Meat intake, meat mutagens and risk of lung cancer in Uruguayan men
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To determine the role of meat consumption and related mutagens in the etiology of lung cancer, we conducted a case–control study among Uruguayan males in the time period 1996–2004.
The study included 846 cases and 846 controls, frequency matched on age and residence. Both series were drawn from the four major public hospitals in Montevideo, Uruguay. Unconditional logistic regression was used to estimate odds ratios (ORs) and 95% confidence intervals (95% CIs) of lung cancer by quartiles of meat intake and mutagens.
The highest vs. the lowest quartile of intake of total meat (OR = 2.04, 95% CI 1.42–2.92), red meat (OR = 2.33, 95% CI 1.63–3.32), and processed meat (OR = 1.79, 95% CI 1.22–2.65) was associated with increased risk of lung cancer, while intake of total white meat, poultry and fish was not. Heterocyclic amines (IQ, MeIQx, PhIP), nitrosamines and benzo[a]pyrene were directly associated with the risk of lung cancer (OR for PhIP 2.16, 95% CI 1.48–3.15). Moreover, both red meat and meat mutagens displayed higher risks among former smokers compared with current smokers.
This study suggests that red and processed meat and meat mutagens may play a role in the etiology of lung cancer.
KeywordsLung cancer Red meat Salted meat Heterocyclic amines Nitrosamines Benzo[a]pyrene
Grant sponsor: International Agency for Research on Cancer, Lyon, France.
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