Christina C. Dahm

Dietary intake of heme iron and risk of gastric cancer in the European prospective investigation into cancer and nutrition (EURGAST- EPIC) study

Research output: Contribution to journal/Conference contribution in journal/Contribution to newspaperJournal articleResearchpeer-review

  • Paula Jakszyn
  • ,
  • Antonio Agudo
  • ,
  • Leila Lujan-Barroso
  • ,
  • H Bas Bueno-de-Mesquita
  • ,
  • Mazda Jenab
  • ,
  • Carmen Navarro
  • ,
  • Domenico Palli
  • ,
  • Heiner Boeing
  • ,
  • Jonas Manjer
  • ,
  • Mattijs E Numans
  • ,
  • Laszlo Igali
  • ,
  • Marie-Christine Boutron-Ruault
  • ,
  • Françoise Clavel-Chapelon
  • ,
  • Sophie Morois
  • ,
  • Sara Grioni
  • ,
  • Salvatore Panico
  • ,
  • Rosario Tumino
  • ,
  • Carlotta Sacerdote
  • ,
  • J Ramon Quirós
  • ,
  • Esther Molina-Montes
  • ,
  • Jose Ma Huerta Castaño
  • ,
  • Aurelio Barricarte
  • ,
  • Pilar Amiano
  • ,
  • Kay-Tee Khaw
  • ,
  • Nicholas Wareham
  • ,
  • Naomi E Allen
  • ,
  • Timothy J Key
  • ,
  • Suzanne M Jeurnink
  • ,
  • Petra Hm Peeters
  • ,
  • Christina Bamia
  • ,
  • Elisabeth Valanou
  • ,
  • Antonia Trichopoulou
  • ,
  • Rudolf Kaaks
  • ,
  • Annekatrin Lukanova
  • ,
  • Manuela M Bergmann
  • ,
  • Björn Lindkvist
  • ,
  • Roger Stenling
  • ,
  • Ingegerd Johansson
  • ,
  • Christina C Dahm
  • Kim Overvad
  • Anja Olsen
  • Anne Tjonneland
  • ,
  • Guri Skeie
  • ,
  • Ann Ragnhild Broderstad
  • ,
  • Eiliv Lund
  • ,
  • Dominique S Michaud
  • ,
  • Traci Mouw
  • ,
  • Elio Riboli
  • ,
  • Carlos A González
Background: Even though recent studies suggest that a high intake of heme iron is associated with several types of cancer, epidemiological studies in relation to gastric cancer (GC) are lacking. Our previous results show a positive association between red and processed meat and non cardia gastric cancer, especially in Helicobacter pylori infected subjects. Aim: To investigate the association between heme iron intake and GC risk in the European Prospective Investigation into Cancer and Nutrition (EURGAST-EPIC). Material and Methods: dietary intake was assessed by validated centre-specific questionnaires. Heme iron was calculated as a type-specific percentage of the total iron content in meat intake, derived from the literature. Antibodies of Hp infection and vitamin C levels were measured in a sub-sample of cases and matched controls included in a nested case-control study within the cohort. Results: The study included 481,419 individuals and 444 incident cases of GC that occurred during an average of 8.7 years of follow-up. We observed a statistically significant association between heme iron intake and GC risk (HR 1.13 95% CI: 1.01-1.26 for a doubling of intake) adjusted by sex, age, BMI, education level, tobacco smoking and energy intake. The positive association between heme iron and the risk of GC was statistically significant in subjects with plasma vitamin C <39 mmol/l only (log2 HR 1.54 95% CI (1.01-2.35). Conclusion: We found a positive association between heme iron intake and gastric cancer risk. © 2011 Wiley-Liss, Inc.
Original languageEnglish
JournalInternational Journal of Cancer
Volume130
Issue11
Pages (from-to)2654-2663
ISSN0020-7136
DOIs
Publication statusPublished - Jun 2012

See relations at Aarhus University Citationformats

ID: 38709235