Association of meat and fat intake with liver disease and hepatocellular carcinoma in the NIH-AARP cohort.
J Natl Cancer Inst. 2010 Sep 08; 102(17):1354-65.JNCI

Abstract

BACKGROUND

Several plausible mechanisms, including fat, iron, heterocyclic amines, and N-nitroso compounds, link meat intake with chronic liver disease (CLD) and hepatocellular carcinoma (HCC). Few studies have investigated these associations.

METHODS

We prospectively examined the relationship between meat and associated exposures with CLD mortality (n = 551; not including HCC) and HCC incidence (n = 338) in 495 006 men and women of the National Institutes of Health-AARP Diet and Health Study. Hazard ratios (HRs) and 95% confidence intervals (CIs) for the fifth (Q5) vs the first (Q1) quintile were estimated from multivariable adjusted Cox proportional hazards regression models. All tests of statistical significance were two-sided.

RESULTS

We found inverse associations between white meat and risk of CLD (HR = 0.52, 95% CI = 0.39 to 0.70, 7.5 vs 18.2 cases per 100 000 person-years) and HCC (HR = 0.52, 95% CI = 0.36 to 0.77, 5.8 vs 14.3 cases per 100 000 person-years). Red meat was associated with higher risk of CLD (HR = 2.59, 95% CI = 1.86 to 3.61, 22.3 vs 6.2 cases per 100 000 person-years) and HCC (HR = 1.74, 95% CI = 1.16 to 2.61, 14.9 vs 5.7 cases per 100 000 person-years). Among fat types, results were strongest for saturated fat (for CLD, HR = 3.50, 95% CI = 2.48 to 4.96, 23.0 vs 6.5 cases per 100 000 person-years; for HCC, HR = 1.87, 95% CI = 1.23 to 2.85, 14.5 vs 6.3 cases per 100 000 person-years). After mutual adjustment, risk estimates persisted for saturated fat, red meat, and white meat. Heme iron, processed meat, nitrate, and nitrite were positively associated with CLD but not with HCC. Individual heterocyclic amines, 2-amino-3,4,8-trimethylimidazo[4,5,-f]quinoxaline (DiMeIQx), 2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline (MeIQx), and 2-amino-1-methyl-6-phenyl-imidazo[4,5-b]pyridine (PhIP), were not associated with either outcome.

CONCLUSION

Our results suggest that red meat and saturated fat may be associated with increased CLD and HCC risk, whereas white meat may be associated with reduced risk.

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Authors+Show Affiliations

Freedman ND
Nutritional Epidemiology Branch, Division of Cancer Epidemiology and Genetics, 6120 Executive Blvd., Rockville, MD 20852, USA. freedmanne@mail.nih.gov
Cross AJ
No affiliation info available
McGlynn KA
No affiliation info available
Abnet CC
No affiliation info available
Park Y
No affiliation info available
Hollenbeck AR
No affiliation info available
Schatzkin A
No affiliation info available
Everhart JE
No affiliation info available
Sinha R
No affiliation info available

MeSH

AgedCarcinoma, HepatocellularCohort StudiesDietary FatsFeeding BehaviorFemaleFollow-Up StudiesHepatitis BHumansIncidenceLiver DiseasesLiver NeoplasmsMaleMeatMiddle AgedMultivariate AnalysisNutrition SurveysProportional Hazards ModelsProspective StudiesResearch DesignRisk AssessmentRisk FactorsUnited States

Pub Type(s)

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

Language

eng

PubMed ID

20729477