Impactos do consumo elevado de carne vermelha para sobreviventes de câncer: revisão integrativa

Abstract

Cancer survivors represent a growing population that presents particularities such as the risk of cancer recurrence or development of a second primary cancer, in addition to the increased risk of chronic diseases. However, in the absence of specific recommendations, they are advised, with regard to the consumption of red and processed meat, to follow the recommendations aimed at preventing cancer, with the most widespread recommendation being that of the World Cancer Research Fund, of 300 to 500g per week. Therefore, the objective of this research is to analyze the impacts of high red meat consumption on cancer survivors. This is an integrative review whose search was carried out in the databases of the U.S. National Library of Medicine and the Virtual Health Library. Those works that were not available in full were not included and those that were incompatible with the objectives were excluded. of this review; There were no restrictions regarding the type of cancer or age group studied in the studies. 10 articles were included, published in the last 5 years, 50% of them formed their samples from survivors of neoplasms located in the gastrointestinal tract, 30% of breast and gynecological cancer and 10% of prostate cancer. Only one of the studies included different types of cancer (27 types) in their analysis and 60% included participants of both sexes. An association was found between high red meat consumption and inflammation, worse outcomes for emotional function and fatigue, mortality and development of second primary cancer in survivors. However, other studies included in the results did not find a significant association between the consumption of red and/or processed meat with quality of life and cancer recurrence. The biggest limitation of the present review was the observational nature of the studies included, with 5 cohorts and 5 cross-sectional studies. Although the literature still needs more studies on the topic, the results of the present review are important to synthesize current findings on the impact of high red meat consumption on cancer survivors and should be added to future studies to support specific dietary recommendations for this issue. population.