Cured Meat Consumption Research Articles

Associations between Preserved Foods and Breast Cancer Risk in Hong Kong Chinese Women.

The main finding of this case-control study, an association between cured meat intake and a higher risk of breast cancer in Hong Kong Chinese women, contributes to the growing evidence for population-level health benefits of reducing cured meat consumption.

Contribution of vegetables and cured meat to dietary nitrate and nitrite intake in Italian population: Safe level for cured meat and controversial role of vegetables.

Nitrate and nitrite content was determined on a total of 900 samples of vegetables and cured meat and the nitrite and nitrate exposure assessment was evaluated for central Italy population based on the food consumption data reported by the national dietary surveys. The highest average content of nitrate was detected in rocket salad (4415 mg/kg) and radish (3817 mg/kg) and for cured meat in “Bresaola” (188 mg/kg) and in Bacon (178 mg/kg). The nitrite content was negligible both in vegetables than in cured meat. The average consumption among population resulted 3.45 g/kg bw/die and 0.62 g/kg bw/die for vegetables and cured meat respectively. The obtained data confirm that nitrate ADI was higher than the limits of 3.7 mg/kg bw/die for infants and was the highest exposure level for people of all ages. Cured meat consumption did not contribute to nitrate ADI exceedance neither as a mean nor as 99th percentile of exposure.

Mechanisms and kinetics of heme iron nitrosylation in an in vitro gastro-intestinal model

Fresh red meat and cured meat consumption increases the risk of gastro-intestinal cancers and it is strongly suspected that nitrosylheme is implicated by stimulating the endogenous production of mutagenic aldehydes and N-nitroso compounds. To investigate the extent of endogenous heme iron nitrosylation an experimental in vitro model that mimics the physicochemical conditions of the gastro-intestinal tract was used in association with a mathematical model of chemical reaction kinetics. The combined effect of pH (from 7.2 to 3.2) and myoglobin oxidation state was evaluated in the reaction of nitrite with heme iron, and the observed rate constants of the reactions were determined. Nitrosylation was optimal under mildly acidic conditions (pH 6.5–4.7). Up to 20% of myoglobin can be nitrosylated under gastro-intestinal conditions in this pH range. The effect of various antioxidants (from meat or vegetables) on the endogenous nitrosylation process was also tested.

Association between cured meat consumption and risk of colorectal cancer in people with different dietary habits and lifestyles

To explore the association between the intakes of cured meat and the risk of colorectal cancer, and analyze the role of the interaction between cured meat intake and dietary habit or lifestyle for the risk of colorectal cancer. A well-designed questionnaire were used to collect retrospective information about demography, lifestyle and dietary habit from 400 patients diagnosed with colorectal cancer and 400 controls matched by age and gender. Logistic regression analysis was conducted to examine the possible association between the intake of cured meat and the risk of colorectal cancer. Generalized multifactor dimensionality reduction(GMDR)was used to analyze the interaction between cured meat intake and other dietary habits or lifestyle factors. Data from conditional logistic regression analysis showed that compared with the people who had <8 times per year of cured meat intake, those had 8-23 times of cured meat intakes(OR=3.480, 95%CI: 2.022-5.991, P<0.001), 24-47 times of cured meat intakes(OR=4.526, 95%CI: 2.553-8.025, P<0.001), ≥48 times of cured meat intakes(OR=5.472, 95% CI: 3.105-9.642, P<0.001)had increased risk of colorectal cancer. There was a multiplied interaction between cured meat intake and pepper intake(OR=0.379, 95% CI: 0.190-0.758, P=0.009). The synergistic effect existed between cured meat intake and pickled vegetable intake; and the antagonism existed between cured meat intake and tea-drinking habit. GMDR analysis showed that interaction among red meat intake, pickled vegetable and cured meat intake on the risk of colorectal cancer might exist(P=0.001). With the increase of frequency of cured meat intake, the risk of colorectal cancer increased gradually. The synergistic effect might existed between pickled vegetable intake and cured meat intake. Tea-drinking, pepper intake and cured meat intake might be antagonism in the pathogenesis of colorectal cancer. Red meat intake, pickled vegetable intake and cured meat intake might have combined effect to increase the risk of colorectal cancer.

A systematic review of the risk factors associated with the onset and progression of primary brain tumours

The overall aim of this systematic review was to identify risk factors for onset and natural progression, which were shown to increase, decrease, or have a null association with risk of primary brain tumour. For onset, the project was separated into two phases. The first phase consisted of a systematic search of existing systematic reviews and meta-analyses. Moderate to high methodological quality reviews were incorporated and summarized with relevant observational studies published since 2010, identified from a systematic search performed in phase 2. For natural progression, only the first phase was conducted. Standard systematic review methodology was utilized. Based on this review, various genetic variants, pesticide exposures, occupational farming/hairdressing, cured meat consumption and personal hair dye use appear to be associated with increased risk of onset amongst adults. The specific EGF polymorphsm 61-A allele within Caucasian populations and having a history of allergy was associated with a decreased risk. For progression, M1B-1 antigen was shown to increase the risk. High birth weight, pesticide exposure (childhood exposure, and parental occupational exposure) and maternal consumption of cured meat during pregnancy may also increase the risk of onset of childhood brain tumours. Conversely, maternal intake of pre-natal supplements (folic acid) appeared to decrease risk. Children with neurofibromatosis 2 were considered to have worse overall and relapse free survival compared to neurofibromatosis 1, as were those children who had grade III tumours compared to lesser grades.

Risk factors shared by COPD and lung cancer and mediation effect of COPD: two center case-control studies.

To reveal the shared risk factors for chronic obstructive pulmonary disease (COPD) and lung cancer, and to analyze the mediation effect of COPD during lung carcinogenesis. We conducted four independent case-control studies included 1,511 COPD patients and 1,677 normal lung function controls and 1,559 lung cancer cases and 1,679 cancer-free controls during 2002-2011 in southern and eastern Chinese. Eight factors were observed to be consistently associated with both diseases risk, including pre-existing tuberculosis, smoking, passive smoking, occupational exposure to metallic toxicant, poor housing ventilation, biomass burning, cured meat consumption, and seldom vegetables/fruits consumption. Furthermore, smoking and biomass burning conferred significantly higher risk effects on lung cancer in individuals with pre-existing COPD than those without. COPD also had significant mediation effects during lung carcinogenesis caused by smoking, passive smoking, and biomass burning, which explained about 12.0 % of effect, 3.8 % of effect, and 6.1 % of effect of these factors on lung tumorigenesis in turn. Our study mapped a shared spectrum of etiological factors for both COPD and lung cancer in Chinese, and COPD acts as a mediator during lung cancer development. These observations should be in consideration for the prevention of both diseases.

Cured meat consumption increases risk of readmission in COPD patients

Recent studies have shown that a high dietary intake of cured meat increases the risk of chronic obstructive pulmonary disease (COPD) development. However, its potential effects on COPD evolution have not been tested. We aimed to assess the association between dietary intake of cured meat and risk of COPD readmission in COPD patients. 274 COPD patients were recruited during their first COPD admission between 2004 and 2006, provided information on dietary intake of cured meat during the previous 2 yrs, and were followed until December 31, 2007 (median follow-up 2.6 yrs). Associations between cured meat intake and COPD admissions were assessed using parametric regression survival-time models. Mean ± SD age was 68 ± 8 yrs, 93% of patients were male, 42% were current smokers, mean post-bronchodilator forced expiratory volume in 1 s (FEV(1)) was 53 ± 16% predicted, and median cured meat intake was 23 g · day(-1). After adjusting for age, FEV(1), and total caloric intake, high cured meat intake (more than median value) increased the risk of COPD readmission (adjusted HR 2.02, 95% CI 1.31-3.12; p=0.001). High cured meat consumption increases the risk of COPD readmission in COPD patients. The assessment of the effectiveness of healthy diet advice should be considered in the future.

Childhood brain tumors and maternal cured meat consumption in pregnancy: differential effect by glutathione S-transferases.

Some epidemiologic studies suggest that maternal consumption of cured meat during pregnancy may increase risk of brain tumors in offspring. We explored whether this possible association was modified by fetal genetic polymorphisms in genes coding for glutathione S-transferases (GSTs) that may inactivate nitroso compounds. We assessed six GST variants: GSTM1 null, GSTT1 null, GSTP1(I105V) (rs1695), GSTP1(A114V) (rs1138272), GSTM3*B (3-bp deletion), and GSTM3(A-63C) (rs1332018) within a population-based case-control study with data on maternal prenatal cured meat consumption (202 cases and 286 controls born in California or Washington, 1978-1990). Risk of childhood brain tumor increased with increasing cured meat intake by the mother during pregnancy among children without GSTT1 [OR = 1.29; 95% confidence interval (95% CI), 1.07-1.57 for each increase in the frequency of consumption per week] or with potentially reduced GSTM3 (any -63C allele; OR = 1.14; 95% CI, 1.03-1.26), whereas no increased risk was observed among those with GSTT1 or presumably normal GSTM3 levels (interaction P = 0.01 for each). Fetal ability to deactivate nitrosoureas may modify the association between childhood brain tumors and maternal prenatal consumption of cured meats. These results support the hypothesis that maternal avoidance during pregnancy of sources of some nitroso compounds or their precursors may reduce risk of brain tumors in some children.

An International Case-Control Study of Maternal Diet During Pregnancy and Childhood Brain Tumor Risk: A Histology-Specific Analysis by Food Group

Maternal dietary data from an international collaborative case-control study on childhood brain tumors were used to evaluate associations between histology-specific risk and consumption of specific food groups during pregnancy. Nine study centers from seven countries contributed 1218 cases and 2223 controls. Most cases were diagnosed between 1982 and 1992 and ranged in age from 0 to 19 years. Dietary consumption was measured as average grams per day. Foods generally associated with increased risk were cured meats, eggs/dairy, and oil products; foods generally associated with decreased risk were yellow-orange vegetables, fresh fish, and grains. The cured meat association was specific to astrocytomas (odds ratio [OR] range=1.8-2.5 across astrocytoma subtypes for 4th vs. 1st quartile of consumption, p trends <or= 0.03) and ependymomas (OR, 2.0; 95% confidence interval (CI), 0.4-2.9 for 4th vs. 1(st) quartile; p trend=0.03) and was similar in magnitude to previously reported ORs relating maternal cured meat consumption to increased astroglial risk. Other histology-specific associations were decreased risk of anaplastic astrocytomas from cruciferous vegetables (OR, 0.4; 95% CI, 0.3-0.7 for 4th vs. 1st quartile; p trend<0.0001), decreased risk of astroglial tumors from fresh fish (OR, 0.6; 95% CI, 0.5-0.9 for 4th vs. 1st quartile; p trend=0.008), and increased risk of medulloblastoma from oil products (OR, 1.5; 95% CI, 1.0-2.2 for 4th vs. 1(st) quartile; p trend=0.005). These results suggest the need for dietary analysis not only by brain tumor histology, but also by specific foods within a broad food group.

Consumption of cured meats and prospective risk of chronic obstructive pulmonary disease in women

BackgroundMost cured meats contain nitrites. Nitrites generate oxidative-nitrative stress and were shown in animal models to cause emphysema. Prospective epidemiologic data on cured meats and chronic obstructive pulmonary disease (COPD), however, are sparse. ObjectiveWe examined the relation between cured meat consumption and the prospective risk of newly diagnosed COPD in women. DesignThis was a prospective cohort study of 71 531 women from the Nurses' Health Study who completed a validated dietary questionnaire at baseline in 1984 and had no baseline COPD or a report of asthma. Participants were aged 38–63 y in 1984 and were followed for 16 y. ResultsA total of 750 new cases of COPD were documented during the follow-up. Cured meat consumption was positively associated with COPD risk after adjustment for age, smoking, and multiple other potential confounders. The adjusted relative risks of COPD across categories of cured meat consumption (never or almost never, 1–3 servings/mo, 1 serving/wk, 2–3 servings/wk, and ≥4 servings/wk) were 1.0, 1.14 (95% CI: 0.78, 1.66), 1.15 (95% CI: 0.79, 1.69), 1.40 (95% CI: 0.96, 2.05), and 1.51 (95% CI: 1.00, 2.27), respectively, (P for trend = 0.005). This positive association was present among both past (P for trend = 0.02) and current (P for trend = 0.03) smokers. No association was observed among never smokers, probably because of the small number of COPD cases in these women. ConclusionFrequent cured meat consumption was associated with an increased risk of newly diagnosed COPD among women who smoke.

Cured Meat Consumption, Lung Function, and Chronic Obstructive Pulmonary Disease among United States Adults

Cured meats are high in nitrites. Nitrites generate reactive nitrogen species that may cause nitrative and nitrosative damage to the lung resulting in emphysema. To test the hypothesis that frequent consumption of cured meats is associated with lower lung function and increased odds of chronic obstructive pulmonary disease (COPD). Cross-sectional study of 7,352 participants in the Third National Health and Nutrition Examination Survey, 45 years of age or more, who had adequate measures of cured meat, fish, fruit, and vegetable intake, and spirometry. After adjustment for age, smoking, and multiple other potential confounders, frequency of cured meat consumption was inversely associated with FEV(1) and FEV(1)/FVC but not FVC. The adjusted differences in FEV(1) between individuals who did not consume cured meats and those who consumed cured meats 1 to 2, 3 to 4, 5 to 13, and 14 or more times per month were -37.6, -11.5, -42.0, and -110 ml, respectively (p for trend < 0.001). Corresponding differences for FEV(1)/FVC were -0.91, -0.54, -1.13, and -2.13% (p for trend = 0.001). These associations were not modified by smoking status. The multivariate odds ratio for COPD (FEV(1)/FVC <or= 0.7 and FEV(1) < 80% predicted) was 1.78 (95% confidence interval, 1.29-2.47) comparing the highest with the lowest category of cured meat consumption. The corresponding odds ratios for mild, moderate, and severe COPD were 1.11, 1.46, and 2.41, respectively. Frequent cured meat consumption was associated independently with an obstructive pattern of lung function and increased odds of COPD. Additional studies are required to determine if cured meat consumption is a causal risk factor for COPD.

Cured meat consumption and hypertension: an analysis from NHANES III (1988-94)

The in vitro reactions of nitrite (cured meat preservative) with collagen/elastin produce effects that could cause arterial stiffening, an early marker of essential hypertension. Because dietary cured meat ingestion can be a significant source of human nitrite exposure, the epidemiological association between cured meat consumption and hypertension was studied. We performed a cross-sectional analysis of the third National Health and Nutrition Examination Survey (1988-1994). Hypertension was defined using self-reported history, medication use, and measured blood pressures. A significant age interaction between hypertension and cured meat consumption was noted, and the age group 17 to 40 years was identified as the susceptible group. Cured meat consumption was an independent risk factor in a multivariate regression model that included a large number of covariates. This is the first epidemiological evidence that links cured meat consumption with hypertension. Further work with longitudinal data sets is necessary before recommendations can be considered regarding the proposed hypothesis.

A Meta-Analysis of Maternal Cured Meat Consumption during Pregnancy and the Risk of Childhood Brain Tumors

Objective: N-Nitroso compounds (NOCs) are recognized neural carcinogens in animal models and are suspected human carcinogens. A meta-analysis was performed examining the possible association of maternal intake of cured meat (an important source of dietary NOCs) during pregnancy and the risk of pediatric brain tumors. Methods: Data from epidemiological studies were pooled using a general variance-based meta-analytic method employing confidence intervals described by Greenland in 1986. The outcome of interest was a summary relative risk (RR) reflecting the risk of childhood brain tumor (CBT) development associated with maternal intake of cured meats during pregnancy. Sensitivity analyses were performed when necessary to explain any observed statistical heterogeneity. Results: Seven observational studies were found that met the protocol-specified inclusion criteria. Analysis for heterogeneity demonstrated a lack of statistical heterogeneity (p = 0.59), indicating that the data could be statistically combined. Pooling data from the 6 reports containing data on maternal cured meat intake of all types yielded an RR of 1.68 (1.30– 2.17), being a statistically significant result. Analyzing CBT risk by type of cured meat ingested showed that hot dog consumption increased CBT risk by 33% (1.08–1.66), with a similar increase shown by frequent ingestion of sausage, i.e. 44%. Conclusion: The data provide support for the suspected causal association between ingestion of NOCs from cured meats during pregnancy and subsequent CBT in offspring. Limitations in study design preclude definitive conclusions, but the relationship warrants exploration via additional observational and laboratory-based studies.

Salt intake, cured meat consumption, refrigerator use and stomach cancer incidence: a prospective cohort study (Netherlands).

Many case-control studies have reported that salt and cured meat intake are positively, and refrigerator use is inversely, associated with stomach cancer risk. In the current prospective study these associations were evaluated. The Netherlands Cohort Study consisted of 120,852 men and women ages 55-69 years at baseline in 1986. Salt exposure was measured by calculating mean daily sodium intake (dietary salt) from 150 food items and by specific salt questions. After 6.3 years of follow-up, 282 incident stomach cancer cases were available for analyses. Case-cohort analyses were based on the 282 cases and 3123 subcohort members. In multivariate analyses adjusted for age, sex, smoking, education, stomach disorders, history of stomach cancer in the family, rate ratios (RR) for increasing quintiles of energy-adjusted intake of dietary salt were 1.00, 1.49, 1.03, 1.54 and 1.18, respectively (p trend = 0.43). An inverse association was found between stomach cancer and salt added at the hot meal (p trend = 0.04). For salt added to home-made soup, use of salt at the table, salt preference and duration of refrigerator use, no associations were observed. Positive associations were found for bacon (RR highest/lowest intake = 1.33; 95% CI = 1.03-1.71) and other sliced cold meat (RR highest/lowest intake = 1.29; 95% CI = 0.96-1.72), but not for smoked sausage, total cold meats, rashers/bacon, boiled ham and smoked beef/pork loin roll. Separate analyses among subjects with self-reported stomach disorders revealed higher RR of stomach cancer for dietary salt and several types of cured meat. The present findings suggest that intake of dietary salt and several types of cured meat were weakly positively associated with stomach cancer risk.

Maternal cured meat consumption during pregnancy and risk of paediatric brain tumour in offspring: potentially harmful levels of intake.

To describe the relationship between specific levels of nitrite intake from cured meat consumption during pregnancy and the relative risk of paediatric brain tumours in the offspring. Exposure data were previously collected for a population-based case-control study of paediatric brain tumours; data on nitrite content were obtained by a comprehensive literature review of surveys of residual nitrite content in cured meats published in the USA and Canada. The level of nitrite intake for each mother was predicted by year of pregnancy based on survey results. Dose-response was evaluated both categorically and continuously using polynomial and quadratic spline regression. The US west coast: Los Angeles County, the San Francisco-Oakland Bay Area and the Seattle-Puget Sound area. There were 540 cases diagnosed between 1984 and 1990 at ages varying from 0 to 19 years, and 801 controls frequency-matched by geographic area, age and birth year. In general, survey results suggest a trend of decreasing nitrite levels in cured meats over time. We observed a moderate increase in brain tumour risk in the offspring of mothers with relatively low levels of nitrite consumption from cured meats during pregnancy, and a two- to three-fold risk increase in offspring of mothers who consumed 3 mg day-1 nitrite from cured meats (about 125 g day-1 of cured meat consumption throughout the pregnancy). A substantial risk of paediatric brain tumour appears to be associated with relatively high levels of maternal cured meat consumption during pregnancy. A more scientifically valid approach than a literature review to estimate nitrite intake from cured meats and data from a large group of highly exposed subjects would be useful in determining potentially harmful levels.

Childhood Cancer in Relation to Cured Meat Intake: Review of the Epidemiological Evidence

Over the past two decades a series of epidemiological studies have examined the relationship between consumption of cured meats during pregnancy and the subsequent risk of brain tumors, as well as other cancers, in the offspring. The research was prompted in large part by experimental investigations showing that transplacental exposure to certain N-nitroso compounds, i.e., nitrosoureas, could produce brain tumors in laboratory animals. Fourteen such epidemiological studies, 13 of which used the case-control approach, are reviewed here. Most of the studies showed no significant association between total cured meat intake and childhood cancer risk but more found positive than negative relationships. Furthermore, several studies reported significant positive associations for maternal and sometimes childhood or paternal consumption of one or more cured meats, with odds ratios of twofold or greater reported among the highest consumers. On the other hand, a correlation analysis found no positive concordance between temporal trends from the 1970s to 1990s in childhood brain cancer rates and cured meat consumption, inasmuch as cancer rates rose over time while residual nitrite levels in cured meats fell sharply. Because of the potential for bias, especially recall bias, and/or confounding, the relatively weak magnitude of the associations reported, and the inconsistency between study findings, at this time it cannot be concluded that eating cured meat has increased the risk of childhood brain cancer or any other cancers. Moreover, although N-nitroso compounds are sometimes found in cured meats or may be formed endogenously, there is no empirical evidence that eating cured meats results in human neural nitrosourea exposure. Nevertheless, the hypothesis that eating nitrite-cured meats may influence childhood and perhaps adult brain cancer cannot be dismissed. Unbiased evaluation of the hypothesis may derive from the conduct of cohort studies, where the interview-derived information on cured meat intake precedes, or is not otherwise associated with, the diagnosis of cancer.

Hypotheses Concerning Roles of Dietary Energy, Cured Meat, and Serum Tocopherols in Adult Glioma Development

We conducted a pilot study to determine whether: (1) high levels of energy intake increase glioma risk; (2) the previously observed relationship between cured meat consumption and glioma risk can be attributed to confounding by energy intake, and (3) α-tocopherol modifies caloric intake and γ-tocopherol modifies cured meat consumption. We identified 40 age-sex-race matched glioma sets, and obtained serum vitamin C and α- and γ-tocopherol levels for 23 of these sets. Glioma risk increased with quartile of total dietary energy adjusted for fat, protein, and nitrite-containing meat consumption (odds ratio = 1.0, 2.7, 5.8, 8.2; p value for trend test = 0.02). Although positive associations between individual cured meats and glioma risk decreased when adjusted for caloric intake, the small sample size makes it difficult to interpret the results. Serum α-tocopherol appeared to modify the effect of calories and serum γ-tocopherol may modify the effect of cured meat on glioma risk. While the observed interaction is predicted by experimental research, our findings are based on small numbers. Larger studies are needed to further evaluate our preliminary findings.

Trends in cured meat consumption in relation to childhood and adult brain cancer in the United States

This study compared trends in cured meat consumption in the U.S., to trends in cancer incidence rates by age, sex and race, between 1977–1978 and 1989–1991. Consumption of cured meat declined about 17%, with the decline more evident among whites than blacks. By the 1990s, average cured meat intake was over 20% higher among blacks than whites. Because residual nitrite in cured meats is reported to have decreased markedly (by up to 80%) from the 1970s to the 1990s, population exposure to nitrites from cured meats has likely declined dramatically. In contrast, the incidence of brain and nervous system cancer among both children and adults has risen from the 1970s to the 1990s, with higher rates among whites compared with blacks. The cured meat consumption and cancer trends are not consistent with the hypothesis that intake of cured meats has increased the risk of childhood and adult brain cancers.

Aspartame consumption in relation to childhood brain tumor risk: results from a case-control study.

Aspartame consumption in relation to childhood brain tumor risk: results from a case-control study.