Yanan Ma1,2, Wanshui Yang2,3, Tricia Li2, Yue Liu2,4, Tracey G Simon5,6,7, Jing Sui2,8, Kana Wu9, Edward L Giovannucci2,9,10, Andrew T Chan2,6,7, Xuehong Zhang2,9. 1. School of Public Health, China Medical University, Shenyang, Liaoning, P. R. China. 2. Channing Division of Network Medicine, Department of Medicine, Brigham and Women's Hospital and Harvard Medical School, Boston, MA, USA. 3. Department of Nutrition, School of Public Health, Anhui Medical University, Hefei, Anhui, P.R. China. 4. Center for Evidence-Based Chinese Medicine, School of Chinese Medicine, Beijing University of Chinese Medicine, Beijing, P.R. China. 5. Liver Center, Division of Gastroenterology, Department of Medicine, Massachusetts General Hospital, Boston, MA, USA. 6. Division of Gastroenterology, Department of Medicine, Massachusetts General Hospital, Boston, MA, USA. 7. Clinical and Translational Epidemiology Unit (CTEU), Massachusetts General Hospital, Boston, MA, USA. 8. Key Laboratory of Environmental Medicine Engineering, Ministry of Education, School of Public Health, Southeast University, Nanjing, Jiangsu, P.R. China. 9. Department of Nutrition, Harvard T.H. Chan School of Public Health, Boston, MA, USA. 10. Department of Epidemiology, Harvard T.H. Chan School of Public Health, Boston, MA, USA.
Abstract
BACKGROUND: Epidemiological evidence on the associations between meat intake and risk of hepatocellular carcinoma (HCC) was limited and inconsistent. METHODS: We prospectively examined the association between consumption of meats and meat mutagens with HCC risk using data from the Nurses' Health Study and the Health Professionals Follow-up Study. Cox proportional-hazards regression models were used to calculate hazard ratios (HRs) and 95% confidence intervals (CIs) after adjusting for known liver-cancer risk factors. RESULTS: During up to 32 years of follow-up, we documented 163 incident HCC cases. The HRs of HCC for the highest vs the lowest tertile intake levels were 1.84 (95% CI: 1.16-2.92, Ptrend = 0.04) for processed red meats and 0.61 (95% CI: 0.40-0.91, Ptrend = 0.02) for total white meats. There was a null association between unprocessed red meats and HCC risk (HR = 1.06, 95% CI: 0.68-1.63, Ptrend = 0.85). We found both poultry (HR = 0.60, 95% CI: 0.40-0.90, Ptrend = 0.01) and fish (HR = 0.70, 95% CI: 0.47-1.05, Ptrend = 0.10) were inversely associated with HCC risk. The HR for HCC risk was 0.79 (95% CI: 0.61-1.02) when 1 standard deviation of processed red meats was substituted with an equivalent amount of poultry or fish intake. We also found a suggestive positive association of intake of meat-derived mutagenicity or heterocyclic amines with risk of HCC. CONCLUSIONS: Processed red meat intake might be associated with higher, whereas poultry or possibly fish intake might be associated with lower, risk of HCC. Replacing processed red meat with poultry or fish might be associated with reduced HCC risk.
BACKGROUND: Epidemiological evidence on the associations between meat intake and risk of hepatocellular carcinoma (HCC) was limited and inconsistent. METHODS: We prospectively examined the association between consumption of meats and meat mutagens with HCC risk using data from the Nurses' Health Study and the Health Professionals Follow-up Study. Cox proportional-hazards regression models were used to calculate hazard ratios (HRs) and 95% confidence intervals (CIs) after adjusting for known liver-cancer risk factors. RESULTS: During up to 32 years of follow-up, we documented 163 incident HCC cases. The HRs of HCC for the highest vs the lowest tertile intake levels were 1.84 (95% CI: 1.16-2.92, Ptrend = 0.04) for processed red meats and 0.61 (95% CI: 0.40-0.91, Ptrend = 0.02) for total white meats. There was a null association between unprocessed red meats and HCC risk (HR = 1.06, 95% CI: 0.68-1.63, Ptrend = 0.85). We found both poultry (HR = 0.60, 95% CI: 0.40-0.90, Ptrend = 0.01) and fish (HR = 0.70, 95% CI: 0.47-1.05, Ptrend = 0.10) were inversely associated with HCC risk. The HR for HCC risk was 0.79 (95% CI: 0.61-1.02) when 1 standard deviation of processed red meats was substituted with an equivalent amount of poultry or fish intake. We also found a suggestive positive association of intake of meat-derived mutagenicity or heterocyclic amines with risk of HCC. CONCLUSIONS: Processed red meat intake might be associated with higher, whereas poultry or possibly fish intake might be associated with lower, risk of HCC. Replacing processed red meat with poultry or fish might be associated with reduced HCC risk.
Authors: Kana Wu; Donna Spiegelman; Tao Hou; Demetrius Albanes; Naomi E Allen; Sonja I Berndt; Piet A van den Brandt; Graham G Giles; Edward Giovannucci; R Alexandra Goldbohm; Gary G Goodman; Phyllis J Goodman; Niclas Håkansson; Manami Inoue; Timothy J Key; Laurence N Kolonel; Satu Männistö; Marjorie L McCullough; Marian L Neuhouser; Yikyung Park; Elizabeth A Platz; Jeannette M Schenk; Rashmi Sinha; Meir J Stampfer; Victoria L Stevens; Shoichiro Tsugane; Kala Visvanathan; Lynne R Wilkens; Alicja Wolk; Regina G Ziegler; Stephanie A Smith-Warner Journal: Int J Cancer Date: 2016-05-15 Impact factor: 7.396
Authors: Jessica L Petrick; Megan Braunlin; Mathieu Laversanne; Patricia C Valery; Freddie Bray; Katherine A McGlynn Journal: Int J Cancer Date: 2016-06-28 Impact factor: 7.396
Authors: A Blythe Ryerson; Christie R Eheman; Sean F Altekruse; John W Ward; Ahmedin Jemal; Recinda L Sherman; S Jane Henley; Deborah Holtzman; Andrew Lake; Anne-Michelle Noone; Robert N Anderson; Jiemin Ma; Kathleen N Ly; Kathleen A Cronin; Lynne Penberthy; Betsy A Kohler Journal: Cancer Date: 2016-03-09 Impact factor: 6.860
Authors: S Salvini; D J Hunter; L Sampson; M J Stampfer; G A Colditz; B Rosner; W C Willett Journal: Int J Epidemiol Date: 1989-12 Impact factor: 7.196
Authors: Thomas L Halton; Walter C Willett; Simin Liu; Joann E Manson; Meir J Stampfer; Frank B Hu Journal: Am J Clin Nutr Date: 2006-02 Impact factor: 7.045
Authors: Tania M Welzel; Barry I Graubard; Sabah Quraishi; Stefan Zeuzem; Jessica A Davila; Hashem B El-Serag; Katherine A McGlynn Journal: Am J Gastroenterol Date: 2013-06-11 Impact factor: 10.864