TY - JOUR
T1 - Nitrosamines and heme iron and risk of prostate cancer in the european prospective investigation into cancer and nutrition
AU - Jakszyn, Paula G.
AU - Allen, Naomi E.
AU - Lujan-Barroso, Leila
AU - Gonzalez, Carlos A.
AU - Key, Timothy J.
AU - Fonseca-Nunes, Ana
AU - Tjnøneland, Anne
AU - Fnøs-Johnsen, Nina
AU - Overvad, Kim
AU - Teucher, Birgit
AU - Li, Kuanrong
AU - Boeing, Heiner
AU - Trichopoulou, Antonia
AU - Oikonomou, Eleni
AU - Sarantopoulou, Maria
AU - Saieva, Calogero
AU - Krogh, Vittorio
AU - Tumino, Rosario
AU - Ricceri, Fulvio
AU - Bueno-de-Mesquita, H. Bas
AU - Huerta, JoséM
AU - Ardanaz, Eva
AU - Arguelles, Marcial V.
AU - Molina-Montes, Esther
AU - Larranãga, Nerea
AU - Wirfal̈, Elisabet
AU - Wallstrom̈, Peter
AU - Johansson, Mattias
AU - Stattin, Par̈
AU - Khaw, Kay Tee
AU - Jenab, Mazda
AU - Fedirko, Veronika
AU - Riboli, Elio
PY - 2012/3
Y1 - 2012/3
N2 - Background: The evidence about nitrosamines and heme iron intake and cancer risk is limited, despite the biologic plausibility of the hypothesis that these factors might increase cancer risk. We investigated the association between dietary nitrosamines and heme iron and the risk of prostate cancer among participants of European Prospective Investigation into Cancer and Nutrition (EPIC). Methods: Data on food consumption and complete follow-up for cancer occurrence was available for 139,005 men, recruited in 8 European countries. Estimates of HRs were obtained by proportional hazard models, stratified by age at recruitment, and study center, and adjusted for total energy intake, smoking status, marital status, dairy products, educational level, and body mass index. Results: After a mean follow-up of 10 years, 4,606 participants were diagnosed with first incident prostate cancer.Therewas no overall association between prostate cancer risk and nitrosamines exposure (preformed and endogenous) or heme iron intake (HR for a doubling of intake: 1.00; 95% CI: 0.98-1.03 for N-Nitrosodimethlyamine, 0.95; 95% CI: 0.88-1.03 for endogenous Nitrosocompounds, and 1.00; 95 CI: 0.97-1.03 for heme iron). Conclusions and Impact: Our findings do not support an effect of nitrosamines (endogenous and exogenous) and heme iron intake on prostate cancer risk.
AB - Background: The evidence about nitrosamines and heme iron intake and cancer risk is limited, despite the biologic plausibility of the hypothesis that these factors might increase cancer risk. We investigated the association between dietary nitrosamines and heme iron and the risk of prostate cancer among participants of European Prospective Investigation into Cancer and Nutrition (EPIC). Methods: Data on food consumption and complete follow-up for cancer occurrence was available for 139,005 men, recruited in 8 European countries. Estimates of HRs were obtained by proportional hazard models, stratified by age at recruitment, and study center, and adjusted for total energy intake, smoking status, marital status, dairy products, educational level, and body mass index. Results: After a mean follow-up of 10 years, 4,606 participants were diagnosed with first incident prostate cancer.Therewas no overall association between prostate cancer risk and nitrosamines exposure (preformed and endogenous) or heme iron intake (HR for a doubling of intake: 1.00; 95% CI: 0.98-1.03 for N-Nitrosodimethlyamine, 0.95; 95% CI: 0.88-1.03 for endogenous Nitrosocompounds, and 1.00; 95 CI: 0.97-1.03 for heme iron). Conclusions and Impact: Our findings do not support an effect of nitrosamines (endogenous and exogenous) and heme iron intake on prostate cancer risk.
UR - http://www.scopus.com/inward/record.url?scp=84859404206&partnerID=8YFLogxK
U2 - 10.1158/1055-9965.EPI-11-1181
DO - 10.1158/1055-9965.EPI-11-1181
M3 - Article
C2 - 22253298
AN - SCOPUS:84859404206
SN - 1055-9965
VL - 21
SP - 547
EP - 551
JO - Cancer Epidemiology Biomarkers and Prevention
JF - Cancer Epidemiology Biomarkers and Prevention
IS - 3
ER -
