Staff Publications

Staff Publications

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    'Staff publications' is the digital repository of Wageningen University & Research

    'Staff publications' contains references to publications authored by Wageningen University staff from 1976 onward.

    Publications authored by the staff of the Research Institutes are available from 1995 onwards.

    Full text documents are added when available. The database is updated daily and currently holds about 240,000 items, of which 72,000 in open access.

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Record number 427973
Title Consumption of meat and fish and risk of lung cancer: results from the European Prospective Investigation into Cancer and Nutrition
Author(s) Linseisen, J.; Rohrmann, S.; Bueno-de-Mesquita, B.; Büchner, F.L.; Boshuizen, H.C.; Agudo, A.; Gram, I.T.; Dahm, C.C.; Overvad, K.; Egeberg, R.; Tjonneland, A.; Boeing, H.; Steffen, A.; Kaaks, R.; Lukanova, A.; Berrino, F.; Palli, D.; Panico, S.; Tumino, R.; Ardanaz, E.; Dorronsoro, M.; Huerta, J.M.; Rodríguez, L.; Sánchez, M.J.; Rasmuson, T.; Hallmans, G.; Manjer, J.; Wirfält, E.; Engeset, D.; Skeie, G.; Katsoulis, M.; Oikonomou, E.; Trichopoulou, A.; Peeters, P.H.; Khaw, K.T.; Wareham, N.; Allen, N.; Key, T.; Brennan, P.; Romieu, I.; Slimani, N.; Vergnaud, A.C.; Xun, W.W.; Vineis, P.; Riboli, E.
Source Cancer Causes and Control 22 (2011)6. - ISSN 0957-5243 - p. 909 - 918.
Department(s) Nutrition and Disease
Mathematical and Statistical Methods - Biometris
Global Nutrition
Publication type Refereed Article in a scientific journal
Publication year 2011
Keyword(s) heterocyclic amines - dietary habits - heme iron - women - calibration - cohort - recalls - mortality - mutagens - fat
Abstract Evidence from case–control studies, but less so from cohort studies, suggests a positive association between meat intake and risk of lung cancer. Therefore, this association was evaluated in the frame of the European Prospective Investigation into Cancer and Nutrition, EPIC. Data from 478,021 participants, recruited from 10 European countries, who completed a dietary questionnaire in 1992–2000 were evaluated; 1,822 incident primary lung cancer cases were included in the present evaluation. Relative risk estimates were calculated for categories of meat intake using multi-variably adjusted Cox proportional hazard models. In addition, the continuous intake variables were calibrated by means of 24-h diet recall data to account for part of the measurement error. There were no consistent associations between meat consumption and the risk of lung cancer. Neither red meat (RR = 1.06, 95% CI 0.89–1.27 per 50 g intake/day; calibrated model) nor processed meat (RR = 1.13, 95% CI 0.95–1.34 per 50 g/day; calibrated model) was significantly related to an increased risk of lung cancer. Also, consumption of white meat and fish was not associated with the risk of lung cancer. These findings do not support the hypothesis that a high intake of red and processed meat is a risk factor for lung cancer
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