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Background <p>Processed meat (PM) consumption is an established risk factor for colorectal cancer (CRC). It has been hypothesized that nitrosyl-heme, formed by the addition of nitrites during meat processing, may enhance the carcinogenic effects of PMs. This study aims to investigate the association between nitrosyl-heme intake and CRC risk within the European Prospective Investigation into Cancer and Nutrition(EPIC) study.</p> Methods <p>This prospective study included 367,463 participants(70.3% women) from seven countries from the EPIC-study. Dietary data were collected via baseline questionnaires, and nitrosyl-heme exposure was estimated using biochemical data from 52 Spanish PMs, extrapolated to country-specific items. Sex-specific multivariable-adjusted hazard ratios(HRs) and 95% confidence intervals(CIs) were calculated using Cox proportional hazards models.</p> Results <p>Over a 15-year median follow-up, 5,115 incident CRC cases were identified. Comparing the highest vs. the lowest sex-specific tertile of nitrosyl-heme intake we found no significant association with CRC risk (HR<sub>T3<i>vs</i>T1</sub>:1.01;95%CI:0.93–1.09). Subgroup analyses by tumor subtype and interactions with lifestyle factors also showed no associations.</p> Conclusions <p>This study offers insights into nitrosyl-heme exposure in European populations but found no link to CRC risk. Further research is needed to understand nitrosyl-heme's role in CRC.</p>

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Dietary nitrosyl-heme from processed meats and its association with colorectal cancer risk: findings from the EPIC cohort study

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2025年12月20日

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  • Lucía Rizzolo-Brime,
  • Leila Lujan-Barroso,
  • Andreu Farran-Codina,
  • Ricard Bou,
  • Genevieve Nicolas,
  • Inge Huybrechts,
  • Cristina Lasheras,
  • Esther Molina Montes,
  • Sandra Colorado-Yohar,
  • Alba Gasque,
  • Christina C. Dahm,
  • Niels Bock,
  • Anja Olsen,
  • Anne Tjønneland,
  • Verena Katzke,
  • Charlotte le Cornet,
  • Matthias B. Schulze,
  • Calogero Saieva,
  • Sabina Sieri,
  • Maria Santucci De Magistris,
  • Rosario Tumino,
  • Alessandra Macciotta,
  • Nick Wareham,
  • Elisabete Weiderpass,
  • Chrysovalantou Chatziioannou,
  • Paolo Vineis,
  • Paula Jakszyn

摘要

Background

Processed meat (PM) consumption is an established risk factor for colorectal cancer (CRC). It has been hypothesized that nitrosyl-heme, formed by the addition of nitrites during meat processing, may enhance the carcinogenic effects of PMs. This study aims to investigate the association between nitrosyl-heme intake and CRC risk within the European Prospective Investigation into Cancer and Nutrition(EPIC) study.

Methods

This prospective study included 367,463 participants(70.3% women) from seven countries from the EPIC-study. Dietary data were collected via baseline questionnaires, and nitrosyl-heme exposure was estimated using biochemical data from 52 Spanish PMs, extrapolated to country-specific items. Sex-specific multivariable-adjusted hazard ratios(HRs) and 95% confidence intervals(CIs) were calculated using Cox proportional hazards models.

Results

Over a 15-year median follow-up, 5,115 incident CRC cases were identified. Comparing the highest vs. the lowest sex-specific tertile of nitrosyl-heme intake we found no significant association with CRC risk (HRT3vsT1:1.01;95%CI:0.93–1.09). Subgroup analyses by tumor subtype and interactions with lifestyle factors also showed no associations.

Conclusions

This study offers insights into nitrosyl-heme exposure in European populations but found no link to CRC risk. Further research is needed to understand nitrosyl-heme's role in CRC.