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Intakes of red meat, processed meat, and meat mutagens increase lung cancer risk.

Abstract

Red and processed meat intake may increase lung cancer risk. However, the epidemiologic evidence is inconsistent and few studies have evaluated the role of meat mutagens formed during high cooking temperatures. We investigated the association of red meat, processed meat, and meat mutagen intake with lung cancer risk in Environment And Genetics in Lung cancer Etiology, a population-based case-control study. Primary lung cancer cases (n = 2,101) were recruited from 13 hospitals within the Lombardy region of Italy examining approximately 80% of the cases from the area. Noncancer population controls (n = 2,120), matched to cases on gender, residence, and age, were randomly selected from the same catchment area. Diet was assessed in 1,903 cases and 2,073 controls and used in conjunction with a meat mutagen database to estimate intake of heterocyclic amines (HCA) and benzo(a)pyrene (BaP). Multivariable odds ratios (OR) and 95% confidence intervals (95% CI) for sex-specific tertiles of intake were calculated using unconditional logistic regression. Red and processed meat were positively associated with lung cancer risk (highest-versus-lowest tertile: OR, 1.8; 95% CI, 1.5-2.2; P trend < 0.001 and OR, 1.7; 95% CI, 1.4-2.1; P trend < 0.001, respectively); the risks were strongest among never smokers (OR, 2.4; 95% CI, 1.4-4.0; P trend = 0.001 and OR, 2.5; 95% CI, 1.5-4.2; P trend = 0.001, respectively). HCAs and BaP were significantly associated with increased risk of lung cancer. When separated by histology, significant positive associations for both meat groups were restricted to adenocarcinoma and squamous cell carcinoma but not small cell carcinoma of the lung. In summary, red meat, processed meat, and meat mutagens were independently associated with increased risk of lung cancer.

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  • Authors+Show Affiliations

    ,

    Cancer Prevention Fellowship Program, Office of Preventive Oncology, National Cancer Institute, NIH, Department of Health and Human Services, [corrected] Bethesda, Maryland 20892-7236, USA.

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    Source

    Cancer research 69:3 2009 Feb 01 pg 932-9

    MeSH

    Aged
    Animals
    Case-Control Studies
    Cattle
    Chickens
    Female
    Humans
    Imidazoles
    Italy
    Lung Neoplasms
    Male
    Meat
    Meat Products
    Middle Aged
    Mutagens
    Quinoxalines

    Pub Type(s)

    Journal Article
    Research Support, N.I.H., Intramural

    Language

    eng

    PubMed ID

    19141639

    Citation

    Lam, Tram Kim, et al. "Intakes of Red Meat, Processed Meat, and Meat Mutagens Increase Lung Cancer Risk." Cancer Research, vol. 69, no. 3, 2009, pp. 932-9.
    Lam TK, Cross AJ, Consonni D, et al. Intakes of red meat, processed meat, and meat mutagens increase lung cancer risk. Cancer Res. 2009;69(3):932-9.
    Lam, T. K., Cross, A. J., Consonni, D., Randi, G., Bagnardi, V., Bertazzi, P. A., ... Landi, M. T. (2009). Intakes of red meat, processed meat, and meat mutagens increase lung cancer risk. Cancer Research, 69(3), pp. 932-9. doi:10.1158/0008-5472.CAN-08-3162.
    Lam TK, et al. Intakes of Red Meat, Processed Meat, and Meat Mutagens Increase Lung Cancer Risk. Cancer Res. 2009 Feb 1;69(3):932-9. PubMed PMID: 19141639.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Intakes of red meat, processed meat, and meat mutagens increase lung cancer risk. AU - Lam,Tram Kim, AU - Cross,Amanda J, AU - Consonni,Dario, AU - Randi,Giorgia, AU - Bagnardi,Vincenzo, AU - Bertazzi,Pier Alberto, AU - Caporaso,Neil E, AU - Sinha,Rashmi, AU - Subar,Amy F, AU - Landi,Maria Teresa, Y1 - 2009/01/13/ PY - 2009/1/15/entrez PY - 2009/1/15/pubmed PY - 2009/3/24/medline SP - 932 EP - 9 JF - Cancer research JO - Cancer Res. VL - 69 IS - 3 N2 - Red and processed meat intake may increase lung cancer risk. However, the epidemiologic evidence is inconsistent and few studies have evaluated the role of meat mutagens formed during high cooking temperatures. We investigated the association of red meat, processed meat, and meat mutagen intake with lung cancer risk in Environment And Genetics in Lung cancer Etiology, a population-based case-control study. Primary lung cancer cases (n = 2,101) were recruited from 13 hospitals within the Lombardy region of Italy examining approximately 80% of the cases from the area. Noncancer population controls (n = 2,120), matched to cases on gender, residence, and age, were randomly selected from the same catchment area. Diet was assessed in 1,903 cases and 2,073 controls and used in conjunction with a meat mutagen database to estimate intake of heterocyclic amines (HCA) and benzo(a)pyrene (BaP). Multivariable odds ratios (OR) and 95% confidence intervals (95% CI) for sex-specific tertiles of intake were calculated using unconditional logistic regression. Red and processed meat were positively associated with lung cancer risk (highest-versus-lowest tertile: OR, 1.8; 95% CI, 1.5-2.2; P trend < 0.001 and OR, 1.7; 95% CI, 1.4-2.1; P trend < 0.001, respectively); the risks were strongest among never smokers (OR, 2.4; 95% CI, 1.4-4.0; P trend = 0.001 and OR, 2.5; 95% CI, 1.5-4.2; P trend = 0.001, respectively). HCAs and BaP were significantly associated with increased risk of lung cancer. When separated by histology, significant positive associations for both meat groups were restricted to adenocarcinoma and squamous cell carcinoma but not small cell carcinoma of the lung. In summary, red meat, processed meat, and meat mutagens were independently associated with increased risk of lung cancer. SN - 1538-7445 UR - https://www.unboundmedicine.com/medline/citation/19141639/Intakes_of_red_meat_processed_meat_and_meat_mutagens_increase_lung_cancer_risk_ L2 - http://cancerres.aacrjournals.org/cgi/pmidlookup?view=long&amp;pmid=19141639 DB - PRIME DP - Unbound Medicine ER -