Literature DB >> 26505173

Red and processed meat, nitrite, and heme iron intakes and postmenopausal breast cancer risk in the NIH-AARP Diet and Health Study.

Maki Inoue-Choi1,2, Rashmi Sinha3, Gretchen L Gierach4, Mary H Ward1.   

Abstract

Previous studies have shown inconsistent associations between red and processed meat intake and breast cancer risk. N-nitroso compounds and heme iron have been hypothesized as contributing factors. We followed 193,742 postmenopausal women in the NIH-AARP Diet and Health Study and identified 9,305 incident breast cancers (1995-2006). Dietary intake was assessed using a food frequency questionnaire at baseline. We adjusted daily intakes of meat, nitrite and heme iron for energy intake using the nutrient density method. We estimated multivariable-adjusted hazard ratios (HRs) and 95% confidence intervals (CIs) by quintiles of dietary exposures for all breast cancer, by stage (in-situ, localized, regional/distant) and by estrogen/progesterone receptor (ER/PR) status using Cox proportional hazards regression. Total red meat intake was positively associated with risk of regional/distant cancer (p-trend = 0.02). The risk was 25% higher in the highest vs. lowest intake quintile (95% CI = 1.03-1.52). Higher processed red meat intake (Q5 vs. Q1) was associated with 27% higher risk of localized breast cancer (95% CI = 1.01-1.27, p-trend = 0.03) and a 19% higher risk of regional/distant cancer (95% CI = 0.98-1.44, p-trend = 0.10). In addition, higher nitrite intake from processed red meat was positively associated with localized cancer (HR for Q5 vs. Q1 = 1.23, 95% CI = 1.09-1.39, p-trend < 0.0001). Heme iron intake was positively associated with breast cancer risk overall and all cancer stages (p-trend = 0.02-0.05). No heterogeneity was observed in risk associations by hormone receptor status. Our findings suggest that high consumption of red meat and processed meat may increase risk of postmenopausal breast cancer. Added nitrite and heme iron may partly contribute to these observed associations. © Published 2015. This article is a US Government work and, as such, is in the public domain of the United States of America.

Entities:  

Keywords:  breast cancer; heme iron; nitrite; processed meat; red meat

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Year:  2015        PMID: 26505173      PMCID: PMC4724256          DOI: 10.1002/ijc.29901

Source DB:  PubMed          Journal:  Int J Cancer        ISSN: 0020-7136            Impact factor:   7.396


  42 in total

1.  Evaluation of alternative approaches to assign nutrient values to food groups in food frequency questionnaires.

Authors:  A F Subar; D Midthune; M Kulldorff; C C Brown; F E Thompson; V Kipnis; A Schatzkin
Journal:  Am J Epidemiol       Date:  2000-08-01       Impact factor: 4.897

2.  Influence of dietary nitrate on nitrite content of human saliva: possible relevance to in vivo formation of N-nitroso compounds.

Authors:  B Spiegelhalder; G Eisenbrand; R Preussmann
Journal:  Food Cosmet Toxicol       Date:  1976-12

3.  IARC monographs on the evaluation of carcinogenic risks to humans. Ingested nitrate and nitrite, and cyanobacterial peptide toxins.

Authors: 
Journal:  IARC Monogr Eval Carcinog Risks Hum       Date:  2010

Review 4.  Iron homeostasis in breast cancer.

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Journal:  Cancer Lett       Date:  2014-01-31       Impact factor: 8.679

5.  Dietary animal-derived iron and fat intake and breast cancer risk in the Shanghai Breast Cancer Study.

Authors:  Asha R Kallianpur; Sang-Ah Lee; Yu-Tang Gao; Wei Lu; Ying Zheng; Zhi-Xian Ruan; Qi Dai; Kai Gu; Xiao-Ou Shu; Wei Zheng
Journal:  Breast Cancer Res Treat       Date:  2007-03-13       Impact factor: 4.872

6.  Development of a food frequency questionnaire module and databases for compounds in cooked and processed meats.

Authors:  Rashmi Sinha; Amanda Cross; Jane Curtin; Thea Zimmerman; Susanne McNutt; Adam Risch; Joanne Holden
Journal:  Mol Nutr Food Res       Date:  2005-07       Impact factor: 5.914

7.  Haem, not protein or inorganic iron, is responsible for endogenous intestinal N-nitrosation arising from red meat.

Authors:  Amanda Jane Cross; Jim R A Pollock; Sheila Anne Bingham
Journal:  Cancer Res       Date:  2003-05-15       Impact factor: 12.701

8.  Performance of a food-frequency questionnaire in the US NIH-AARP (National Institutes of Health-American Association of Retired Persons) Diet and Health Study.

Authors:  Frances E Thompson; Victor Kipnis; Douglas Midthune; Laurence S Freedman; Raymond J Carroll; Amy F Subar; Charles C Brown; Matthew S Butcher; Traci Mouw; Michael Leitzmann; Arthur Schatzkin
Journal:  Public Health Nutr       Date:  2007-07-05       Impact factor: 4.022

9.  Long-term meat intake and risk of breast cancer by oestrogen and progesterone receptor status in a cohort of Swedish women.

Authors:  Susanna C Larsson; Leif Bergkvist; Alicja Wolk
Journal:  Eur J Cancer       Date:  2009-05-20       Impact factor: 9.162

10.  Meat consumption and risk of breast cancer in the UK Women's Cohort Study.

Authors:  E F Taylor; V J Burley; D C Greenwood; J E Cade
Journal:  Br J Cancer       Date:  2007-04-10       Impact factor: 7.640

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  27 in total

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2.  Awareness and Misconceptions of Breast Cancer Risk Factors Among Laypersons and Physicians.

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Journal:  Curr Oncol Rep       Date:  2018-03-05       Impact factor: 5.075

3.  Dietary Fat Intake During Adolescence and Breast Density Among Young Women.

Authors:  Seungyoun Jung; Olga Goloubeva; Catherine Klifa; Erin S LeBlanc; Linda G Snetselaar; Linda Van Horn; Joanne F Dorgan
Journal:  Cancer Epidemiol Biomarkers Prev       Date:  2016-05-19       Impact factor: 4.254

4.  Diet and risk of breast, endometrial and ovarian cancer: UK Women's Cohort Study.

Authors:  Yashvee Dunneram; Darren C Greenwood; Janet E Cade
Journal:  Br J Nutr       Date:  2018-12-11       Impact factor: 3.718

5.  Consumption of red and processed meat and breast cancer incidence: A systematic review and meta-analysis of prospective studies.

Authors:  Maryam S Farvid; Mariana C Stern; Teresa Norat; Shizuka Sasazuki; Paolo Vineis; Matty P Weijenberg; Alicja Wolk; Kana Wu; Bernard W Stewart; Eunyoung Cho
Journal:  Int J Cancer       Date:  2018-10-03       Impact factor: 7.396

6.  The association between meat and fish intake by preparation methods and breast cancer in the Carolina Breast Cancer Study (CBCS).

Authors:  Omonefe O Omofuma; Susan E Steck; Andrew F Olshan; Melissa A Troester
Journal:  Breast Cancer Res Treat       Date:  2022-03-11       Impact factor: 4.872

Review 7.  Cancer Progress and Priorities: Breast Cancer.

Authors:  Serena C Houghton; Susan E Hankinson
Journal:  Cancer Epidemiol Biomarkers Prev       Date:  2021-05       Impact factor: 4.090

8.  Obesity, Dietary Factors, Nutrition, and Breast Cancer Risk.

Authors:  Annina Seiler; Michelle A Chen; Ryan L Brown; Christopher P Fagundes
Journal:  Curr Breast Cancer Rep       Date:  2018-01-19

9.  Association between meat consumption and risk of breast cancer: Findings from the Sister Study.

Authors:  Jamie J Lo; Yong-Moon Mark Park; Rashmi Sinha; Dale P Sandler
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10.  The nutritional impact of replacing dietary meat with meat alternatives in the UK: a modelling analysis using nationally representative data.

Authors:  Dominic N Farsi; Dinithi Uthumange; Jose Munoz Munoz; Daniel M Commane
Journal:  Br J Nutr       Date:  2021-07-21       Impact factor: 4.125

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