Modification Role of Dietary Antioxidants in the Association of High Red Meat Intake and Lung Cancer Risk: Evidence from a Cancer Screening Trial
Yang J, Na X, Li Z, Zhao A
Antioxidants (Basel, Switzerland) · 3 citations
Review labels
Neutral facts our review recorded about how this study was done. They describe method, never whether we like the result.
How it was studied
- Design
- Cohort study (classified by our AI screen)
- Studied in
- People
- Main outcome
- Clinical events such as disease or death
- Intake measured by
- Food frequency questionnaire
Who paid for it
- Funding
- Independent funding
Based on full-text disclosure statement.
Publication
- Published
- 2024-06-30 · Antioxidants (Basel) · vol. 13 · issue 7 · p. 799
- Publisher
- Multidisciplinary Digital Publishing Institute
- Cited
- 4 citations · more than 83% of similar papers · 1.5× the field average
- References
- 48 works
- Access
- Open access (journal) · CC-BY
- Research areas
- Nutritional Studies and Diet · Meat and Animal Product Quality · Consumer Attitudes and Food Labeling
- Keywords
- Cancer, Medicine, Lung cancer, Red meat, Internal medicine, Environmental health, Food science, Oncology, Biology, Pathology
4 authors
From US, CN
- Jiaqi YangJohns Hopkins University; Vanke (China); Tsinghua University
- Xiaona NaVanke (China); Tsinghua University
- Zhihui LiVanke (China); Tsinghua University
- Ai Zhao · correspondingVanke (China); Tsinghua University
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 (HRQ4vsQ1 1.43, 95%CI 1.20-1.71, p-trend Q4vsQ1 1.24, 95%CI 0.90-1.72, p-trend = 0.08) and highest independent natural antioxidant intake. The attenuated risk was not consistently observed among groups with high supplement use. Lastly, we did not notice evidence of interactions between red meat and antioxidant intake. Our findings emphasize the importance of limiting red meat in lung cancer prevention.
Abstract via Europe PMC. Copyright remains with the authors or publisher (CC BY).
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