Relation of meat, fat and fiber intake to the risk of colon cancer in a prospective study among women

13 Dec 1990Willett WC, Stampfer MJ, Colditz GA, Rosner BA, Speizer FE.

These prospective data provide evidence for the hypothesis that a high intake of animal fat increases the risk of colon cancer, and they support existing recommendations to substitute fish and chicken for meats high in fat.

Meta Analysis
7 effects
6 years
88751 subjects

Reported Outcomes

CausesOutcomeCertainty

Red Meat Nutrition risk & protective factor
Red Meat
Nutrition

Colorectal Cancer Digestive outcome
Strong increased risk of Colorectal Cancer
Digestive system

High evidence
149.0%

Saturated Fat Nutrition risk & protective factor
Saturated Fat
Nutrition

Colorectal Cancer Digestive outcome
Increased risk of Colorectal Cancer
Digestive system

High evidence
39.0%

Fruits Nutrition risk & protective factor
Fruits
Nutrition

Colorectal Cancer Digestive outcome
Decreased risk of Colorectal Cancer
Digestive system

High evidence
-28.0%

Whole grains Nutrition risk & protective factor
Whole grains
Nutrition

Colorectal Cancer Digestive outcome
Decreased risk of Colorectal Cancer
Digestive system

High evidence
-26.0%

Fish & SeaFood rich in Omega-3 Nutrition risk & protective factor

Colorectal Cancer Digestive outcome
Decreased risk of Colorectal Cancer
Digestive system

High evidence
-25.0%

Processed Meat Nutrition risk & protective factor

Colorectal Cancer Digestive outcome
Increased risk of Colorectal Cancer
Digestive system

High evidence
86.0%

Vegetables Nutrition risk & protective factor
Vegetables
Nutrition

Colorectal Cancer Digestive outcome
Minor decreased risk of Colorectal Cancer
Digestive system

High evidence
-22.0%