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Meat and heme iron intake and esophageal adenocarcinoma in the European Prospective Investigation into Cancer and Nutrition study

Jakszyn, Paula; Lujan-Barroso, Leila; Agudo, Antonio; Bueno-de-Mesquita, H. Bas; Molina, Esther; Sanchez, Ma Jose; Fonseca-Nunes, Ana; Siersema, Peter D.; Matiello, Amalia and Tumino, Rosario, et al. (2013) In International Journal of Cancer 133(11). p.2744-2750
Abstract
Although recent studies suggest that high intakes of meat and heme iron are risk factors for several types of cancer, studies in relation to esophageal adenocarcinoma (EAC) are scarce. Previous results in the European Prospective Investigation into Cancer and Nutrition (EPIC) based on a relatively small number of cases suggested a positive association between processed meat and EAC. In this study, we investigate the association between intake of different types of meats and heme iron intake and EAC risk in a larger number of cases from EPIC. The study included 481,419 individuals and 137 incident cases of EAC that occurred during an average of 11 years of follow-up. Dietary intake of meat (unprocessed/processed red and white meat) was... (More)
Although recent studies suggest that high intakes of meat and heme iron are risk factors for several types of cancer, studies in relation to esophageal adenocarcinoma (EAC) are scarce. Previous results in the European Prospective Investigation into Cancer and Nutrition (EPIC) based on a relatively small number of cases suggested a positive association between processed meat and EAC. In this study, we investigate the association between intake of different types of meats and heme iron intake and EAC risk in a larger number of cases from EPIC. The study included 481,419 individuals and 137 incident cases of EAC that occurred during an average of 11 years of follow-up. Dietary intake of meat (unprocessed/processed red and white meat) was assessed by validated center-specific questionnaires. Heme iron was calculated as a type-specific percentage of the total iron content in meat. After adjusting for relevant confounders, we observed a statistically significant positive association of EAC risk with heme iron and processed meat intake, with HR: 1.67, 95% CI: 1.05-2.68 and HR: 2.27, 95% CI:1.33-3.89, respectively, for comparison of the highest vs. lowest tertile of intake. Our results suggest a potential association between higher intakes of processed meat and heme iron and risk of EAC. (Less)
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publication status
published
subject
keywords
red meat, processed meat, heme iron, esophageal cancer, cohort study
in
International Journal of Cancer
volume
133
issue
11
pages
2744 - 2750
publisher
John Wiley & Sons
external identifiers
  • wos:000325087600025
  • scopus:84884894845
ISSN
0020-7136
DOI
10.1002/ijc.28291
language
English
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yes
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cccd4ae9-6fa5-457b-8250-c4fbf0b3f98e (old id 4171699)
date added to LUP
2013-12-06 12:29:39
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2019-08-14 01:16:00
@article{cccd4ae9-6fa5-457b-8250-c4fbf0b3f98e,
  abstract     = {Although recent studies suggest that high intakes of meat and heme iron are risk factors for several types of cancer, studies in relation to esophageal adenocarcinoma (EAC) are scarce. Previous results in the European Prospective Investigation into Cancer and Nutrition (EPIC) based on a relatively small number of cases suggested a positive association between processed meat and EAC. In this study, we investigate the association between intake of different types of meats and heme iron intake and EAC risk in a larger number of cases from EPIC. The study included 481,419 individuals and 137 incident cases of EAC that occurred during an average of 11 years of follow-up. Dietary intake of meat (unprocessed/processed red and white meat) was assessed by validated center-specific questionnaires. Heme iron was calculated as a type-specific percentage of the total iron content in meat. After adjusting for relevant confounders, we observed a statistically significant positive association of EAC risk with heme iron and processed meat intake, with HR: 1.67, 95% CI: 1.05-2.68 and HR: 2.27, 95% CI:1.33-3.89, respectively, for comparison of the highest vs. lowest tertile of intake. Our results suggest a potential association between higher intakes of processed meat and heme iron and risk of EAC.},
  author       = {Jakszyn, Paula and Lujan-Barroso, Leila and Agudo, Antonio and Bueno-de-Mesquita, H. Bas and Molina, Esther and Sanchez, Ma Jose and Fonseca-Nunes, Ana and Siersema, Peter D. and Matiello, Amalia and Tumino, Rosario and Saieva, Calogero and Pala, Valeria and Vineis, Paolo and Boutron-Ruault, Marie-Christine and Racine, Antoine and Bastide, Nadie and Travis, Ruth C. and Khaw, Kay-Tee and Riboli, Elio and Murphy, Neil and Vergnaud, Anne-Claire and Trichopoulou, Antonia and Valanou, Elissavet and Oikonomidou, EDespina and Weiderpass, Elisabete and Skeie, Guri and Johansen, Dorthe and Lindkvist, Bjorn and Johansson, Mattias and Duarte-Salles, Talita and Freisling, Heinz and Barricarte, Aurelio and Huerta, Jose Ma and Amiano, Pilar and Tjonneland, Anne and Overvad, Kim and Kuehn, Tilman and Grote, Verena and Boeing, Heiner and Peeters, Petra H. M. and Gonzalez, Carlos A.},
  issn         = {0020-7136},
  keyword      = {red meat,processed meat,heme iron,esophageal cancer,cohort study},
  language     = {eng},
  number       = {11},
  pages        = {2744--2750},
  publisher    = {John Wiley & Sons},
  series       = {International Journal of Cancer},
  title        = {Meat and heme iron intake and esophageal adenocarcinoma in the European Prospective Investigation into Cancer and Nutrition study},
  url          = {http://dx.doi.org/10.1002/ijc.28291},
  volume       = {133},
  year         = {2013},
}