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Erratum published on 27 October 2017, see Nutrients 2017, 9(11), 1174.

Open AccessArticle
Nutrients 2017, 9(9), 938; doi:10.3390/nu9090938

The Role of Red Meat and Flavonoid Consumption on Cancer Prevention: The Korean Cancer Screening Examination Cohort

1
Department of Clinical Nutrition, Research Institute & Hospital, National Cancer Center, Goyang 10408, Korea
2
Graduate School of Public Health, Seoul National University, Seoul 08826, Korea
3
Molecular Epidemiology Branch, National Cancer Center, Goyang 10408, Korea
4
Department of Biomedical and Pharmaceutical Sciences, The University of Montana, Missoula, MT 59812, USA
5
Institute of Environmental Medicine, Seoul National University Medical Research Center, Seoul 03080, Korea
6
Department of Preventive Medicine, Seoul National University College of Medicine, Seoul 03080, Korea
7
Institute of Health and Environment, Seoul National University, Seoul 08826, Korea
*
Author to whom correspondence should be addressed.
Received: 30 June 2017 / Revised: 5 August 2017 / Accepted: 23 August 2017 / Published: 25 August 2017
(This article belongs to the Special Issue Meat Consumption and Human Health)
View Full-Text   |   Download PDF [254 KB, uploaded 31 October 2017]

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. View Full-Text
Keywords: cancer; red meat; flavonoid; diet; cohort study cancer; red meat; flavonoid; diet; cohort study
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).

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MDPI and ACS Style

Kim, S.Y.; Wie, G.-A.; Cho, Y.-A.; Kang, H.-H.; Ryu, K.-A.; Yoo, M.-K.; Jun, S.; Kim, S.-A.; Ha, K.; Kim, J.; Cho, Y.H.; Shin, S.; Joung, H. The Role of Red Meat and Flavonoid Consumption on Cancer Prevention: The Korean Cancer Screening Examination Cohort. Nutrients 2017, 9, 938.

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