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No effect of meat, meat cooking preferences, meat mutagens or heme iron on lung cancer risk in the prostate, lung, colorectal and ovarian cancer screening trial.
Int J Cancer 2011; 128(2):402-11IJ

Abstract

Recent epidemiological studies have suggested that red and processed meat may increase the risk of lung cancer. Possible underlying mechanisms include mutagens produced during high-temperature cooking or preservation, or formed endogenously from heme iron in meat. We used data from 99,579 participants of both screened and nonscreened arms of the Prostate, Lung, Colorectal and Ovarian Cancer Screening Trial, aged 55-74 years, to investigate whether meat type, cooking method, doneness level, intake of specific meat mutagens 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline] (DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and benzo(a)pyrene (B(a)P)] and heme iron are associated with lung cancer. Participants' diet was assessed prospectively using a 124-item food frequency questionnaire and an additional meat-cooking module. Dietary data were used in conjunction with a database to estimate intake of MeIQx, DiMeIQx, PhIP, B(a)P and heme iron. After up to 8 years of follow-up, 782 incident lung cancer cases were ascertained. Lung cancer risk was not associated with the consumption of either red (men: HR(Q₅ vs. Q₁) = 1.11, 95% CI = 0.79-1.56, P(trend) = 0.42; women: HR(Q₅ vs. Q₁) = 1.30, 95% CI = 0.87-1.95, P(trend) = 0.65) or processed meat (men: HR(Q₅ vs. Q₁1) = 1.12, 95% CI = 0.83-1.53, P(trend) = 0.22; women: HR(Q₅ vs. Q₁) = 0.98, 95% CI = 0.68-1.41, P(trend) = 0.32) in multivariable models. High-temperature cooking methods, level of meat doneness, meat mutagens and heme iron had no effect on lung cancer risk. In this population, we found no association between meat type, cooking method, doneness level or intake of specific meat mutagens or heme iron and lung cancer risk.

Authors+Show Affiliations

Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Department of Health and Human Services, Rockville, MD, USA. tasevskan@mail.nih.govNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Randomized Controlled Trial
Research Support, N.I.H., Extramural
Research Support, N.I.H., Intramural

Language

eng

PubMed ID

20232386

Citation

Tasevska, Nataša, et al. "No Effect of Meat, Meat Cooking Preferences, Meat Mutagens or Heme Iron On Lung Cancer Risk in the Prostate, Lung, Colorectal and Ovarian Cancer Screening Trial." International Journal of Cancer, vol. 128, no. 2, 2011, pp. 402-11.
Tasevska N, Cross AJ, Dodd KW, et al. No effect of meat, meat cooking preferences, meat mutagens or heme iron on lung cancer risk in the prostate, lung, colorectal and ovarian cancer screening trial. Int J Cancer. 2011;128(2):402-11.
Tasevska, N., Cross, A. J., Dodd, K. W., Ziegler, R. G., Caporaso, N. E., & Sinha, R. (2011). No effect of meat, meat cooking preferences, meat mutagens or heme iron on lung cancer risk in the prostate, lung, colorectal and ovarian cancer screening trial. International Journal of Cancer, 128(2), pp. 402-11. doi:10.1002/ijc.25327.
Tasevska N, et al. No Effect of Meat, Meat Cooking Preferences, Meat Mutagens or Heme Iron On Lung Cancer Risk in the Prostate, Lung, Colorectal and Ovarian Cancer Screening Trial. Int J Cancer. 2011 Jan 15;128(2):402-11. PubMed PMID: 20232386.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - No effect of meat, meat cooking preferences, meat mutagens or heme iron on lung cancer risk in the prostate, lung, colorectal and ovarian cancer screening trial. AU - Tasevska,Nataša, AU - Cross,Amanda J, AU - Dodd,Kevin W, AU - Ziegler,Regina G, AU - Caporaso,Neil E, AU - Sinha,Rashmi, Y1 - 2010/03/15/ PY - 2009/09/30/received PY - 2010/02/22/accepted PY - 2010/3/17/entrez PY - 2010/3/17/pubmed PY - 2011/1/5/medline SP - 402 EP - 11 JF - International journal of cancer JO - Int. J. Cancer VL - 128 IS - 2 N2 - Recent epidemiological studies have suggested that red and processed meat may increase the risk of lung cancer. Possible underlying mechanisms include mutagens produced during high-temperature cooking or preservation, or formed endogenously from heme iron in meat. We used data from 99,579 participants of both screened and nonscreened arms of the Prostate, Lung, Colorectal and Ovarian Cancer Screening Trial, aged 55-74 years, to investigate whether meat type, cooking method, doneness level, intake of specific meat mutagens 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline] (DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and benzo(a)pyrene (B(a)P)] and heme iron are associated with lung cancer. Participants' diet was assessed prospectively using a 124-item food frequency questionnaire and an additional meat-cooking module. Dietary data were used in conjunction with a database to estimate intake of MeIQx, DiMeIQx, PhIP, B(a)P and heme iron. After up to 8 years of follow-up, 782 incident lung cancer cases were ascertained. Lung cancer risk was not associated with the consumption of either red (men: HR(Q₅ vs. Q₁) = 1.11, 95% CI = 0.79-1.56, P(trend) = 0.42; women: HR(Q₅ vs. Q₁) = 1.30, 95% CI = 0.87-1.95, P(trend) = 0.65) or processed meat (men: HR(Q₅ vs. Q₁1) = 1.12, 95% CI = 0.83-1.53, P(trend) = 0.22; women: HR(Q₅ vs. Q₁) = 0.98, 95% CI = 0.68-1.41, P(trend) = 0.32) in multivariable models. High-temperature cooking methods, level of meat doneness, meat mutagens and heme iron had no effect on lung cancer risk. In this population, we found no association between meat type, cooking method, doneness level or intake of specific meat mutagens or heme iron and lung cancer risk. SN - 1097-0215 UR - https://www.unboundmedicine.com/medline/citation/20232386/No_effect_of_meat_meat_cooking_preferences_meat_mutagens_or_heme_iron_on_lung_cancer_risk_in_the_prostate_lung_colorectal_and_ovarian_cancer_screening_trial_ L2 - https://doi.org/10.1002/ijc.25327 DB - PRIME DP - Unbound Medicine ER -