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@ARTICLE{Carr:144087,
      author       = {P. Carr$^*$ and B. L. Banbury and S. I. Berndt and P. T.
                      Campbell and J. Chang-Claude$^*$ and R. B. Hayes and B. V.
                      Howard and L. Jansen$^*$ and E. J. Jacobs and D. S. Lane and
                      R. Nishihara and S. Ogino and A. I. Phipps and M. L.
                      Slattery and M. L. Stefanick and R. Wallace and V.
                      Walter$^*$ and E. White and K. Wu and U. Peters and A. T.
                      Chan and P. A. Newcomb and H. Brenner$^*$ and M.
                      Hoffmeister$^*$},
      title        = {{A}ssociation {B}etween {I}ntake of {R}ed and {P}rocessed
                      {M}eat and {S}urvival in {P}atients {W}ith {C}olorectal
                      {C}ancer in a {P}ooled {A}nalysis.},
      journal      = {Clinical gastroenterology and hepatology},
      volume       = {17},
      number       = {8},
      issn         = {1542-3565},
      address      = {New York, NY},
      publisher    = {Elsevier Science},
      reportid     = {DKFZ-2019-01637},
      pages        = {1561 - 1570.e3},
      year         = {2019},
      abstract     = {Red and processed meat intake is associated with colorectal
                      cancer (CRC) incidence, but it is not clear if intake is
                      associated with patient survival after diagnosis.We pooled
                      data from 7627 patients with stage I-IV CRC from 10 studies
                      in the International Survival Analysis in Colorectal Cancer
                      Consortium. Cox proportional hazards regression models were
                      used to evaluate the associations of intake of red and
                      processed meat before diagnosis with overall and
                      CRC-specific survival.Among 7627 patients with CRC, 2338
                      died, including 1576 from CRC, over a median follow-up time
                      of 5.1 years. In multivariable-adjusted analyses, higher
                      intake of red or processed meat was not associated with
                      overall survival of patients with stage I-III CRC: Q4 vs Q1
                      red meat hazard ratio [HR], 1.08 $(95\%$ CI, 0.93-1.26) and
                      Q4 vs Q1 processed meat HR, 1.10 $(95\%$ CI, 0.93-1.32) or
                      with CRC-specific survival: Q4 vs Q1 red meat HR, 1.09
                      $(95\%$ CI, 0.89-1.33) and Q4 vs Q1 processed meat HR, 1.11
                      $(95\%$ CI, 0.87-1.42). Results were similar for patients
                      with stage IV CRC. However, patients with stage I-III CRC
                      who reported an intake of processed meat above the
                      study-specific medians had a higher risk of death from any
                      cause (HR, 1.12; $95\%$ CI, 1.01-1.25) than patients who
                      reported eating at or less than the median.In this large
                      consortium of CRC patient cohorts, intake of red and
                      processed meat before a diagnosis of CRC was not associated
                      with shorter survival time after diagnosis, although a
                      possible weak adverse association cannot be excluded.
                      Studies that evaluate dietary data from several time points
                      before and after cancer diagnosis are required to confirm
                      these findings.},
      cin          = {C070 / C120 / L101 / C020},
      ddc          = {610},
      cid          = {I:(DE-He78)C070-20160331 / I:(DE-He78)C120-20160331 /
                      I:(DE-He78)L101-20160331 / I:(DE-He78)C020-20160331},
      pnm          = {313 - Cancer risk factors and prevention (POF3-313)},
      pid          = {G:(DE-HGF)POF3-313},
      typ          = {PUB:(DE-HGF)16},
      pubmed       = {pmid:30476588},
      pmc          = {pmc:PMC6533164},
      doi          = {10.1016/j.cgh.2018.11.036},
      url          = {https://inrepo02.dkfz.de/record/144087},
}