Meat and heme iron intake and esophageal adenocarcinoma in the European Prospective Investigation into Cancer and Nutrition study (pages 2744–2750)
Paula Jakszyn, Leila Luján-Barroso, Antonio Agudo, H. Bas Bueno-de-Mesquita, Esther Molina, Mª José Sánchez, Ana Fonseca-Nunes, Peter D Siersema, Amalia Matiello, Rosario Tumino, Calogero Saieva, Valeria Pala, Paolo Vineis, Marie-Christine Boutron-Ruault, Antoine Racine, Nadie Bastide, Ruth C. Travis, Kay-Tee Khaw, Elio Riboli, Neil Murphy, Anne-Claire Vergnaud, Antonia Trichopoulou, Elissavet Valanou, EDespina Oikonomidou, Elisabete Weiderpass, Guri Skeie, Dorthe Johansen, Björn Lindkvist, Mattias Johansson, Talita Duarte-Salles, Heinz Freisling, Aurelio Barricarte, Jose Mª Huerta, Pilar Amiano, Anne Tjonneland, Kim Overvad, Tilman Kuehn, Verena Grote, Heiner Boeing, Petra HM Peeters and Carlos A González
Article first published online: 6 JUL 2013 | DOI: 10.1002/ijc.28291
Previous results have shown that eating red meat can increase one's risk of developing certain cancers, including esophageal adenocarcinoma (EAC). That work included few cases of EAC, however. This study expands on those findings by investigating the effect of eating different kinds of meats and includes a larger number of esophageal cancer cases. Using a questionnaire, they assessed the amount of processed and unprocessed red or white meat consumed by individuals, including 137 EAC patients. They also estimated the amount of heme iron consumed based on the amount and types of meat eaten by the study subject. The analysis shows that consumption of processed meat and heme iron appear to be associated with higher risk of esophageal adenocarcinoma.