The role of red meat and flavonoid consumption on cancer prevention: The Korean cancer screening examination cohort

So Young Kim; Gyung Ah Wie; Yeong Ah Cho; Hyun Hee Kang; Kyoung A. Ryu; Min Kyong Yoo; Shinyoung Jun; Seong Ah Kim; Kyungho Ha; Jeongseon Kim; Yoon Hee Cho; Sangah Shin; Hyojee Joung

doi:10.3390/nu9090938

The role of red meat and flavonoid consumption on cancer prevention: The Korean cancer screening examination cohort

So Young Kim
, Gyung Ah Wie
, Yeong Ah Cho
, Hyun Hee Kang
, Kyoung A. Ryu
, Min Kyong Yoo
, Shinyoung Jun
, Seong Ah Kim
, Kyungho Ha
, Jeongseon Kim
, Yoon Hee Cho
, Sangah Shin
, Hyojee Joung

Center for Environmental Health Sciences

National Cancer Center Korea
Seoul National University

Research output: Contribution to journal › Article › peer-review

8 Scopus citations

Abstract

Markedly increased red meat consumption is a cancer risk factor, while dietary flavonoids may help prevent the disease. The purpose of this study was to investigate the associations of red meat and flavonoid consumption with cancer risk, based on data from 8024 subjects, drawn from the 2004–2008 Cancer Screening Examination Cohort of the Korean National Cancer Center. Hazard ratios (HRs) were obtained by using a Cox proportional hazard model. During the mean follow-up period of 10.1 years, 443 cases were newly diagnosed with cancer. After adjusting for age, there was a significant correlation between cancer risk and the daily intake of ≥43 g of red meat per day (HR 1.31; 95% CI 1.01, 1.71; p = 0.045), and total flavonoid intake tended to decrease cancer risk (HR 0.70; 95% CI 0.49, 0.99; highest vs. lowest quartile; p-trend = 0.073) in men. Following multivariable adjustment, there were no statistically significant associations between flavonoid intake and overall cancer risk in individuals with high levels of red meat intake. Men with low daily red meat intake exhibited an inverse association between flavonoid consumption and cancer incidence (HR 0.41; 95% CI 0.21, 0.80; highest vs. lowest; p-trend = 0.017). Additional research is necessary to clarify the effects of flavonoid consumption on specific cancer incidence, relative to daily red meat intake.

Original language	English
Article number	938
Journal	Nutrients
Volume	9
Issue number	9
DOIs	https://doi.org/10.3390/nu9090938
State	Published - Sep 2017

Funding

Acknowledgments: This work was carried out with the support of ‘Research Program for Agricultural Science and Technology Development’, National Academy of Agricultural Science, Rural Development Administration (Project No. PJ011637022017).

Funders	Funder number
National Academy of Agricultural Science
Rural Development Administration	PJ011637022017

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

SDG 3 Good Health and Well-being

Keywords

Cancer
Cohort study
Diet
Flavonoid
Red meat

Access to Document

10.3390/nu9090938

Cite this

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title = "The role of red meat and flavonoid consumption on cancer prevention: The Korean cancer screening examination cohort",

abstract = "Markedly increased red meat consumption is a cancer risk factor, while dietary flavonoids may help prevent the disease. The purpose of this study was to investigate the associations of red meat and flavonoid consumption with cancer risk, based on data from 8024 subjects, drawn from the 2004–2008 Cancer Screening Examination Cohort of the Korean National Cancer Center. Hazard ratios (HRs) were obtained by using a Cox proportional hazard model. During the mean follow-up period of 10.1 years, 443 cases were newly diagnosed with cancer. After adjusting for age, there was a significant correlation between cancer risk and the daily intake of ≥43 g of red meat per day (HR 1.31; 95\% CI 1.01, 1.71; p = 0.045), and total flavonoid intake tended to decrease cancer risk (HR 0.70; 95\% CI 0.49, 0.99; highest vs. lowest quartile; p-trend = 0.073) in men. Following multivariable adjustment, there were no statistically significant associations between flavonoid intake and overall cancer risk in individuals with high levels of red meat intake. Men with low daily red meat intake exhibited an inverse association between flavonoid consumption and cancer incidence (HR 0.41; 95\% CI 0.21, 0.80; highest vs. lowest; p-trend = 0.017). Additional research is necessary to clarify the effects of flavonoid consumption on specific cancer incidence, relative to daily red meat intake.",

keywords = "Cancer, Cohort study, Diet, Flavonoid, Red meat",

author = "Kim, \{So Young\} and Wie, \{Gyung Ah\} and Cho, \{Yeong Ah\} and Kang, \{Hyun Hee\} and Ryu, \{Kyoung A.\} and Yoo, \{Min Kyong\} and Shinyoung Jun and Kim, \{Seong Ah\} and Kyungho Ha and Jeongseon Kim and Cho, \{Yoon Hee\} and Sangah Shin and Hyojee Joung",

note = "Publisher Copyright: {\textcopyright} 2017 by the authors.",

year = "2017",

month = sep,

doi = "10.3390/nu9090938",

language = "English",

volume = "9",

journal = "Nutrients",

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T1 - The role of red meat and flavonoid consumption on cancer prevention

T2 - The Korean cancer screening examination cohort

AU - Kim, So Young

AU - Wie, Gyung Ah

AU - Cho, Yeong Ah

AU - Kang, Hyun Hee

AU - Ryu, Kyoung A.

AU - Yoo, Min Kyong

AU - Jun, Shinyoung

AU - Kim, Seong Ah

AU - Ha, Kyungho

AU - Kim, Jeongseon

AU - Cho, Yoon Hee

AU - Shin, Sangah

AU - Joung, Hyojee

PY - 2017/9

Y1 - 2017/9

N2 - Markedly increased red meat consumption is a cancer risk factor, while dietary flavonoids may help prevent the disease. The purpose of this study was to investigate the associations of red meat and flavonoid consumption with cancer risk, based on data from 8024 subjects, drawn from the 2004–2008 Cancer Screening Examination Cohort of the Korean National Cancer Center. Hazard ratios (HRs) were obtained by using a Cox proportional hazard model. During the mean follow-up period of 10.1 years, 443 cases were newly diagnosed with cancer. After adjusting for age, there was a significant correlation between cancer risk and the daily intake of ≥43 g of red meat per day (HR 1.31; 95% CI 1.01, 1.71; p = 0.045), and total flavonoid intake tended to decrease cancer risk (HR 0.70; 95% CI 0.49, 0.99; highest vs. lowest quartile; p-trend = 0.073) in men. Following multivariable adjustment, there were no statistically significant associations between flavonoid intake and overall cancer risk in individuals with high levels of red meat intake. Men with low daily red meat intake exhibited an inverse association between flavonoid consumption and cancer incidence (HR 0.41; 95% CI 0.21, 0.80; highest vs. lowest; p-trend = 0.017). Additional research is necessary to clarify the effects of flavonoid consumption on specific cancer incidence, relative to daily red meat intake.

AB - Markedly increased red meat consumption is a cancer risk factor, while dietary flavonoids may help prevent the disease. The purpose of this study was to investigate the associations of red meat and flavonoid consumption with cancer risk, based on data from 8024 subjects, drawn from the 2004–2008 Cancer Screening Examination Cohort of the Korean National Cancer Center. Hazard ratios (HRs) were obtained by using a Cox proportional hazard model. During the mean follow-up period of 10.1 years, 443 cases were newly diagnosed with cancer. After adjusting for age, there was a significant correlation between cancer risk and the daily intake of ≥43 g of red meat per day (HR 1.31; 95% CI 1.01, 1.71; p = 0.045), and total flavonoid intake tended to decrease cancer risk (HR 0.70; 95% CI 0.49, 0.99; highest vs. lowest quartile; p-trend = 0.073) in men. Following multivariable adjustment, there were no statistically significant associations between flavonoid intake and overall cancer risk in individuals with high levels of red meat intake. Men with low daily red meat intake exhibited an inverse association between flavonoid consumption and cancer incidence (HR 0.41; 95% CI 0.21, 0.80; highest vs. lowest; p-trend = 0.017). Additional research is necessary to clarify the effects of flavonoid consumption on specific cancer incidence, relative to daily red meat intake.

KW - Cancer

KW - Cohort study

KW - Diet

KW - Flavonoid

KW - Red meat

UR - https://www.scopus.com/pages/publications/85028463971

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DO - 10.3390/nu9090938

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JO - Nutrients

JF - Nutrients

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ER -

The role of red meat and flavonoid consumption on cancer prevention: The Korean cancer screening examination cohort

Abstract

Funding

UN SDGs

Keywords

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Erratum to The role of red meat and flavonoid consumption on cancer prevention: The Korean cancer screening examination cohort (Nutrients, (2017), 9, (938), 10.3390/nu9090938)

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