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

Paula Jakszyn; Leila Lujan-Barroso; Antonio Agudo; H. Bas Bueno-de-Mesquita; Esther Molina; Ma Jose Sanchez; Ana Fonseca-Nunes; Peter D. Siersema; Amalia Matiello; Rosario Tumino; Calogero Saieva; Valeria Pala; Paolo Vineis; Marie-Christine Boutron-Ruault; Antoine Racine; Nadie Bastide; Ruth C. Travis; Kay-Tee Khaw; Elio Riboli; Neil Murphy; Anne-Claire Vergnaud; Antonia Trichopoulou; Elissavet Valanou; EDespina Oikonomidou; Elisabete Weiderpass; Guri Skeie; Dorthe Johansen; Bjorn Lindkvist; Mattias Johansson; Talita Duarte-Salles; Heinz Freisling; Aurelio Barricarte; Jose Ma Huerta; Pilar Amiano; Anne Tjonneland; Kim Overvad; Tilman Kuehn; Verena Grote; Heiner Boeing; Petra H. M. Peeters; Carlos A. Gonzalez

doi:10.1002/ijc.28291

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

Paula Jakszyn, Leila Lujan-Barroso, Antonio Agudo, H. Bas Bueno-de-Mesquita, Esther Molina, Ma Jose Sanchez, Ana Fonseca-Nunes, Peter D. Siersema, Amalia Matiello, Rosario Tumino, Calogero Saieva, Valeria Pala, Paolo Vineis, Marie-Christine Boutron-Ruault, Antoine Racine, Nadie Bastide, Ruth C. Travis, Kay-Tee Khaw, Elio Riboli, Neil MurphyAnne-Claire Vergnaud, Antonia Trichopoulou, Elissavet Valanou, EDespina Oikonomidou, Elisabete Weiderpass, Guri Skeie, Dorthe Johansen, Bjorn Lindkvist, Mattias Johansson, Talita Duarte-Salles, Heinz Freisling, Aurelio Barricarte, Jose Ma Huerta, Pilar Amiano, Anne Tjonneland, Kim Overvad, Tilman Kuehn, Verena Grote, Heiner Boeing, Petra H. M. Peeters, Carlos A. Gonzalez

Department of Clinical Sciences, Malmö

Research output: Contribution to journal › Article › peer-review

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.

Original language	English
Pages (from-to)	2744-2750
Journal	International Journal of Cancer
Volume	133
Issue number	11
DOIs	https://doi.org/10.1002/ijc.28291
Publication status	Published - 2013

Bibliographical note

The information about affiliations in this record was updated in December 2015.
The record was previously connected to the following departments: Emergency medicine/Medicine/Surgery (013240200)

Subject classification (UKÄ)

Cancer and Oncology

Free keywords

red meat
processed meat
heme iron
esophageal cancer
cohort study

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1002/ijc.28291

Cite this

Jakszyn, P., Lujan-Barroso, L., Agudo, A., Bueno-de-Mesquita, H. B., Molina, E., Sanchez, 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., ... Gonzalez, C. A. (2013). Meat and heme iron intake and esophageal adenocarcinoma in the European Prospective Investigation into Cancer and Nutrition study. International Journal of Cancer, 133(11), 2744-2750. https://doi.org/10.1002/ijc.28291

@article{cccd4ae96fa5457b8250c4fbf0b3f98e,

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

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.",

keywords = "red meat, processed meat, heme iron, esophageal cancer, cohort study",

author = "Paula Jakszyn and Leila Lujan-Barroso and Antonio Agudo and Bueno-de-Mesquita, {H. Bas} and Esther Molina and Sanchez, {Ma Jose} and Ana Fonseca-Nunes and Siersema, {Peter D.} and Amalia Matiello and Rosario Tumino and Calogero Saieva and Valeria Pala and Paolo Vineis and Marie-Christine Boutron-Ruault and Antoine Racine and Nadie Bastide and Travis, {Ruth C.} and Kay-Tee Khaw and Elio Riboli and Neil Murphy and Anne-Claire Vergnaud and Antonia Trichopoulou and Elissavet Valanou and EDespina Oikonomidou and Elisabete Weiderpass and Guri Skeie and Dorthe Johansen and Bjorn Lindkvist and Mattias Johansson and Talita Duarte-Salles and Heinz Freisling and Aurelio Barricarte and Huerta, {Jose Ma} and Pilar Amiano and Anne Tjonneland and Kim Overvad and Tilman Kuehn and Verena Grote and Heiner Boeing and Peeters, {Petra H. M.} and Gonzalez, {Carlos A.}",

note = "The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Emergency medicine/Medicine/Surgery (013240200)",

year = "2013",

doi = "10.1002/ijc.28291",

language = "English",

volume = "133",

pages = "2744--2750",

journal = "International Journal of Cancer",

issn = "0020-7136",

publisher = "John Wiley & Sons Inc.",

number = "11",

}

Jakszyn, P, Lujan-Barroso, L, Agudo, A, Bueno-de-Mesquita, HB, Molina, E, Sanchez, MJ, Fonseca-Nunes, A, Siersema, PD, Matiello, A, Tumino, R, Saieva, C, Pala, V, Vineis, P, Boutron-Ruault, M-C, Racine, A, Bastide, N, Travis, RC, Khaw, K-T, Riboli, E, Murphy, N, Vergnaud, A-C, Trichopoulou, A, Valanou, E, Oikonomidou, ED, Weiderpass, E, Skeie, G, Johansen, D, Lindkvist, B, Johansson, M, Duarte-Salles, T, Freisling, H, Barricarte, A, Huerta, JM, Amiano, P, Tjonneland, A, Overvad, K, Kuehn, T, Grote, V, Boeing, H, Peeters, PHM & Gonzalez, CA 2013, 'Meat and heme iron intake and esophageal adenocarcinoma in the European Prospective Investigation into Cancer and Nutrition study', International Journal of Cancer, vol. 133, no. 11, pp. 2744-2750. https://doi.org/10.1002/ijc.28291

TY - JOUR

T1 - Meat and heme iron intake and esophageal adenocarcinoma in the European Prospective Investigation into Cancer and Nutrition study

AU - Jakszyn, Paula

AU - Lujan-Barroso, Leila

AU - Agudo, Antonio

AU - Bueno-de-Mesquita, H. Bas

AU - Molina, Esther

AU - Sanchez, Ma Jose

AU - Fonseca-Nunes, Ana

AU - Siersema, Peter D.

AU - Matiello, Amalia

AU - Tumino, Rosario

AU - Saieva, Calogero

AU - Pala, Valeria

AU - Vineis, Paolo

AU - Boutron-Ruault, Marie-Christine

AU - Racine, Antoine

AU - Bastide, Nadie

AU - Travis, Ruth C.

AU - Khaw, Kay-Tee

AU - Riboli, Elio

AU - Murphy, Neil

AU - Vergnaud, Anne-Claire

AU - Trichopoulou, Antonia

AU - Valanou, Elissavet

AU - Oikonomidou, EDespina

AU - Weiderpass, Elisabete

AU - Skeie, Guri

AU - Johansen, Dorthe

AU - Lindkvist, Bjorn

AU - Johansson, Mattias

AU - Duarte-Salles, Talita

AU - Freisling, Heinz

AU - Barricarte, Aurelio

AU - Huerta, Jose Ma

AU - Amiano, Pilar

AU - Tjonneland, Anne

AU - Overvad, Kim

AU - Kuehn, Tilman

AU - Grote, Verena

AU - Boeing, Heiner

AU - Peeters, Petra H. M.

AU - Gonzalez, Carlos A.

N1 - The information about affiliations in this record was updated in December 2015. The record was previously connected to the following departments: Emergency medicine/Medicine/Surgery (013240200)

PY - 2013

Y1 - 2013

N2 - 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.

AB - 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.

KW - red meat

KW - processed meat

KW - heme iron

KW - esophageal cancer

KW - cohort study

U2 - 10.1002/ijc.28291

DO - 10.1002/ijc.28291

M3 - Article

C2 - 23728954

SN - 0020-7136

VL - 133

SP - 2744

EP - 2750

JO - International Journal of Cancer

JF - International Journal of Cancer

IS - 11

ER -

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

Abstract

Bibliographical note

Subject classification (UKÄ)

Free keywords

UN SDGs

Access to Document

Fingerprint

Cite this