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Red meat intake and cancer risk: A study in Italy

Higher red meat consumption related to significantly higher risks of developing stomach, colon, rectal, pancreatic, bladder and breast cancers
Alessandra Tavani, et al.

Method
Cases included in the present analysis were patients below 75 years with incident (i.e., interviewed at most 1 year after diagnosis), histologically confirmed cancers of the oral cavity/pharynx/esophagus (n = 497), stomach (n = 745), colon (n = 828), rectum (n = 498), liver (n = 428), gallbladder (n = 60), pancreas (n = 362), larynx (n = 242), breast (n = 3,412), endometrium (n = 750), ovary (n = 971), prostate (n = 127), bladder (n = 431), kidney (n = 190), thyroid (n = 208), Hodgkin's disease (n = 80), non-Hodgkin's lymphomas (n = 200) and multiple myeloma (n = 120). The control group comprised 7,990 patients (3,220 men and 4,770 women) younger than 75 years, admitted to the same network of hospitals as the cancer cases for a wide spectrum of acute non-neoplastic conditions.
Results
The multivariate odds ratios (ORs) for the highest tertile of red meat intake (?7 times/week) compared with the lowest (?3 times/week) were 1.6 for stomach, 1.9 for colon, 1.7 for rectal, 1.6 for pancreatic, 1.6 for bladder, 1.2 for breast, 1.5 for endometrial and 1.3 for ovarian cancer.