Meat intake and risk of non-Hodgkin lymphoma

Briseis Aschebrook-Kilfoy, Nicholas J. Ollberding, Carol Kolar, Terence A. Lawson, Sonali M. Smith, Dennis D. Weisenburger, Brian C.H. Chiu

Research output: Contribution to journalArticle

20 Citations (Scopus)

Abstract

We conducted a population-based, case-control study to test the hypothesis that consumption of meat and meat-related mutagens increases the risk of non-Hodgkin lymphoma (NHL), and whether the associations are modified by N-acetyltransferase (NAT) 1 and 2. Participants (336 cases and 460 controls) completed a 117-item food frequency questionnaire. The risk of NHL was associated with a higher intake of red meat (OR = 1.5; CI, 1.1-2.2), total fat (OR = 1.4; CI, 1.0-2.1), and oleic acid (OR = 1.5; CI, 1.0-2.2).NHL risk was also associatedwith a higher intake of very well-done pork (OR = 2.5; 95 % CI, 1.4-4.3) and the meat-related mutagenMeIQx (OR = 1.6; 95 %CI, 1.1-2.3). Analyses of the major NHL histologic subtypes showed a positive association between diffuse large B cell lymphoma (DLBCL) and higher intake of redmeat (OR = 2.1; 95 %CI, 1.1-3.9) and the association was largely due to meat-related mutagens as a positive association was observed for higher intakes of both MeIQx (OR = 2.4; 95 % CI, 1.2-4.6) and DiMeIQx (OR = 1.9; 95 % CI, 1.0-3.5). Although the OR for follicular lymphoma (FL)was also increasedwith a higher redmeat intake (OR = 1.9; 95 %CI, 1.1-3.3), the association appeared to be due to increased oleic acid (OR = 1.7; 95 % CI: 0.9-3.1). We found no evidence that polymorphisms in NAT1 or NAT2 modify the association between NHL and meat-related mutagens. Our results provide further evidence that red meat consumption is associated with an increase inNHLrisk, and newevidence that the specific components of meat, namely fat and meat-related mutagens, may be impacting NHL subtype risk differently.

Original languageEnglish (US)
Pages (from-to)1681-1692
Number of pages12
JournalCancer Causes and Control
Volume23
Issue number10
DOIs
StatePublished - Oct 1 2012

Fingerprint

Non-Hodgkin's Lymphoma
Meat
Mutagens
Oleic Acid
Fats
Follicular Lymphoma
Lymphoma, Large B-Cell, Diffuse
Case-Control Studies
Food
Population
Red Meat

Keywords

  • Case-control study
  • Diet
  • Dietary carcinogens
  • Genetic variants
  • Meat
  • Non-Hodgkin lymphoma

ASJC Scopus subject areas

  • Oncology
  • Cancer Research

Cite this

Aschebrook-Kilfoy, B., Ollberding, N. J., Kolar, C., Lawson, T. A., Smith, S. M., Weisenburger, D. D., & Chiu, B. C. H. (2012). Meat intake and risk of non-Hodgkin lymphoma. Cancer Causes and Control, 23(10), 1681-1692. https://doi.org/10.1007/s10552-012-0047-2

Meat intake and risk of non-Hodgkin lymphoma. / Aschebrook-Kilfoy, Briseis; Ollberding, Nicholas J.; Kolar, Carol; Lawson, Terence A.; Smith, Sonali M.; Weisenburger, Dennis D.; Chiu, Brian C.H.

In: Cancer Causes and Control, Vol. 23, No. 10, 01.10.2012, p. 1681-1692.

Research output: Contribution to journalArticle

Aschebrook-Kilfoy, B, Ollberding, NJ, Kolar, C, Lawson, TA, Smith, SM, Weisenburger, DD & Chiu, BCH 2012, 'Meat intake and risk of non-Hodgkin lymphoma', Cancer Causes and Control, vol. 23, no. 10, pp. 1681-1692. https://doi.org/10.1007/s10552-012-0047-2
Aschebrook-Kilfoy B, Ollberding NJ, Kolar C, Lawson TA, Smith SM, Weisenburger DD et al. Meat intake and risk of non-Hodgkin lymphoma. Cancer Causes and Control. 2012 Oct 1;23(10):1681-1692. https://doi.org/10.1007/s10552-012-0047-2
Aschebrook-Kilfoy, Briseis ; Ollberding, Nicholas J. ; Kolar, Carol ; Lawson, Terence A. ; Smith, Sonali M. ; Weisenburger, Dennis D. ; Chiu, Brian C.H. / Meat intake and risk of non-Hodgkin lymphoma. In: Cancer Causes and Control. 2012 ; Vol. 23, No. 10. pp. 1681-1692.
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