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Maternal cured meat consumption during pregnancy and risk of paediatric brain tumour in offspring: potentially harmful levels of intake.
Public Health Nutr 2001; 4(2):183-9PH

Abstract

OBJECTIVE

To describe the relationship between specific levels of nitrite intake from cured meat consumption during pregnancy and the relative risk of paediatric brain tumours in the offspring.

DESIGN

Exposure data were previously collected for a population-based case-control study of paediatric brain tumours; data on nitrite content were obtained by a comprehensive literature review of surveys of residual nitrite content in cured meats published in the USA and Canada. The level of nitrite intake for each mother was predicted by year of pregnancy based on survey results. Dose-response was evaluated both categorically and continuously using polynomial and quadratic spline regression.

SETTING

The US west coast: Los Angeles County, the San Francisco-Oakland Bay Area and the Seattle-Puget Sound area.

SUBJECTS

There were 540 cases diagnosed between 1984 and 1990 at ages varying from 0 to 19 years, and 801 controls frequency-matched by geographic area, age and birth year.

RESULTS

In general, survey results suggest a trend of decreasing nitrite levels in cured meats over time. We observed a moderate increase in brain tumour risk in the offspring of mothers with relatively low levels of nitrite consumption from cured meats during pregnancy, and a two- to three-fold risk increase in offspring of mothers who consumed 3 mg day-1 nitrite from cured meats (about 125 g day-1 of cured meat consumption throughout the pregnancy).

CONCLUSIONS

A substantial risk of paediatric brain tumour appears to be associated with relatively high levels of maternal cured meat consumption during pregnancy. A more scientifically valid approach than a literature review to estimate nitrite intake from cured meats and data from a large group of highly exposed subjects would be useful in determining potentially harmful levels.

Authors+Show Affiliations

1Statology, 10355 Pine Cone Way, Truckee, CA 96161, USA. jpogoda@statology.comNo affiliation info available

Pub Type(s)

Journal Article
Research Support, Non-U.S. Gov't
Research Support, U.S. Gov't, P.H.S.

Language

eng

PubMed ID

11299090

Citation

Pogoda, J M., and S Preston-Martin. "Maternal Cured Meat Consumption During Pregnancy and Risk of Paediatric Brain Tumour in Offspring: Potentially Harmful Levels of Intake." Public Health Nutrition, vol. 4, no. 2, 2001, pp. 183-9.
Pogoda JM, Preston-Martin S. Maternal cured meat consumption during pregnancy and risk of paediatric brain tumour in offspring: potentially harmful levels of intake. Public Health Nutr. 2001;4(2):183-9.
Pogoda, J. M., & Preston-Martin, S. (2001). Maternal cured meat consumption during pregnancy and risk of paediatric brain tumour in offspring: potentially harmful levels of intake. Public Health Nutrition, 4(2), pp. 183-9.
Pogoda JM, Preston-Martin S. Maternal Cured Meat Consumption During Pregnancy and Risk of Paediatric Brain Tumour in Offspring: Potentially Harmful Levels of Intake. Public Health Nutr. 2001;4(2):183-9. PubMed PMID: 11299090.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Maternal cured meat consumption during pregnancy and risk of paediatric brain tumour in offspring: potentially harmful levels of intake. AU - Pogoda,J M, AU - Preston-Martin,S, PY - 2001/4/12/pubmed PY - 2001/8/3/medline PY - 2001/4/12/entrez SP - 183 EP - 9 JF - Public health nutrition JO - Public Health Nutr VL - 4 IS - 2 N2 - OBJECTIVE: To describe the relationship between specific levels of nitrite intake from cured meat consumption during pregnancy and the relative risk of paediatric brain tumours in the offspring. DESIGN: Exposure data were previously collected for a population-based case-control study of paediatric brain tumours; data on nitrite content were obtained by a comprehensive literature review of surveys of residual nitrite content in cured meats published in the USA and Canada. The level of nitrite intake for each mother was predicted by year of pregnancy based on survey results. Dose-response was evaluated both categorically and continuously using polynomial and quadratic spline regression. SETTING: The US west coast: Los Angeles County, the San Francisco-Oakland Bay Area and the Seattle-Puget Sound area. SUBJECTS: There were 540 cases diagnosed between 1984 and 1990 at ages varying from 0 to 19 years, and 801 controls frequency-matched by geographic area, age and birth year. RESULTS: In general, survey results suggest a trend of decreasing nitrite levels in cured meats over time. We observed a moderate increase in brain tumour risk in the offspring of mothers with relatively low levels of nitrite consumption from cured meats during pregnancy, and a two- to three-fold risk increase in offspring of mothers who consumed 3 mg day-1 nitrite from cured meats (about 125 g day-1 of cured meat consumption throughout the pregnancy). CONCLUSIONS: A substantial risk of paediatric brain tumour appears to be associated with relatively high levels of maternal cured meat consumption during pregnancy. A more scientifically valid approach than a literature review to estimate nitrite intake from cured meats and data from a large group of highly exposed subjects would be useful in determining potentially harmful levels. SN - 1368-9800 UR - https://www.unboundmedicine.com/medline/citation/11299090/Maternal_cured_meat_consumption_during_pregnancy_and_risk_of_paediatric_brain_tumour_in_offspring:_potentially_harmful_levels_of_intake_ L2 - https://www.cambridge.org/core/product/identifier/S136898000100026X/type/journal_article DB - PRIME DP - Unbound Medicine ER -