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Permanent URL to this publication: http://dx.doi.org/10.5167/uzh-48718

Linseisen, J; Rohrmann, S; Bueno-de-Mesquita, B; Büchner, F L; Boshuizen, H C; Agudo, A; Gram, I T; Dahm, C C; Overvad, K; Egeberg, R; Tjønneland, A; Boeing, H; Steffen, A; Kaaks, R; Lukanova, A; Berrino, F; Palli, D; Panico, S; Tumino, R; Ardanaz, E; Dorronsoro, M; Huerta, J M; Rodríguez, L; Sánchez, M J; Rasmuson, T; Hallmans, G; Manjer, J; Wirfält, E; Engeset, D; Skeie, G; Katsoulis, M; Oikonomou, E; Trichopoulou, A; Peeters, P H M; Khaw, K T; Wareham, N; Allen, N; Key, T; Brennan, P; Romieu, I; Slimani, N; Vergnaud, A C; Xun, W W; Vineis, P; Riboli, E (2011). Consumption of meat and fish and risk of lung cancer: results from the European Prospective Investigation into Cancer and Nutrition. Cancer Causes & Control, 22(6):909-918.

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Abstract

Evidence from case-control studies, but less so from cohort studies, suggests a positive association between meat intake and risk of lung cancer. Therefore, this association was evaluated in the frame of the European Prospective Investigation into Cancer and Nutrition, EPIC. Data from 478,021 participants, recruited from 10 European countries, who completed a dietary questionnaire in 1992-2000 were evaluated; 1,822 incident primary lung cancer cases were included in the present evaluation. Relative risk estimates were calculated for categories of meat intake using multi-variably adjusted Cox proportional hazard models. In addition, the continuous intake variables were calibrated by means of 24-h diet recall data to account for part of the measurement error. There were no consistent associations between meat consumption and the risk of lung cancer. Neither red meat (RR = 1.06, 95% CI 0.89-1.27 per 50 g intake/day; calibrated model) nor processed meat (RR = 1.13, 95% CI 0.95-1.34 per 50 g/day; calibrated model) was significantly related to an increased risk of lung cancer. Also, consumption of white meat and fish was not associated with the risk of lung cancer. These findings do not support the hypothesis that a high intake of red and processed meat is a risk factor for lung cancer.

Item Type:Journal Article, refereed, original work
Communities & Collections:04 Faculty of Medicine > Institute of Social and Preventive Medicine
DDC:610 Medicine & health
Language:English
Date:2011
Deposited On:19 Jul 2011 10:12
Last Modified:17 Jul 2014 23:05
Publisher:Springer
ISSN:0957-5243
Publisher DOI:10.1007/s10552-011-9764-1
PubMed ID:21479828
Citations:Web of Science®. Times Cited: 4
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Scopus®. Citation Count: 5

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