Meat intake and risk of non-Hodgkin lymphoma
Cancer Causes and Control, 08/21/2012
Aschebrook-Kilfoy B et al. – Red meat consumption is associated with an increase in NHL risk, and new evidence that the specific components of meat, namely fat and meat-related mutagens, may be impacting NHL subtype risk differently.Methods
- Participants (336 cases and 460 controls) completed a 117-item food frequency questionnaire.
- The risk of NHL was associated with a higher intake of red meat (OR = 1.5; CI, 1.1–2.2), total fat (OR = 1.4; CI, 1.0–2.1), and oleic acid (OR = 1.5; CI, 1.0–2.2). NHL risk was also associated with a higher intake of very well-done pork (OR = 2.5; 95 % CI, 1.4–4.3) and the meat-related mutagen MeIQx (OR = 1.6; 95 % CI, 1.1–2.3).
- Analyses of the major NHL histologic subtypes showed a positive association between diffuse large B cell lymphoma (DLBCL) and higher intake of red meat (OR = 2.1; 95 % CI, 1.1–3.9) and the association was largely due to meat-related mutagens as a positive association was observed for higher intakes of both MeIQx (OR = 2.4; 95 % CI, 1.2–4.6) and DiMeIQx (OR = 1.9; 95 % CI, 1.0–3.5).
- Although the OR for follicular lymphoma (FL) was also increased with a higher red meat intake (OR = 1.9; 95 % CI, 1.1–3.3), the association appeared to be due to increased oleic acid (OR = 1.7; 95 % CI: 0.9–3.1).