Anxiety is a potential effect modifier of the association between red and processed meat consumption and cancer risk: findings from the NutriNet-Santé cohort.
Marie BeslayBernard SrourMélanie DeschasauxEdwin FouchéNathalie NaudValerie BacquiéFrançoise GuéraudValentina A AndreevaSandrine PéneauEloi ChazelasCharlotte DebrasSerge HercbergPaule Latino-MartelVassilia TheodorouFabrice PierreMathilde TouvierPublished in: European journal of nutrition (2020)
Our results strengthen the existing body of evidence supporting that red and processed meat consumption and heme iron intake are associated with an increased risk of overall and more specifically colorectal cancer, and suggest that anxiety modifies these associations, with an increased risk in anxious participants.