Nitrosyl-heme and Heme Iron Intake from Processed Meats and Risk of Colorectal Cancer in the EPIC-Spain Cohort.

Autor:	Rizzolo-Brime L; Unit of Nutrition and Cancer, Epidemiology Research Programme, Catalan Institute of Oncology (ICO), Bellvitge Biomedical Research Institute (IDIBELL), L'Hospitalet de Llobregat, Barcelona, Spain., Lujan-Barroso L; Unit of Nutrition and Cancer, Epidemiology Research Programme, Catalan Institute of Oncology (ICO), Bellvitge Biomedical Research Institute (IDIBELL), L'Hospitalet de Llobregat, Barcelona, Spain.; Department of Public Health, Mental Health and Maternal and Child Health Nursing. Faculty of Nursing. University of Barcelona, L'Hospitalet de Llobregat, Barcelona, Spain., Farran-Codina A; Department of Nutrition, Food Science and Gastronomy, Faculty of Pharmacy, Institute of Nutrition and Food Safety (INSA-UB), University of Barcelona, Barcelona, Spain., Bou R; Food Safety and Functionality Program, Institute of Agrifood Research and Technology (IRTA), Girona, Spain., Lasheras C; Functional Biology Department, School of Medicine, University of Oviedo, Asturias, Spain., Amiano P; Spanish Consortium for Research on Epidemiology and Public Health (CIBERESP), Instituto de Salud Carlos III, Madrid, Spain.; Ministry of Health of the Basque Government, Sub Directorate for Public Health and Addictions of Gipuzkoa, San Sebastian, Spain.; BioGipuzkoa (BioDonostia) Health Research Institute, Epidemiology of Chronic and Communicable Diseases Group, San Sebastián, Spain., Aizpurua A; Ministry of Health of the Basque Government, Sub Directorate for Public Health and Addictions of Gipuzkoa, San Sebastian, Spain.; BioGipuzkoa (BioDonostia) Health Research Institute, Epidemiology of Chronic and Communicable Diseases Group, San Sebastián, Spain., Sánchez MJ; Spanish Consortium for Research on Epidemiology and Public Health (CIBERESP), Instituto de Salud Carlos III, Madrid, Spain.; Escuela Andaluza de Salud Pública (EASP), Granada, Spain.; Instituto de Investigación Biosanitaria ibs.GRANADA, Granada, Spain., Molina-Montes E; Spanish Consortium for Research on Epidemiology and Public Health (CIBERESP), Instituto de Salud Carlos III, Madrid, Spain.; Instituto de Investigación Biosanitaria ibs.GRANADA, Granada, Spain.; Department of Nutrition and Food Science, Campus of Cartuja, University of Granada, Granada, Spain.; Institute of Nutrition and Food Technology (INYTA) 'José Mataix', Biomedical Research Centre, University of Granada, Granada, Spain., Guevara M; Spanish Consortium for Research on Epidemiology and Public Health (CIBERESP), Instituto de Salud Carlos III, Madrid, Spain.; Instituto de Salud Pública y Laboral de Navarra, Pamplona, Spain.; Navarra Institute for Health Research (IdiSNA), Pamplona, Spain., Moreno-Iribas C; Spanish Consortium for Research on Epidemiology and Public Health (CIBERESP), Instituto de Salud Carlos III, Madrid, Spain.; Instituto de Salud Pública y Laboral de Navarra, Pamplona, Spain.; Navarra Institute for Health Research (IdiSNA), Pamplona, Spain., Gasque A; Instituto de Salud Pública y Laboral de Navarra, Pamplona, Spain., Chirlaque-López MD; Spanish Consortium for Research on Epidemiology and Public Health (CIBERESP), Instituto de Salud Carlos III, Madrid, Spain.; Department of Epidemiology, Murcia Regional Health Council-IMIB, Murcia, Spain.; Social-Health Department, Murcia University, Murcia, Spain., Colorado-Yohar SM; Spanish Consortium for Research on Epidemiology and Public Health (CIBERESP), Instituto de Salud Carlos III, Madrid, Spain.; Department of Epidemiology, Murcia Regional Health Council-IMIB, Murcia, Spain.; Research Group on Demography and Health, National Faculty of Public Health, University of Antioquia, Medellín, Colombia., Huerta JM; Spanish Consortium for Research on Epidemiology and Public Health (CIBERESP), Instituto de Salud Carlos III, Madrid, Spain.; Department of Epidemiology, Murcia Regional Health Council-IMIB, Murcia, Spain., Zamora-Ros R; Unit of Nutrition and Cancer, Epidemiology Research Programme, Catalan Institute of Oncology (ICO), Bellvitge Biomedical Research Institute (IDIBELL), L'Hospitalet de Llobregat, Barcelona, Spain.; Department of Nutrition, Food Sciences, and Gastronomy, Food Innovation Network (XIA), Institute for Research on Nutrition and Food Safety (INSA), Faculty of Pharmacy and Food Sciences University of Barcelona, Barcelona, Spain., Agudo A; Unit of Nutrition and Cancer, Epidemiology Research Programme, Catalan Institute of Oncology (ICO), Bellvitge Biomedical Research Institute (IDIBELL), L'Hospitalet de Llobregat, Barcelona, Spain., Jakszyn P; Unit of Nutrition and Cancer, Epidemiology Research Programme, Catalan Institute of Oncology (ICO), Bellvitge Biomedical Research Institute (IDIBELL), L'Hospitalet de Llobregat, Barcelona, Spain.; Blanquerna School of Health Sciences, Ramon Llull University, Barcelona, Spain.
Jazyk:	angličtina
Zdroj:	Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology [Cancer Epidemiol Biomarkers Prev] 2024 Jun 03; Vol. 33 (6), pp. 854-856.
DOI:	10.1158/1055-9965.EPI-24-0211
Abstrakt:	Background: The International Agency for Research on Cancer classified processed meats (PM) as "carcinogenic" and red meat as "probably carcinogenic" for humans. The possible relationship between colorectal cancer risk and the mechanisms involved in the carcinogenesis of PMs have not been established yet. Nitrosyl-heme and heme iron have been proposed as potential-related compounds. The aim of this study was to determine the association between nitrosyl-heme and heme iron intake and colorectal cancer risk among participants from the European Prospective Investigation into Cancer and Nutrition (EPIC)-Spain study. Methods: This prospective study included 38,262 men and women from the EPIC-Spain study. Food consumption was assessed using diet history and food composition tables. Heme iron and nitrosyl-heme intake were determined by estimating the intake of PM items and conducting laboratory analyses. HR estimates were obtained by proportional hazard models, stratified by age at recruitment and study center and adjusted for sex, total energy intake, education, smoking, body mass index, waist size, physical activity, lifetime alcohol, fibre, calcium, and familiar colorectal cancer history. Results: During a mean follow-up of 16.7 years, 577 participants were diagnosed with colorectal cancer. We found no overall association between nitrosyl-heme [HRT3vsT1, 0.98; 95% confidence interval (CI), 0.79-1.21] or heme iron intakes (HRT3vsT1, 0.88; 95% CI, 0.70-1.10) with colorectal cancer risk, nor according to tumor subtypes. Conclusions: Our study found no evidence supporting a link between nitrosyl-heme or heme iron intake and colorectal cancer risk in Spanish subjects. Impact: As research on nitrosyl-heme is preliminary, more heterogeneous studies are necessary to provide more convincing evidence on their role in colorectal cancer carcinogenesis. (©2024 American Association for Cancer Research.)
Databáze:	MEDLINE
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