Effect of meat intake in survival after colorectal cancer

This study investigated the effect of red and processed (modified) meat consumption in survival of colon cancer patients.

Researchers suggested that meat consumption is not related to lower survival rates.

Red and processed meat consumption is a risk factor for the development of colorectal cancer. However, it is not clear if meat consumption affects survival of colorectal cancer patients.

Prior studies have shown that the consumption of red and processed meat before and after cancer was not associated to cancer related deaths. However, this study does not take into account the lifestyle and dietary changes of a colorectal cancer patient following treatment.

The objective of this study was to investigate how prediagnosis meat intake affects cancer survival. 

This study included information on 3122 patients diagnosed with colorectal cancer. These patients were followed for an average of 4.8 years. Patients provided information on diet by questionnaires at the time of diagnosis. 

Consumption of red and processed meat before cancer diagnosis was not associated with cancer related death or cancer recurrence. Patients with a mutation (permanent change) in the KRAS gene were almost twice as likely to have shorter overall survival (time from treatment until death from any cause) associated with red and processed meat consumption.

Higher red and processed meat consumption was associated with a 37% greater chance of improved overall survival in rectal cancer patients. 

This study determined that there is no association between patient survival and the consumption of red and processed meat before colorectal cancer diagnosis.