Anxiety is a potential effect modifier of the association between red and processed meat consumption and cancer risk: fi
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ORIGINAL CONTRIBUTION
Anxiety is a potential effect modifier of the association between red and processed meat consumption and cancer risk: findings from the NutriNet‑Santé cohort Marie Beslay1 · Bernard Srour2 · Mélanie Deschasaux2 · Edwin Fouché1 · Nathalie Naud1 · Valerie Bacquié1 · Françoise Guéraud1 · Valentina A. Andreeva2 · Sandrine Péneau2 · Eloi Chazelas2 · Charlotte Debras2 · Serge Hercberg2,3 · Paule Latino‑Martel2 · Vassilia Theodorou1 · Fabrice Pierre1 · Mathilde Touvier2 Received: 3 June 2020 / Accepted: 28 August 2020 © Springer-Verlag GmbH Germany, part of Springer Nature 2020
Abstract Purpose Red and processed meats are recognized by the International Agency for Research on Cancer as probably carcinogenic and carcinogenic to humans, respectively. Heme iron has been proposed as a central factor responsible for this effect. Furthermore, anxiety affects the intestinal barrier function by increasing intestinal permeability. The objective of this work was to assess how anxiety modifies the association between red and processed meat consumption and cancer risk in the NutriNet-Santé prospective cohort (2009–2019). Methods Using multi-adjusted Cox models in a sample of 101,269 subjects, we studied the associations between the consumption of red and processed meat, the amount of heme iron coming from these meats and overall, colorectal, prostate, and breast cancer risks, overall and separately among participants with and without anxiety. Results An increase in red and processed meat consumption was associated with an increased risk of developing colorectal cancer in the total population (HR for an increase of 50 g/day = 1.18 (1.01–1.37), p = 0.03). After stratification on anxiety, the HR 50 g/day was 1.42 (1.03–1.94, p = 0.03) in anxious participants and 1.12 (0.94–1.33, p = 0.20) in other participants. Similar trends were observed for overall cancer risk. Analyses conducted with heme iron also provided similar results. Conclusions Our results strengthen the existing body of evidence supporting that red and processed meat consumption and heme iron intake are associated with an increased risk of overall and more specifically colorectal cancer, and suggest that anxiety modifies these associations, with an increased risk in anxious participants. Keywords Colorectal cancer · Anxiety · Red and processed meat · Heme iron · Intestinal barrier · Prospective cohort study
Introduction Fabrice Pierre and Mathilde Touvier contributed equally to this work. Electronic supplementary material The online version of this article (https://doi.org/10.1007/s00394-020-02381-3) contains supplementary material, which is available to authorized users. * Bernard Srour [email protected]‑paris13.fr 1
Toxalim (Research Centre in Food Toxicology), Université de Toulouse, INRAE, ENVT, INP-Purpan, UPS, Toulouse, France
Inserm U1153, Inrae U1125, Cnam, Nutritional Epidemiology Research Team (EREN), Epidemiology and Statistics Research Center—University of Paris (CRESS), Sorbonne Paris Nord University, UFR SMBH ‑
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