Fried meat intake is a risk factor for lung adenocarcinoma in a prospective cohort of Chinese men and women in Singapore (original) (raw)

Journal Article

,

1

Department of Epidemiology

,

University of Pittsburgh Graduate School of Public Health

,

Pittsburgh

,

PA 15261

,

USA,

2

Cancer Epidemiology, Prevention and Control Program, The University of Pittsburgh Cancer Institute

,

Pittsburgh

,

PA 15232

,

USA

,

*To whom correspondence should be addressed. University of Pittsburgh Cancer Institute, UPMC Cancer Pavilion, Suite 4C-466, 5150 Centre Avenue, Pittsburgh, PA 15232, USA. Tel: +612-623-3386 . Fax:

+412-864-7838

; Email: butlerL3@upmc.edu

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Department of Environmental and Radiological Health Sciences

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Colorado State University

,

Fort Collins

, CO 80523, USA,

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4

Office of Clinical Sciences

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Duke-NUS Graduate Medical School Singapore, Singapore 169857

,

5

Saw Swee Hock School of Public Health

,

National University of Singapore

,

Singapore 117597

and

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2

Cancer Epidemiology, Prevention and Control Program, The University of Pittsburgh Cancer Institute

,

Pittsburgh

,

PA 15232

,

USA

,

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6

Department of Preventive Medicine Keck School of Medicine

,

University of Southern California

,

Los Angeles

,

CA

90089,

USA

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1

Department of Epidemiology

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University of Pittsburgh Graduate School of Public Health

,

Pittsburgh

,

PA 15261

,

USA,

2

Cancer Epidemiology, Prevention and Control Program, The University of Pittsburgh Cancer Institute

,

Pittsburgh

,

PA 15232

,

USA

,

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Received:

08 January 2013

Revision received:

25 March 2013

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Lesley M. Butler, Julia A. Montague, Woon-Puay Koh, Renwei Wang, Mimi C. Yu, Jian-Min Yuan, Fried meat intake is a risk factor for lung adenocarcinoma in a prospective cohort of Chinese men and women in Singapore, Carcinogenesis, Volume 34, Issue 8, August 2013, Pages 1794–1799, https://doi.org/10.1093/carcin/bgt113
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Abstract

Probable human carcinogens are generated during Chinese-style high-temperature cooking of meat and have been detected in the ambient air and on the meat surface. Although the inhalation of these compounds is an established risk factor for lung cancer, exposure via fried meat consumption has not yet been prospectively evaluated as a risk factor. The relationship between fried meat intake and lung cancer risk was investigated using data from a prospective cohort study among Chinese in Singapore. Lung cancer cases ( n = 1130) were identified from 61 321 men and women, 70% of whom were lifetime never smokers. Proportional hazards regression methods were used to calculate adjusted hazard ratios (HRs) and 95% confidence intervals (CIs). Overall, there was no association between fried meat intake and risk of all lung cancers combined. For lung adenocarcinoma, fried meat intake had a statistically significant association with increased risk. The association between fried meat intake and risk of lung adenocarcinoma became stronger when analyses were restricted to lifetime never smokers. Compared with the lowest tertile of fried meat intake, the HRs (95% CIs) for the second and third tertiles were 1.43 (0.98, 2.08) and 1.51 (1.03, 2.22), respectively ( P for trend = 0.04). The positive association was present among both men and women. There was no association between fried meat intake and risk of non-adenocarcinomas of the lung. Our prospective results for fried meat intake support consumption as an important route of exposure to compounds from Chinese-style high-temperature cooking for the development of lung adenocarcinoma.

© The Author 2013. Published by Oxford University Press. All rights reserved. For Permissions, please email: journals.permissions@oup.com

Topic:

• smoking
• lung
• adenocarcinoma
• fever
• meat
• singapore
• lung cancer
• lung adenocarcinoma
• fried foods

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