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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.

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.

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  • 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.gov

    , , , ,

    Source

    International journal of cancer 128:2 2011 Jan 15 pg 402-11

    MeSH

    Aged
    Colorectal Neoplasms
    Cooking
    Female
    Humans
    Iron, Dietary
    Lung Neoplasms
    Male
    Meat
    Middle Aged
    Mutagens
    Ovarian Neoplasms
    Prostatic Neoplasms
    Risk

    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 -