Processed meat intake, doneness preference and risk of colorectal cancer in Northeastern Pennsylvania

Abstract

Recent evidence suggests higher intakes of processed meat and greater degrees of cooking meat are associated with increased risk of colorectal cancer (CRC). We conducted a pilot case‐control study in Northeastern PA, consisting of 92 incident cases and 156 healthy controls. Data were obtained by a 150 item food frequency questionnaire and preferences for degree of doneness were recorded with the aid of colored visuals during an in‐person interview. Multivariate logistic regression models (adjusted for age, gender and total energy intake) were used to examine associations between intakes of meat products and risk of CRC. Results suggest that higher intakes of specific processed meats and well‐cooked meats were positively associated with CRC risk. The OR for the highest versus the lowest quartile of bacon intake was 1.44 (95% CI 0.71–2.93; p‐trend = 0.132). Compared to individuals who did not consume well‐cooked bacon, the OR for those in the highest quartile of well‐cooked intake was 1.39 (95% CI 0.62–3.10; p‐trend = 0.225). ORs across quartiles of medium‐well to well‐cooked hamburger intake were 1.70 (95% CI 0.75–3.84), 2.69 (95% CI 1.13–6.37) and 1.06 (0.52–2.25; p‐trend = .199) compared to those consuming rare/medium‐cooked hamburgers. Our preliminary findings indicate that a larger sample and a more specific instrument capable of capturing meat consumption in greater detail are warranted. Funding by PSCI.