期刊
CANCER EPIDEMIOLOGY BIOMARKERS & PREVENTION
卷 21, 期 12, 页码 2138-2148出版社
AMER ASSOC CANCER RESEARCH
DOI: 10.1158/1055-9965.EPI-12-0835
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资金
- Europe Against Cancer Programme of the European Commission (SANCO)
- German Cancer Aid
- German Cancer Research Center
- German Federal Ministry of Education and Research
- Danish Cancer Society
- Health Research Fund of the Spanish Ministry of Health [Network RCESP (C03/09)]
- Spanish Regional Government of And Asturias
- Spanish Regional Government of Basque Country
- Spanish Regional Government of Murcia
- Spanish Regional Government of Navarra
- ISCIII, Red de Centros RETIC [RD06/0020, C03/09]
- Cancer Research UK
- Medical Research Council, UK
- Stroke Association, UK
- British Heart Foundation
- Department of Health, UK
- Food Standards Agency, UK
- Wellcome Trust, UK
- Italian Association for Research on Cancer (AIRC)
- Compagnia di San Paolo
- Dutch Ministry of Public Health, Welfare and Sports
- National Cancer Registry
- Regional Cancer Registries Amsterdam, East and Maastricht of the Netherlands
- World Cancer Research Fund (WCRF)
- Nordforsk (Centre of Excellence Programme HELGA)
- Swedish Cancer Society
- Swedish Scientific Council
- Regional Government of Skane and Vasterbotten, Sweden
- Hellenic Health Foundation
- J.F. Costopoulos Foundation
- Cancer Research UK [14136] Funding Source: researchfish
- Medical Research Council [G0401527, MC_U106179471, G1000143] Funding Source: researchfish
Background: Evidence from prospective studies on intake of meat and fish and risk of squamous cell carcinoma (SCC) of the upper aero-digestive tract (UADT) is scarce. We prospectively investigated the association of meat and fish intake with risk of SCC of the UADT and the possible mechanism via heme iron in the large multicenter European Prospective Investigation into Cancer and Nutrition (EPIC) study. Methods: Multivariable proportional hazards models were used to estimate relative risks (RR) of SCC of the UADT in relation to intake of total meat, as well as subtypes of meat, fish, and heme iron among 348,738 individuals from 7 European countries. Results: During an average follow-up of 11.8 years, a total of 682 incident cases of UADT SCC were accrued. Intake of processed meat was positively associated with risk of SCC of the UADT in the total cohort (highest vs. lowest quintile: RR = 1.41; 95% confidence interval (CI) = 1.03-1.941, however, in stratified analyses, this association was confined to the group of current smokers (highest vs. lowest quintile: RR = 1.89; 95% CI = 1.22-2.93). Red meat, poultry, fish, and heme iron were not consistently related to UADT SCC. Conclusion: Higher intake of processed meat was positively associated with KC of the UADT among smokers. Although this finding was stable in various sensitivity analyses, we cannot rule out residual confounding by smoking. Confirmation in future studies and identification of biologic mechanisms is warranted. Impact: Smokers may further increase their risk for SCC of the UADT if they additionally consume large amounts of processed meat. Cancer Epidemiol Biomarkers Prev; 21(12); 2738-48. (C)2012 AACR.
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