title: Meat consumption, meat cooking and risk of lung cancer among Uruguayan men.
abstract: A case-control study was conducted in Uruguay, including 876 male cases of lung cancer and 876 male hospitalized controls, frequency matched for age (ten-year intervals), residence and hospital. The following explanatory variables were included in the study: fried red meat, barbecued red meat, boiled red meat, and salted red meat. These items were log transformed and energy-adjusted by the residuals method. The following potential confounders were included into the models: age, residence, hospital, education, family history of lung cancer, body mass index, smoking index, alcohol drinking, mate consumption, total energy intake, non-meat fatty foods and total fruits. The main objective was to estimate the odds ratios associated with lung cancer risk. Whereas fried meat, barbecued meat, and salted meat were positively associated with risk (OR of the highest quartile of salted meat versus the lowest, 2.90, 95 % CI 1.99-4.25, p-value for trend<0.0001), boiled red meat was mainly protective. We conclude that salted meat was the main risk factor. The mechanisms could be related to the content of N-nitroso compounds in salted meat.
authors.affiliation: Grupo de Epidemiología, Departamento de Anatomía Patológica, Hospital de Clínicas, Facultad de Medicina, Uruguay. estefani@adinet.com.uy
authors.forename: Eduardo
authors.initials: E
authors.lastname: De Stefani
authors.forename: Alvaro L
authors.initials: AL
authors.lastname: Ronco
authors.forename: Paolo
authors.initials: P
authors.lastname: Boffetta
authors.forename: Hugo
authors.initials: H
authors.lastname: Deneo-Pellegrini
authors.forename: Gisele
authors.initials: G
authors.lastname: Acosta
authors.forename: María
authors.initials: M
authors.lastname: Mendilaharsu
mesh_terms: D000230:Adenocarcinoma / Q000209:etiology*; D000328:Adult; D000368:Aged; D000369:Aged, 80 and over; D018288:Carcinoma, Small Cell / Q000209:etiology*; D002294:Carcinoma, Squamous Cell / Q000209:etiology*; D016022:Case-Control Studies; D002648:Child; D003296:Cooking; D006801:Humans; D007223:Infant; D007231:Infant, Newborn; D008175:Lung Neoplasms / Q000209:etiology*; D008297:Male; D008460:Meat; D008875:Middle Aged; D011379:Prognosis; D012307:Risk Factors; D015996:Survival Rate; D014583:Uruguay