title: Higher Meat Intake Is Positively Associated With Higher Risk of Developing Pancreatic Cancer in an Age-Dependent Manner and Are Modified by Plasma Antioxidants: A Prospective Cohort Study (EPIC-Norfolk) Using Data From Food Diaries.
abstract: Carcinogens in meat may be involved in pancreatic carcinogenesis. Meat intake was investigated using 7-day food diaries and according to factors potentially influencing carcinogenesis: age, cooking method, and antioxidants.
  
  
  
  Twenty-three thousand one hundred thirty-three participants in the European Prospective Investigation of Cancer-Norfolk cohort study completed 7-day food diaries and were followed up. Meat intakes were compared with controls and hazard ratios (HRs) calculated.
  
  
  
  Eighty-six participants developed pancreatic cancer. If younger than 60 years at recruitment, all quintiles of red meat (Q1 vs Q5; HR, 4.62; 95% confidence interval [CI], 0.96-22.30; P = 0.06) and processed meat (Q1 vs Q5; HR, 3.73; 95% CI, 0.95-14.66; P = 0.06) were nonsignificantly positively associated, with significant trends across quintiles (HRtrend, 1.33; 95% CI, 1.01-1.77 and HRtrend, 1.37; 95% CI, 1.04-1.82, respectively). Red meat's effect was attenuated by higher, but not lower, plasma vitamin C (HR, 1.06; 95% CI, 0.69-1.63 vs HR, 1.84; 95% CI, 1.09-3.14) and for processed meat (HR, 1.07; 95% CI, 0.71-1.63 vs HR, 1.80; 95% CI, 1.10-2.96). A nonstatistically significant risk was observed for high-temperature cooking methods in younger people (HR, 4.68; 95% CI, 0.63-34.70; P = 0.13).
  
  
  
  Red and processed meats may be involved in pancreatic carcinogenesis.
authors.affiliation: From the *Department of Gastroenterology, Norfolk and Norwich University Hospital NHS Trust, Norwich; †Department of Gastroenterology, James Paget University Hospital, Great Yarmouth, Norfolk; ‡Department of Public Health & Primary Care, University of Cambridge, Cambridge, Cambridgeshire; and §Department of Gastroenterology, Norfolk and Norwich University Hospital NHS Trust, Department of Medicine, Norwich Medical School, University of East Anglia, Norwich, Norfolk, United Kingdom.
authors.forename: Alec J
authors.initials: AJ
authors.lastname: Beaney
authors.forename: Paul J R
authors.initials: PJR
authors.lastname: Banim
authors.forename: Robert
authors.initials: R
authors.lastname: Luben
authors.forename: Marleen A H
authors.initials: MAH
authors.lastname: Lentjes
authors.forename: Kay-Tee
authors.initials: KT
authors.lastname: Khaw
authors.forename: Andrew R
authors.initials: AR
authors.lastname: Hart
mesh_terms: D000328:Adult; D000367:Age Factors; D000368:Aged; D000975:Antioxidants / Q000032:analysis*; D003296:Cooking / Q000379:methods; D004032:Diet; D015930:Diet Records; D005060:Europe / Q000453:epidemiology; D005260:Female; D006801:Humans; D008297:Male; D008460:Meat; D008875:Middle Aged; D015999:Multivariate Analysis; D010190:Pancreatic Neoplasms / Q000097:blood* / Q000453:epidemiology; D011446:Prospective Studies; D018570:Risk Assessment / Q000379:methods / Q000706:statistics & numerical data; D012307:Risk Factors
chemical_list: D000975:Antioxidants