Processed meat consumption and risk of cancer: a multisite case–control study in Uruguay

Stéfani, Eduardo De; Boffetta, Paolo; Ronco, Álvaro L.; Deneo‐Pellegrini, Hugo; Correa, Pelayo; Acosta, Gisĕle; Mendilaharsu, Marı́a; Luaces, María E.; Silva, C. L. C. A.

doi:10.1038/bjc.2012.433

Cited by 45 publications

(52 citation statements)

References 17 publications

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“…De Stefani E reported that consuming salted meat, another kind of processed foods, was associated with higher risk of squamous cell carcinoma of esophagus, no matter in one-site or multi-site case control studies (De Stefani et al, 1999;De Stefani et al, 2003;De Stefani et al, 2009). In Netherland, one cohort study also presented the similar association between processed meat and ESCC, with the HR being 3.47 (Keszei et al, 2012).…”

Section: Discussionmentioning

confidence: 99%

Adverse Effects of Preserved Vegetables on Squamous Cell Carcinoma of Esophagus and Precancer Lesions in a High Risk Area

Song¹,

Zhao²,

Li³

et al. 2013

Asian Pacific Journal of Cancer Prevention

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Introduction: Squamous cell carcinoma of esophagus (ESCC) is one of the most common cancers in China. Preserved vegetables are processed foods and consumed in high amounts in the high risk areas for ESCC. This study aimed to investigate the relationships of preserved vegetable consumption with ESCC and precancer lesions. Methods: Cases from Yanting cancer hospital with pathological diagnosis of primary cancer, along with controls and individuals diagnosed with precancer lesions by endoscopy with iodine staining were interviewed. Trained staff collected data on dietary habits 1 year before the interview. An unconditional logistic regression model was used to estimate odds ratios of preserved vegetable consumption for precancer lesions and cancer. Results: Adjusting for potential confounders, intake of preserved vegetables (OR=2.92, 95%CI 1.32~6.47) and longer intake period (OR=5.78, 95%CI 2.26~14.80) were associated with higher risk of ESCC. Compared with lowest intake frequency, the highest was associated with a 3.0-fold risk for precancer lesions and 3.59-fold risk for ESCC (both p<0.05). Conclusion: Consumption of preserved vegetables is a risk factor for esophageal lesions in high risk areas. The carcinogenicity of preserved vegetables needs investigation in further studies and the public health strategies for reducing the consumption might be initiated in high risk areas.

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Section: Discussionmentioning

confidence: 99%

Adverse Effects of Preserved Vegetables on Squamous Cell Carcinoma of Esophagus and Precancer Lesions in a High Risk Area

Song¹,

Zhao²,

Li³

et al. 2013

Asian Pacific Journal of Cancer Prevention

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“…Our findings were consistent with studies conducted in the Uruguay population, which focused specifically on salted meat consumption. 21,22 Salted meat preparation and consumption were a long tradition in the Yanting area. Preserving meat and food with salt was a main way because there were no refrigerators available in such rural areas until the recent decade.…”

Section: Discussionmentioning

confidence: 99%

“…But, findings from previous studies on the associations between processed meat and ESCC were not consistent. [13][14][15][16][17][18] A varied definition of processed meat might partially explain the inconsistency of the results. 19 A recent literature review reported that processed meat was significantly associated with esophageal adenocarcinoma, but not with ESCC.…”

mentioning

confidence: 98%

“…20 Although a number of epidemiologic studies have focused on the association between processed meat and EC, there is a limited number of studies that specified the association between salted meat and ESCC. 21,22 Yanting County, located in the Southwest China, is among the several high ESCC risk areas in the country. The incidence and mortality of EC were 92.81/10 5 and 77.50/10 5 , respectively, according to data in 2008.…”

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confidence: 99%

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Consumption of salted meat and its interactions with alcohol drinking and tobacco smoking on esophageal squamous-cell carcinoma

et al. 2015

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Etiology of esophageal cancer has not yet been clearly documented, especially in high-risk regions. To evaluate the association between salted meat intake and esophageal squamous-cell carcinoma (ESCC) and to explore its joint effects with alcohol drinking and smoking, a population-based case-control study was conducted in a high ESCC risk area in China, including 942 incident ESCC cases and 942 age-and sex-matching controls. A validated food frequency questionnaire was used to collect information on dietary factors, alcohol drinking and tobacco smoking. Conditional logistic regressions were applied to estimate the association between salted meat intake and ESCC and its interactions with alcohol drinking and smoking, with adjustment for other confounders, including total energy intake. Salted meat intake was associated with an increased risk of ESCC, showing an exposure-response relationship (p for trend <0.001). Consumption of 50 g salted meat per week was related to an increased risk by 18% (odds ratio 5 1.18, 95% confidence interval: 1.13-1.23). Salted meat in combination with either alcohol drinking or smoking had a greater risk than salted meat alone, which was more than additive. The strongest association was seen in the combination of all the three factors, particularly at the highest level of salted meat intake (odds ratio 5 29.27, 95% confidence interval: 13.21-64.89). Salted meat intake is strongly associated with ESCC and its interactions with alcohol drinking and/or smoking highlights the significance of reducing salted meat intake among smokers and drinkers with respect to ESCC prevention.Esophageal cancer (EC) is one of the most common cancers in the world, with very high incidence and mortality rates in some developing countries. China is among the countries with the highest incidence rate, contributing to half of the total cases and deaths. 1 In China, >90% of EC occurs in the form of esophageal squamous-cell carcinoma (ESCC). Despite a steady decline in mortality from this cancer over the recent two decades, the incidence and mortality in China remained in the top of the world. Moreover, the 5-year survival rate of ESCC was low in China, ranging 10-30%, because of poor prognosis and lack of effective treatments. 2 Hence, implementation of effective prevention and control of the cancer are of vital importance.Alcohol drinking and tobacco smoking are two wellestablished risk factors for ESCC. [3][4][5][6][7] It is generally recognized that dietary factors play important roles in the development of this cancer. [8][9][10][11][12] However, whether alcohol drinking and smoking interact with diets in the development of ESCC is unclear. Recently, concerns over a high incidence of ESCC have been linked to consumption of processed meat. But, findings from previous studies on the associations between processed meat and ESCC were not consistent. [13][14][15][16][17][18] A varied definition of processed meat might partially explain the inconsistency of the results. 19 A recent literature review reported that...

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“…45 [18]. A study by De Stefani et al [19] assessed CRC risk and processed meat consumption using a multisite case-control design in 6,060 participants in Uruguay. A positive association was found for CRC with high consumption of processed meat (OR 2.39, 95% CI 1.76-3.24) [19].…”

Section: Journal Of Clinical Nutrition and Dietetics Issn 2472-1921mentioning

confidence: 99%

Total Diet Approach to Cancer Prevention: A Narrative Review of the Literature Since 2011 Concerning the Association of Colorectal Cancer and Meat Consumption

King¹,

Sheean²

2016

J Clin Nutr Diet

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Processed meat consumption and risk of cancer: a multisite case–control study in Uruguay

Cited by 45 publications

References 17 publications

Adverse Effects of Preserved Vegetables on Squamous Cell Carcinoma of Esophagus and Precancer Lesions in a High Risk Area

Adverse Effects of Preserved Vegetables on Squamous Cell Carcinoma of Esophagus and Precancer Lesions in a High Risk Area

Consumption of salted meat and its interactions with alcohol drinking and tobacco smoking on esophageal squamous-cell carcinoma

Total Diet Approach to Cancer Prevention: A Narrative Review of the Literature Since 2011 Concerning the Association of Colorectal Cancer and Meat Consumption

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