31 mei 2011: zie ook de nieuwste bevindingen van het WCRF over de relatie tussen leefstijl en voeding en het risico op (darm-) kanker.  Klik hier voor nieuwste studiegegevens

Actuele ontwikkelingen over therapeutische behandelingen van darmkankers zijn te lezen onder kankersoorten-darmkankers

2 maart 2006

Het eten van rood vlees (zie ook onder vlees en risico op kanker eerdere studie publicaties over risico van eten van rood vlees) geeft een significant hoger risico op het krijgen van een bepaalde vorm van darmkanker (non cardiac, sorry weet niet goed het Nederlands woord voor cardiac = hart in deze context te vertalen). Vooral mensen die ook de Helicobacter pylori bij zich dragen hebben een significant extra vergroot risico. Aldus een grote prospectieve studie onder meer dan 500.000 mensen gevolgd gedurende 6,5 jaar. Bovendien werd binnen deze studie een gerandomiseerde kleinere studie gedaan, die het negatieve effect van rood vlees bij mensen belast met de Helicobacter pylori, heeft gemeten.

De resultaten:

Gedurende een mediane followup periode van 6,5 jaar werden er 330 gevallen van spijsverteringskanker - adenocarcinomen en 65 gevallen van slokdarmkanker adenocarcinomen gediagnosteerd. Risico op spijsverteringskanker noncardia wordt significant geassocieerd met inname van alle vlees (calibrated hazard ratio per 100-g/day stijging, 3.52; 95% confidence interval , 1.96 - 6.34), rood vlees (HR per 50-g/day increase, 1.73; 95% CI, 1.03 - 2.88), en bewerkt vlees (HR per 50-g/day increase, 2.45; 95% CI, 1.43 - 4.21). Feb. 28, 2006 — Red meat is associated with an increased risk for noncardia gastric cancer, particularly in those with positive Helicobacter pylori cultures, according to the results of a prospective cohort study reported in the March 1 issue of the Journal of the National Cancer Institute. "Dietary factors are thought to have an important role in gastric and esophageal carcinogenesis, but evidence from cohort studies for such a role is lacking," write Carlos A. González, MD, from the Catalan Institute of Oncology in Barcelona, Spain, and colleagues from the European Prospective Investigation into Cancer and Nutrition (EPIC). "High meat consumption has been associated with increased risks of colorectal cancer, breast cancer and, possibly, prostate cancer. However, a comprehensive review on nutrition and cancer published in 1997 concluded that there was insufficient evidence that total meat consumption or consumption of cured meat was related to the risk of gastric cancer and that judgment about associations with the risk of esophageal cancer was not possible because the evidence was limited." At recruitment into the EPIC cohort, 521 457 men and women aged 35 to 70 years in 10 European countries provided dietary and lifestyle information. Cox proportional hazard models were used to evaluate associations between meat intake and risks for cardia and gastric noncardia cancers and esophageal adenocarcinoma. A nested case-control study assessed interactions between H. pylori antibodies and meat intakes. During a mean follow-up of 6.5 years, there were 330 diagnoses of gastric adenocarcinoma and 65 diagnoses of esophageal adenocarcinomas. Risk for gastric noncardia cancer was significantly associated with intakes of total meat (calibrated hazard ratio per 100-g/day increase, 3.52; 95% confidence interval , 1.96 - 6.34), red meat (HR per 50-g/day increase, 1.73; 95% CI, 1.03 - 2.88), and processed meat (HR per 50-g/day increase, 2.45; 95% CI, 1.43 - 4.21). In subjects with positive H. pylori cultures, the association between the risk for gastric noncardia cancer and total meat intake was especially large (odds ratio per 100-g/day increase, 5.32; 95% CI, 2.10 - 13.4). However, intakes of total, red, or processed meat were not linked to gastric cardia cancer. In a calibrated model, there was a statistically nonsignificant trend toward increased risk for esophageal adenocarcinoma with increased total and processed meat intake. The absolute risk for development of gastric adenocarcinoma within 10 years for a study subject aged 60 years was 0.26% for the lowest quartile of total meat intake and 0.33% for the highest quartile of total meat intake. Study limitations include lack of data about family history of gastric cancer, possible measurement error in dietary intake, relatively low number of cardia and gastric noncardia cancer and esophageal adenocarcinoma cases, and the need for more cases and years of follow-up. "Total, red, and processed meat intakes were associated with an increased risk of gastric noncardia cancer, especially in H. pylori antibody-positive subjects, but not with cardia gastric cancer," the authors write. "Given the low 5-year relative survival rates of European patients with gastric cancer or esophageal cancer (23% and 10%, respectively), identification and better control of risk factors represent the most effective ways for reducing the burden of these tumors." The EPIC study was funded by the European Commission, Ligue contre le Cancer, Société 3M, Mutuelle Générale de l'Education Nationale, Institut National de la Santé et de la Recherche Médicale (INSERM), German Cancer Aid, German Cancer Research Center, German Federal Ministry of Education and Research, Danish Cancer Society, the Spanish Ministry of Health, the participating regional governments and institutions of Spain, Cancer Research UK, Medical Research Council, United Kingdom; the Stroke Association, United Kingdom; British Heart Foundation; Department of Health, United Kingdom; Food Standards Agency, United Kingdom; the Wellcome Trust, United Kingdom; Greek Ministry of Health; Greek Ministry of Education; Italian Association for Research on Cancer; Italian National Research Council; Dutch Ministry of Public Health, Welfare and Sports; Dutch Ministry of Health; Dutch Prevention Funds; LK Research Funds; Dutch ZON (Zorg Onderzoek Nederland); World Cancer Research Fund; Swedish Cancer Society; Swedish Scientific Council; Regional Government of Skane, Sweden; and Norwegian Cancer Society. J Natl Canc Inst. 2006;98:345-354

darmkanker, rood vlees


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