A Prospective Study of Meat, Cooking Methods, Meat Mutagens, Heme Iron, and Lung Cancer Risks

Overview

Journal Am J Clin Nutr

Publisher Elsevier

Specialty Nutritional Sciences

Date 2009 Apr 17

PMID 19369370

Citations 38

Authors

Natasa Tasevska

Rashmi Sinha

Victor Kipnis

Amy F Subar

Michael F Leitzmann

Albert R Hollenbeck

Neil E Caporaso

Arthur Schatzkin

Amanda J Cross

Affiliations

Soon will be listed here.

Abstract

Background: Red and processed meat consumption may play a role in lung cancer pathogenesis because of these meats' fat and carcinogen content.

Objective: We prospectively investigated whether meat type, cooking method, doneness level, and intake of specific meat mutagens and heme iron are associated with lung carcinoma.

Design: Men (n = 278,380) and women (n = 189,596) from the National Institutes of Health-AARP Diet and Health Study with no history of cancer at baseline were monitored for 8 y. Diet was assessed with a 124-item food-frequency questionnaire. A meat-cooking module was used to estimate the intake of individual heterocyclic amines, benzo(a)pyrene, and heme iron. Cox proportional hazards regression was used to estimate hazard ratios (HRs) and 95% CIs.

Results: In a comparison of quintiles 5 with 1 (Q5vsQ1), a high intake of red meat was associated with an increased risk of lung carcinoma in both men (HR(Q5vsQ1): 1.22; 95% CI: 1.09, 1.38; P for trend = 0.005) and women (HR(Q5vsQ1): 1.13; 95% CI: 0.97, 1.32; P for trend = 0.05). A high intake of processed meat increased the risk only in men (HR(Q5vsQ1): 1.23; 95% CI: 1.10, 1.37; P for trend = 0.003). In an analysis stratified by smoking status, we observed a tendency for an increased risk with red meat intake in never smoking men and women; however, the risks were not statistically significant. In a comparison of tertiles 3 and 1 (T3vsT1), the risk of lung carcinoma was associated with intake of well-/very-well-done meat (HR(T3vsT1): 1.20; 95% CI: 1.07, 1.35; P for trend = 0.002) and the intake of 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (HR(Q5vsQ1): 1.20; 95% CI: 1.04, 1.38; P for trend = 0.04) in men. Heme iron intake increased the risk of lung carcinoma in both men (HR(Q5vsQ1): 1.25; 95% CI: 1.07, 1.45; P for trend = 0.02) and women (HR(Q5vsQ1): 1.18; 95% CI: 0.99, 1.42; P for trend = 0.002).

Conclusion: We observed a moderate association between meat consumption and lung carcinoma, which might be explained by heme iron intake, high-temperature cooking, and associated mutagens.

Citing Articles

The Consumption of Animal and Plant Foods in Areas of High Prevalence of Stroke and Colorectal Cancer.

Mayfield K, Plasencia J, Ellithorpe M, Anderson R, Wright N Nutrients. 2023; 15(4).

PMID: 36839350 PMC: 9958908. DOI: 10.3390/nu15040993.

Lung Cancer Risk in Men and Compliance with the 2018 WCRF/AICR Cancer Prevention Recommendations.

Hawrysz I, Wadolowska L, Slowinska M, Czerwinska A, Golota J Nutrients. 2022; 14(20).

PMID: 36296978 PMC: 9607029. DOI: 10.3390/nu14204295.

Dietary meat mutagens intake and cancer risk: A systematic review and meta-analysis.

Reng Q, Zhu L, Feng L, Li Y, Zhu Y, Wang T Front Nutr. 2022; 9:962688.

PMID: 36211500 PMC: 9537819. DOI: 10.3389/fnut.2022.962688.

Dietary patterns, cooking methods and breast cancer risk in Mexico: An exploratory case-control study.

Pineda E, Ortega-Velez M, Preciado-Rodriguez M, Saucedo-Tamayo S, Caire-Juvera G Nutr Health. 2022; 30(2):349-359.

PMID: 35971312 PMC: 11290578. DOI: 10.1177/02601060221119260.

Role of Iron in Aging Related Diseases.

Chen W, Kung G, Gnana-Prakasam J Antioxidants (Basel). 2022; 11(5).

PMID: 35624729 PMC: 9137504. DOI: 10.3390/antiox11050865.

References

Alavanja M, Brownson R, Benichou J . Estimating the effect of dietary fat on the risk of lung cancer in nonsmoking women. Lung Cancer. 1996; 14 Suppl 1:S63-74. DOI: 10.1016/s0169-5002(96)90211-1. View

McCord J . Iron, free radicals, and oxidative injury. Semin Hematol. 1998; 35(1):5-12. View

Cross A, Leitzmann M, Gail M, Hollenbeck A, Schatzkin A, Sinha R . A prospective study of red and processed meat intake in relation to cancer risk. PLoS Med. 2007; 4(12):e325. PMC: 2121107. DOI: 10.1371/journal.pmed.0040325. View

Stefani E, Brennan P, Boffetta P, Mendilaharsu M, Deneo-Pellegrini H, Ronco A . Diet and adenocarcinoma of the lung: a case-control study in Uruguay. Lung Cancer. 2001; 35(1):43-51. DOI: 10.1016/s0169-5002(01)00281-1. View

Deneo-Pellegrini H, De Stefani E, Ronco A, Mendilaharsu M, Carzoglio J . Meat consumption and risk of lung cancer; a case-control study from Uruguay. Lung Cancer. 1996; 14(2-3):195-205. DOI: 10.1016/0169-5002(95)00546-3. View

Reinik M, Tamme T, Roasto M, Juhkam K, Tenno T, Kiis A . Polycyclic aromatic hydrocarbons (PAHs) in meat products and estimated PAH intake by children and the general population in Estonia. Food Addit Contam. 2007; 24(4):429-37. DOI: 10.1080/02652030601182862. View

Huang X . Iron overload and its association with cancer risk in humans: evidence for iron as a carcinogenic metal. Mutat Res. 2003; 533(1-2):153-71. DOI: 10.1016/j.mrfmmm.2003.08.023. View

Breslow R, Graubard B, Sinha R, Subar A . Diet and lung cancer mortality: a 1987 National Health Interview Survey cohort study. Cancer Causes Control. 2000; 11(5):419-31. DOI: 10.1023/a:1008996208313. View

Sinha R, Kulldorff M, Swanson C, Curtin J, Brownson R, Alavanja M . Dietary heterocyclic amines and the risk of lung cancer among Missouri women. Cancer Res. 2000; 60(14):3753-6. View

10.

Leffondre K, Abrahamowicz M, Siemiatycki J, Rachet B . Modeling smoking history: a comparison of different approaches. Am J Epidemiol. 2002; 156(9):813-23. DOI: 10.1093/aje/kwf122. View

11.

Cross A, Pollock J, Bingham S . Haem, not protein or inorganic iron, is responsible for endogenous intestinal N-nitrosation arising from red meat. Cancer Res. 2003; 63(10):2358-60. View

12.

Balder H, Goldbohm R, van den Brandt P . Dietary patterns associated with male lung cancer risk in the Netherlands Cohort Study. Cancer Epidemiol Biomarkers Prev. 2005; 14(2):483-90. DOI: 10.1158/1055-9965.EPI-04-0353. View

13.

Swanson C, Brown C, Sinha R, Kulldorff M, Brownson R, Alavanja M . Dietary fats and lung cancer risk among women: the Missouri Women's Health Study (United States). Cancer Causes Control. 1998; 8(6):883-93. DOI: 10.1023/a:1018468429744. View

14.

Mohr D, Blot W, Tousey P, Van Doren M, Wolfe K . Southern cooking and lung cancer. Nutr Cancer. 2000; 35(1):34-43. DOI: 10.1207/S1532791434-43. View

15.

Alavanja M, Field R, Sinha R, Brus C, Shavers V, FISHER E . Lung cancer risk and red meat consumption among Iowa women. Lung Cancer. 2001; 34(1):37-46. DOI: 10.1016/s0169-5002(01)00227-6. View

16.

Dosil-Diaz O, Ruano-Ravina A, Gestal-Otero J, Barros-Dios J . Meat and fish consumption and risk of lung cancer: A case-control study in Galicia, Spain. Cancer Lett. 2007; 252(1):115-22. DOI: 10.1016/j.canlet.2006.12.008. View

17.

Schatzkin A, Subar A, Thompson F, Harlan L, Tangrea J, Hollenbeck A . Design and serendipity in establishing a large cohort with wide dietary intake distributions : the National Institutes of Health-American Association of Retired Persons Diet and Health Study. Am J Epidemiol. 2001; 154(12):1119-25. DOI: 10.1093/aje/154.12.1119. View

18.

Gutteridge J, Mumby S, Quinlan G, Chung K, Evans T . Pro-oxidant iron is present in human pulmonary epithelial lining fluid: implications for oxidative stress in the lung. Biochem Biophys Res Commun. 1996; 220(3):1024-7. DOI: 10.1006/bbrc.1996.0518. View

19.

Cross A, Sinha R . Meat-related mutagens/carcinogens in the etiology of colorectal cancer. Environ Mol Mutagen. 2004; 44(1):44-55. DOI: 10.1002/em.20030. View

20.

Sinha R, Knize M, Salmon C, Brown E, Rhodes D, FELTON J . Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness. Food Chem Toxicol. 1998; 36(4):289-97. DOI: 10.1016/s0278-6915(97)00159-2. View