Salted meat consumption and the risk of cancer: a multisite case-control study in Uruguay
Author(s)
Type
Journal Article
Abstract
Background: Previous studies have suggested that a high intake of salted meat may increase the risk ofesophageal and stomach cancers, but the results are not conclusive.
Methods: We used polytomous logisticregression to estimate odds ratios (ORs) and 95 % confidence intervals (CIs) for the association between saltedmeat intake and the risk of several cancers in a case-control study from Uruguay that was conducted between1988 and 2005. The study included 13,050 participants (9,252 cases and 3,798 controls) which were drawn fromthe four major public health hospitals in Montevideo, Uruguay.
Results: Salted meat intake was significantlyassociated with increased odds of cancers of the oesophagus (OR=2.28, 95% CI: 1.75-2.97), colon and rectum(OR=1.53, 95% CI: 1.16-2.03), lung (OR=1.57, 95% CI: 1.26-1.97), cervix uteri (OR=1.76, 95% CI: 1.05-2.25),prostate (OR=1.60, 95% CI: 1.18-2.17), urinary bladder (OR=2.23, 95% CI: 1.63-3.04), kidney (OR=1.62, 95%CI: 1.03-2.54) and non-Hodgkin’s lymphoma (OR=1.81, 95% CI: 1.12-2.95).
Conclusion: Our results confirmprevious reports of an elevated risk of oesophageal cancer with higher intake of salted meat, but also suggestthat salted meat intake may increase the risk of several other cancers.
Methods: We used polytomous logisticregression to estimate odds ratios (ORs) and 95 % confidence intervals (CIs) for the association between saltedmeat intake and the risk of several cancers in a case-control study from Uruguay that was conducted between1988 and 2005. The study included 13,050 participants (9,252 cases and 3,798 controls) which were drawn fromthe four major public health hospitals in Montevideo, Uruguay.
Results: Salted meat intake was significantlyassociated with increased odds of cancers of the oesophagus (OR=2.28, 95% CI: 1.75-2.97), colon and rectum(OR=1.53, 95% CI: 1.16-2.03), lung (OR=1.57, 95% CI: 1.26-1.97), cervix uteri (OR=1.76, 95% CI: 1.05-2.25),prostate (OR=1.60, 95% CI: 1.18-2.17), urinary bladder (OR=2.23, 95% CI: 1.63-3.04), kidney (OR=1.62, 95%CI: 1.03-2.54) and non-Hodgkin’s lymphoma (OR=1.81, 95% CI: 1.12-2.95).
Conclusion: Our results confirmprevious reports of an elevated risk of oesophageal cancer with higher intake of salted meat, but also suggestthat salted meat intake may increase the risk of several other cancers.
Date Issued
2009-05-01
Date Acceptance
2009-05-01
Citation
Asian Pacific Journal of Cancer Prevention, 2009, 10 (5), pp.853-857
ISSN
1513-7368
Publisher
West Asia Organization for Cancer Prevention
Start Page
853
End Page
857
Journal / Book Title
Asian Pacific Journal of Cancer Prevention
Volume
10
Issue
5
Copyright Statement
Asia Pacific Journal of Cancer Prevention is under the terms of the Creative Commons Attribution License. This permits anyone to copy, distribute, transmit, and adapt the published work, provided the original work and source are appropriately cited.
Identifier
https://www.ncbi.nlm.nih.gov/pubmed/20104978
Subjects
ALCOHOL-DRINKING
cancer
epidemiology
FOOD GROUPS
GASTRIC-CANCER
LARYNGEAL-CANCER
Life Sciences & Biomedicine
LUNG-CANCER
N-NITROSO COMPOUNDS
Oncology
PROCESSED MEAT
RED MEAT
Salted meat
Science & Technology
STOMACH-CANCER
TOBACCO SMOKING
Publication Status
Published
Coverage Spatial
Thailand