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Red Meat, Dietary Nitrosamines, and Heme Iron and Risk of Bladder Cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC)

In English

Författare

  • Paula Jakszyn
  • Carlos A. Gonzalez
  • Leila Lujan-Barroso
  • Martine M. Ros
  • H. Bas Bueno-de-Mesquita
  • Nina Roswall
  • Anne M. Tjonneland
  • Frederike L. Buchner
  • Lars Egevad
  • Kim Overvad
  • Ole Raaschou-Nielsen
  • Francoise Clavel-Chapelon
  • Marie-Christine Boutron-Ruault
  • Marina S. Touillaud
  • Jenny Chang-Claude
  • Naomi E. Allen
  • Lambertus A. Kiemeney
  • Timothy J. Key
  • Rudolf Kaaks
  • Heiner Boeing
  • Steffen Weikert
  • Antonia Trichopoulou
  • Eleni Oikonomou
  • Dimosthenis Zylis
  • Domenico Palli
  • Franco Berrino
  • Paolo Vineis
  • Rosario Tumino
  • Amalia Mattiello
  • Petra H. M. Peeters
  • Christine L. Parr
  • Inger T. Gram
  • Guri Skeie
  • Maria-Jose Sanchez
  • Nerea Larranaga
  • Eva Ardanaz
  • Carmen Navarro
  • Laudina Rodriguez
  • David Ulmert
  • Roy Ehrnström
  • Goran Hallmans
  • Borje Ljungberg
  • Andrew Wilfred Roddam
  • Sheila A. Bingham
  • Kay-Tee Khaw
  • Nadia Slimani
  • Paolo A. Boffetta
  • Mazda Jenab
  • Traci Mouw
  • Dominique S. Michaud
  • Elio Riboli
Visa allt

Summary, in English

Background: Previous epidemiologic studies found inconsistent results for the association between red meat intake, nitrosamines [NDMA: N-nitrosodimethylamine, and ENOC (endogenous nitroso compounds)], and the risk of bladder cancer. We investigated the association between red meat consumption, dietary nitrosamines, and heme iron and the risk of bladder cancer among participants of the European Prospective Investigation into Cancer and Nutrition (EPIC). Methods: Data on food consumption and complete follow-up for cancer occurrence were available for a total of 481,419 participants, recruited in 10 European countries. Estimates of HRs were obtained by proportional hazard models, stratified by age at recruitment, gender, and study center and adjusted for total energy intake, smoking status, lifetime intensity of smoking, duration of smoking, educational level, and BMI. Results: After a mean follow-up of 8.7 years, 1,001 participants were diagnosed with bladder cancer. We found no overall association between intake of red meat (log(2) HR: 1.06; 95% CI: 0.99-1.13), nitrosamines (log(2) HR: 1.09; 95% CI: 0.92-1.30 and HR: 0.98; 95% CI: 0.92-1.05 for ENOC and NDMA, respectively) or heme iron (log(2) HR: 1.05; 95 CI: 0.99-1.12) and bladder cancer risk. The associations did not vary by sex, high-versus low-risk bladder cancers, smoking status, or occupation (high vs. low risk). Conclusions: Our findings do not support an effect of red meat intake, nitrosamines (endogenous or exogenous), or heme iron intake on bladder cancer risk. Cancer Epidemiol Biomarkers Prev; 20(3); 555-9. (C)2011 AACR.

Publiceringsår

2011

Språk

Engelska

Sidor

555-559

Publikation/Tidskrift/Serie

Cancer Epidemiology Biomarkers & Prevention

Volym

20

Issue

3

Dokumenttyp

Artikel i tidskrift

Förlag

American Association for Cancer Research

Ämne

  • Cancer and Oncology

Status

Published

Forskningsgrupp

  • Clinical Chemistry, Malmö
  • Pathology, Malmö

ISBN/ISSN/Övrigt

  • ISSN: 1538-7755