Meat and heme iron intake and esophageal adenocarcinoma the European Prospective investigation into Cancer and Nutrition study

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Meat and heme iron intake and esophageal adenocarcinoma the European Prospective investigation into Cancer and Nutrition study. / Jakszyn, Paula; Luján-Barroso, Leila; Agudo, Antonio et al.

I: International Journal of Cancer, Bind 133, Nr. 11, 01.12.2013, s. 2744-50.

Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avisTidsskriftartikelForskningpeer review

Harvard

Jakszyn, P, Luján-Barroso, L, Agudo, A, Bueno-de-Mesquita, HB, Molina, E, Sánchez, MJ, Fonseca-Nunes, A, Siersema, PD, Matiello, A, Tumino, R, Saieva, C, Pala, V, Vineis, P, Boutron-Ruault, M-C, Racine, A, Bastide, N, Travis, RC, Khaw, K-T, Riboli, E, Murphy, N, Vergnaud, A-C, Trichopoulou, A, Valanou, E, Oikonomidou, D, Weiderpass, E, Skeie, G, Johansen, D, Lindkvist, B, Johansson, M, Duarte-Salles, T, Freisling, H, Barricarte, A, Huerta, JM, Amiano, P, Tjonneland, A, Overvad, K, Kuehn, T, Grote, V, Boeing, H, Peeters, PH & González, CA 2013, 'Meat and heme iron intake and esophageal adenocarcinoma the European Prospective investigation into Cancer and Nutrition study', International Journal of Cancer, bind 133, nr. 11, s. 2744-50. https://doi.org/10.1002/ijc.28291

APA

Jakszyn, P., Luján-Barroso, L., Agudo, A., Bueno-de-Mesquita, H. B., Molina, E., Sánchez, M. J., Fonseca-Nunes, A., Siersema, P. D., Matiello, A., Tumino, R., Saieva, C., Pala, V., Vineis, P., Boutron-Ruault, M-C., Racine, A., Bastide, N., Travis, R. C., Khaw, K-T., Riboli, E., ... González, C. A. (2013). Meat and heme iron intake and esophageal adenocarcinoma the European Prospective investigation into Cancer and Nutrition study. International Journal of Cancer, 133(11), 2744-50. https://doi.org/10.1002/ijc.28291

CBE

Jakszyn P, Luján-Barroso L, Agudo A, Bueno-de-Mesquita HB, Molina E, Sánchez MJ, Fonseca-Nunes A, Siersema PD, Matiello A, Tumino R, et al. 2013. Meat and heme iron intake and esophageal adenocarcinoma the European Prospective investigation into Cancer and Nutrition study. International Journal of Cancer. 133(11):2744-50. https://doi.org/10.1002/ijc.28291

MLA

Vancouver

Jakszyn P, Luján-Barroso L, Agudo A, Bueno-de-Mesquita HB, Molina E, Sánchez MJ et al. Meat and heme iron intake and esophageal adenocarcinoma the European Prospective investigation into Cancer and Nutrition study. International Journal of Cancer. 2013 dec. 1;133(11):2744-50. https://doi.org/10.1002/ijc.28291

Author

Jakszyn, Paula ; Luján-Barroso, Leila ; Agudo, Antonio et al. / Meat and heme iron intake and esophageal adenocarcinoma the European Prospective investigation into Cancer and Nutrition study. I: International Journal of Cancer. 2013 ; Bind 133, Nr. 11. s. 2744-50.

Bibtex

@article{d495d95b38454d0a9aadd669119b87b2,
title = "Meat and heme iron intake and esophageal adenocarcinoma 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 as well as 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. {\textcopyright} 2013 Wiley Periodicals, Inc.",
author = "Paula Jakszyn and Leila Luj{\'a}n-Barroso and Antonio Agudo and Bueno-de-Mesquita, {H Bas} and Esther Molina and S{\'a}nchez, {M Jos{\'e}} and Ana Fonseca-Nunes and Siersema, {Peter D} and Amalia Matiello and Rosario Tumino and Calogero Saieva and Valeria Pala and Paolo Vineis and Marie-Christine Boutron-Ruault and Antoine Racine and Nadie Bastide and Travis, {Ruth C} and Kay-Tee Khaw and Elio Riboli and Neil Murphy and Anne-Claire Vergnaud and Antonia Trichopoulou and Elissavet Valanou and Despina Oikonomidou and Elisabete Weiderpass and Guri Skeie and Dorthe Johansen and Bj{\"o}rn Lindkvist and Mattias Johansson and Talita Duarte-Salles and Heinz Freisling and Aurelio Barricarte and Huerta, {Jose M} and Pilar Amiano and Anne Tjonneland and Kim Overvad and Tilman Kuehn and Verena Grote and Heiner Boeing and Peeters, {Petra Hm} and Gonz{\'a}lez, {Carlos A}",
note = "Copyright {\textcopyright} 2013 UICC.",
year = "2013",
month = dec,
day = "1",
doi = "10.1002/ijc.28291",
language = "English",
volume = "133",
pages = "2744--50",
journal = "International Journal of Cancer",
issn = "0020-7136",
publisher = "JohnWiley & Sons, Inc.",
number = "11",

}

RIS

TY - JOUR

T1 - Meat and heme iron intake and esophageal adenocarcinoma the European Prospective investigation into Cancer and Nutrition study

AU - Jakszyn, Paula

AU - Luján-Barroso, Leila

AU - Agudo, Antonio

AU - Bueno-de-Mesquita, H Bas

AU - Molina, Esther

AU - Sánchez, M José

AU - Fonseca-Nunes, Ana

AU - Siersema, Peter D

AU - Matiello, Amalia

AU - Tumino, Rosario

AU - Saieva, Calogero

AU - Pala, Valeria

AU - Vineis, Paolo

AU - Boutron-Ruault, Marie-Christine

AU - Racine, Antoine

AU - Bastide, Nadie

AU - Travis, Ruth C

AU - Khaw, Kay-Tee

AU - Riboli, Elio

AU - Murphy, Neil

AU - Vergnaud, Anne-Claire

AU - Trichopoulou, Antonia

AU - Valanou, Elissavet

AU - Oikonomidou, Despina

AU - Weiderpass, Elisabete

AU - Skeie, Guri

AU - Johansen, Dorthe

AU - Lindkvist, Björn

AU - Johansson, Mattias

AU - Duarte-Salles, Talita

AU - Freisling, Heinz

AU - Barricarte, Aurelio

AU - Huerta, Jose M

AU - Amiano, Pilar

AU - Tjonneland, Anne

AU - Overvad, Kim

AU - Kuehn, Tilman

AU - Grote, Verena

AU - Boeing, Heiner

AU - Peeters, Petra Hm

AU - González, Carlos A

N1 - Copyright © 2013 UICC.

PY - 2013/12/1

Y1 - 2013/12/1

N2 - 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 as well as 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. © 2013 Wiley Periodicals, Inc.

AB - 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 as well as 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. © 2013 Wiley Periodicals, Inc.

U2 - 10.1002/ijc.28291

DO - 10.1002/ijc.28291

M3 - Journal article

C2 - 23728954

VL - 133

SP - 2744

EP - 2750

JO - International Journal of Cancer

JF - International Journal of Cancer

SN - 0020-7136

IS - 11

ER -