Trial reportInternational journal of cancer2011
No effect of meat, meat cooking preferences, meat mutagens or heme iron on lung cancer risk in the prostate, lung, colorectal and ovarian cancer screening trial.
Trial report in International journal of cancer, 2011. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 16 papers, 4 of them syntheses that pooled it.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
16 citing papers in PubMed, 4 syntheses or guidelines pooled it, 39 citations in OpenAlex.
- Consumption of red meat and processed meat and cancer incidence: a systematic review and meta-analysis of prospective studies.European journal of epidemiology · 2021Pooled it
- Dietary Meat Categories and Descriptions in Chronic Disease Research Are Substantively Different within and between Experimental and Observational Studies: A Systematic Review and Landscape Analysis.Advances in nutrition (Bethesda, Md.) · 2020Pooled it
- Health risk factors associated with meat, fruit and vegetable consumption in cohort studies: A comprehensive meta-analysis.PloS one · 2017Pooled it
- Meat consumption and risk of lung cancer: evidence from observational studies.Annals of oncology : official journal of the European Society for Medical Oncology · 2012Pooled it
- Dietary factors and the risk of lung cancer by epidermal growth factor receptor mutation status and histological subtypes.Frontiers in public health · 2022Article
- Mitochondria Targeting as an Effective Strategy for Cancer Therapy.International journal of molecular sciences · 2020Review
- Haem iron intake and risk of lung cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort.European journal of clinical nutrition · 2019Article
- Cooking Methods for Red Meats and Risk of Type 2 Diabetes: A Prospective Study of U.S. Women.Diabetes care · 2017Article
- Dietary mineral intake and lung cancer risk: the Rotterdam Study.European journal of nutrition · 2017Article
- Nutrition and lung cancer: a case control study in Iran.BMC cancer · 2014Article
- Meat, dairy, and cancer.The American journal of clinical nutrition · 2014Review
- Heme-related gene expression signatures of meat intakes in lung cancer tissues.Molecular carcinogenesis · 2014Article
- Heme, an essential nutrient from dietary proteins, critically impacts diverse physiological and pathological processes.Nutrients · 2014Review
- Red and processed meat consumption and the risk of lung cancer: a dose-response meta-analysis of 33 published studies.International journal of clinical and experimental medicine · 2014Article
- Health effects of different dietary iron intakes: a systematic literature review for the 5th Nordic Nutrition Recommendations.Food & nutrition research · 2013Article
- Meat-cooking mutagens and risk of renal cell carcinoma.British journal of cancer · 2011Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
6 authors at 3 institutions in 1 country.
Funding
Abstract
Recent epidemiological studies have suggested that red and processed meat may increase the risk of lung cancer. Possible underlying mechanisms include mutagens produced during high-temperature cooking or preservation, or formed endogenously from heme iron in meat. We used data from 99,579 participants of both screened and nonscreened arms of the Prostate, Lung, Colorectal and Ovarian Cancer Screening Trial, aged 55-74 years, to investigate whether meat type, cooking method, doneness level, intake of specific meat mutagens 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline] (DiMeIQx), 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and benzo(a)pyrene (B(a)P)] and heme iron are associated with lung cancer. Participants' diet was assessed prospectively using a 124-item food frequency questionnaire and an additional meat-cooking module. Dietary data were used in conjunction with a database to estimate intake of MeIQx, DiMeIQx, PhIP, B(a)P and heme iron. After up to 8 years of follow-up, 782 incident lung cancer cases were ascertained. Lung cancer risk was not associated with the consumption of either red (men: HR(Q₅ vs. Q₁) = 1.11, 95% CI = 0.79-1.56, P(trend) = 0.42; women: HR(Q₅ vs. Q₁) = 1.30, 95% CI = 0.87-1.95, P(trend) = 0.65) or processed meat (men: HR(Q₅ vs. Q₁1) = 1.12, 95% CI = 0.83-1.53, P(trend) = 0.22; women: HR(Q₅ vs. Q₁) = 0.98, 95% CI = 0.68-1.41, P(trend) = 0.32) in multivariable models. High-temperature cooking methods, level of meat doneness, meat mutagens and heme iron had no effect on lung cancer risk. In this population, we found no association between meat type, cooking method, doneness level or intake of specific meat mutagens or heme iron and lung cancer risk.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.