Haem iron intake and risk of lung cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort.
Ward, Heather A; Whitman, Julia; Muller, David C; Johansson, Mattias; Jakszyn, Paula; Weiderpass, Elisabete; Palli, Domenico; Fanidi, Anouar; Vermeulen, Roel; Tjønneland, Anne; Hansen, Louise; Dahm, Christina C; Overvad, Kim; Severi, Gianluca; Boutron-Ruault, Marie-Christine; Affret, Aurélie; Kaaks, Rudolf; Fortner, Renee; Boeing, Heiner; Trichopoulou, Antonia; La Vecchia, Carlo; Kotanidou, Anastasia; Berrino, Franco; Krogh, Vittorio; Tumino, Rosario; Ricceri, Fulvio; Panico, Salvatore; Bueno-de-Mesquita, H Bas; Peeters, Petra H; Nøst, Therese Haugdahl; Sandanger, Torkjel M; Quirós, Jose Ramón; Agudo, Antonio; Rodríguez-Barranco, Miguel; Larrañaga, Nerea; Huerta, Jose Maria; Ardanaz, Eva; Drake, Isabel; Brunnström, Hans; Johansson, Mikael; Grankvist, Kjell; Travis, Ruth C; Freisling, Heinz; Stepien, Magdalena; Merritt, Melissa A; Riboli, Elio; Cross, Amanda J
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Open Access
Type
Article
Language
en
Date
2018-10-18
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Title
Haem iron intake and risk of lung cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort.
Translated Title
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Eur J Clin Nutr 2019; 73(8):1122-32
Abstract
Epidemiological studies suggest that haem iron, which is found predominantly in red meat and increases endogenous formation of carcinogenic N-nitroso compounds, may be positively associated with lung cancer. The objective was to examine the relationship between haem iron intake and lung cancer risk using detailed smoking history data and serum cotinine to control for potential confounding.