Anxiety is a potential effect modifier of the association between red and processed meat consumption and cancer risk: findings from the NutriNet-Santé cohort

Autor: Vassilia Theodorou, Mélanie Deschasaux, Paule Latino-Martel, Bernard Srour, Valentina A. Andreeva, Eloi Chazelas, Marie Beslay, Françoise Guéraud, Serge Hercberg, Fabrice Pierre, Edwin Fouché, Nathalie Naud, Sandrine Péneau, Mathilde Touvier, Charlotte Debras, Valerie Bacquie
Přispěvatelé: ToxAlim (ToxAlim), Université Toulouse III - Paul Sabatier (UT3), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Ecole Nationale Vétérinaire de Toulouse (ENVT), Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National Polytechnique (Toulouse) (Toulouse INP), Université Fédérale Toulouse Midi-Pyrénées-Ecole d'Ingénieurs de Purpan (INPT - EI Purpan), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Equipe 3: EREN- Equipe de Recherche en Epidémiologie Nutritionnelle (CRESS - U1153), Université Sorbonne Paris Nord-Centre de Recherche Épidémiologie et Statistique Sorbonne Paris Cité (CRESS (U1153 / UMR_A_1125 / UMR_S_1153)), Conservatoire National des Arts et Métiers [CNAM] (CNAM)-Université Sorbonne Paris Cité (USPC)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Université de Paris (UP)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Conservatoire National des Arts et Métiers [CNAM] (CNAM)-Université Sorbonne Paris Cité (USPC)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Université de Paris (UP)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE), Prévention et promotion de la cancérogénèse par les aliments (ToxAlim-PPCA), Université Fédérale Toulouse Midi-Pyrénées-Université Fédérale Toulouse Midi-Pyrénées-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Université Toulouse III - Paul Sabatier (UT3), Toxicologie Intégrative & Métabolisme (ToxAlim-TIM), Hôpital Avicenne [AP-HP], Assistance publique - Hôpitaux de Paris (AP-HP) (AP-HP), Neuro-Gastroentérologie & Nutrition (ToxAlim-NGN), This research was supported by the regular financial support of INRAE. The NutriNet-Sante study was supported by the following public institutions: Ministere de la Sante, Sante Publique France, Institut National de la Sante et de la Recherche Medicale (INSERM), Institut national de recherche pour l'agriculture, l'alimentation et l'environnement (INRAE), Conservatoire National des Arts et Metiers (CNAM) and Sorbonne Paris Nord University. MB was supported by a doctoral grant from the Ecole d'ingenieurs de Purpan and the region Occitanie. CD was supported by a grant from the French National Cancer Institute (INCa). EC was supported by a Doctoral Funding from Universite Paris 13-Galilee Doctoral School. MD was supported by a Post-doctoral grant from the Fondation pour la Recherche Medicale.
Jazyk: angličtina
Rok vydání: 2021
Předmět:
Zdroj: European Journal of Nutrition
European Journal of Nutrition, Springer Verlag, 2021, 60 (4), pp.1887-1896. ⟨10.1007/s00394-020-02381-3⟩
ISSN: 1436-6207
1436-6215
Popis: International audience; Purpose Red and processed meats are recognized by the International Agency for Research on Cancer as probably carcinogenic and carcinogenic to humans, respectively. Heme iron has been proposed as a central factor responsible for this effect. Furthermore, anxiety affects the intestinal barrier function by increasing intestinal permeability. The objective of this work was to assess how anxiety modifies the association between red and processed meat consumption and cancer risk in the NutriNet-Santé prospective cohort (2009–2019).Methods Using multi-adjusted Cox models in a sample of 101,269 subjects, we studied the associations between the consumption of red and processed meat, the amount of heme iron coming from these meats and overall, colorectal, prostate, and breast cancer risks, overall and separately among participants with and without anxiety.Results An increase in red and processed meat consumption was associated with an increased risk of developing colorectal cancer in the total population (HR for an increase of 50 g/day = 1.18 (1.01–1.37), p = 0.03). After stratification on anxiety, the HR 50 g/day was 1.42 (1.03–1.94, p = 0.03) in anxious participants and 1.12 (0.94–1.33, p = 0.20) in other participants. Similar trends were observed for overall cancer risk. Analyses conducted with heme iron also provided similar results. Conclusions Our results strengthen the existing body of evidence supporting that red and processed meat consumption and heme iron intake are associated with an increased risk of overall and more specifically colorectal cancer, and suggest that anxiety modifies these associations, with an increased risk in anxious participants.
Databáze: OpenAIRE
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