Associations of intake of red or processed meat with risk of recurrence and mortality in stage III colon cancer

The American Cancer Society and American Institute for Cancer Research recommend that cancer survivors limit intake of red and processed meats. This recommendation is based on consistent associations between red and processed meat intake and cancer risk, particularly risk of colorectal cancer. However, fewer data are available on red and processed meat intake after cancer diagnosis. A cohort study based on data from participants with stage III colon cancer enrolled in the CALGB 89803 trial found that postdiagnosis intake of unprocessed red meat or processed meat was not associated with risk of recurrence or death.