Meat consumption and risk of hepatobiliary cancers in the NIH-AARP Diet and Health Study
Menée à partir de données portant sur 480 347 adultes américains (durée médiane de suivi : 19,7 ans), cette étude analyse l'association entre la consommation de viande rouge, blanche ou transformée et le risque de cancer hépatobiliaire (cancer du foie, carcinome hépatocellulaire, cholangiocarcinome intrahépatique, cancer de la vésicule biliaire et autres cancers des voies biliaires)
We investigated the relationship between intakes of red, white, and processed meats with liver cancer—including hepatocellular carcinoma (HCC) and intrahepatic cholangiocarcinoma (ICC), gallbladder cancer, and other biliary tract cancers.The analytic cohort consisted of 480,347 US adults in the prospective NIH-AARP Diet and Health Study who were cancer-free at baseline at ages 50-71 years. With a median follow-up of 19.68 years, we identified 1,150 incident liver (219 ICC and 931 HCC), 231 gallbladder, and 472 other biliary tract (272 extrahepatic cholangiocarcinoma) cancer cases. At baseline, a self-administered food frequency questionnaire assessed usual dietary intake. We used multivariable Cox proportional hazards models to estimate the associations of meat type with hepatobiliary cancers. We used substitution models with the “leave-one-out” approach as our primary analysis and addition models as a supplemental analysis.Replacing red meat with white meat was inversely associated with liver cancer (HR50g/1000 kcal =0.62, 95% CI: 0.51, 0.77), HCC (HR50g/1000 kcal =0.63, 95% CI: 0.50, 0.80), and ICC (HR50g/1000 kcal =0.56, 95% CI: 0.35, 0.90). Due to the symmetry of substitution models, replacing white meat with red meat yielded hazard ratios equal to the reciprocal of these values, indicating increased risk for the same cancer sites. No associations were observed for meat intake and gallbladder or other biliary tract cancers.Our study indicates replacing intake of red meat with white meat could lower risk of liver cancer by nearly 40%, whereas replacing white meat with red meat could increase the risk by over 60%.
JNCI Cancer Spectrum , article en libre accès, 2025