Meat and heme iron intake and risk of squamous cell carcinoma of the upper aero-digestive tract in the European Prospective Investigation into Cancer and Nutrition (EPIC).

نویسندگان

  • Annika Steffen
  • Manuela M Bergmann
  • María-José Sánchez
  • Maria-Dolores Chirlaque
  • Paula Jakszyn
  • Pilar Amiano
  • J Ramón Quirós
  • Aurelio Barricarte Gurrea
  • Pietro Ferrari
  • Isabelle Romieu
  • Veronika Fedirko
  • H B As Bueno-de-Mesquita
  • Peter D Siersema
  • Petra H M Peeters
  • Kay-Tee Khaw
  • Nick Wareham
  • Naomi E Allen
  • Francesca L Crowe
  • Guri Skeie
  • Göran Hallmanns
  • Ingegerd Johansson
  • Signe Borgquist
  • Ulrika Ericson
  • Rikke Egeberg
  • Anne Tjønneland
  • Kim Overvad
  • Verena Grote
  • Kuanrong Li
  • Antonia Trichopoulou
  • Despoina Oikonomidou
  • Menelaos Pantzalis
  • Rosario Tumino
  • Salvatore Panico
  • Domenico Palli
  • Vittorio Krogh
  • Alessio Naccarati
  • Traci Mouw
  • Anne-Claire Vergnaud
  • Teresa Norat
  • Heiner Boeing
چکیده

BACKGROUND Evidence from prospective studies on intake of meat and fish and risk of squamous cell carcinoma (SCC) of the upper aero-digestive tract (UADT) is scarce. We prospectively investigated the association of meat and fish intake with risk of SCC of the UADT and the possible mechanism via heme iron in the large multicenter European Prospective Investigation into Cancer and Nutrition (EPIC) study. METHODS Multivariable proportional hazards models were used to estimate relative risks (RR) of SCC of the UADT in relation to intake of total meat, as well as subtypes of meat, fish, and heme iron among 348,738 individuals from 7 European countries. RESULTS During an average follow-up of 11.8 years, a total of 682 incident cases of UADT SCC were accrued. Intake of processed meat was positively associated with risk of SCC of the UADT in the total cohort [highest vs. lowest quintile: RR = 1.41; 95% confidence interval (CI) = 1.03-1.94], however, in stratified analyses, this association was confined to the group of current smokers (highest vs. lowest quintile: RR = 1.89; 95% CI = 1.22-2.93). Red meat, poultry, fish, and heme iron were not consistently related to UADT SCC. CONCLUSION Higher intake of processed meat was positively associated with SCC of the UADT among smokers. Although this finding was stable in various sensitivity analyses, we cannot rule out residual confounding by smoking. Confirmation in future studies and identification of biologic mechanisms is warranted. IMPACT Smokers may further increase their risk for SCC of the UADT if they additionally consume large amounts of processed meat.

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

منابع مشابه

Dietary intake of heme iron and risk of gastric cancer in the European prospective investigation into cancer and nutrition study.

Even though recent studies suggest that a high intake of heme iron is associated with several types of cancer, epidemiological studies in relation to gastric cancer (GC) are lacking. Our previous results show a positive association between red and processed meat and non cardia gastric cancer, especially in Helicobacter pylori infected subjects. The aim of the study is to investigate the associa...

متن کامل

Dietary Iron Source and Lung Cancer Risk: A Case-Control Study in Uruguayan Men

Introduction: Iron metabolism was found to be implicated in several cancers. Few epidemiologic studies; focusing on iron intake and lung cancer (LC), reported positive associations between heme iron and red meat. Based on estimates of iron contents in representative foods, we conducted the present study with the aim of analyzing dietary iron and its role on the incidence of LC in Uruguayan men,...

متن کامل

Dietary intake of different types and characteristics of processed meat which might be associated with cancer risk Œ results from the 24-hour diet recalls in the European Prospective Investigation into Cancer and Nutrition (EPIC)

Objective: There is increasing evidence for a significant effect of processed meat (PM) intake on cancer risk. However, refined knowledge on how components of this heterogeneous food group are associated with cancer risk is still missing. Here, actual data on the intake of PM subcategories is given; within a food-based approach we considered preservation methods, cooking methods and nutrient co...

متن کامل

EPIC Project European Prospective Investigation into Cancer and Nutrition

The report by WCRF / AICR (2007) concluded that high intake of processed meat convincingly increases the risk of colorectal cancer (CCR). In relation to esophageal (EA) and gastric cancer (GC) the report judged evidence as limited-suggestive. Previous results from EPIC have shown that processed meat PM is a risk factor for CCR (Norat, JNCI, 2005) and GC (González, JNCI 2006). Moreover, a prelim...

متن کامل

Red meat, dietary nitrosamines, and heme iron and risk of bladder cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC).

BACKGROUND Previous epidemiologic studies found inconsistent results for the association between red meat intake, nitrosamines [NDMA: N-nitrosodimethylamine, and ENOC (endogenous nitroso compounds)], and the risk of bladder cancer. We investigated the association between red meat consumption, dietary nitrosamines, and heme iron and the risk of bladder cancer among participants of the European P...

متن کامل

ذخیره در منابع من


  با ذخیره ی این منبع در منابع من، دسترسی به آن را برای استفاده های بعدی آسان تر کنید

برای دانلود متن کامل این مقاله و بیش از 32 میلیون مقاله دیگر ابتدا ثبت نام کنید

ثبت نام

اگر عضو سایت هستید لطفا وارد حساب کاربری خود شوید

عنوان ژورنال:
  • Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology

دوره 21 12  شماره 

صفحات  -

تاریخ انتشار 2012