Fried, well-done red meat and riskof lung cancer in women (United States)
Tóm tắt
Objective: Some epidemiological studies suggest that diets high in fat, saturated fat, or cholesterol are associated with increased risk of lung cancer. Since meat consumption is correlated with the intake of saturated fat and cholesterol, we investigated the role of meat intake and cooking practices in relation to lung cancer risk. Methods: A population-based case-control study of both non-smoking and smoking women was conducted in Missouri. A 100-item food frequency questionnaire (FFQ) with detailed questions on meat consumption was completed by 593 cases and 623 frequency matched controls. We estimated quantity of meat eaten (grams/day) according to cooking method, and doneness level. Odds ratios (ORs) and 95% confidence intervals (C.I.s) were calculated using logistic regression. Multivariate models included age, packyears of smoking, body mass index (BMI, kg/m2), education, and intake of calories, fat, fruit/fruit juices, and vegetables. Results: When comparing 90th and 10th percentiles, lung cancer risk increased for total meat consumption (OR=1.6, C.I. 1.1-2.4), red meat (OR=1.8, C.I., 1.2-2.7), well-done red meat (OR=1.5, C.I.s, 1.1-2.1) and fried red meat (OR=1.5, C.I., 1.1-2.0). The odds ratios for 5th vs. 1st quintiles using the categorical variable for well-done red meat and fried red meat were essentially the same as reported above; however, the increase in risk was associated mainly with the 5th quintile. The ORs for a 10-gram increase in consumption were, 1.04 for total meat, 1.06 for red meat, 1.08 for well done red meat, and 1.09 for fried red meat. Conclusions: Consumption of red meat, especially fried and/or well-done red meat, was associated with increased risk of lung cancer.
Tài liệu tham khảo
Alavanja MC, Brown CC, Swanson C, Brownson RC. Saturated fat intake and lung cancer risk among nonsmoking women in Missouri [see comments]. J Natl Cancer Inst 1993; 85: 1906–16.
Kolonel LN, Hankin JH, Lee J, Chu SY, Nomura AMY, Ward Hinds M. Nutrient intakes in relation to cancer incidence in Hawaii. Br J Cancer 1981; 44: 332–9.
Xie J, Lesaffre E, Kesteloot H. The relationship between animal fat intake, cigarette smoking, and lung cancer. Cancer Causes Control 1983; 2: 79–83.
Kolonel LN. Lung cancer: Another consequence of a high-fat diet? J Natl Cancer Inst 1993; 85: 1886–7.
Jain M, Burch JD, Howe GR, Rish HA, Miller AB. Dietary factors and risk of lung cancer: Results from a case-control study, Toronto, 1981-1985. Int J Cancer 1990; 45: 287–93.
Hankin JH, Zhao L, Wilkens LR, Kolonel LN. Attributable risk of breast, prostate, and lung cancer in Hawaii due to saturated fat. Cancer Causes Control 1992; 3: 17–23.
Axelsson G, Liljeqvist T, Andersson L, Bergman B, Rylander R. Dietary factors and lung cancer among men in west Sweden. Int J Epidemiol 1996; 25: 32–9.
Deneo-Pellegrini H, De Stefani E, Ronco A, Mendilaharsu M, Carzoglio JC. Meat consumption and risk of lung cancer; a case-control study from Uruguay. Lung Cancer 1996; 14: 195–205.
Schiffman MH, Felton JS. Re: Fried foods and the risk of colon cancer. Am J Epidemiol 1990; 131: 76–8.
Gerhardsson De Verdier M, Hagman U, Peters RK, Steineck G, Overvik E. Meat, cooking methods and colorectal cancer: A case-referent study in Stockholm. Int J Cancer 1991; 49: 520–5.
Ronco A, De Stefani E, Mendilaharsu M, Deneo-Pellegrini H. Meat, fat and risk of breast cancer: A case-control study from Uruguay. Int J Cancer 1996; 65: 328–31.
Ward MH, Sinha R, Heineman EF, Rothman N, Markin R, Weisenburger DD, et al. Risk of adenocarcinoma of the stomach and esophagus with meat cooking method and doneness preference. Int J Cancer 1997; 71: 14–19.
Probst-Hensch NM, Sinha R, Lin HJ, Longnecker MP, Witte JS, Ingles SA, et al. Meat preparation and colorectal adenomas in a large sigmoioscopy-based case-control study. Cancer Causes Control 1997; 8: 175–83.
Steineck G, Gerhardsson De Verdier M, Overvik E. The epidemiological evidence concerning intake of mutagenic activity from the fried surface and the risk of cancer cannot justify preventive measures. Eur J Cancer Prev 1993; 2: 293–300.
Department of Health and Human Services Epidemiology Research. Data Users Conference Proceedings. Health Care Finance Administration; Baltimore, MD. 1989; 181.
Weinberg CR, Wacholder S. The design and analysis of case-control studies with biased sampling. Biometrics 1990; 46: 963–75.
Weinberg CR, Sandler DP. Randomized recruitment in case-control studies. Am J Epidemiol 1991; 134: 421–32.
Alavanja MC, Brownson RC, Berger E, Lubin J, Modigh C. Avian exposure and risk of lung cancer in women in Missouri: population based case-control study [see comments]. BMJ 1996; 313: 1233–5.
Swanson CA, Brown CC, Sinha R, Kulldorff M, Brownson RC, Alavanja MC. Dietary fats and lung cancer risk among women: The Missouri Women's Health Study (United States). Cancer Causes Control 1997; 8: 883–93.
Hosmer DW, Lemeshow S. Applied Logistic Regression. New York: John Wiley & Sons, 1989.
Gross GA, Turesky RJ, Fay LB, Stillwell WG, Skipper PL, Tannenbaum SR. Heterocyclic aromatic amine formation in grilled bacon, beef, and fish and in grill scrapings. Carcinogenesis 1993; 14: 2313–8.
Layton DW, Bogen KT, Knize MG, Hatch FT, Johnson VM, Felton JS. Cancer risk of heterocyclic amines in cooked foods: an analysis and implications for research. Carcinogenesis 1995; 16: 39–52.
Sinha R, Rothman N, Salmon CP, Knize MG, Brown ED, Swanson CA, et al. Heterocyclic aromatic amine content of beef cooked by different methods and degrees of doneness and beef gravy made from roast. Food Chem Toxicol 1998; 36: 279–287.
Sinha R, Knize MG, Salmon CP, Brown ED, Rhodes D, Felton JS, et al. Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness. Food Chem Toxicol 1998; 36: 289–297.
Sugimura T, Nagao M, Wakabayashi K. Heterocyclic amines in cooked foods: candidates for causation of common cancers [editorial; comment]. J Natl Cancer Inst 1994; 86: 2–4.
Adamson RH. Mutagens and carcinogens formed during cooking of food and methods to minimize their formation. In: DeVita VT, Hellman S, Rosenberg SA, eds. Cancer Prevention. Philadelphia: J.B. Lippincott Company, 1990: 1–7.
Conney AH. Induction of microsomal enzymes by foreign chemicals and carcinogenesis by polycyclic aromatic hydrocarbons: G. H. A. Clowes Memorial Lecture. Cancer Res 1982; 42: 4875–917.
Knize MG, Dolbeare FA, Carroll KL, Felton JS. Effects of cooking time and temperature on the heterocyclic amine content of fried-beef patties. Food Chemical Toxicol 1994; 32: 595–603.
Knekt P, Steineck G, Jarvinen R, Hakulinen T, Aromaa A. Intake of fried meat and risk of cancer: a follow-up study in Finland. Int J Cancer 1994; 59: 756–60.
Norell SE, Ahlbom A, Erwald R, Jacobson G, Lindberg-Navier I, Olin R, et al. Diet and pancreatic cancer: a case-control study. Am J Epidemiol 1986; 124: 894–902.
Jedrychowski W, Boeing H, Popiela T, Wahrendorf J, Tobiasz-Adamczyk B, Kulig J. Dietary practices in households as risk factors for stomach cancer: a familial study in Poland. Eur J Cancer Prev 1992; 1: 297–304.
De Stefani E, Boffetta P, Mendilaharsu M, Carzogglio J, Deneo-Pellegrini H. Dietary nitrosamines, heterocyclic amines, and gastric cancer: a case-control study in Uruguay. Nutr Cancer 1998; 30: 158–62.
De Stefani E, Ronco A, Mendilaharsu M, Guidobono M, Deneo-Pellegrini H. Meat intake, heterocyclic amines, and risk of breast cancer: a case-control study in Uruguay. Cancer Epidemiol Biomarkers Prev 1997; 6: 573–81.
De Stefani E, Deneo-Pellegrini H, Mendilaharsu M, Ronco A. Meat intake, heterocyclic amines and risk of colorectal cancer: A case-control study in Uruguay. Int J Oncology 1997; 10: 573–80.
Fraser GE, Beeson WL, Phillips RL. Diet and lung cancer in California Seventh-Day Adventists. Am J Epidemiol 1991; 133: 683–93.
Wu Y, Zheng W, Sellers TA, Kushi LH, Bostick RM, Potter JD. Dietary cholesterol, fat, and lung cancer incidence among older women: the Iowa Women's Health Study (United States). Cancer Causes Control 1994; 5: 395–400.
Shekelle RB, Rossof AH, Stamler J. Dietary cholesterol and incidence of lung cancer: The Western Electric Study. Am J Epidemiol 1991; 134: 480–4.
Suzuki I, Hamada GS, Zamboni MM, Cordeiro PD, Watanabe S, Tsugane S. Risk factors for lung cancer in Rio de Janeiro, Brazil: a case-control study. Lung Cancer 1994; 11: 179–90.
Sankaranarayanan R, Varghese C, Duffy SW, Padmakumary G, Day NE, Nair MK. A case-control study of diet and lung cancer in Kerala, South India. Int J Cancer 1994; 58: 644–9.
Goodman MT, Hankin JH, Wilkens LR, Kolonel LN. High-fat foods and the risk of lung cancer. Epidemiology 1992; 3: 288–99.
Dorfman A, Kimball AW, Friedman LA. Regression modeling of consumption or exposure variables classified by type. Am J Epidemiol 1985; 122: 1096–107.