Ward, Heather AWhitman, JuliaMuller, David CJohansson, MattiasJakszyn, PaulaWeiderpass, ElisabetePalli, DomenicoFanidi, AnouarVermeulen, RoelTjønneland, AnneHansen, LouiseDahm, Christina COvervad, KimSeveri, GianlucaBoutron-Ruault, Marie-ChristineAffret, AurélieKaaks, RudolfFortner, ReneeBoeing, HeinerTrichopoulou, AntoniaLa Vecchia, CarloKotanidou, AnastasiaBerrino, FrancoKrogh, VittorioTumino, RosarioRicceri, FulvioPanico, SalvatoreBueno-de-Mesquita, H BasPeeters, Petra HNøst, Therese HaugdahlSandanger, Torkjel MQuirós, Jose RamónAgudo, AntonioRodríguez-Barranco, MiguelLarrañaga, NereaHuerta, Jose MariaArdanaz, EvaDrake, IsabelBrunnström, HansJohansson, MikaelGrankvist, KjellTravis, Ruth CFreisling, HeinzStepien, MagdalenaMerritt, Melissa ARiboli, ElioCross, Amanda J2018-11-202018-11-202018-10-18Haem iron intake and risk of lung cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort. 2018 Eur J Clin Nutr1476-56403033771410.1038/s41430-018-0271-2http://hdl.handle.net/10029/622288Epidemiological 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.enArticleEur J Clin Nutr 2019; 73(8):1122-32