ArticleEuropean journal of cancer prevention : the official journal of the European Cancer Prevention Organisation (ECP)2012
Heme iron from meat and risk of adenocarcinoma of the esophagus and stomach.
Article in European journal of cancer prevention : the official journal of the European Cancer Prevention Organisation (ECP), 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 34 papers, 7 of them syntheses that pooled it.
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Who cites it
34 citing papers in PubMed, 7 syntheses or guidelines pooled it, 72 citations in OpenAlex.
- Lifestyle, WCRF/AICR Recommendations, and Esophageal Adenocarcinoma Risk: A Systematic Review of the Literature.Nutrients · 2021Pooled it
- Red and processed meat consumption and esophageal cancer risk: a systematic review and meta-analysis.Clinical & translational oncology : official publication of the Federation of Spanish Oncology Societies and of the National Cancer Institute of Mexico · 2020Pooled it
- Effect of Red, Processed, and White Meat Consumption on the Risk of Gastric Cancer: An Overall and Dose⁻Response Meta-Analysis.Nutrients · 2019Pooled it
- Red and processed meat consumption and gastric cancer risk: a systematic review and meta-analysis.Oncotarget · 2017Pooled it
- Meat consumption is associated with esophageal cancer risk in a meat- and cancer-histological-type dependent manner.Digestive diseases and sciences · 2014Pooled it
- Consumption of red and processed meat and esophageal cancer risk: meta-analysis.World journal of gastroenterology · 2013Pooled it
- Red and processed meat intake is associated with higher gastric cancer risk: a meta-analysis of epidemiological observational studies.PloS one · 2013Pooled it
- Dietary Iron Intake and Risk of Gastric Cancer.Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology · 2026Article
- Ultra-processed food and risk of gastric cancer: a systematic review.BMJ public health · 2026Article
- Role of macronutrients, dairy products, fruits and vegetables in occurrence and progression of endometriosis: A summary of current evidence in a systematic review.Facts, views & vision in ObGyn · 2024Article
- The effect of dietary habits on oocyte/sperm quality.Journal of the Turkish German Gynecological Association · 2023Article
- Association between gastric cancer and the intake of different types of iron and meats.BMC nutrition · 2023Article
- Meat Intake, Cooking Methods, Doneness Preferences and Risk of Gastric Adenocarcinoma in the MCC-Spain Study.Nutrients · 2022Article
- Inverse Association between Dietary Iron Intake and Gastric Cancer: A Pooled Analysis of Case-Control Studies of the Stop Consortium.Nutrients · 2022Article
- Article
- Dietary patterns and gastric cancer risk in a Korean population: a case-control study.European journal of nutrition · 2021Article
- Article
- Meat intake and risk of gastric cancer in the Stomach cancer Pooling (StoP) project.International journal of cancer · 2020Article
- Dietary Risk Factors Associated with Development of Gastric Cancer in Nepal: A Hospital-Based Case-Control Study.Gastroenterology research and practice · 2020Article
- Seeing red: diet and endometriosis risk.Annals of translational medicine · 2018Article
Corrections and comments
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Authors and funding
6 authors at 3 institutions in 1 country.
Funding
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.
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