Meat and Meat-related Compounds and Risk of Prostate Cancer in a Large Prospective Cohort Study in the United States
Autor: | Albert R. Hollenbeck, Arthur Schatzkin, Yikyung Park, Rashmi Sinha, Amanda J. Cross, Michael F. Leitzmann, Barry I. Graubard |
---|---|
Rok vydání: | 2009 |
Předmět: |
Male
medicine.medical_specialty Meat Epidemiology Original Contributions Heme Gastroenterology Prostate cancer Prostate Internal medicine Benzo(a)pyrene medicine Humans Cooking Prospective Studies Polycyclic Aromatic Hydrocarbons Risk factor Prospective cohort study Nitrites Aged Gynecology Nitrates business.industry Hazard ratio Prostatic Neoplasms Cancer Middle Aged medicine.disease United States medicine.anatomical_structure Cohort Red meat business |
Zdroj: | American Journal of Epidemiology. 170:1165-1177 |
ISSN: | 1476-6256 0002-9262 |
Popis: | The authors examined associations between meat consumption (type, cooking method, and related mutagens), heme iron, nitrite/nitrate, and prostate cancer in a cohort of 175,343 US men aged 50–71 years. During 9 years of follow-up (1995–2003), they ascertained 10,313 prostate cancer cases (1,102 advanced) and 419 fatal cases. Hazard ratios comparing the fifth intake quintile with the first revealed elevated risks associated with red and processed meat for total (red meat: hazard ratio (HR) = 1.12, 95% confidence interval (CI): 1.04, 1.21; processed meat: HR = 1.07, 95% CI: 1.00, 1.14) and advanced (red meat: HR = 1.31, 95% CI: 1.05, 1.65; processed meat: HR = 1.32, 95% CI: 1.08, 1.61) prostate cancer. Heme iron, barbecued/grilled meat, and benzo[a]pyrene were all positively associated with total (HR = 1.09 (95% CI: 1.02, 1.17), HR = 1.11 (95% CI: 1.03, 1.19), and HR = 1.09 (95% CI: 1.00, 1.18), respectively) and advanced (HR = 1.28 (95% CI: 1.03, 1.58), HR = 1.36 (95% CI: 1.10, 1.69), and HR = 1.28 (95% CI: 1.00, 1.65), respectively) disease. Nitrite (HR = 1.24, 95% CI: 1.02, 1.51) and nitrate (HR = 1.31, 95% CI: 1.07, 1.61) intakes were associated with advanced prostate cancer. There were no clear associations for fatal prostate cancer. Red and processed meat may be positively associated with prostate cancer via mechanisms involving heme iron, nitrite/nitrate, grilling/barbecuing, and benzo[a]pyrene. |
Databáze: | OpenAIRE |
Externí odkaz: |