The browser you are using is not supported by this website. All versions of Internet Explorer are no longer supported, either by us or Microsoft (read more here: https://www.microsoft.com/en-us/microsoft-365/windows/end-of-ie-support).

Please use a modern browser to fully experience our website, such as the newest versions of Edge, Chrome, Firefox or Safari etc.

Red Meat, Dietary Nitrosamines, and Heme Iron and Risk of Bladder Cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC)

På svenska

Author

  • Paula Jakszyn
  • Carlos A. Gonzalez
  • Leila Lujan-Barroso
  • Martine M. Ros
  • H. Bas Bueno-de-Mesquita
  • Nina Roswall
  • Anne M. Tjonneland
  • Frederike L. Buchner
  • Lars Egevad
  • Kim Overvad
  • Ole Raaschou-Nielsen
  • Francoise Clavel-Chapelon
  • Marie-Christine Boutron-Ruault
  • Marina S. Touillaud
  • Jenny Chang-Claude
  • Naomi E. Allen
  • Lambertus A. Kiemeney
  • Timothy J. Key
  • Rudolf Kaaks
  • Heiner Boeing
  • Steffen Weikert
  • Antonia Trichopoulou
  • Eleni Oikonomou
  • Dimosthenis Zylis
  • Domenico Palli
  • Franco Berrino
  • Paolo Vineis
  • Rosario Tumino
  • Amalia Mattiello
  • Petra H. M. Peeters
  • Christine L. Parr
  • Inger T. Gram
  • Guri Skeie
  • Maria-Jose Sanchez
  • Nerea Larranaga
  • Eva Ardanaz
  • Carmen Navarro
  • Laudina Rodriguez
  • David Ulmert
  • Roy Ehrnström
  • Goran Hallmans
  • Borje Ljungberg
  • Andrew Wilfred Roddam
  • Sheila A. Bingham
  • Kay-Tee Khaw
  • Nadia Slimani
  • Paolo A. Boffetta
  • Mazda Jenab
  • Traci Mouw
  • Dominique S. Michaud
  • Elio Riboli
Show all

Summary, in English

Background: Previous epidemiologic studies found inconsistent results for the association between red meat intake, nitrosamines [NDMA: N-nitrosodimethylamine, and ENOC (endogenous nitroso compounds)], and the risk of bladder cancer. We investigated the association between red meat consumption, dietary nitrosamines, and heme iron and the risk of bladder cancer among participants of the European Prospective Investigation into Cancer and Nutrition (EPIC). Methods: Data on food consumption and complete follow-up for cancer occurrence were available for a total of 481,419 participants, recruited in 10 European countries. Estimates of HRs were obtained by proportional hazard models, stratified by age at recruitment, gender, and study center and adjusted for total energy intake, smoking status, lifetime intensity of smoking, duration of smoking, educational level, and BMI. Results: After a mean follow-up of 8.7 years, 1,001 participants were diagnosed with bladder cancer. We found no overall association between intake of red meat (log(2) HR: 1.06; 95% CI: 0.99-1.13), nitrosamines (log(2) HR: 1.09; 95% CI: 0.92-1.30 and HR: 0.98; 95% CI: 0.92-1.05 for ENOC and NDMA, respectively) or heme iron (log(2) HR: 1.05; 95 CI: 0.99-1.12) and bladder cancer risk. The associations did not vary by sex, high-versus low-risk bladder cancers, smoking status, or occupation (high vs. low risk). Conclusions: Our findings do not support an effect of red meat intake, nitrosamines (endogenous or exogenous), or heme iron intake on bladder cancer risk. Cancer Epidemiol Biomarkers Prev; 20(3); 555-9. (C)2011 AACR.

Publishing year

2011

Language

English

Pages

555-559

Publication/Series

Cancer Epidemiology Biomarkers & Prevention

Volume

20

Issue

3

Document type

Journal article (comment)

Publisher

American Association for Cancer Research

Topic

  • Cancer and Oncology

Status

Published

Research group

  • Clinical Chemistry, Malmö
  • Pathology, Malmö

ISBN/ISSN/Other

  • ISSN: 1538-7755