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

Authors :
Jakszyn, Paula
Luján-Barroso, Leila
Agudo, Antonio
Bueno-de-Mesquita, H Bas
Molina, Esther
Sánchez, M José
Fonseca-Nunes, Ana
Siersema, Peter D
Matiello, Amalia
Tumino, Rosario
Saieva, Calogero
Pala, Valeria
Vineis, Paolo
Boutron-Ruault, Marie-Christine
Racine, Antoine
Bastide, Nadie
Travis, Ruth C
Khaw, Kay-Tee
Riboli, Elio
Murphy, Neil
Vergnaud, Anne-Claire
Trichopoulou, Antonia
Valanou, Elissavet
Oikonomidou, Despina
Weiderpass, Elisabete
Skeie, Guri
Johansen, Dorthe
Lindkvist, Björn
Johansson, Mattias
Duarte-Salles, Talita
Freisling, Heinz
Barricarte, Aurelio
Huerta, Jose M
Amiano, Pilar
Tjonneland, Anne
Overvad, Kim
Kuehn, Tilman
Grote, Verena
Boeing, Heiner
Peeters, Petra Hm
González, Carlos A
Source :
Jakszyn, P, Luján-Barroso, L, Agudo, A, Bueno-de-Mesquita, H B, Molina, E, Sánchez, M J, Fonseca-Nunes, A, Siersema, P D, Matiello, A, Tumino, R, Saieva, C, Pala, V, Vineis, P, Boutron-Ruault, M-C, Racine, A, Bastide, N, Travis, R C, Khaw, K-T, Riboli, E, Murphy, N, Vergnaud, A-C, Trichopoulou, A, Valanou, E, Oikonomidou, D, Weiderpass, E, Skeie, G, Johansen, D, Lindkvist, B, Johansson, M, Duarte-Salles, T, Freisling, H, Barricarte, A, Huerta, J M, Amiano, P, Tjonneland, A, Overvad, K, Kuehn, T, Grote, V, Boeing, H, Peeters, P H & González, C A 2013, ' Meat and heme iron intake and esophageal adenocarcinoma the European Prospective investigation into Cancer and Nutrition study ', International Journal of Cancer, vol. 133, no. 11, pp. 2744-50 . https://doi.org/10.1002/ijc.28291
Publication Year :
2013

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 as well as 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. © 2013 Wiley Periodicals, Inc.

Subjects

Subjects :
food and beverages

Details

Language :
English
Database :
OpenAIRE
Journal :
Jakszyn, P, Luján-Barroso, L, Agudo, A, Bueno-de-Mesquita, H B, Molina, E, Sánchez, M J, Fonseca-Nunes, A, Siersema, P D, Matiello, A, Tumino, R, Saieva, C, Pala, V, Vineis, P, Boutron-Ruault, M-C, Racine, A, Bastide, N, Travis, R C, Khaw, K-T, Riboli, E, Murphy, N, Vergnaud, A-C, Trichopoulou, A, Valanou, E, Oikonomidou, D, Weiderpass, E, Skeie, G, Johansen, D, Lindkvist, B, Johansson, M, Duarte-Salles, T, Freisling, H, Barricarte, A, Huerta, J M, Amiano, P, Tjonneland, A, Overvad, K, Kuehn, T, Grote, V, Boeing, H, Peeters, P H & González, C A 2013, ' Meat and heme iron intake and esophageal adenocarcinoma the European Prospective investigation into Cancer and Nutrition study ', International Journal of Cancer, vol. 133, no. 11, pp. 2744-50 . https://doi.org/10.1002/ijc.28291
Accession number :
edsair.pure.au.......7d4bb9c211e467e64c84bbecaec108a2
Full Text :
https://doi.org/10.1002/ijc.28291