Anxiety is a Potential Effect Modifier of the Association Between Red and Processed Meat Consumption and Cancer Risk: Findings from the NutriNet-Santé Cohort
Beslay, M., Srour, B., Deschasaux, M., Fouché, E., Naud, N., Bacquié, V., et al.
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From the source: "This research was supported by the regular financial support of INRAE. The NutriNet-Santé study was supported by the following public institutions: Ministère de la Santé, Santé Publique France, Institut National de la Santé et de la Recherche Médicale (INSERM), Institut national de recherche pour l’agriculture, l’alimentation et l’environnement (INRAE), Conservatoire National des Arts et Métiers (CNAM) and Sorbonne Paris Nord University. MB was supported by a doctoral grant from the École d'ingénieurs de Purpan and the region Occitanie. CD was supported by a grant from the French National Cancer Institute (INCa). EC was supported by a Doctoral Funding from Université Paris 13—Galilée Doctoral School. MD was supported by a Post-doctoral grant from the Fondation pour la Recherche Médicale. The funders had no role in study design, data collection and analysis, the decision to publish, or preparation of the manuscript."
From the source: "The authors declare that they have no conflict of interest."
This article is behind a paywall. It has been included in the database and summarized below solely based on the content of the abstract.
This study looked at the influence of anxiety on the association between red/processed meat consumption and cancer risk. Analyzing data from 101,269 subjects (from the NutriNet-Santé prospective cohort), the study found that increased red and processed meat consumption was correlated with a higher risk of colorectal cancer (CRC). The risk was more pronounced in participants who were more anxious. Analyzing heme iron also yielded similar results. The findings align with previous studies showing an increase in CRC risk through the consumption of red and processed meat and heme iron, and suggests anxiety increases these risks.
