Heme iron from meat and risk of adenocarcinoma of the esophagus and stomach

Mary H. Ward, Amanda J. Cross, Christian C. Abnet, Rashmi Sinha, Rodney Smith Markin, Dennis D. Weisenburger

Research output: Contribution to journalArticle

41 Citations (Scopus)

Abstract

Iron can cause oxidative stress and DNA damage, and heme iron can catalyze endogenous formation of N-nitroso compounds, which are potent carcinogens. Dietary iron promotes esophageal cancer incidence in animal studies and has been identified as a growth factor for Helicobacter pylori, an established risk factor for stomach cancer. We conducted a population-based case-control study of adenocarcinoma of the esophagus (n=124) and stomach (n=154) and 449 controls in Nebraska. Heme iron and total iron intake were estimated from a food frequency questionnaire and databases of heme and total iron. We used logistic regression to calculate odds ratios (ORs) and 95% confidence intervals (CIs) adjusted for known risk factors. Esophageal cancer was positively associated with higher intakes of heme iron (ORQ4 vs. Q1 = 3.04, 95% CI: 1.20-7.72; P trend= 0.009) and total iron from meat sources (ORQ4 vs. Q1= 2.67, 95% CI: 0.99-7.16; P trend= 0.050). Risk of stomach cancer was elevated among those with higher intakes of heme iron (ORQ4 vs.Q1 = 1.99, 95% CI: 1.00-3.95; P trend= 0.17) and total iron from meat (OR =2.26, 95% CI: 1.14-4.46; P trend = 0.11). Iron intake from all dietary sources was not significantly associated with risk of either cancer. Our results suggest that high intakes of heme and iron from meat may be important dietary risk factors for esophageal and stomach cancer and may partly explain associations with red meat.

Original languageEnglish (US)
Pages (from-to)134-138
Number of pages5
JournalEuropean Journal of Cancer Prevention
Volume21
Issue number2
DOIs
StatePublished - Mar 1 2012

Fingerprint

Heme
Meat
Stomach
Iron
Confidence Intervals
Esophageal Neoplasms
Stomach Neoplasms
Adenocarcinoma Of Esophagus
Odds Ratio
Nitroso Compounds
Dietary Iron
Helicobacter pylori
Carcinogens
DNA Damage
Case-Control Studies
Intercellular Signaling Peptides and Proteins
Oxidative Stress
Logistic Models
Databases
Food

Keywords

  • Esophageal cancer
  • Heme iron
  • Iron
  • Nutrition
  • Stomach cancer

ASJC Scopus subject areas

  • Epidemiology
  • Oncology
  • Public Health, Environmental and Occupational Health
  • Cancer Research

Cite this

Heme iron from meat and risk of adenocarcinoma of the esophagus and stomach. / Ward, Mary H.; Cross, Amanda J.; Abnet, Christian C.; Sinha, Rashmi; Markin, Rodney Smith; Weisenburger, Dennis D.

In: European Journal of Cancer Prevention, Vol. 21, No. 2, 01.03.2012, p. 134-138.

Research output: Contribution to journalArticle

Ward, Mary H. ; Cross, Amanda J. ; Abnet, Christian C. ; Sinha, Rashmi ; Markin, Rodney Smith ; Weisenburger, Dennis D. / Heme iron from meat and risk of adenocarcinoma of the esophagus and stomach. In: European Journal of Cancer Prevention. 2012 ; Vol. 21, No. 2. pp. 134-138.
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