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

Paula Jakszyn, Leila Luján-Barroso, Antonio Agudo, H. Bas Bueno-De-Mesquita, Esther Molina, M. A José Sánchez, 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, Björn 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. González

Research output: Contribution to journalArticle

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 languageEnglish
Pages (from-to)2744-2750
Number of pages7
JournalInternational Journal of Cancer
Volume133
Issue number11
DOIs
Publication statusPublished - Dec 1 2013

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Keywords

  • cohort study
  • esophageal cancer
  • heme iron
  • processed meat
  • red meat

ASJC Scopus subject areas

  • Cancer Research
  • Oncology

Cite this

Jakszyn, P., Luján-Barroso, L., Agudo, A., Bueno-De-Mesquita, H. B., Molina, E., Sánchez, M. A. 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., ... González, 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