Meat and heme iron intake and esophageal adenocarcinoma in the European Prospective Investigation into Cancer and Nutrition study

Authors

  • Paula Jakszyn,

    Corresponding author
    1. Unit of Nutrition, Environment and Cancer, Catalan Institute of Oncology, ICO-IDIBELL, L'Hospitalet de Llobregat, Spain
    • Consortium for Biomedical Research in Epidemiology and Public Health (CIBER Epidemiología y Salud Pública-CIBERESP), Spain
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  • Leila Luján-Barroso,

    1. Unit of Nutrition, Environment and Cancer, Catalan Institute of Oncology, ICO-IDIBELL, L'Hospitalet de Llobregat, Spain
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  • Antonio Agudo,

    1. Unit of Nutrition, Environment and Cancer, Catalan Institute of Oncology, ICO-IDIBELL, L'Hospitalet de Llobregat, Spain
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  • H. Bas Bueno-de-Mesquita,

    1. National Institute for Public Health and the Environment (RIVM), Bilthoven, The Netherlands
    2. Department of Gastroenterology and Hepatology, University Medical Center, Utrecht, The Netherlands
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  • Esther Molina,

    1. Granada Cancer Registry, Andalusian School of Public Health, Granada, Spain
    2. Consortium for Biomedical Research in Epidemiology and Public Health (CIBER Epidemiología y Salud Pública-CIBERESP), Spain
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  • Mª José Sánchez,

    1. Granada Cancer Registry, Andalusian School of Public Health, Granada, Spain
    2. Consortium for Biomedical Research in Epidemiology and Public Health (CIBER Epidemiología y Salud Pública-CIBERESP), Spain
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  • Ana Fonseca-Nunes,

    1. Unit of Nutrition, Environment and Cancer, Catalan Institute of Oncology, ICO-IDIBELL, L'Hospitalet de Llobregat, Spain
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  • Peter D Siersema,

    1. Department of Gastroenterology and Hepatology, University Medical Center, Utrecht, The Netherlands
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  • Amalia Matiello,

    1. Department of Gastroenterology and Hepatology, University Medical Center, Utrecht, The Netherlands
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  • Rosario Tumino,

    1. Cancer Registry and Histopathology Unit, ASP Ragusa, “Civile - M.P. Arezzo” Hospital, ASP Ragusa, Italy
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  • Calogero Saieva,

    1. Molecular and Nutritional Epidemiology Unit, Cancer Research and Prevention Institute—ISPO, Florence, Italy
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  • Valeria Pala,

    1. Unit of Nutrition, Environment and Cancer, Catalan Institute of Oncology, ICO-IDIBELL, L'Hospitalet de Llobregat, Spain
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  • Paolo Vineis,

    1. School of Public Health, Imperial College, London, United Kingdom
    2. HuGeF Foundation, Torino, Italy
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  • Marie-Christine Boutron-Ruault,

    1. Inserm, Centre for research in Epidemiology and Population Health (CESP), U1018, Nutrition, Hormones and Women's Health team, Villejuif, France
    2. Université Paris-Sud, Villejuif, France
    3. Institut Gustave-Roussy, Villejuif, France
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  • Antoine Racine,

    1. Inserm, Centre for research in Epidemiology and Population Health (CESP), U1018, Nutrition, Hormones and Women's Health team, Villejuif, France
    2. Université Paris-Sud, Villejuif, France
    3. Institut Gustave-Roussy, Villejuif, France
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  • Nadie Bastide,

    1. Inserm, Centre for research in Epidemiology and Population Health (CESP), U1018, Nutrition, Hormones and Women's Health team, Villejuif, France
    2. Université Paris-Sud, Villejuif, France
    3. Institut Gustave-Roussy, Villejuif, France
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  • Ruth C. Travis,

    1. Cancer Epidemiology Unit, Nuffield Department of Clinical Medicine, University of Oxford, Oxford, United Kingdom
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  • Kay-Tee Khaw,

    1. Department of Public Health and Primary Care, University of Cambridge School of Clinical Medicine, Cambridge, United Kingdom
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  • Elio Riboli,

    1. School of Public Health, Imperial College London, London, United Kingdom
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  • Neil Murphy,

    1. School of Public Health, Imperial College London, London, United Kingdom
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  • Anne-Claire Vergnaud,

    1. School of Public Health, Department of Epidemiology and Biostatistics Medical Building, Imperial College London, London, United Kingdom
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  • Antonia Trichopoulou,

    1. WHO Collaborating Center for Food and Nutrition Policies, Department of Hygiene, Epidemiology and Medical Statistics, University of Athens Medical School, Goudi, Athens, Greece
    2. Hellenic Health Foundation, Athens, Greece
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  • Elissavet Valanou,

    1. Hellenic Health Foundation, Athens, Greece
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  • EDespina Oikonomidou,

    1. Hellenic Health Foundation, Athens, Greece
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  • Elisabete Weiderpass,

    1. Department of Community Medicine, Faculty of Health Sciences, University of Tromsø, Tromsø, Norway
    2. Department of Research, Cancer Registry of Norway, Oslo, Norway
    3. Department of Medical Epidemiology and Biostatistics, Karolinska Institute, Stockholm, Sweden
    4. Samfundet Folkhälsan, Helsinki, Finland
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  • Guri Skeie,

    1. Department of Community Medicine, Faculty of Health Sciences, University of Tromsø, Tromsø, Norway
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  • Dorthe Johansen,

    1. Department of Surgery, Lund University, Malmö, Sweden
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  • Björn Lindkvist,

    1. Institute of Medicine, Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden, Institute of Medicine, University of Gothenburg, Gothenburg, Sweden
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  • Mattias Johansson,

    1. International Agency for Research on Cancer (IARC/WHO), Lyon, France
    2. Department of Biobank Research, Umeå University, Umeå, Sweden
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  • Talita Duarte-Salles,

    1. Department of Biobank Research, Umeå University, Umeå, Sweden
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  • Heinz Freisling,

    1. Department of Biobank Research, Umeå University, Umeå, Sweden
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  • Aurelio Barricarte,

    1. Consortium for Biomedical Research in Epidemiology and Public Health (CIBER Epidemiología y Salud Pública-CIBERESP), Spain
    2. Navarre Public Health Institute, Pamplona, Spain
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  • Jose Mª Huerta,

    1. Consortium for Biomedical Research in Epidemiology and Public Health (CIBER Epidemiología y Salud Pública-CIBERESP), Spain
    2. Department of Epidemiology, Murcia Regional Health Council, Murcia, Spain
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  • Pilar Amiano,

    1. Consortium for Biomedical Research in Epidemiology and Public Health (CIBER Epidemiología y Salud Pública-CIBERESP), Spain
    2. Public Health Division of Gipuzkoa, BIODonostia Research Institute, San Sebastian, Spain
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  • Anne Tjonneland,

    1. Diet, Genes and Environment, Danish Cancer Society Research Center, Copenhagen, Denmark
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  • Kim Overvad,

    1. Department of Epidemiology and Social Medicine, Aarhus University, Aarhus, Denmark
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  • Tilman Kuehn,

    1. Division of Cancer Epidemiology, German Cancer Research Center (DKFZ), Heidelberg, Germany
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  • Verena Grote,

    1. Division of Cancer Epidemiology, German Cancer Research Center (DKFZ), Heidelberg, Germany
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  • Heiner Boeing,

    1. Department of Epidemiology, German Institute of Human Nutrition, Potsdam-Rehbrücke, Germany
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  • Petra HM Peeters,

    1. Julius Center for Health Sciences and Primary Care, University Medical Center Utrecht, The Netherlands
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  • Carlos A González

    1. Unit of Nutrition, Environment and Cancer, Catalan Institute of Oncology, ICO-IDIBELL, L'Hospitalet de Llobregat, Spain
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Errata

This article is corrected by:

  1. Errata: Erratum: Meat and heme iron intake and esophageal adenocarcinoma in the European Prospective Investigation into Cancer and Nutrition study Volume 135, Issue 2, E4, Article first published online: 8 May 2014

Correspondence to: Paula Jakszyn, MPH, PhD, Unit of Nutrition, Environment and Cancer, Cancer Epidemiology Research Programme, Catalan Institute of Oncology, Av Gran via 199-203 (08907), L'Hospitalet de Llobregat, Barcelona, Spain, Tel.: +34-93-260-74-01, Fax: +34-93-260-77-87, E-mail:paujak@iconcologia.net

Abstract

Although recent studies suggest that high intakes of meat and heme iron are risk factors for several types of cancer, studies in relation to esophageal adenocarcinoma (EAC) are scarce. Previous results in the European Prospective Investigation into Cancer and Nutrition (EPIC) based on a relatively small number of cases suggested a positive association between processed meat and EAC. In this study, we investigate the association between intake of different types of meats and heme iron intake and EAC risk in a larger number of cases from EPIC. The study included 481,419 individuals and 137 incident cases of EAC that occurred during an average of 11 years of follow-up. Dietary intake of meat (unprocessed/processed red and white meat) was assessed by validated center-specific questionnaires. Heme iron was calculated as a type-specific percentage of the total iron content in meat. After adjusting for relevant confounders, we observed a statistically significant positive association of EAC risk with heme iron and processed meat intake, with HR: 1.67, 95% CI: 1.05–2.68 and HR: 2.27, 95% CI:1.33–3.89, respectively, for comparison of the highest vs. lowest tertile of intake. Our results suggest a potential association between higher intakes of processed meat and heme iron and risk of EAC.

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