RT Journal Article
T1 Haem iron intake and risk of lung cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort.
A1 Ward, Heather A
A1 Whitman, Julia
A1 Muller, David C
A1 Johansson, Mattias
A1 Jakszyn, Paula
A1 Weiderpass, Elisabete
A1 Palli, Domenico
A1 Fanidi, Anouar
A1 Vermeulen, Roel
A1 Tjønneland, Anne
A1 Hansen, Louise
A1 Dahm, Christina C
A1 Overvad, Kim
A1 Severi, Gianluca
A1 Boutron-Ruault, Marie-Christine
A1 Affret, Aurélie
A1 Kaaks, Rudolf
A1 Fortner, Renee
A1 Boeing, Heiner
A1 Trichopoulou, Antonia
A1 La Vecchia, Carlo
A1 Kotanidou, Anastasia
A1 Berrino, Franco
A1 Krogh, Vittorio
A1 Tumino, Rosario
A1 Ricceri, Fulvio
A1 Panico, Salvatore
A1 Bueno-de-Mesquita, H Bas
A1 Peeters, Petra H
A1 Nøst, Therese Haugdahl
A1 Sandanger, Torkjel M
A1 Quirós, Jose Ramón
A1 Agudo, Antonio
A1 Rodríguez-Barranco, Miguel
A1 Larrañaga, Nerea
A1 Huerta, Jose Maria
A1 Ardanaz, Eva
A1 Drake, Isabel
A1 Brunnström, Hans
A1 Johansson, Mikael
A1 Grankvist, Kjell
A1 Travis, Ruth C
A1 Freisling, Heinz
A1 Stepien, Magdalena
A1 Merritt, Melissa A
A1 Riboli, Elio
A1 Cross, Amanda J
AB 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. 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. 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. Greater haem iron intake may be modestly associated with lung cancer risk.
PB Nature Publishing Group
YR 2018
FD 2018-10-18
LK http://hdl.handle.net/10668/13105
UL http://hdl.handle.net/10668/13105
LA en
NO Ward HA, Whitman J, Muller DC, Johansson M, Jakszyn P, Weiderpass E, et al. Haem iron intake and risk of lung cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort. Eur J Clin Nutr. 2019 Aug;73(8):1122-1132.
DS RISalud
RD Apr 19, 2025