Haem iron intake and risk of lung cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort

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Title: Haem iron intake and risk of lung cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort
Authors: Ward, HA
Whitman, J
Muller, DC
Johansson, M
Jakszyn, P
Weiderpass, E
Palli, D
Fanidi, A
Vermeulen, R
Tjønneland, A
Hansen, L
Dahm, CC
Overvad, K
Severi, G
Boutron-Ruault, M-C
Affret, A
Kaaks, R
Fortner, R
Boeing, H
Trichopoulou, A
La Vecchia, C
Kotanidou, A
Berrino, F
Krogh, V
Tumino, R
Ricceri, F
Panico, S
Bueno-de-Mesquita, HB
Peeters, PH
Nøst, TH
Sandanger, TM
Quirós, JR
Agudo, A
Rodríguez-Barranco, M
Larrañaga, N
Huerta, JM
Ardanaz, E
Drake, I
Brunnström, H
Johansson, M
Grankvist, K
Travis, RC
Freisling, H
Stepien, M
Merritt, MA
Riboli, E
Cross, AJ
Item Type: Journal Article
Abstract: BACKGROUND: Epidemiological studies suggest that haem iron, which is found predominantly in red meat and increases endogenous formation of carcinogenic N-nitroso compounds, may be positively associated with lung cancer. The objective was to examine the relationship between haem iron intake and lung cancer risk using detailed smoking history data and serum cotinine to control for potential confounding. METHODS: In the European Prospective Investigation into Cancer and Nutrition (EPIC), 416,746 individuals from 10 countries completed demographic and dietary questionnaires at recruitment. Cox proportional hazards models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) for incident lung cancer (n = 3731) risk relative to haem iron, non-haem iron, and total dietary iron intake. A corresponding analysis was conducted among a nested subset of 800 lung cancer cases and 1489 matched controls for whom serum cotinine was available. RESULTS: Haem iron was associated with lung cancer risk, including after adjustment for details of smoking history (time since quitting, number of cigarettes per day): as a continuous variable (HR per 0.3 mg/1000 kcal 1.03, 95% CI 1.00-1.07), and in the highest versus lowest quintile (HR 1.16, 95% CI 1.02-1.32; trend across quintiles: P = 0.035). In contrast, non-haem iron intake was related inversely with lung cancer risk; however, this association attenuated after adjustment for smoking history. Additional adjustment for serum cotinine did not considerably alter the associations detected in the nested case-control subset. CONCLUSIONS: Greater haem iron intake may be modestly associated with lung cancer risk.
Issue Date: Aug-2019
Date of Acceptance: 10-Jun-2018
URI: http://hdl.handle.net/10044/1/63588
DOI: https://doi.org/10.1038/s41430-018-0271-2
ISSN: 1476-5640
Publisher: Nature Publishing Group
Start Page: 1122
End Page: 1132
Journal / Book Title: European Journal of Clinical Nutrition
Volume: 73
Issue: 8
Copyright Statement: © Springer Nature Limited 2018.
Sponsor/Funder: Commission of the European Communities
Funder's Grant Number: SP23-CT-2005-006438
Keywords: Science & Technology
Life Sciences & Biomedicine
Nutrition & Dietetics
Nutrition & Dietetics
1111 Nutrition and Dietetics
1106 Human Movement and Sports Sciences
0908 Food Sciences
Publication Status: Published
Conference Place: England
Online Publication Date: 2018-10-18
Appears in Collections:Faculty of Medicine
Epidemiology, Public Health and Primary Care

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