Consumption of meat, traditional and modern processed meat and colorectal cancer risk among the Moroccan population: A large‐scale case–control study. Issue 5 (16th September 2019)

• Record Type: Journal Article
• Authors: S. Deoula, Meimouna; El Kinany, Khaoula; Huybrechts, Inge; Gunter, Marc J.; Hatime, Zineb; Boudouaya, Hanae A.; Benslimane, Abdelilah; Nejjari, Chakib; El Abkari, Mohammed; Badre, Wafaa; El Feydi, Abdellah E.; Afkir, Saîd; Abda, Naima; El Rhazi, Karima
• Is Part Of: International journal of cancer. Volume 146:Issue 5(2020)
• Page Start: 1333
• Page End: 1345
• Publication Date: 2019-09-16
• Subjects: meat -- traditional processed meat -- colorectal cancer -- case–control study -- Morocco; Cancer -- Periodicals; Cancer -- Prevention -- Periodicals; 616.994
• DOI: 10.1002/ijc.32689
• Languages: English
• ISSNs: 0020-7136

Abstract

Abstract : The current study aimed to investigate the relationship between red and white meat subtypes, processed meat (divided into traditional "Khlii, Kaddid" and industrially processed meat) and colorectal cancer (CRC) risk, considering CRC subsites, in Moroccan adults. A case–control study was conducted including 2, 906 matched case–control pairs recruited from the five largest university hospitals in Morocco. Dietary data were collected through a validated Food Frequency Questionnaire (FFQ). Multivariable odds ratios (OR) and 95% confidence intervals (CI), for the association of CRC risk with meat consumption (high vs . low intake), were estimated using conditional logistic regression models, adjusted for relevant confounding variables. Overall, consumption of red meat was positively associated with colon cancer and CRC risk (OR = 1.23, 95% CI = 1.05–1.44; OR = 1.14, 95% CI = 1.02–1.27), respectively. In contrast, no significant association was observed between the consumption of red meat and rectal cancer risk (OR = 1.05, 95% = 0.90–1.23). Interestingly, while processed meat from industrial processes was positively associated with colon cancer, rectal cancer and CRC (OR = 1.61, 95% CI = 1.27–2.04; OR = 1.73, 95% CI = 1.34–2.23; OR = 1.67, 95% CI = 1.41–1.98), processed meat prepared using traditional methods was inversely associated with colon cancer and CRC risk (OR = 0.74, 95% CI = 0.57–0.98; OR = 0.77, 95% CI = 0.64–0.93), respectively. Furthermore, positive associations were observed between poultry intake and colon cancer risk among men (OR = 1.27, 95% CI = 1.01–1.59). Our study showed similar associations between the consumption of red meat and CRC risk in Morocco as in developed countries, while inverse associations were found for traditionally processed meat products. This is the first study to investigate the differential effects of traditional vs . westernized processed meat products in a developing country. Other studies are needed to confirm these findings and to understand the physiological pathways underlying these associations. Abstract : What's new? High intake of processed red meat has been associated with an increased risk of colorectal cancer (CRC). In developing countries like Morocco, traditionally processed meat such as: Kaddid and Khlii are still consumed at significant levels. Are these also associated with increased CRC risk? In this study, the authors found that the answer is no. However, industrially processed meats showed a similar increased risk as that seen in industrialized Western countries. These findings support further research into the health effects of traditionally processed meats in North African countries.