ArticleAntioxidants (Basel, Switzerland)2024
Modification Role of Dietary Antioxidants in the Association of High Red Meat Intake and Lung Cancer Risk: Evidence from a Cancer Screening Trial.
Article in Antioxidants (Basel, Switzerland), 2024. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 3 papers.
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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.
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Who cites it
3 citing papers in PubMed.
- Triangulating associations between fruit intake and lung cancer risk: evidence from GBD estimates, Mendelian randomization, and real-world validation.The oncologist · 2026Article
- Association of Antioxidant Diet with Risk of Hyperemesis Gravidarum Among Chinese Pregnant Women: A Population-Based Cross-Sectional Study.Nutrients · 2025Article
- The dual role of vitamin C in cancer: from antioxidant prevention to prooxidant therapeutic applications.Frontiers in medicine · 2025Review
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Authors and funding
4 authors.
Funding
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Abstract
Evidence on the association between red meat consumption and lung cancer risk is weak. This study examined the associations between red meat and lung cancer across levels of antioxidant intake from foods or supplements. Cox proportional hazard models were applied to assess hazard ratios (HRs) for lung cancer incidence in the Prostate, Lung, Colorectal, and Ovarian (PLCO) cancer screening trial. Baseline food frequency questionnaires measured red meat and antioxidant intake. The food-based Composite Dietary Antioxidant Index (fCDAI) evaluated the overall natural intake of vitamin A, vitamin C, vitamin E, zinc, magnesium, and selenium. During 13 years of follow-up, 95,647 participants developed 1599 lung cancer cases. Higher red meat consumption was associated with a higher risk of lung cancer (HR
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