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Pickled meat consumption and colorectal cancer (CRC): a case-control study in Newfoundland and Labrador, Canada.
A significant increase in colorectal cancer risk is associated with consistent consumption of pickled red meat.
This study examined the intake of pickled red meat in relation to the incidence of colorectal cancer in Canada. Researchers collated and analyzed data on the red meat consumption levels and colorectal cancer hazard ratio of 1,204 subjects residing in the Canadian province of Newfoundland and Labrador.
Researchers observed that subjects who reported consuming large amounts of pickled red meat were at greater risk of developing colorectal cancer than their counterparts who ate little or completely avoided red meat. According to this study, the more the amounts of pickled meat consumed, the higher the chances of having colorectal cancer. The authors concluded that regular intake of pickled meat may increase the incidence of colorectal cancer in the Canadian province of Newfoundland and Labrador.
Researchers observed that subjects who reported consuming large amounts of pickled red meat were at greater risk of developing colorectal cancer than their counterparts who ate little or completely avoided red meat. According to this study, the more the amounts of pickled meat consumed, the higher the chances of having colorectal cancer. The authors concluded that regular intake of pickled meat may increase the incidence of colorectal cancer in the Canadian province of Newfoundland and Labrador.
Research Summary Information
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2010
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Squires J, Roebothan B, Buehler S, Sun Z, Cotterchio M, Younghusband B, Dicks E, Mclaughlin JR, Parfrey PS, Wang PP.
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Division of Community Health and Humanities, Faculty of Medicine, Memorial University of Newfoundland, St. John's, NL, Canada.
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No, Free full text of study was not found.
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No. Source of funding disclosure not found
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No. Potential conflicts disclosure not found
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