RUNNING HEAD: MEAT CONSUMPTION & COLORECTAL CANCER

Association Between Meat Consumption and the

Development of Colorectal Cancer Among Men

Jennifer Henderson

University of North Florida

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Although cancer affects millions of lives and their families, globally, the fourth leading

cause of death in men with cancer, is colon cancer (Dong Hoon Lee, NaNa Keum, &

Giovannucci, 2016). Approximately 1 million people are affected by colon cancer each year and

around 600,000 families have to deal with the loss of a loved one due to colorectal cancer (Kim,

Coelho, & Blachler, 2013). With that in mind, meat consumption is a huge aspect in American

culture, therefore, the risk of colon cancer affects the whole country. Processed meat is now

classified as a carcinogen according to The International Agency for Research on Cancer

gathering enough data (Turner & Lloyd, 2017). Therefore, the public is more prone to take a

second look at what they are putting into their bodies.

Previous literature has examined that other studies have not shown a consistent

significance in the association between meat consumption and colorectal cancer. Also, most

studies have failed to analyze the types of meats (processed and unprocessed) as well as colon

cancer and rectal cancer separately. This would produce skewed results. Furthermore, a gap in

the literature that was identified was, how exactly meat intake is measured, most studies use self-

reporting which is a source of error (McAfee et al., 2010). All in all, the review should take into

consideration all the down falls and gaps before a conclusion is drawn. The gaps in literature

prove that more research needs to be done on the topic and it is important for a review to

consider all sides. Therefore, the aim of this review is to determine if there is an association

between meat consumption and the development of colorectal cancer in men ages 40-75 in the

United States. If a man indulges in high fat and protein meat consumption, then there will be a

development of colorectal cancer.

After analyzing the results of current studies, the literature appears to be split in the

association between meat consumption and colorectal cancer. There have been weak associations
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labeled with meat consumption being associated with the risk of colorectal cancer. There is not

enough consistency in data and results shown from studies to make a definitive assumption.

There are studies that display a high relative risk rate for meat consumption and colorectal cancer

but the limitations of the study counteract the results given. There needs to be larger studies with

a representative population to acquire accurate results.

For example, in a study conducted by Dong Hoon Lee, NaNa Keum, & Giovannucci

(2016) has found that red and processed meat provide an increased risk of colorectal cancer

diagnosis. They showed that those individuals that consumed more animal fat through red and

processed meats had a higher relative risk. While those who consumed other sources of fat from

food items such as, dairy or vegetable oils did not have the same risk of colorectal cancer. They

even provided reliability to their study by claiming the NHS (Nurses’ Health Study) and HPFS

(Health Professional Follow-Up Study) ran a cohort study at a later time that yielded the same

results. They also found that alcohol, smoking, and obesity provided the same risks.

On the other hand, Turner and Lloyd (2017) have identified that there is not enough

consistent evidence to claim that there is an association between meat intake and colorectal

cancer. They compared their study to 40 other publications that met their standards and

considered heme iron, N-NOCs how they interact with heme, as well how cooking effects pro-

mutagenic compounds in meat. The one major aspect focused on in this study was the protection

that is given by other aspects of human diet (vegetables, fruits, etc). Parts of the human diet

protect against carcinogens and how meat interacts with bodily function. The studies they

analyzed by Turner and Lloyd (2017) did not keep that in mind or calculate for that. Therefore,

there is not enough evidence that consistently proves meat consumption is correlated with

colorectal cancer or even heightens relative risk.

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In other studies Kim, Coelho, & Blachier (2013) has found that data is very mixed when

identifying the association between colorectal cancer and meat consumption. In a western diet, it

is more common for colorectal cancer risk due to the high intake of meat. Reason being, results

of this study are different depending on the amount and source of protein along with how the

study is done. Similarly, McAfee et al. (2010) found that moderate consumption of meat has a

positive correlation with colorectal cancer risk although they noted more research needs to be

done. The carcinogenicity of meat is determined by the type of meat, how it is prepared, how

much is consumed as well as genetic predisposing factors. McAffee et al. (2010) stated that 80%

of colorectal cancer cases are preventable, they are caused by diet choices and other lifestyle

factors. Meat can be consumed but it should be low in fat and at a reasonable amount, it is

assumed that meat consumption when not ingested at a reasonable amount is playing a causative

role.

However, there are strong associations with meat consumption and colorectal cancer risk.

Such as, Ognjanovic, Yamamoto, Maskarinec, & Marchand (2006) stating that the incidence rate

increased from 0.14 to 0.46 per 100,000 in men with the consumption of meat. Also, males in the

United States of America had the third highest predicted rate of colorectal cancer based off meat

consumption. Males had a higher risk of colorectal cancer with meat consumption than females

in the United States of America did. Therefore, agreeing with Bernstein et al. (2015) findings

which proved that processed meat is directly correlated to colorectal cancer risk while

unprocessed meat has merely a weak association. Processed meat had a specific association with

a more distal form of colorectal cancer.

On the same association, Alexander, Weed, Miller, & Mohamed (2015) has found that

there are weak associations between red meat and colorectal cancer but the correlation is present.
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Although, other studies have pronounced there are other factors at play such as, genetics,

lifestyle factors, preparation, etc. There was a study done on the populations belief of how diet

affects colorectal cancer risk. Zaharek-Girgasky, Wolf, Zybert, Basch, & Basch (2014)

concluded that most people view that meat consumption and dietary factors directly correlate

with their risk of colorectal cancer.

All in all, the purpose of this review was to determine if there is an association between

meat consumption and the development of colorectal cancer in men ages 40-75 in the United

States. Kampman & Potter ,(1999) found that there is a correlation between processed meat

consumption and colorectal cancer only in men. There was not consistent evidence in studies

throughout to support that claim single handedly, diet was proven to increase risk of colorectal

cancer but not meat consumption alone. There were other factors involved for colorectal cancer

risk; genetics, preparation of meat, lifestyle factors, and other aspects of diet. The evidence

discovered refuted my hypothesis that if a man indulges in high fat and protein meat

consumption, then there will be a development of colorectal cancer.

Even though the hypothesis was refuted, public health professionals can use this

information to create further studies that address all gaps in the literature. As well as, promoting

in all studies processed meat had a degree of positive association with colorectal cancer. This

information can be used to decrease consumer’s intake of processed meats by community

outreach, education, informed doctors and physicians. These studies provide the target

population by who has the highest risk; older males who indulge in a western diet. Knowing the

highest at risk population allows preventative measures to be taken to decrease the number of

colorectal cancer diagnoses and mortality rates. Meat consumption associated with colorectal

cancer risk does not have consistent findings but if more detailed data was collected along with a
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larger population, the findings could be ground breaking for the third leading cause of cancer

related deaths in the United States.

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References

Alexander, D.D., Weed, D.L., Miller, P.E., Mohamed, M.A. (2015). Red Meat and Colorectal

Cancer: A Quantitative Update on the State of Epidemiologic Science. Journal of the

American College of Nutrition, 34(6), 521-543.

Bernstein, A.M., Song, M., Zhang, X., Pan, A., Wang, M., Fuchs, C.S., …Wu, K. (2015).

Processed an Unprocessed Red Meat and Risk of Colorectal Cancer: Analysis by Tumor

Location and Modification by Time. PLOS ONE, 10(8), 1-16.

Boada, L.D., Henríquez-Hernández, L.A., Luzard, O.P. (2016). Invited Review: The impact of red

and processed meat consumption on cancer and other health outcomes: Epidemiological

evidences. Food and Chemical Toxicology, 92, 236-244.

Dong, H.L., NaNa, K., Giovannucci, E.L. (2016). Colorectal Cancer Epidemiology in the Nurses’

Health Study. American Journal of Public Health, 106(9), 1599-1607.

Kampman, E., & Potter, J., (1999). Meat consumption, genetic susceptibility, and colon cancer

risk:A United States multicenter case-control study. Cancer Epidemiology Biomarkers &

Prevention, 8(1), 15-24.

Kim, E., Coelho, D., Blachier, F. (2013). Review of the association between meat consumption

and risk of colorectal cancer. Nutrition Research, 33(12), 983-994.

McAfee, A.J., McSorely, E.M., Cuskelly, G.J., Moss, B.W., Wallace, J.M.W., Bonham, M.P.,

Fearon, A.M. (2010). Red meat consumption: An overview of the risks and benefits. Meat

Science, 84(1), 1-13.

Ognjanovic, S., Yamamoto, J., Maskarinec, G., Marchand, L.L. (2006). NAT2, meat consumption

and colorectal cancer incidence: an ecological study among 27 countries. Cancer Causes

Control, 17, 1175-1182.

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Turner, N.D., & Lloyd, S.K., (2017). Association between red meat consumption and colon cancer:

A systematic review of experimental results. Experimental Biology and Medicine, 242(8),

813-839.

Zaharek-Girgasky, M.M., Wolf, R.R., Zybert, P., Basch, C.H., Basch, C.E. (2014). Diet-Related

Colorectal Cancer Prevention Beliefs and Dietary Intakes in an Urban Minority Population.

J Community Health, 40, 680-685.