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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)

Steffen, Annika; Bergmann, Manuela M.; Sanchez, Maria-Jose; Chirlaque, Maria-Dolores; Jakszyn, Paula; Amiano, Pilar; Ramon Quiros, J.; Barricarte Gurrea, Aurelio; Ferrari, Pietro and Romieu, Isabelle, et al. (2012) In Cancer Epidemiology Biomarkers & Prevention 21(12). p.2138-2148
Abstract
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... (More)
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) = 1.03-1.941, 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 KC 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. Cancer Epidemiol Biomarkers Prev; 21(12); 2738-48. (C)2012 AACR. (Less)
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Cancer Epidemiology Biomarkers & Prevention
volume
21
issue
12
pages
2138 - 2148
publisher
American Association for Cancer Research
external identifiers
  • wos:000312280800002
  • scopus:84871340869
ISSN
1538-7755
DOI
10.1158/1055-9965.EPI-12-0835
language
English
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9f4405a3-f31e-4c66-90ec-5097a5d8cd54 (old id 3367885)
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2013-02-01 06:58:19
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@article{9f4405a3-f31e-4c66-90ec-5097a5d8cd54,
  abstract     = {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) = 1.03-1.941, 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 KC 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. Cancer Epidemiol Biomarkers Prev; 21(12); 2738-48. (C)2012 AACR.},
  author       = {Steffen, Annika and Bergmann, Manuela M. and Sanchez, Maria-Jose and Chirlaque, Maria-Dolores and Jakszyn, Paula and Amiano, Pilar and Ramon Quiros, J. and Barricarte Gurrea, Aurelio and Ferrari, Pietro and Romieu, Isabelle and Fedirko, Veronika and Bueno-de-Mesquita, H. B(as) and Siersema, Peter D. and Peeters, Petra H. M. and Khaw, Kay-Tee and Wareham, Nick and Allen, Naomi E. and Crowe, Francesca L. and Skeie, Guri and Hallmanns, Goran and Johansson, Ingegerd and Borgquist, Signe and Ericson, Ulrika and Egeberg, Rikke and Tjonneland, Anne and Overvad, Kim and Grote, Verena and Li, Kuanrong and Trichopoulou, Antonia and Oikonomidou, Despoina and Pantzalis, Menelaos and Tumino, Rosario and Panico, Salvatore and Palli, Domenico and Krogh, Vittorio and Naccarati, Alessio and Mouw, Traci and Vergnaud, Anne-Claire and Norat, Teresa and Boeing, Heiner},
  issn         = {1538-7755},
  language     = {eng},
  number       = {12},
  pages        = {2138--2148},
  publisher    = {American Association for Cancer Research},
  series       = {Cancer Epidemiology Biomarkers & Prevention},
  title        = {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)},
  url          = {http://dx.doi.org/10.1158/1055-9965.EPI-12-0835},
  volume       = {21},
  year         = {2012},
}