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Jennifer Henderson
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
gathering enough data (Turner & Lloyd, 2017). Therefore, the public is more prone to take a
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
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
MEAT CONSUMPTION & COLORECTAL CANCER 3
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
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
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
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.
MEAT CONSUMPTION & COLORECTAL CANCER 5
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
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
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
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
MEAT CONSUMPTION & COLORECTAL CANCER 6
larger population, the findings could be ground breaking for the third leading cause of cancer
References
Alexander, D.D., Weed, D.L., Miller, P.E., Mohamed, M.A. (2015). Red Meat and Colorectal
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
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
Dong, H.L., NaNa, K., Giovannucci, E.L. (2016). Colorectal Cancer Epidemiology in the Nurses’
Kampman, E., & Potter, J., (1999). Meat consumption, genetic susceptibility, and colon cancer
risk:A United States multicenter case-control study. Cancer Epidemiology Biomarkers &
Kim, E., Coelho, D., Blachier, F. (2013). Review of the association between meat consumption
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
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
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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.