Diet Patterns and Risk of Squamous Cell Oesophageal Carcinoma: A Case-control Study in Uruguay

Background: Oesophageal cancer presents high incidence rates in the so-called Brazilian-Uruguayan belt.Materials and Methods: The present study included 1,170 participants (234 cases and 936 controls) which wereanalyzed by unconditional multiple logistic regression in order to examine risk of oesophageal squamous cellcarcinoma (OESCC) associated with several food groups. Results: Boiled red meat (OR 2.59, 95%CI 1.69-3.97),lamb meat (OR 1.64, 95%CI 1.07-2.51), processed meat (OR 1.49, 95%CI 1.01-2.21), whole milk (OR 1.78,1.19-1.68), fresh vegetables and fruits (OR 0.42, 95%CI 0.27-0.63), mate consumption (OR 2.04, 95%CI 1.32-3.16), and black tea (OR 0.10, 95%CI 0.04-0.28) were significantly associated with risk of OESCC. Conclusions:Hot beverages (mate) and hot foods (boiled meat) appear to be important determinants in the risk of OESCC,allowing the penetration of carcinogens in tobacco and alcohol into the oesophageal mucosa.     

Food groups and risk of squamous cell carcinoma of the oesophagus: a case-control study in Uruguay

In the time period January 1998-December 2000, a case-control study on squamous cell cancer of the oesophagus was conducted in Montevideo, Uruguay. The main objective of the study was to estimate the odds ratios (ORs) associated with main food groups. For this purpose, 166 patients afflicted with squamous cell oesophageal cancer and 664 hospitalised controls were frequency matched on age and sex. Both series of patients were administered with a structured questionnaire. Aside from queries related with tobacco smoking, alcohol drinking and maté drinking, patients were interviewed with a food-frequency questionnaire (FFQ) on 64 items, representative of the usual Uruguayan diet. Red meat, salted meat and boiled meat displayed strong direct associations (OR for red meat 2.4, 95% CI 1.4-4.2). On the other hand, fish and total white meat showed moderate protective effect (OR for total white meat 0.5, 95% CI 0.3-0.9). Total fruit intake displayed a strong inverse association (OR 0.2, 95% CI 0.1-0.4), whereas total vegetable consumption presented a weak inverse association (OR for total vegetable intake 0.7, 95% CI 0.4-1.2). These results suggest that vegetables, mainly cooked vegetables, are rich in thermolabile protective substances. On the other hand, boiled (stewed) meat, which is ingested at high temperature could be, like maté, a risk factor for squamous cell cancer of the oesophagus.     

Meat Consumption,Animal Products,and the Risk of Bladder Cancer: A Case-Control Study in Uruguayan Men

In the time period 1996-2004, all incident cases of bladder cancer were included in a case-control study inorder to study the role of meat consumption and product animals in the etiology of urothelial cancer. The studyincluded 225 cases and 1,510 hospitalized controls with non-neoplastic conditions, not related to smoking andalcohol drinking. Relative risks, approximated by the odds ratios, were calculated in order to clarify the effectof meat consumption in the etiology of urothelial cancer. Total meat consumption (OR 1.47, 95% CI 1.02-2.11),total processed meat (OR 1.57, 95% CI 1.08-2.27), frankfurters (hot dogs) (OR 2.03, 95% CI 1.28-3.21), ham(OR 1.79, 95% CI 1.21-2.67) and salted meat (OR 2.73, 95% CI 1.78-4.18) were positively associated with riskof bladder cancer. Animal products, like cheese, whole milk, and total eggs were also associated with bladdercancer risk (OR for eggs 4.05, 95% CI 2.68-6.12). In conclusion, total meat, processed meat, and eggs could playan important role in the etiology of bladder cancer in Uruguay.     

Consumption of meat,traditional and modern processed meat and colorectal cancer risk among the Moroccan population: A large-scale case–control study

The current study aimed to investigate the relationship between red and white meat subtypes, processed meat (divided into traditional “Khlii, Kaddid” and industrially processed meat) and colorectal cancer (CRC) risk, considering CRC subsites, in Moroccan adults. A case–control study was conducted including 2,906 matched case–control pairs recruited from the five largest university hospitals in Morocco. Dietary data were collected through a validated Food Frequency Questionnaire (FFQ). Multivariable odds ratios (OR) and 95% confidence intervals (CI), for the association of CRC risk with meat consumption (high vs. low intake), were estimated using conditional logistic regression models, adjusted for relevant confounding variables. Overall, consumption of red meat was positively associated with colon cancer and CRC risk (OR = 1.23, 95% CI = 1.05–1.44; OR = 1.14, 95% CI = 1.02–1.27), respectively. In contrast, no significant association was observed between the consumption of red meat and rectal cancer risk (OR = 1.05, 95% = 0.90–1.23). Interestingly, while processed meat from industrial processes was positively associated with colon cancer, rectal cancer and CRC (OR = 1.61, 95% CI = 1.27–2.04; OR = 1.73, 95% CI = 1.34–2.23; OR = 1.67, 95% CI = 1.41–1.98), processed meat prepared using traditional methods was inversely associated with colon cancer and CRC risk (OR = 0.74, 95% CI = 0.57–0.98; OR = 0.77, 95% CI = 0.64–0.93), respectively. Furthermore, positive associations were observed between poultry intake and colon cancer risk among men (OR = 1.27, 95% CI = 1.01–1.59). Our study showed similar associations between the consumption of red meat and CRC risk in Morocco as in developed countries, while inverse associations were found for traditionally processed meat products. This is the first study to investigate the differential effects of traditional vs. westernized processed meat products in a developing country. Other studies are needed to confirm these findings and to understand the physiological pathways underlying these associations.     

The contribution of smoking and smokeless tobacco to oesophageal squamous cell carcinoma risk in the African oesophageal cancer corridor: Results from the ESCCAPE multicentre case-control studies

Tobacco use is a well-established risk factor for oesophageal squamous cell carcinoma (ESCC) but the extent of its contribution to the disease burden in the African oesophageal cancer corridor has not been comprehensively elucidated, including by type of tobacco use. We investigated the contribution of tobacco use (smoking and smokeless) to ESCC in Tanzania, Malawi and Kenya. Hospital-based ESCC case-control studies were conducted in the three countries. Incident cases and controls were interviewed using a comprehensive questionnaire which included questions on tobacco smoking and smokeless tobacco use. Logistic regression models were used to estimate odds ratios (OR) and their 95% confidence intervals (CI) of ESCC associated with tobacco, adjusted for age, sex, alcohol use, religion, education and area of residence. One thousand two hundred seventy-nine cases and 1345 controls were recruited between August 5, 2013, and May 24, 2020. Ever-tobacco use was associated with increased ESCC risk in all countries: Tanzania (OR 3.09, 95%CI 1.83-5.23), and in Malawi (OR 2.45, 95%CI 1.80-3.33) and lesser in Kenya (OR 1.37, 95%CI 0.94-2.00). Exclusive smokeless tobacco use was positively associated with ESCC risk, in Tanzania, Malawi and Kenya combined (OR 1.92, 95%CI 1.26-2.92). ESCC risk increased with tobacco smoking intensity and duration of smoking. Tobacco use is an important risk factor of ESCC in Tanzania, Malawi and Kenya. Our study provides evidence that smoking and smokeless tobacco cessation are imperative in reducing ESCC risk.     

Meat intake and risk of gastric cancer in the Stomach cancer Pooling (StoP) project

The consumption of processed meat has been associated with noncardia gastric cancer, but evidence regarding a possible role of red meat is more limited. Our study aims to quantify the association between meat consumption, namely white, red and processed meat, and the risk of gastric cancer, through individual participant data meta-analysis of studies participating in the “Stomach cancer Pooling (StoP) Project”. Data from 22 studies, including 11,443 cases and 28,029 controls, were used. Study-specific odds ratios (ORs) were pooled through a two-stage approach based on random-effects models. An exposure-response relationship was modeled, using one and two-order fractional polynomials, to evaluate the possible nonlinear association between meat intake and gastric cancer. An increased risk of gastric cancer was observed for the consumption of all types of meat (highest vs. lowest tertile), which was statistically significant for red (OR: 1.24; 95% CI: 1.00–1.53), processed (OR: 1.23; 95% CI: 1.06–1.43) and total meat (OR: 1.30; 95% CI: 1.09–1.55). Exposure-response analyses showed an increasing risk of gastric cancer with increasing consumption of both processed and red meat, with the highest OR being observed for an intake of 150 g/day of red meat (OR: 1.85; 95% CI: 1.56–2.20). This work provides robust evidence on the relation between the consumption of different types of meat and gastric cancer. Adherence to dietary recommendations to reduce meat consumption may contribute to a reduction in the burden of gastric cancer.     

Dietary Fat and Physical Activity in Relation to Breast Cancer among Polish Women

Background: Dietary fat has been inconsistently associated with the risk of breast cancer. The purpose ofthis study was to examine the relationship between meat and animal and plant fat intake and breast cancer riskin subgroups by total lifetime physical activity, using data from a case-control study conducted in the Region ofWestern Pomerania, Poland. Materials and Methods: The study included 858 women with histological confirmedbreast cancer and 1,085 controls, free of any cancer diagnosis. The study was based on a self-administeredquestionnaire including questions about socio-demographic characteristics, current weight and height,reproductive factors, family history of breast cancer and lifestyle habits. Unconditional logistic regression wasperformed to calculate odds ratios (ORs) and 95% confidence intervals (CIs). Results: High animal fat intakesignificantly increased OR from 1.7 times (OR=1.66, 95%CI=1.07-3.59) to 2.9 times (OR=2.9, 95%CI=1.37-6.14) independent of physical activity level, comparing the third versus the lowest quartile. Women with a highintake of red meat or processed meat and low physical activity showed increased risk of breast cancer: OR=2.70,95%CI=1.21-6.03 and 1.78, 95%CI=1.04-3.59, respectively. The plant fat dietary pattern was negatively associatedwith breast cancer in sedentary women (OR=0.57, 95%CI=0.32-0.99). Conclusions: These results indicatedthat a diet characterized by a high consumption of animal fat is associated with a higher breast cancer risk insedentary women, while consumption of plant fat products may reduce risk in the same group.     

Occupational exposure to meat and risk of lymphoma: a multicenter case-control study from Europe

Several studies have suggested an increased risk of lymphoma among workers exposed to meat, without conclusive evidence. We conducted a multicenter case-control study during 1998-2004 in the Czech Republic, France, Germany, Ireland, Italy and Spain, including 2,007 cases of non-Hodgkin lymphoma, 339 cases of Hodgkin lymphoma and 2,462 controls. We collected detailed information on occupational history and assessed exposure to meat in general and several types of meat via expert assessment of the questionnaires. The odds ratio (OR) of non-Hodgkin lymphoma for ever occupational exposure to meat was 1.18 (95% confidence interval [CI] 0.95-1.46), that for exposure to beef meat was 1.22 (95% CI 0.90-1.67), and that for exposure to chicken meat was 1.19 (95% CI 0.91-1.55). The ORs were higher among workers with longer duration of exposure. An increased risk among workers exposed to beef meat was mainly apparent for diffuse large B-cell lymphoma (OR 1.49, 95%CI 0.96-2.33), chronic lymphocytic leukemia (OR 1.35, 95% CI 0.78-2.34) and multiple myeloma (OR 1.40, 95%CI 0.67-2.94). The latter 2 types were also associated with exposure to chicken meat (OR 1.55, 95% CI 1.01-2.37, and OR 2.05, 95%CI 1.14-3.69). Follicular lymphoma and T-cell lymphoma, as well as Hodgkin lymphoma did not show any increase in risk. Occupational exposure to meat does not appear to represent an important risk factor of lymphoma, although an increased risk of specific types of non-Hodgkin lymphoma cannot be excluded.     

Meat intake and risk of squamous cell esophageal cancer: a case-control study in Uruguay.

In order to examine the relationship between different types of meat and squamous cell cancer of the esophagus, a case-control study was carried out in Uruguay. Eighty-two cases and 248 hospitalized controls were frequency-matched on age, sex, residence and urban/rural status. All patients responded to a detailed questionnaire, which included a food-frequency form for 64 food items representative of the usual Uruguayan diet. Whereas increases in risk were observed for high intake of salted meat [odds ratio (OR) 2.5, 95% confidence interval (CI) 1.1-5.4] and lamb (OR 2.1, 95% CI 1.1-4.2), beef from cow was inversely associated with the risk of esophageal cancer (OR 0.4, 95% CI 0.2-0.9). Also, polyunsaturated fat from meat was associated with an increased risk (OR 3.2, 95% CI 1.0-9.8). Finally, total meat intake was not associated with squamous cell cancer of the esophagus.     

Diet and Cancer Risk in the Korean Population: A Metaanalysis

Many studies have found links between diet and cancer. The summary estimates of the association betweendietary factors and cancer risk were investigated using previously reported studies of the Korean population.Gastric cancer risk was inversely associated with the high intake of soy foods [OR (95% CI): 0.32 (0.25-0.40)for soybean, 0.56 (0.45-0.71) for soybean curd, and 0.67 (0.46-0.98) for soymilk], allium vegetables [OR (95%CI): 0.37 (0.26-0.53) for green onion, 0.54 (0.40-0.73) for garlic, and 0.54 (0.35-0.85) for onion], fruits [OR (95%CI): 0.61 (0.42-0.88)], and mushrooms [OR (95% CI): 0.43 (0.21-0.88)]. Salt and Kimchi were associated with anincreased gastric cancer risk [OR (95% CI): 1.92 (1.52-2.43) and 2.21 (1.29-3.77), respectively]. Colorectal cancerrisk was positively associated with meat intake [OR (95% CI): 1.25 (1.15-1.36)]. Total soy products, soybeancurd, and soymilk showed an inverse association with breast cancer risk [OR (95% CI): 0.61 (0.38-0.99), 0.47(0.34-0.66), and 0.75 (0.57-0.98), respectively]. Green/yellow and light colored vegetables were associated witha reduced risk of breast cancer [OR (95% CI): 0.34 (0.23-0.49) and 0.44 (0.21-0.90), respectively]. Mushroomintake was inversely associated in pre-menopausal women only [OR (95% CI): 0.47 (0.26-0.86)]. In conclusion,soy foods, fruits and vegetables might reduce cancer risk in the Korean population. High salt food might be riskfactor for gastric cancer, and intake of high amount of meat might cause colorectal cancer.     

Red Meat Intake and Risk of Non-Hodgkin Lymphoma: A Meta-Analysis

Background: While the incidence of non-Hodgkins lymphoma (NHL) has been rising worldwide, the reasonsremain undefined. Recent research has focused on effect of red andf processed meat intake as a risk factor, butwith inconclusive results. We therefore conducted a meta-analysis of data published to date, to ascertain theoverall association between intake and NHL. Materials and Methods: A published literature search was performedthrough Pubmed, Cochrane Library, Medline, and Science Citation Index Expanded databases for articlespublished in English. Pooled odds ratios (ORs) and 95% confidence intervals (95%CIs) were calculated usingrandom or fixed effects models. Heterogeneity was assessed using Chi-square and I2 statistics. Disseminationbias was evaluated by funnel plot analysis.We performed a formal meta-analysis using summary measures fromthese studies. Results: In total, 11 published studies were included in the final analysis. The combined analysisrevealed that there was significant association between the red meat and NHL risk (OR=1.10, 95%CI: 1.02 to1.19, p=0.01). Additionally, there was showed significance association between processed red meat and NHL risk(OR=1.17, 95%CI: 1.06 to 1.29, p=0.001). In subgroup analysis, a statistical significant association was notedbetween diffuse large B-cell lymphoma (DLBCL) (OR=1.20, 95%CI: 1.04 to 2.37, P=0.01) and red meat intake.Conclusions: In this meta-Analysis, there was evidence for association between consumption of red meat, orprocessed meat and risk of NHL, particularly with the DLBCL subtype in the red meat case.     

Oral disease and risk of oesophageal and gastric cancer in a nationwide nested case-control study in Sweden

The association between the exposure to oral disease and the outcomes of oesophageal and gastric cancer was examined in a Swedish nationwide inpatient register-based nested case-control study in 1964-2008. The study included 6,156 oesophageal squamous-cell carcinoma cases that were compared with 29,993 controls, 2684 oesophageal adenocarcinoma cases that were compared with 15,036 controls and 38,308 gastric cancer cases that were compared with 99,991 controls. For oesophageal squamous cell carcinoma, the age and sex adjusted odds ratio (OR) among patients with a history of oral disease was 1.3 (95% confidence interval (95% CI): 0.9,−1.9), and 1.1 (95% CI 0.8,−1.7) after adjustment for diseases related to alcohol consumption or tobacco smoking. For oesophageal adenocarcinoma, the age and sex adjusted OR was increased (OR 1.7, 95% CI 1.1-2.6), and remained increased (OR 1.6, 95% CI 1.0-2.4) after adjustment for diseases related to smoking or alcohol consumption, gastroesophageal reflux, obesity and ulcer disease. For gastric cancer, no statistically significantly increased risk was observed (age and sex adjusted OR 0.9, 95% CI 0.7-1.1, and fully adjusted OR 0.9, 95% CI 0.7-1.1). In conclusion, this study supports the hypothesis that oral disease increases the risk of oesophageal adenocarcinoma, but not for oesophageal squamous cell carcinoma or gastric cancer. Further investigations are warranted.     

Smoking and cervical cancer: pooled analysis of the IARC multi-centric case–control study

BACKGROUND: Smoking has long been suspected to be a risk factor for cervical cancer. However, not all previous studies have properly controlled for the effect of human papillomavirus (HPV) infection, which has now been established as a virtually necessary cause of cervical cancer. To evaluate the role of smoking as a cofactor of progression from HPV infection to cancer, we performed a pooled analysis of 10 previously published case-control studies. This analysis is part of a series of analyses of cofactors of HPV in the aetiology of cervical cancer. METHODS: Data were pooled from eight case-control studies of invasive cervical carcinoma (ICC) and two of carcinoma in situ (CIS) from four continents. All studies used a similar protocol and questionnaires and included a PCR-based evaluation of HPV DNA in cytological smears or biopsy specimens. Only subjects positive for HPV DNA were included in the analysis. A total of 1463 squamous cell ICC cases were analyzed, along with 211 CIS cases, 124 adeno- or adeno-squamous ICC cases and 254 control women. Pooled odds ratios (OR) and 95% confidence intervals (CI) were estimated using logistic regression models controlling for sexual and non-sexual confounding factors. RESULTS: There was an excess risk for ever smoking among HPV positive women (OR 2.17 95%CI 1.46-3.22). When results were analyzed by histological type, an excess risk was observed among cases of squamous cell carcinoma for current smokers (OR 2.30, 95%CI 1.31-4.04) and ex-smokers (OR 1.80, 95%CI 0.95-3.44). No clear pattern of association with risk was detected for adenocarcinomas, although the number of cases with this histologic type was limited. CONCLUSIONS: Smoking increases the risk of cervical cancer among HPV positive women. The results of our study are consistent with the few previously conducted studies of smoking and cervical cancer that have adequately controlled for HPV infection. Recent increasing trends of smoking among young women could have a serious impact on cervical cancer incidence in the coming years.     

Nutrient-derived dietary patterns and risk of colorectal cancer: a factor analysis in Uruguay

In order to explore the role of nutrients and bioactive related substances in colorectal cancer, we conducted a case-control in Uruguay, which is the country with the highest production of beef in the world. Six hundred and eleven (611) cases afflicted with colorectal cancer and 1,362 controls drawn from the same hospitals in the same time period were analyzed through unconditional multiple logistic regression. This base population was submitted to a principal components factor analysis and three factors were retained. They were labeled as the meat-based, plant-based, and carbohydrates patterns. They were rotated using orthogonal varimax method. The highest risk was positively associated with the meat-based pattern (OR for the highest quartile versus the lowest one 1.63, 95 % CI 1.22-2.18, P value for trend = 0.001), whereas the plant-based pattern was strongly protective (OR 0.60, 95 % CI 0.45-0.81, P value for trend <0.0001. The carbohydrates pattern was only positively associated with colon cancer risk (OR 1.46, 95 % CI 1.02-2.09). The meat-based pattern was rich in saturated fat, animal protein, cholesterol, and phosphorus, nutrients originated in red meat. Since herocyclic amines are formed in the well-done red meat through the action of amino acids and creatine, it is suggestive that this pattern could be an important etiologic agent for colorectal cancer.     

Red and processed meat,nitrite, and heme iron intakes and postmenopausal breast cancer risk in the NIH‐AARP Diet and Health Study

Previous studies have shown inconsistent associations between red and processed meat intake and breast cancer risk. N‐nitroso compounds and heme iron have been hypothesized as contributing factors. We followed 193,742 postmenopausal women in the NIH‐AARP Diet and Health Study and identified 9,305 incident breast cancers (1995–2006). Dietary intake was assessed using a food frequency questionnaire at baseline. We adjusted daily intakes of meat, nitrite and heme iron for energy intake using the nutrient density method. We estimated multivariable‐adjusted hazard ratios (HRs) and 95% confidence intervals (CIs) by quintiles of dietary exposures for all breast cancer, by stage (in‐situ, localized, regional/distant) and by estrogen/progesterone receptor (ER/PR) status using Cox proportional hazards regression. Total red meat intake was positively associated with risk of regional/distant cancer (p‐trend = 0.02). The risk was 25% higher in the highest vs. lowest intake quintile (95% CI = 1.03–1.52). Higher processed red meat intake (Q5 vs. Q1) was associated with 27% higher risk of localized breast cancer (95% CI = 1.01–1.27, p‐trend = 0.03) and a 19% higher risk of regional/distant cancer (95% CI = 0.98–1.44, p‐trend = 0.10). In addition, higher nitrite intake from processed red meat was positively associated with localized cancer (HR for Q5 vs. Q1 = 1.23, 95% CI = 1.09–1.39, p‐trend < 0.0001). Heme iron intake was positively associated with breast cancer risk overall and all cancer stages (p‐trend = 0.02–0.05). No heterogeneity was observed in risk associations by hormone receptor status. Our findings suggest that high consumption of red meat and processed meat may increase risk of postmenopausal breast cancer. Added nitrite and heme iron may partly contribute to these observed associations.     

GSTM1 and NAT2 polymorphisms in operable and non-operable lung cancer patients

We have genotyped 657 Norwegian men, including 282 lung cancer patients (147 non-operable and 135 operable) and 375 healthy referents (210 smokers and 165 non-smokers), to study the possibility that glutathione S-transferase M1 (GSTM1)-null and/or N-acetyl transferase 2 (NAT2)-slow genotypes confer susceptibility towards lung cancer in smokers. Compared with smoking referents, there was a significant over-representation of the GSTM1-null genotype among patients with squamous cell carcinoma (SQ) [odds ratio (OR) = 1.7, 95% confidence interval (95%CI) = 1.1-2.7], and the NAT2-slow genotype among patients with large cell carcinoma or mixed histological diagnosis (LM) (OR = 2.5, 95%CI = 1.0-6.1). In contrast to operable patients, non-operable patients showed a clear over-representation of slow genotypes if they were younger (相似文献   

Dietary Factors and Risk of Pancreatic Cancer: a Multi-Centre Case-Control Study in China

Background: Pancreatic cancer is the sixth leading cause of cancer death with an increasing trend in China.Dietary intake is believed to play an important role in pancreatic cancer carcinogenesis. The aim of this paper wasto evaluate associations between some dietary factors and risk of pancreatic cancer in a multi-centre case-controlstudy conducted in China. Materials and Methods: Cases (n=323) were ascertained from four provincial cancerhospitals. Controls (n=323) were randomly selected from the family members of patients without pancreaticcancer in the same hospitals, 1:1 matched to cases by gender, age and study center. Data were collected with aquestionnaire by personal interview. Odds ratios (OR) and 95% confidence intervals (95%CI) were estimatedusing conditional logistic regression. Results: Tea intake (OR =0.49; 95%CI: 0.30-0.80) was associated with a halfreduction in risk of pancreatic cancer. Reduced vegetable consumption (P trend: 0.04) was significant related topancreatic cancer. Although no significant association was found for meat and fruit, ORs were all above or belowthe reference group. A protective effect was found for fruit (OR=1.73 for consumption of 1-2 times/week vs morethan 3 times/week; 95%CI: 1.05-2.86). A high intake of meat was associated to a higher risk of pancreatic cancer(OR=0.59 for consumption of 1-2 times /week vs. more than 3 times /week; 95%CI: 0.35-0.97). Conclusions: Thepresent study supports fruit consumption to reduce pancreatic cancer risk and indicates that high consumptionof meat is related to an elevated risk. Direct inverse relations with tea and vegetable intake were also confirmed.     

Salted Meat Consumption and the Risk of Cancer: a Multisite Case-Control Study in Uruguay

Background: Previous studies have suggested that a high intake of salted meat may increase the risk ofesophageal and stomach cancers, but the results are not conclusive. Methods: We used polytomous logisticregression to estimate odds ratios (ORs) and 95 % confidence intervals (CIs) for the association between saltedmeat intake and the risk of several cancers in a case-control study from Uruguay that was conducted between1988 and 2005. The study included 13,050 participants (9,252 cases and 3,798 controls) which were drawn fromthe four major public health hospitals in Montevideo, Uruguay. Results: Salted meat intake was significantlyassociated with increased odds of cancers of the oesophagus (OR=2.28, 95% CI: 1.75-2.97), colon and rectum(OR=1.53, 95% CI: 1.16-2.03), lung (OR=1.57, 95% CI: 1.26-1.97), cervix uteri (OR=1.76, 95% CI: 1.05-2.25),prostate (OR=1.60, 95% CI: 1.18-2.17), urinary bladder (OR=2.23, 95% CI: 1.63-3.04), kidney (OR=1.62, 95%CI: 1.03-2.54) and non-Hodgkin’s lymphoma (OR=1.81, 95% CI: 1.12-2.95). Conclusion: Our results confirmprevious reports of an elevated risk of oesophageal cancer with higher intake of salted meat, but also suggestthat salted meat intake may increase the risk of several other cancers.     

Red and processed meat consumption and the risk of esophageal and gastric cancer subtypes in The Netherlands Cohort Study

BackgroundProspective data on red and processed meat in relation to risk of subtypes of esophageal and gastric cancer are scarce. We present analyses of association between red and processed meat and the risk of esophageal and gastric cancer subtypes within The Netherlands Cohort Study on Diet and Cancer.Design120 852 individuals aged 55–69 years were recruited in 1986, and meat intake was assessed using a 150-item food frequency questionnaire. After 16.3 years of follow-up, 107 esophageal squamous cell carcinomas, 145 esophageal adenocarcinomas, 163 gastric cardia adenocarcinomas, 489 gastric non-cardia adenocarcinomas, and 3923 subcohort members were included in a case–cohort analysis.ResultsProcessed as well as red meat intake was positively associated with esophageal squamous cell carcinoma in men. Hazard ratios for highest versus lowest quintile of processed and red meat were 3.47 [95% confidence intervals (CI): 1.21–9.94; P for trend: 0.04] and 2.66 (95% CI: 0.94–7.48; P for trend: 0.06), respectively. No association was seen for adenocarcinomas or gastric cancer subtypes or for any of the four subtypes among women.ConclusionOur findings suggest that red and processed meat consumption is associated with increased risk of esophageal squamous cell carcinoma in men but not with cancers of other esophageal and gastric subtypes.     

How do you want your steak prepared? The impact of meat consumption and preparation on prostate cancer

Numerous epidemiological studies have suggested dietary factors may alter the risk of prostate cancer. Punnen and colleagues have conducted a case-control study focused on aggressive prostate cancer (N = 982), where not only details on meat consumption were collected, but also meat preparation was captured. A multivariate logistic regression model was used to assess the association between meat consumption, grilled meat consumption, doneness level, mutagens and aggressive prostate cancer. High consumption of processed meat, including ground beef, was associated with aggressive prostate cancer. Ground beef showed the strongest association (overall risk, OR = 2.30, 95% confidence interval, CI: 1.39–3.81; P-trend = 0.002). Well-done meat conferred a higher risk of aggressive prostate cancer. Interestingly, the consumption of rare or less cooked meat was not associated with an increased risk of prostate cancer. When the investigators evaluated the estimated meat mutagens produced by cooking at high temperatures, they identified an increased risk with MelQx and DiMelQx, OR = 1.69 95% CI: 1.08–2.64, P-trend = 0.02 and OR = 1.53 95% CI: 1.00–2.35, P-trend = 0.005, respectively.