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Consumption of fish and meats and risk of hepatocellular carcinoma: the European Prospective Investigation into Cancer and Nutrition (EPIC)

Fedirko, V.; Trichopolou, A.; Bamia, C.; Duarte-Salles, T.; Trepo, E.; Aleksandrova, K.; Noethlings, U.; Lukanova, A.; Lagiou, P. and Boffetta, P., et al. (2013) In Annals of Oncology 24(8). p.2166-2173
Abstract
While higher intake of fish and lower consumption of red/processed meats have been suggested to play a protective role in the etiology of several cancers, prospective evidence for hepatocellular carcinoma (HCC) is limited, particularly in Western European populations. The associations of fish and meats with HCC risk were analyzed in the EPIC cohort. Between 1992 and 2010, 191 incident HCC were identified among 477 206 participants. Baseline diet was assessed using validated dietary questionnaires. A single 24-h diet recall from a cohort subsample was used for calibration. Multivariable proportional hazard regression was utilized to estimate hazard ratios (HR) and 95% confidence intervals (CI). In a nested case-control subset (HCC = 122),... (More)
While higher intake of fish and lower consumption of red/processed meats have been suggested to play a protective role in the etiology of several cancers, prospective evidence for hepatocellular carcinoma (HCC) is limited, particularly in Western European populations. The associations of fish and meats with HCC risk were analyzed in the EPIC cohort. Between 1992 and 2010, 191 incident HCC were identified among 477 206 participants. Baseline diet was assessed using validated dietary questionnaires. A single 24-h diet recall from a cohort subsample was used for calibration. Multivariable proportional hazard regression was utilized to estimate hazard ratios (HR) and 95% confidence intervals (CI). In a nested case-control subset (HCC = 122), HBV/HCV status and liver function biomarkers were measured. HCC risk was inversely associated with intake of total fish (per 20 g/day increase, HR = 0.83, 95% CI 0.74-0.95 and HR = 0.80, 95% CI 0.69-0.97 before and after calibration, respectively). This inverse association was also suggested after adjusting for HBV/HCV status and liver function score (per 20-g/day increase, RR = 0.86, 95% CI 0.66-1.11 and RR = 0.74, 95% CI 0.50-1.09, respectively) in a nested case-control subset. Intakes of total meats or subgroups of red/processed meats, and poultry were not associated with HCC risk. In this large European cohort, total fish intake is associated with lower HCC risk. (Less)
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publication status
published
subject
keywords
cohort study, diet, fish intake, hepatocellular carcinoma, meat intake
in
Annals of Oncology
volume
24
issue
8
pages
2166 - 2173
publisher
Oxford University Press
external identifiers
  • wos:000322339300036
  • scopus:84881244023
ISSN
1569-8041
DOI
10.1093/annonc/mdt168
language
English
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yes
id
0d7b0eb7-408b-4c03-b486-d6d5073f7c5b (old id 4033609)
date added to LUP
2013-10-01 15:15:49
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2019-03-19 02:05:03
@article{0d7b0eb7-408b-4c03-b486-d6d5073f7c5b,
  abstract     = {While higher intake of fish and lower consumption of red/processed meats have been suggested to play a protective role in the etiology of several cancers, prospective evidence for hepatocellular carcinoma (HCC) is limited, particularly in Western European populations. The associations of fish and meats with HCC risk were analyzed in the EPIC cohort. Between 1992 and 2010, 191 incident HCC were identified among 477 206 participants. Baseline diet was assessed using validated dietary questionnaires. A single 24-h diet recall from a cohort subsample was used for calibration. Multivariable proportional hazard regression was utilized to estimate hazard ratios (HR) and 95% confidence intervals (CI). In a nested case-control subset (HCC = 122), HBV/HCV status and liver function biomarkers were measured. HCC risk was inversely associated with intake of total fish (per 20 g/day increase, HR = 0.83, 95% CI 0.74-0.95 and HR = 0.80, 95% CI 0.69-0.97 before and after calibration, respectively). This inverse association was also suggested after adjusting for HBV/HCV status and liver function score (per 20-g/day increase, RR = 0.86, 95% CI 0.66-1.11 and RR = 0.74, 95% CI 0.50-1.09, respectively) in a nested case-control subset. Intakes of total meats or subgroups of red/processed meats, and poultry were not associated with HCC risk. In this large European cohort, total fish intake is associated with lower HCC risk.},
  author       = {Fedirko, V. and Trichopolou, A. and Bamia, C. and Duarte-Salles, T. and Trepo, E. and Aleksandrova, K. and Noethlings, U. and Lukanova, A. and Lagiou, P. and Boffetta, P. and Trichopoulos, D. and Katzke, V. A. and Overvad, K. and Tjonneland, A. and Hansen, L. and Boutron-Ruault, M. C. and Fagherazzi, G. and Bastide, N. and Panico, S. and Grioni, S. and Vineis, P. and Palli, D. and Tumino, R. and Bueno-de-Mesquita, H. B. and Peeters, P. H. and Skeie, G. and Engeset, D. and Parr, C. L. and Jakszyn, P. and Sanchez, M. J. and Barricarte, A. and Amiano, P. and Chirlaque, M. and Quiros, J. R. and Sund, M. and Werner, M. and Sonestedt, Emily and Ericson, Ulrika and Key, T. J. and Khaw, K. T. and Ferrari, P. and Romieu, I. and Riboli, E. and Jenab, M.},
  issn         = {1569-8041},
  keyword      = {cohort study,diet,fish intake,hepatocellular carcinoma,meat intake},
  language     = {eng},
  number       = {8},
  pages        = {2166--2173},
  publisher    = {Oxford University Press},
  series       = {Annals of Oncology},
  title        = {Consumption of fish and meats and risk of hepatocellular carcinoma: the European Prospective Investigation into Cancer and Nutrition (EPIC)},
  url          = {http://dx.doi.org/10.1093/annonc/mdt168},
  volume       = {24},
  year         = {2013},
}