Meat intake and risk of stomach and esophageal adenocarcinoma within the European Prospective Investigation Into Cancer and Nutrition (EPIC)
(2006) In Journal of the National Cancer Institute 98(5). p.345-354- Abstract
- BACKGROUND: Dietary factors are thought to have an important role in gastric and esophageal carcinogenesis, but evidence from cohort studies for such a role is lacking. We examined the risks of gastric cancer and esophageal adenocarcinoma associated with meat consumption within the European Prospective Investigation Into Cancer and Nutrition (EPIC) cohort. METHODS: A total of 521,457 men and women aged 35-70 years in 10 European countries participated in the EPIC cohort. Dietary and lifestyle information was collected at recruitment. Cox proportional hazard models were used to examine associations between meat intake and risks of cardia and gastric non-cardia cancers and esophageal adenocarcinoma. Data from a calibration substudy were used... (More)
- BACKGROUND: Dietary factors are thought to have an important role in gastric and esophageal carcinogenesis, but evidence from cohort studies for such a role is lacking. We examined the risks of gastric cancer and esophageal adenocarcinoma associated with meat consumption within the European Prospective Investigation Into Cancer and Nutrition (EPIC) cohort. METHODS: A total of 521,457 men and women aged 35-70 years in 10 European countries participated in the EPIC cohort. Dietary and lifestyle information was collected at recruitment. Cox proportional hazard models were used to examine associations between meat intake and risks of cardia and gastric non-cardia cancers and esophageal adenocarcinoma. Data from a calibration substudy were used to correct hazard ratios (HRs) and 95% confidence intervals (CIs) for diet measurement errors. In a nested case-control study, we examined interactions between Helicobacter pylori infection status (i.e., plasma H. pylori antibodies) and meat intakes. All statistical tests were two-sided. RESULTS: During a mean follow-up of 6.5 years, 330 gastric adenocarcinoma and 65 esophageal adenocarcinomas were diagnosed. Gastric non-cardia cancer risk was statistically significantly associated with intakes of total meat (calibrated HR per 100-g/day increase = 3.52; 95% CI = 1.96 to 6.34), red meat (calibrated HR per 50-g/day increase = 1.73; 95% CI = 1.03 to 2.88), and processed meat (calibrated HR per 50-g/day increase = 2.45; 95% CI = 1.43 to 4.21). The association between the risk of gastric non-cardia cancer and total meat intake was especially large in H. pylori-infected subjects (odds ratio per 100-g/day increase = 5.32; 95% CI = 2.10 to 13.4). Intakes of total, red, or processed meat were not associated with the risk of gastric cardia cancer. A positive but non-statistically significant association was observed between esophageal adenocarcinoma cancer risk and total and processed meat intake in the calibrated model. In this study population, the absolute risk of development of gastric adenocarcinoma within 10 years for a study subject aged 60 years was 0.26% for the lowest quartile of total meat intake and 0.33% for the highest quartile of total meat intake. CONCLUSION: Total, red, and processed meat intakes were associated with an increased risk of gastric non-cardia cancer, especially in H. pylori antibody-positive subjects, but not with cardia gastric cancer. (Less)
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- author
- organization
- publishing date
- 2006
- type
- Contribution to journal
- publication status
- published
- subject
- in
- Journal of the National Cancer Institute
- volume
- 98
- issue
- 5
- pages
- 345 - 354
- publisher
- Oxford University Press
- external identifiers
-
- pmid:16507831
- scopus:33644752905
- pmid:16507831
- ISSN
- 1460-2105
- DOI
- 10.1093/jnci/djj071
- language
- English
- LU publication?
- yes
- id
- 6730259c-7389-4885-ae95-09d07a880fad (old id 1134426)
- date added to LUP
- 2016-04-01 16:30:44
- date last changed
- 2022-04-22 22:29:38
@article{6730259c-7389-4885-ae95-09d07a880fad,
abstract = {{BACKGROUND: Dietary factors are thought to have an important role in gastric and esophageal carcinogenesis, but evidence from cohort studies for such a role is lacking. We examined the risks of gastric cancer and esophageal adenocarcinoma associated with meat consumption within the European Prospective Investigation Into Cancer and Nutrition (EPIC) cohort. METHODS: A total of 521,457 men and women aged 35-70 years in 10 European countries participated in the EPIC cohort. Dietary and lifestyle information was collected at recruitment. Cox proportional hazard models were used to examine associations between meat intake and risks of cardia and gastric non-cardia cancers and esophageal adenocarcinoma. Data from a calibration substudy were used to correct hazard ratios (HRs) and 95% confidence intervals (CIs) for diet measurement errors. In a nested case-control study, we examined interactions between Helicobacter pylori infection status (i.e., plasma H. pylori antibodies) and meat intakes. All statistical tests were two-sided. RESULTS: During a mean follow-up of 6.5 years, 330 gastric adenocarcinoma and 65 esophageal adenocarcinomas were diagnosed. Gastric non-cardia cancer risk was statistically significantly associated with intakes of total meat (calibrated HR per 100-g/day increase = 3.52; 95% CI = 1.96 to 6.34), red meat (calibrated HR per 50-g/day increase = 1.73; 95% CI = 1.03 to 2.88), and processed meat (calibrated HR per 50-g/day increase = 2.45; 95% CI = 1.43 to 4.21). The association between the risk of gastric non-cardia cancer and total meat intake was especially large in H. pylori-infected subjects (odds ratio per 100-g/day increase = 5.32; 95% CI = 2.10 to 13.4). Intakes of total, red, or processed meat were not associated with the risk of gastric cardia cancer. A positive but non-statistically significant association was observed between esophageal adenocarcinoma cancer risk and total and processed meat intake in the calibrated model. In this study population, the absolute risk of development of gastric adenocarcinoma within 10 years for a study subject aged 60 years was 0.26% for the lowest quartile of total meat intake and 0.33% for the highest quartile of total meat intake. CONCLUSION: Total, red, and processed meat intakes were associated with an increased risk of gastric non-cardia cancer, especially in H. pylori antibody-positive subjects, but not with cardia gastric cancer.}},
author = {{Gonzalez, Carlos A and Jakszyn, Paula and Pera, Guillem and Agudo, Antonio and Bingham, Sheila and Palli, Domenico and Ferrari, Pietro and Boeing, Heiner and del Giudice, Giuseppe and Plebani, Mario and Carneiro, Fatima and Nesi, Gabriella and Berrino, Franco and Sacerdote, Carlotta and Tumino, R and Panico, Salvatore and Berglund, Göran and Simán, Henrik and Nyrén, Olof and Martinez, Carmen and Hallmans, Göran and Dorronsoro,, Miren and Barricarte, Aurelio and Navarro, Carmen and Quirós, José R. and Allen, Naomi and Key, Timothy J. and Day, Nicholas E. and Linseisen, Jakob and Nagel, Gabriele and Bergmann, Manuela M. and Overvad, Kim and ensen, Majken K. J and Tjonneland, Anne and Olsen, Anja and Bueno-de-Mesquita, H. Bas and Ocke, Marga and Peeters, Petra H. M. and Numans, Mattijs E. and Clavel-Chapelon, Françoise and Boutron-Ruault, Marie-Christine and Trichopoulou, Antonia and Psaltopoulou, Theodora and Roukos, Dimitrios and Lund, Eiliv and Hemon, Bertrand and Kaaks, Rudolf and Norat, Teresa and Riboli, Elio}},
issn = {{1460-2105}},
language = {{eng}},
number = {{5}},
pages = {{345--354}},
publisher = {{Oxford University Press}},
series = {{Journal of the National Cancer Institute}},
title = {{Meat intake and risk of stomach and esophageal adenocarcinoma within the European Prospective Investigation Into Cancer and Nutrition (EPIC)}},
url = {{http://dx.doi.org/10.1093/jnci/djj071}},
doi = {{10.1093/jnci/djj071}},
volume = {{98}},
year = {{2006}},
}