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Consumption of meat and fish and risk of lung cancer: results from the European Prospective Investigation into Cancer and Nutrition

Linseisen, Jakob; Rohrmann, Sabine; Bueno-de-Mesquita, Bas; Buchner, Frederike L.; Boshuizen, Hendriek C.; Agudo, Antonio; Gram, Inger Torhild; Dahm, Christina C.; Overvad, Kim and Egeberg, Rikke, et al. (2011) In Cancer Causes and Control 22(6). p.909-918
Abstract
Evidence from case-control studies, but less so from cohort studies, suggests a positive association between meat intake and risk of lung cancer. Therefore, this association was evaluated in the frame of the European Prospective Investigation into Cancer and Nutrition, EPIC. Data from 478,021 participants, recruited from 10 European countries, who completed a dietary questionnaire in 1992-2000 were evaluated; 1,822 incident primary lung cancer cases were included in the present evaluation. Relative risk estimates were calculated for categories of meat intake using multi-variably adjusted Cox proportional hazard models. In addition, the continuous intake variables were calibrated by means of 24-h diet recall data to account for part of the... (More)
Evidence from case-control studies, but less so from cohort studies, suggests a positive association between meat intake and risk of lung cancer. Therefore, this association was evaluated in the frame of the European Prospective Investigation into Cancer and Nutrition, EPIC. Data from 478,021 participants, recruited from 10 European countries, who completed a dietary questionnaire in 1992-2000 were evaluated; 1,822 incident primary lung cancer cases were included in the present evaluation. Relative risk estimates were calculated for categories of meat intake using multi-variably adjusted Cox proportional hazard models. In addition, the continuous intake variables were calibrated by means of 24-h diet recall data to account for part of the measurement error. There were no consistent associations between meat consumption and the risk of lung cancer. Neither red meat (RR = 1.06, 95% CI 0.89-1.27 per 50 g intake/day; calibrated model) nor processed meat (RR = 1.13, 95% CI 0.95-1.34 per 50 g/day; calibrated model) was significantly related to an increased risk of lung cancer. Also, consumption of white meat and fish was not associated with the risk of lung cancer. These findings do not support the hypothesis that a high intake of red and processed meat is a risk factor for lung cancer. (Less)
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type
Contribution to journal
publication status
published
subject
keywords
Lung cancer, Diet, Epidemiology, Meat, Fish, EPIC
in
Cancer Causes and Control
volume
22
issue
6
pages
909 - 918
publisher
Springer
external identifiers
  • wos:000290672000010
  • scopus:79956268956
ISSN
1573-7225
DOI
10.1007/s10552-011-9764-1
language
English
LU publication?
yes
id
b4f0125a-9ba7-4ec3-96b1-3c5bdc8ca96e (old id 1986444)
date added to LUP
2011-07-01 09:13:40
date last changed
2017-10-01 03:05:22
@article{b4f0125a-9ba7-4ec3-96b1-3c5bdc8ca96e,
  abstract     = {Evidence from case-control studies, but less so from cohort studies, suggests a positive association between meat intake and risk of lung cancer. Therefore, this association was evaluated in the frame of the European Prospective Investigation into Cancer and Nutrition, EPIC. Data from 478,021 participants, recruited from 10 European countries, who completed a dietary questionnaire in 1992-2000 were evaluated; 1,822 incident primary lung cancer cases were included in the present evaluation. Relative risk estimates were calculated for categories of meat intake using multi-variably adjusted Cox proportional hazard models. In addition, the continuous intake variables were calibrated by means of 24-h diet recall data to account for part of the measurement error. There were no consistent associations between meat consumption and the risk of lung cancer. Neither red meat (RR = 1.06, 95% CI 0.89-1.27 per 50 g intake/day; calibrated model) nor processed meat (RR = 1.13, 95% CI 0.95-1.34 per 50 g/day; calibrated model) was significantly related to an increased risk of lung cancer. Also, consumption of white meat and fish was not associated with the risk of lung cancer. These findings do not support the hypothesis that a high intake of red and processed meat is a risk factor for lung cancer.},
  author       = {Linseisen, Jakob and Rohrmann, Sabine and Bueno-de-Mesquita, Bas and Buchner, Frederike L. and Boshuizen, Hendriek C. and Agudo, Antonio and Gram, Inger Torhild and Dahm, Christina C. and Overvad, Kim and Egeberg, Rikke and Tjonneland, Anne and Boeing, Heiner and Steffen, Annika and Kaaks, Rudolf and Lukanova, Annekatrin and Berrino, Franco and Palli, Domenico and Panico, Salvatore and Tumino, Rosario and Ardanaz, Eva and Dorronsoro, Miren and Huerta, Jose-Maria and Rodriguez, Laudina and Sanchez, Maria-Jose and Rasmuson, Torgny and Hallmans, Goran and Manjer, Jonas and Wirfält, Elisabet and Engeset, Dagrun and Skeie, Guri and Katsoulis, Michael and Oikonomou, Eleni and Trichopoulou, Antonia and Peeters, Petra H. M. and Khaw, Kay-Tee and Wareham, Nicholas and Allen, Naomi and Key, Tim and Brennan, Paul and Romieu, Isabelle and Slimani, Nadia and Vergnaud, Anne-Claire and Xun, Wei W. and Vineis, Paolo and Riboli, Elio},
  issn         = {1573-7225},
  keyword      = {Lung cancer,Diet,Epidemiology,Meat,Fish,EPIC},
  language     = {eng},
  number       = {6},
  pages        = {909--918},
  publisher    = {Springer},
  series       = {Cancer Causes and Control},
  title        = {Consumption of meat and fish and risk of lung cancer: results from the European Prospective Investigation into Cancer and Nutrition},
  url          = {http://dx.doi.org/10.1007/s10552-011-9764-1},
  volume       = {22},
  year         = {2011},
}