Dietary intake of heme iron and risk of gastric cancer in the European prospective investigation into cancer and nutrition study

Paula Jakszyn, Antonio Agudo, Leila Lujan-Barroso, H. Bas Bueno-De-Mesquita, Mazda Jenab, Carmen Navarro, Domenico Palli, Heiner Boeing, Jonas Manjer, Mattijs E. Numans, Laszlo Igali, Marie Christine Boutron-Ruault, Françoise Clavel-Chapelon, Sophie Morois, Sara Grioni, Csalvatore Panico, Rosario Tumino, Carlotta Sacerdote, J. Ramon Quirõs, Esther Molina-MontesJose Ma Huerta Castaño, Aurelio Barricarte, Pilar Amiano, Kay Tee Khaw, Nicholas Wareham, Naomi E. Allen, Timothy J. Key, Suzanne M. Jeurnink, Petra H M Peeters, Christina Bamia, Elisabeth Valanou, Antonia Trichopoulou, Rudolf Kaaks, Annekatrin Lukanova, Manuela M. Bergmann, Björn Lindkvist, Roger Stenling, Ingegerd Johansson, Christina C. Dahm, Kim Overvad, Anja Olsen, Anne Tjonneland, Guri Skeie, Ann Ragnhild Broderstad, Eiliv Lund, Dominique S. Michaud, Traci Mouw, Elio Riboli, Carlos A. González

Research output: Contribution to journalArticlepeer-review

Abstract

Even though recent studies suggest that a high intake of heme iron is associated with several types of cancer, epidemiological studies in relation to gastric cancer (GC) are lacking. Our previous results show a positive association between red and processed meat and non cardia gastric cancer, especially in Helicobacter pylori infected subjects. The aim of the study is to investigate the association between heme iron intake and GC risk in the European prospective investigation into cancer and nutrition (EURGAST-EPIC). Dietary intake was assessed by validated center-specific questionnaires. Heme iron was calculated as a type-specific percentage of the total iron content in meat intake, derived from the literature. Antibodies of H. pylori infection and vitamin C levels were measured in a sub-sample of cases and matched controls included in a nested case-control study within the cohort. The study included 481,419 individuals and 444 incident cases of GC that occurred during an average of 8.7 years of followup. We observed a statistically significant association between heme iron intake and GC risk (HR 1.13 95% CI: 1.01-1.26 for a doubling of intake) adjusted by sex, age, BMI, education level, tobacco smoking and energy intake. The positive association between heme iron and the risk of GC was statistically significant in subjects with plasma vitamin C

Original languageEnglish
Pages (from-to)2654-2663
Number of pages10
JournalInternational Journal of Cancer
Volume130
Issue number11
DOIs
Publication statusPublished - Jun 1 2012

Keywords

  • diet
  • EPIC
  • gastric cancer
  • heme iron
  • prospective study

ASJC Scopus subject areas

  • Cancer Research
  • Oncology

Fingerprint Dive into the research topics of 'Dietary intake of heme iron and risk of gastric cancer in the European prospective investigation into cancer and nutrition study'. Together they form a unique fingerprint.

Cite this