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Cancer incidence attributable to red and processed meat consumption in Alberta in 2012

Adhering to a high red and processed meat diet may result in increased rate of occurrence of colorectal cancer.

This study assessed the colorectal cancer-promoting effect of red and processed meats. Data on the meat intake levels and colorectal cancer incidence rates were obtained from dietary questionnaires and Alberta Cancer Registry in Canada respectively. 

Researchers discovered that 12% of all cases of colorectal cancer recorded in Alberta were linked to red and processed meat consumption. This study provides strong evidence that habitual intake of generous portions of red and processed meat products may be one of the factors responsible for the high burden of colorectal cancer in Canada and other parts of the world.

Research Summary Information

  • 2016
  • Anne Grundy, Abbey E Poirier, Farah Khandwala, Alison McFadden, Christine M Friedenreich, Darren R Brenner
  • Department of Cancer Epidemiology and Prevention Research (Grundy, Poirier, Khandwala, McFadden, Friedenreich, Brenner), CancerControl Alberta, Alberta Health Services; Department of Oncology (Friedenreich, Brenner), Cumming School of Medicine, University of Calgary; Department of Community Health Sciences (Friedenreich, Brenner), Cumming School of Medicine, University of Calgary, Calgary, Alta.
  • Yes, Free full text of study was found:
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