Haem iron intake and risk of lung cancer in the European Prospective Investigation into Cancer and Nutrition (EPIC) cohort.
- Ward, Heather A
- Whitman, Julia
- Muller, David C
- Johansson, Mattias
- Jakszyn, Paula
- Weiderpass, Elisabete
- Palli, Domenico
- Fanidi, Anouar
- Vermeulen, Roel
- Tjønneland, Anne
- Hansen, Louise
- Dahm, Christina C
- Overvad, Kim
- Severi, Gianluca
- Boutron-Ruault, Marie-Christine
- Affret, Aurélie
- Kaaks, Rudolf
- Fortner, Renee
- Boeing, Heiner
- Trichopoulou, Antonia
- La Vecchia, Carlo
- Kotanidou, Anastasia
- Berrino, Franco
- Krogh, Vittorio
- Tumino, Rosario
- Ricceri, Fulvio
- Panico, Salvatore
- Bueno-de-Mesquita, H Bas
- Peeters, Petra H
- Nøst, Therese Haugdahl
- Sandanger, Torkjel M
- Quirós, Jose Ramón
- Agudo, Antonio
- Rodríguez-Barranco, Miguel
- Larrañaga, Nerea
- Huerta, Jose Maria
- Ardanaz, Eva
- Drake, Isabel
- Brunnström, Hans
- Johansson, Mikael
- Grankvist, Kjell
- Travis, Ruth C
- Freisling, Heinz
- Stepien, Magdalena
- Merritt, Melissa A
- Riboli, Elio
- Cross, Amanda J
Publication date
October 2018
DOI Publisher
Springer Science and Business Media LLC Journal
issn:1476-5640Abstract
Epidemiological studies suggest that haem iron, which is found predominantly in red meat and increases endogenous formation of carcinogenic N-nitroso compounds, may be positively associated with lung cancer. The objective was to examine the relationship between haem iron intake and lung cancer risk using detailed smoking history data and serum cotinine to control for potential confounding
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