Associations of red and processed meat with survival after colorectal cancer and differences according to timing of dietary assessment
Associations of red and processed meat with survival after colorectal cancer and differences according to timing of dietary assessment
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DOI：
10.3945/ajcn.115.121145
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发表时间：
2016-01-01
影响因子：
7.1
通讯作者：
Hoffmeister, Michael
中科院分区：
文献类型：
--
作者：
Carr, Prudence R.;Jansen, Lina;Hoffmeister, Michael
背景资料：关于红肉和加工肉类摄入量的预后影响或结肠直肠癌（CRC）诊断后消费量的变化知之甚少。目的：我们调查了基线红肉和加工肉类与生存结果的关系，并探讨了CRC幸存者诊断后5年的摄入量变化。设计：在2003年至2010年期间，共对3122例诊断为CRC的患者进行了中位4.8年的随访[DACHS（Darmkrebs：Chancen der Verhutung durch Screening）研究]。在基线和5年随访时，患者在标准化问卷中提供有关饮食和其他因素的信息。考克斯比例风险回归模型用于估计HR和95%CI。结果：在I-III期CRC患者中，基线红肉和加工肉摄入量与总体（>1次/d，
Background: Little is known about the prognostic impact of red and processed meat intake or about changes in consumption after a diagnosis of colorectal cancer (CRC).Objectives: We investigated associations of baseline red and processed meat with survival outcomes and explored changes in intake among CRC survivors 5 y after diagnosis.Design: A total of 3122 patients diagnosed with CRC between 2003 and 2010 were followed for a median of 4.8 y [DACHS (Darmkrebs: Chancen der Verhutung durch Screening) study]. Patients provided information on diet and other factors in standardized questionnaires at baseline and at the 5-y follow-up. Cox proportional hazards regression models were used to estimate HRs and 95% CIs.Results: Among patients with stage I-III CRC, baseline red and processed meat intake was not associated with overall (>1 time/d compared with