Fat, protein, and meat consumption and renal cell cancer risk: A pooled analysis of 13 prospective studies

Jung Eun Lee, Donna Spiegelman, David J. Hunter, Demetrius Albanes, Leslie Bernstein, Piet A. Van Den Brandt, Julie E. Buring, Eunyoung Cho, Dallas R. English, Jo L. Freudenheim, Graham G. Giles, Saxon Graham, Pamela L. Horn-Ross, Niclas Håkansson, Michael F. Leitzmann, Satu Männistö, Marjorie L. McCullough, Anthony B. Miller, Alexander Parker, Thomas E. RohanArthur Schatzkin, Leo J. Schouten, Carol Sweeney, Walter C. Willett, Alicja Wolk, Shumin M. Zhang, Stephanie A. Smith-Warner

Research output: Contribution to journalArticle

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Abstract

Background: Results of several case-control studies suggest that high consumption of meat (all meat, red meat, or processed meat) is associated with an increased risk of renal cell cancer, but only a few prospective studies have examined the associations of intakes of meat, fat, and protein with renal cell cancer. Methods: We conducted a pooled analysis of 13 prospective studies that included 530 469 women and 244 483 men and had follow-up times of up to 7-20 years to examine associations between meat, fat, and protein intakes and the risk of renal cell cancer. All participants had completed a validated food frequency questionnaire at study entry. Using the primary data from each study, we calculated the study-specific relative risks (RRs) for renal cell cancer by using Cox proportional hazards models and then pooled these RRs by using a random-effects model. All statistical tests were two-sided. Results: A total of 1478 incident cases of renal cell cancer were identified (709 in women and 769 in men). We observed statistically significant positive associations or trends in pooled age-adjusted models for intakes of total fat, saturated fat, monounsaturated fat, polyunsaturated fat, cholesterol, total protein, and animal protein. However, these associations were attenuated and no longer statistically significant after adjusting for body mass index, fruit and vegetable intake, and alcohol intake. For example, the pooled age-adjusted RR of renal cell cancer for the highest vs the lowest quintile of intake for total fat was 1.30 (95% confidence interval [CI] = 1.08 to 1.56; Ptrend = .001) and for total protein was 1.17 (95% CI = 0.99 to 1.38; Ptrend = .02). By comparison, the pooled multivariable RR for the highest vs the lowest quintile of total fat intake was 1.10 (95% CI = 0.92 to 1.32; Ptrend = .31) and of total protein intake was 1.06 (95% CI = 0.89 to 1.26; P trend = .37). Intakes of red meat, processed meat, poultry, or seafood were not associated with the risk of renal cell cancer. Conclusions: Intakes of fat and protein or their subtypes, red meat, processed meat, poultry, and seafood are not associated with risk of renal cell cancer.

Original languageEnglish (US)
Pages (from-to)1695-1706
Number of pages12
JournalJournal of the National Cancer Institute
Volume100
Issue number23
DOIs
StatePublished - Dec 2008

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Renal Cell Carcinoma
Meat
Fats
Prospective Studies
Proteins
Confidence Intervals
Seafood
Poultry
Proportional Hazards Models
Vegetables
Case-Control Studies
Fruit
Body Mass Index
Cholesterol
Alcohols
Food

ASJC Scopus subject areas

  • Cancer Research
  • Oncology

Cite this

Lee, J. E., Spiegelman, D., Hunter, D. J., Albanes, D., Bernstein, L., Van Den Brandt, P. A., ... Smith-Warner, S. A. (2008). Fat, protein, and meat consumption and renal cell cancer risk: A pooled analysis of 13 prospective studies. Journal of the National Cancer Institute, 100(23), 1695-1706. https://doi.org/10.1093/jnci/djn386

Fat, protein, and meat consumption and renal cell cancer risk : A pooled analysis of 13 prospective studies. / Lee, Jung Eun; Spiegelman, Donna; Hunter, David J.; Albanes, Demetrius; Bernstein, Leslie; Van Den Brandt, Piet A.; Buring, Julie E.; Cho, Eunyoung; English, Dallas R.; Freudenheim, Jo L.; Giles, Graham G.; Graham, Saxon; Horn-Ross, Pamela L.; Håkansson, Niclas; Leitzmann, Michael F.; Männistö, Satu; McCullough, Marjorie L.; Miller, Anthony B.; Parker, Alexander; Rohan, Thomas E.; Schatzkin, Arthur; Schouten, Leo J.; Sweeney, Carol; Willett, Walter C.; Wolk, Alicja; Zhang, Shumin M.; Smith-Warner, Stephanie A.

In: Journal of the National Cancer Institute, Vol. 100, No. 23, 12.2008, p. 1695-1706.

Research output: Contribution to journalArticle

Lee, JE, Spiegelman, D, Hunter, DJ, Albanes, D, Bernstein, L, Van Den Brandt, PA, Buring, JE, Cho, E, English, DR, Freudenheim, JL, Giles, GG, Graham, S, Horn-Ross, PL, Håkansson, N, Leitzmann, MF, Männistö, S, McCullough, ML, Miller, AB, Parker, A, Rohan, TE, Schatzkin, A, Schouten, LJ, Sweeney, C, Willett, WC, Wolk, A, Zhang, SM & Smith-Warner, SA 2008, 'Fat, protein, and meat consumption and renal cell cancer risk: A pooled analysis of 13 prospective studies', Journal of the National Cancer Institute, vol. 100, no. 23, pp. 1695-1706. https://doi.org/10.1093/jnci/djn386
Lee, Jung Eun ; Spiegelman, Donna ; Hunter, David J. ; Albanes, Demetrius ; Bernstein, Leslie ; Van Den Brandt, Piet A. ; Buring, Julie E. ; Cho, Eunyoung ; English, Dallas R. ; Freudenheim, Jo L. ; Giles, Graham G. ; Graham, Saxon ; Horn-Ross, Pamela L. ; Håkansson, Niclas ; Leitzmann, Michael F. ; Männistö, Satu ; McCullough, Marjorie L. ; Miller, Anthony B. ; Parker, Alexander ; Rohan, Thomas E. ; Schatzkin, Arthur ; Schouten, Leo J. ; Sweeney, Carol ; Willett, Walter C. ; Wolk, Alicja ; Zhang, Shumin M. ; Smith-Warner, Stephanie A. / Fat, protein, and meat consumption and renal cell cancer risk : A pooled analysis of 13 prospective studies. In: Journal of the National Cancer Institute. 2008 ; Vol. 100, No. 23. pp. 1695-1706.
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abstract = "Background: Results of several case-control studies suggest that high consumption of meat (all meat, red meat, or processed meat) is associated with an increased risk of renal cell cancer, but only a few prospective studies have examined the associations of intakes of meat, fat, and protein with renal cell cancer. Methods: We conducted a pooled analysis of 13 prospective studies that included 530 469 women and 244 483 men and had follow-up times of up to 7-20 years to examine associations between meat, fat, and protein intakes and the risk of renal cell cancer. All participants had completed a validated food frequency questionnaire at study entry. Using the primary data from each study, we calculated the study-specific relative risks (RRs) for renal cell cancer by using Cox proportional hazards models and then pooled these RRs by using a random-effects model. All statistical tests were two-sided. Results: A total of 1478 incident cases of renal cell cancer were identified (709 in women and 769 in men). We observed statistically significant positive associations or trends in pooled age-adjusted models for intakes of total fat, saturated fat, monounsaturated fat, polyunsaturated fat, cholesterol, total protein, and animal protein. However, these associations were attenuated and no longer statistically significant after adjusting for body mass index, fruit and vegetable intake, and alcohol intake. For example, the pooled age-adjusted RR of renal cell cancer for the highest vs the lowest quintile of intake for total fat was 1.30 (95{\%} confidence interval [CI] = 1.08 to 1.56; Ptrend = .001) and for total protein was 1.17 (95{\%} CI = 0.99 to 1.38; Ptrend = .02). By comparison, the pooled multivariable RR for the highest vs the lowest quintile of total fat intake was 1.10 (95{\%} CI = 0.92 to 1.32; Ptrend = .31) and of total protein intake was 1.06 (95{\%} CI = 0.89 to 1.26; P trend = .37). Intakes of red meat, processed meat, poultry, or seafood were not associated with the risk of renal cell cancer. Conclusions: Intakes of fat and protein or their subtypes, red meat, processed meat, poultry, and seafood are not associated with risk of renal cell cancer.",
author = "Lee, {Jung Eun} and Donna Spiegelman and Hunter, {David J.} and Demetrius Albanes and Leslie Bernstein and {Van Den Brandt}, {Piet A.} and Buring, {Julie E.} and Eunyoung Cho and English, {Dallas R.} and Freudenheim, {Jo L.} and Giles, {Graham G.} and Saxon Graham and Horn-Ross, {Pamela L.} and Niclas H{\aa}kansson and Leitzmann, {Michael F.} and Satu M{\"a}nnist{\"o} and McCullough, {Marjorie L.} and Miller, {Anthony B.} and Alexander Parker and Rohan, {Thomas E.} and Arthur Schatzkin and Schouten, {Leo J.} and Carol Sweeney and Willett, {Walter C.} and Alicja Wolk and Zhang, {Shumin M.} and Smith-Warner, {Stephanie A.}",
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TY - JOUR

T1 - Fat, protein, and meat consumption and renal cell cancer risk

T2 - A pooled analysis of 13 prospective studies

AU - Lee, Jung Eun

AU - Spiegelman, Donna

AU - Hunter, David J.

AU - Albanes, Demetrius

AU - Bernstein, Leslie

AU - Van Den Brandt, Piet A.

AU - Buring, Julie E.

AU - Cho, Eunyoung

AU - English, Dallas R.

AU - Freudenheim, Jo L.

AU - Giles, Graham G.

AU - Graham, Saxon

AU - Horn-Ross, Pamela L.

AU - Håkansson, Niclas

AU - Leitzmann, Michael F.

AU - Männistö, Satu

AU - McCullough, Marjorie L.

AU - Miller, Anthony B.

AU - Parker, Alexander

AU - Rohan, Thomas E.

AU - Schatzkin, Arthur

AU - Schouten, Leo J.

AU - Sweeney, Carol

AU - Willett, Walter C.

AU - Wolk, Alicja

AU - Zhang, Shumin M.

AU - Smith-Warner, Stephanie A.

PY - 2008/12

Y1 - 2008/12

N2 - Background: Results of several case-control studies suggest that high consumption of meat (all meat, red meat, or processed meat) is associated with an increased risk of renal cell cancer, but only a few prospective studies have examined the associations of intakes of meat, fat, and protein with renal cell cancer. Methods: We conducted a pooled analysis of 13 prospective studies that included 530 469 women and 244 483 men and had follow-up times of up to 7-20 years to examine associations between meat, fat, and protein intakes and the risk of renal cell cancer. All participants had completed a validated food frequency questionnaire at study entry. Using the primary data from each study, we calculated the study-specific relative risks (RRs) for renal cell cancer by using Cox proportional hazards models and then pooled these RRs by using a random-effects model. All statistical tests were two-sided. Results: A total of 1478 incident cases of renal cell cancer were identified (709 in women and 769 in men). We observed statistically significant positive associations or trends in pooled age-adjusted models for intakes of total fat, saturated fat, monounsaturated fat, polyunsaturated fat, cholesterol, total protein, and animal protein. However, these associations were attenuated and no longer statistically significant after adjusting for body mass index, fruit and vegetable intake, and alcohol intake. For example, the pooled age-adjusted RR of renal cell cancer for the highest vs the lowest quintile of intake for total fat was 1.30 (95% confidence interval [CI] = 1.08 to 1.56; Ptrend = .001) and for total protein was 1.17 (95% CI = 0.99 to 1.38; Ptrend = .02). By comparison, the pooled multivariable RR for the highest vs the lowest quintile of total fat intake was 1.10 (95% CI = 0.92 to 1.32; Ptrend = .31) and of total protein intake was 1.06 (95% CI = 0.89 to 1.26; P trend = .37). Intakes of red meat, processed meat, poultry, or seafood were not associated with the risk of renal cell cancer. Conclusions: Intakes of fat and protein or their subtypes, red meat, processed meat, poultry, and seafood are not associated with risk of renal cell cancer.

AB - Background: Results of several case-control studies suggest that high consumption of meat (all meat, red meat, or processed meat) is associated with an increased risk of renal cell cancer, but only a few prospective studies have examined the associations of intakes of meat, fat, and protein with renal cell cancer. Methods: We conducted a pooled analysis of 13 prospective studies that included 530 469 women and 244 483 men and had follow-up times of up to 7-20 years to examine associations between meat, fat, and protein intakes and the risk of renal cell cancer. All participants had completed a validated food frequency questionnaire at study entry. Using the primary data from each study, we calculated the study-specific relative risks (RRs) for renal cell cancer by using Cox proportional hazards models and then pooled these RRs by using a random-effects model. All statistical tests were two-sided. Results: A total of 1478 incident cases of renal cell cancer were identified (709 in women and 769 in men). We observed statistically significant positive associations or trends in pooled age-adjusted models for intakes of total fat, saturated fat, monounsaturated fat, polyunsaturated fat, cholesterol, total protein, and animal protein. However, these associations were attenuated and no longer statistically significant after adjusting for body mass index, fruit and vegetable intake, and alcohol intake. For example, the pooled age-adjusted RR of renal cell cancer for the highest vs the lowest quintile of intake for total fat was 1.30 (95% confidence interval [CI] = 1.08 to 1.56; Ptrend = .001) and for total protein was 1.17 (95% CI = 0.99 to 1.38; Ptrend = .02). By comparison, the pooled multivariable RR for the highest vs the lowest quintile of total fat intake was 1.10 (95% CI = 0.92 to 1.32; Ptrend = .31) and of total protein intake was 1.06 (95% CI = 0.89 to 1.26; P trend = .37). Intakes of red meat, processed meat, poultry, or seafood were not associated with the risk of renal cell cancer. Conclusions: Intakes of fat and protein or their subtypes, red meat, processed meat, poultry, and seafood are not associated with risk of renal cell cancer.

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