Meat consumption and risk of lung cancer: evidence from observational studies

Yang, Wanshui; Wong, Man; Vogtmann, Emily; Tang, Ruqi; Xie, Li; Yang, Yunjun; Wu, Qi‐Jun; Zhang, W.; Xiang, Yong‐Bing

doi:10.1093/annonc/mds207

Cited by 83 publications

(52 citation statements)

References 48 publications

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“…However, there was no association with total fish intake, which is consistent with a recent meta-analysis that reported no association between fish intake and lung cancer risk [34]. Since many hypotheses were tested in our analysis, this finding may be due to chance and needs to be confirmed in other studies.…”

Section: Discussionsupporting

confidence: 89%

Dietary B vitamin and methionine intakes and lung cancer risk among female never smokers in China

Takata

Cai

Beeghly–Fadiel

et al. 2012

Cancer Causes Control

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Purpose B vitamins and methionine have been postulated to have potential effects on carcinogenesis; however, findings from previous epidemiologic studies on B vitamins, methionine, and lung cancer risk are inconsistent. We investigated associations of dietary intakes of B vitamins (i.e., riboflavin, niacin, vitamin B6, folate, and vitamin B12) and methionine with lung cancer risk among female never smokers. Methods The Shanghai Women’s Health Study, a population-based, prospective cohort study, included 74,941 women. During a median follow-up of 11.2 years, 428 incident lung cancer cases accrued among 71,267 women with no history of smoking or cancer at baseline. Baseline dietary intakes were derived from a validated, interviewer-administered food frequency questionnaire. Cancer incidence and vital status were ascertained through annual linkage to the Shanghai Cancer Registry and Shanghai Vital Statistics Registry databases and through biennial in-person follow-ups with participants. Adjusted hazard ratios (HR) and 95% confidence intervals (CI) were calculated using Cox regression. Results Dietary riboflavin intake was inversely associated with lung cancer risk (HR = 0.62; 95% CI = 0.43–0.89; P-trend = 0.03 for the highest quartile compared with the lowest). A higher than median intake of methionine was associated with lower risk of lung cancer (HR = 0.78; 95% CI = 0.60–0.99), however, there was no dose-response relation. Intakes of other B vitamins were not associated with lung cancer risk. Conclusions Our study suggests that dietary riboflavin intake may be inversely associated with lung cancer risk among female never smokers, which warrants further investigation.

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Section: Discussionsupporting

confidence: 89%

Dietary B vitamin and methionine intakes and lung cancer risk among female never smokers in China

Takata

Cai

Beeghly–Fadiel

et al. 2012

Cancer Causes Control

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“…Some of previous studies have also reported this a causative variable (Alavanja et al, 2001;Lam et al, 2009;Yang et al, 2012;Gnagnarella et al, 2013), but OR values was much lower as compared to present study. Per capita Red meat consumption in Pakistan is higher than its neighboring countries like India and Afghanistan.…”

Section: Causative Factorscontrasting

confidence: 68%

Risk Factors for Lung Cancer in the Pakistani Population

Luqman¹,

Javed²,

Daud³

et al. 2014

Asian Pacific Journal of Cancer Prevention

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Background: Lung cancer is one of the most prevalent malignancies in the world and both incidence and mortality rates are continuing to rise in Pakistan. However, epidemiological studies to identify common lung cancer determinants in the Pakistani population have been limited. Materials and Methods: In this retrospective case-control study, 400 cases and 800 controls were enrolled from different hospitals of all provinces of Pakistan. Information about socio-demographic, occupational, lifestyle and dietary variables was extracted by questionnaire from all subjects. Odd ratios (ORs) and 95% confidence intervals (CIs) were calculated. and dose-response associations were also assessed for suitable factors.

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“…Red meat consumption was not associated with lung cancer risk, while vegetable consumption was found to be protective against lung cancer in a cohort study conducted in Europe [23, 24]. In contrast, results from a recent meta-analysis suggest an increased risk of lung cancer with high intake of red meat [25, 26], whereas white meat consumption showed an inverse association with lung cancer among non-smokers in a large case-control study conducted in Singapore [27]. …”

Section: Discussionmentioning

confidence: 99%

Dietary inflammatory index and risk of lung cancer and other respiratory conditions among heavy smokers in the COSMOS screening study

et al. 2015

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Purpose To test whether the inflammatory potential of diet, as measured using the dietary inflammatory index (DII), is associated with risk of lung cancer or other respiratory conditions and to compare results obtained with those based on the aMED score, an established dietary index that measures adherence to the traditional Mediterranean diet. Methods In 4336 heavy smokers enrolled in a prospective, non-randomized lung cancer screening program, we measured participants’ diets at baseline using a self-administered food frequency questionnaire from which dietary scores were calculated. Cox proportional hazards and logistic regression models were used to assess association between the dietary indices and lung cancer diagnosed during annual screening, and other respiratory outcomes that were recorded at baseline, respectively. Results In multivariable analysis, adjusted for baseline lung cancer risk (estimated from age, sex, smoking history, and asbestos exposure) and total energy, both DII and aMED scores were associated with dyspnoea (p trend = 0.046 and 0.02, respectively) and radiological evidence of emphysema (p trend = 0.0002 and 0.02). After mutual adjustment of the two dietary scores, only the association between DII and radiological evidence of emphysema (Q4 vs. Q1, OR 1.30, 95 % CI 1.01–1.67, p trend = 0.012) remained statistically significant. At univariate analysis, both DII and aMED were associated with lung cancer risk, but in fully adjusted multivariate analysis, only the association with aMED remained statistically significant (p trend = 0.04). Conclusions Among heavy smokers, a pro-inflammatory diet, as indicated by increasing DII score, is associated with dyspnoea and radiological evidence of emphysema. A traditional Mediterranean diet, which is associated with a lower DII, may lower lung cancer risk.

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Meat consumption and risk of lung cancer: evidence from observational studies

Cited by 83 publications

References 48 publications

Dietary B vitamin and methionine intakes and lung cancer risk among female never smokers in China

Dietary B vitamin and methionine intakes and lung cancer risk among female never smokers in China

Risk Factors for Lung Cancer in the Pakistani Population

Dietary inflammatory index and risk of lung cancer and other respiratory conditions among heavy smokers in the COSMOS screening study

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