Fried, well-done red meat and risk of lung cancer in women (United States)

Objective: Some epidemiological studies suggest that diets high in fat, sat urated fat, or cholesterol are associated with increased risk of lung cance r. Since meat consumption is correlated with the intake of saturated fat an d cholesterol, we investigated the role of meat intake and cooking practice s in relation to lung cancer risk. Methods: A population-based case-control study of both non-smoking and smok ing women was conducted in Missouri. A 100-item food frequency questionnair e (FFQ) with detailed questions on meat consumption was completed by 593 ca ses and 623 frequency matched controls. We estimated quantity of meat eaten (grams/day) according to cooking method, and doneness level. Odds ratios ( ORs) and 95% confidence intervals (C.I.s) were calculated using logistic re gression. Multivariate models included age, packyears of smoking, body mass index (BMI, kg/m(2)), education, and intake of calories, fat, fruit/fruit juices, and vegetables. Results: When comparing 90th and 10th percentiles, lung cancer risk increas ed for total meat consumption (OR = 1.6, C.I. 1.1-2.4), red meat (OR = 1.8, C.I., 1.2-2.7), well-done red meat (OR = 1.5, C.I.s, 1.1-2.1) and fried re d meat (OR = 1.5, C.I., 1.1-2.0), The odds ratios for 5th vs. 1st quintiles using the categorical variable for well-done red meat and fried red meat w ere essentially the same as reported above; however, the increase in risk w as associated mainly with the 5th quintile. The ORs for a 10-gram increase in consumption were, 1.04 for total meat, 1.06 for red meat, 1.08 for well done red meat, and 1.09 for fried red meat. Conclusions: Consumption of red meat, especially fried and/or well-done red meat, was associated with increased risk of lung cancer.