Meat and fish consumption and risk of pancreatic cancer: Results from the European Prospective Investigation into Cancer and Nutrition

Sabine Rohrmann, Jakob Linseisen, Ute Nöthlings, Kim Overvad, Rikke Egeberg, Anne Tjønneland, Marie Christine Boutron-Ruault, Françoise Clavel-Chapelon, Vanessa Cottet, Valeria Pala, Rosario Tumino, Domenico Palli, Salvatore Panico, Paolo Vineis, Heiner Boeing, Tobias Pischon, Verena Grote, Birigit Teucher, Kay Tee Khaw, Nicholas J. WarehamFrancesca L. Crowe, Ioulia Goufa, Philippos Orfanos, Antonia Trichopoulou, Suzanne M. Jeurnink, Peter D. Siersema, Petra H M Peeters, Magritt Brustad, Dagrun Engeset, Guri Skeie, Eric J. Duell, Pilar Amiano, Aurelio Barricarte, Esther Molina-Montes, Laudina Rodríguez, María José Tormo, Malin Sund, Weimin Ye, Björn Lindkvist, Dorthe Johansen, Pietro Ferrari, Mazda Jenab, Nadia Slimani, Heather Ward, Elio Riboli, Teresa Norat, H. Bas Bueno-De-Mesquita

Research output: Contribution to journalArticlepeer-review

Abstract

Pancreatic cancer is the fourth most common cause of cancer death worldwide with large geographical variation, which implies the contribution of diet and lifestyle in its etiology. We examined the association of meat and fish consumption with risk of pancreatic cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC). A total of 477,202 EPIC participants from 10 European countries recruited between 1992 and 2000 were included in our analysis. Until 2008, 865 nonendocrine pancreatic cancer cases have been observed. Calibrated relative risks (RRs) and 95% confidence intervals (CIs) were computed using multivariable-adjusted Cox hazard regression models. The consumption of red meat (RR per 50 g increase per day = 1.03, 95% CI = 0.93-1.14) and processed meat (RR per 50 g increase per day = 0.93, 95% CI = 0.71-1.23) were not associated with an increased pancreatic cancer risk. Poultry consumption tended to be associated with an increased pancreatic cancer risk (RR per 50 g increase per day = 1.72, 95% CI = 1.04-2.84); however, there was no association with fish consumption (RR per 50 g increase per day = 1.22, 95% CI = 0.92-1.62). Our results do not support the conclusion of the World Cancer Research Fund that red or processed meat consumption may possibly increase the risk of pancreatic cancer. The positive association of poultry consumption with pancreatic cancer might be a chance finding as it contradicts most previous findings.

Original languageEnglish
Pages (from-to)617-624
Number of pages8
JournalInternational Journal of Cancer
Volume132
Issue number3
DOIs
Publication statusPublished - Feb 1 2013

Keywords

  • cohort
  • EPIC
  • fish
  • meat
  • pancreatic cancer

ASJC Scopus subject areas

  • Cancer Research
  • Oncology

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