetables. Studies were excluded if the estimates were not adjusted at least for age. Overall, data from 103 cohort studies were included. The risk of colorectal cancer was significantly associated with alcohol: individuals consuming the most alcohol had 60% greater risk of colorectal cancer compared with non- or light drinkers (relative risk 1.56, 95% CI 1.42-1.70). Smoking, diabetes, obesity and high meat intakes were each associated with a significant 20% increased risk of colorectal cancer (compared with individuals in the lowest categories for each) with little evidence of between-study heterogeneity or publication bias. Physical activity was protective against colorectal cancer. Public-health strategies that promote modest alcohol consumption, smoking cessation, weight loss, increased physical activity and moderate consumption of red and processed meat are likely to have significant benefits at the population level for reducing the incidence of colorectal cancer.
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            Heme iron from meat and risk of colorectal cancer: a meta-analysis and a review of the mechanisms involved.

            Red meat and processed meat intake is associated with a risk of colorectal cancer, a major cause of death in affluent countries. Epidemiological and experimental evidence supports the hypothesis that heme iron present in meat promotes colorectal cancer. This meta-analysis of prospective cohort studies of colon cancer reporting heme intake included 566,607 individuals and 4,734 cases of colon cancer. The relative risk of colon cancer was 1.18 (95% CI: 1.06-1.32) for subjects in the highest category of heme iron intake compared with those in the lowest category. Epidemiological data thus show a suggestive association between dietary heme and risk of colon cancer. The analysis of experimental studies in rats with chemically-induced colon cancer showed that dietary hemoglobin and red meat consistently promote aberrant crypt foci, a putative precancer lesion. The mechanism is not known, but heme iron has a catalytic effect on (i) the endogenous formation of carcinogenic N-nitroso compounds and (ii) the formation of cytotoxic and genotoxic aldehydes by lipoperoxidation. A review of evidence supporting these hypotheses suggests that both pathways are involved in heme iron toxicity. ©2011 AACR.
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              Mechanisms Linking Colorectal Cancer to the Consumption of (Processed) Red Meat: A Review.

              Colorectal cancer (CRC) is the third most commonly diagnosed cancer in the world. The vast majority of CRC cases have been linked to environmental causes rather than to heritable genetic changes. Over the last decades, epidemiological evidence linking the consumption of red and, more convincingly, of processed red meat to CRC has accumulated. In parallel, hypotheses on carcinogenic mechanisms underlying an association between CRC and the intake of red and processed red meat have been proposed and investigated in biological studies. The hypotheses that have received most attention until now include (1) the presence of polycyclic aromatic hydrocarbons and heterocyclic aromatic amines, two groups of compounds recognized as carcinogenic, (2) the enhancing effect of (nitrosyl)heme on the formation of carcinogenic N-nitroso compounds and lipid peroxidation. However, none of these hypotheses completely explains the link between red and processed red meat intake and the CRC risk. Consequently, scientists have proposed additional mechanisms or refined their hypotheses. This review first briefly summarizes the development of CRC followed by an in-depth overview and critical discussion of the different potential carcinogenic mechanisms underlying the increased CRC risk associated with the consumption of red and processed red meat.
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                Author and article information

                Contributors
                Role: ND
                Role: ND
                Role: ND
                Role: ND
                Journal
                cm
                Colombia Médica
                Colomb. Med.
                Facultad de Salud, Universidad del Valle, Cali, Colombia (Cali, Valle, Colombia )
                1657-9534
                June 2017
                : 48
                : 2
                : 64-69
                Affiliations
                [2] Bucaramanga orgnameFundación Cardiovascular de Colombia orgdiv1Grupo de Estudios Epidemiológicos y Salud Pública Colombia
                [3] Bogotá orgnameInstituto Nacional de Cancerología orgdiv1Grupo Área de Salud Pública orgdiv2Subdirección de Investigaciones Colombia
                [1] Bogotá Bogotá orgnamePontificia Universidad Javeriana orgdiv1Department of Clinical Epidemiology and Biostatistics Colombia
                [4] Bucaramanga Santander orgnameUniversidad Industrial de Santander orgdiv1Escuela de Nutrición y Dietética Colombia
                Article
                S1657-95342017000200064
                1283104d-4602-40bd-ba40-3e9b8878a9a2

                This work is licensed under a Creative Commons Attribution 4.0 International License.

                History
                : 04 August 2016
                : 06 February 2017
                Page count
                Figures: 0, Tables: 0, Equations: 0, References: 23, Pages: 6
                Product

                SciELO Colombia


                Red meat,meat,processed meat,diet,risk,colorectal neoplasms,carcinogens,software,Colombia,Carne roja,carne,carne procesada,dieta,riesgo,neoplasias colorectal,programas de computo

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