title: Meat and heme iron intake and esophageal adenocarcinoma in the European Prospective Investigation into Cancer and Nutrition study.
abstract: Although recent studies suggest that high intakes of meat and heme iron are risk factors for several types of cancer, studies in relation to esophageal adenocarcinoma (EAC) are scarce. Previous results in the European Prospective Investigation into Cancer and Nutrition (EPIC) based on a relatively small number of cases suggested a positive association between processed meat and EAC. In this study, we investigate the association between intake of different types of meats and heme iron intake and EAC risk in a larger number of cases from EPIC. The study included 481,419 individuals and 137 incident cases of EAC that occurred during an average of 11 years of follow-up. Dietary intake of meat (unprocessed/processed red and white meat) was assessed by validated center-specific questionnaires. Heme iron was calculated as a type-specific percentage of the total iron content in meat. After adjusting for relevant confounders, we observed a statistically significant positive association of EAC risk with heme iron and processed meat intake, with HR: 1.67, 95% CI: 1.05-2.68 and HR: 2.27, 95% CI:1.33-3.89, respectively, for comparison of the highest vs. lowest tertile of intake. Our results suggest a potential association between higher intakes of processed meat and heme iron and risk of EAC.
authors.affiliation: Unit of Nutrition, Environment and Cancer, Catalan Institute of Oncology, ICO-IDIBELL, L'Hospitalet de Llobregat, Spain.
authors.forename: Paula
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authors.lastname: Jakszyn
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authors.lastname: Luján-Barroso
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authors.lastname: Sánchez
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authors.forename: Kay-Tee
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authors.lastname: Khaw
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authors.lastname: Riboli
authors.forename: Neil
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authors.lastname: Murphy
authors.forename: Anne-Claire
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authors.lastname: Vergnaud
authors.forename: Antonia
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authors.lastname: Trichopoulou
authors.forename: Elissavet
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authors.lastname: Valanou
authors.forename: Edespina
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authors.lastname: Oikonomidou
authors.forename: Elisabete
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authors.lastname: Weiderpass
authors.forename: Guri
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authors.lastname: Skeie
authors.forename: Dorthe
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authors.lastname: Johansen
authors.forename: Björn
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authors.lastname: Lindkvist
authors.forename: Mattias
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authors.lastname: Johansson
authors.forename: Talita
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authors.lastname: Duarte-Salles
authors.forename: Heinz
authors.initials: H
authors.lastname: Freisling
authors.forename: Aurelio
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authors.lastname: Barricarte
authors.forename: Jose Ma
authors.initials: JM
authors.lastname: Huerta
authors.forename: Pilar
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authors.lastname: Amiano
authors.forename: Anne
authors.initials: A
authors.lastname: Tjonneland
authors.forename: Kim
authors.initials: K
authors.lastname: Overvad
authors.forename: Tilman
authors.initials: T
authors.lastname: Kuehn
authors.forename: Verena
authors.initials: V
authors.lastname: Grote
authors.forename: Heiner
authors.initials: H
authors.lastname: Boeing
authors.forename: Petra H M
authors.initials: PH
authors.lastname: Peeters
authors.forename: Carlos A
authors.initials: CA
authors.lastname: González
mesh_terms: D000230:Adenocarcinoma / Q000453:epidemiology* / Q000378:metabolism / Q000473:pathology; D000328:Adult; D015331:Cohort Studies; D004938:Esophageal Neoplasms / Q000453:epidemiology* / Q000378:metabolism / Q000473:pathology; D005247:Feeding Behavior; D005260:Female; D006418:Heme; D006801:Humans; D007501:Iron; D008297:Male; D008460:Meat; D008875:Middle Aged; D009752:Nutritional Status; D011446:Prospective Studies; D012307:Risk Factors; D011795:Surveys and Questionnaires
chemical_list: D006418:Heme; D007501:Iron
keywords: cohort study; esophageal cancer; heme iron; processed meat; red meat