Partial Associations of Dietary Iron, Smoking and Intestinal Bacteria with Colorectal Cancer Risk.

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  • معلومة اضافية
    • Subject Terms:
    • NAICS/Industry Codes:
      331110 Iron and Steel Mills and Ferroalloy Manufacturing
      416210 Metal service centres
      311613 Rendering and Meat Byproduct Processing
      413160 Red meat and meat product merchant wholesalers
      445210 Meat Markets
      424470 Meat and Meat Product Merchant Wholesalers
      813920 Professional Organizations
    • Abstract:
      Smoking and high red meat intake have been associated with colorectal cancer (CRC) risk. Increased iron exposure may be a common factor, favoring the colonization of certain bacterial pathogens that preferentially grow in an iron-rich luminal environment. We analyzed the data from a population-based case-control study of CRC and measured antibody levels against flagelin ofSalmonella(FliC), one of the irontrophic bacteria, in 2 independent blood collections. The risk of CRC synergistically increased by combined exposures to heme iron intake and pack-yr (PY) of cigarette smoking (Pvalue for the interaction = 0.039 on the continuous scale). There was a marginally significant interaction between heme iron intake and PY in increasing FliC antibody in the U.S. control subjects (P= 0.055), although no iron or smoking data were available for Dutch samples. Furthermore, FliC antibody levels were significantly higher in patients with colorectal polyps and cancer than in controls in both Dutch (3.93 vs. 2.23) (P= 0.014) and U.S. samples (6.65 vs. 4.37) (P< 0.001). Potential roles of iron from cigarette smoking and dietary heme in CRC through altering irontrophic luminal bacterial population may warrant further investigation. [ABSTRACT FROM AUTHOR]
    • Abstract:
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    • Author Affiliations:
      1Karmanos Cancer Institute, and Department of Pathology, Wayne State University School of Medicine, Detroit, Michigan, USA
      2Department of Laboratory Medicine, Radboud University Nijmegen Medical Centre, Nijmegen, The Netherlands
      3Department of Family Medicine, and Comprehensive Cancer Center, University of Michigan, Ann Arbor, Michigan, USA
      4Department of Family Medicine and Public Health Sciences, Wayne State University School of Medicine, Detroit, Michigan, USA
    • ISSN:
      0163-5581
    • Accession Number:
      10.1080/01635581.2013.748922
    • Accession Number:
      85759980
  • Citations
    • ABNT:
      KATO, I. et al. Partial Associations of Dietary Iron, Smoking and Intestinal Bacteria with Colorectal Cancer Risk. Nutrition & Cancer, [s. l.], v. 65, n. 2, p. 169–177, 2013. DOI 10.1080/01635581.2013.748922. Disponível em: http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=85759980&custid=s8280428. Acesso em: 13 dez. 2019.
    • AMA:
      Kato I, Boleij A, Kortman GM, et al. Partial Associations of Dietary Iron, Smoking and Intestinal Bacteria with Colorectal Cancer Risk. Nutrition & Cancer. 2013;65(2):169-177. doi:10.1080/01635581.2013.748922.
    • APA:
      Kato, I., Boleij, A., Kortman, G. M., Roelofs, R., Djuric, Z., Severson, R., & Tjalsma, H. (2013). Partial Associations of Dietary Iron, Smoking and Intestinal Bacteria with Colorectal Cancer Risk. Nutrition & Cancer, 65(2), 169–177. https://doi.org/10.1080/01635581.2013.748922
    • Chicago/Turabian: Author-Date:
      Kato, Ikuko, Annemarie Boleij, GuusA. M. Kortman, Rian Roelofs, Zora Djuric, RichardK. Severson, and Harold Tjalsma. 2013. “Partial Associations of Dietary Iron, Smoking and Intestinal Bacteria with Colorectal Cancer Risk.” Nutrition & Cancer 65 (2): 169–77. doi:10.1080/01635581.2013.748922.
    • Harvard:
      Kato, I. et al. (2013) ‘Partial Associations of Dietary Iron, Smoking and Intestinal Bacteria with Colorectal Cancer Risk’, Nutrition & Cancer, 65(2), pp. 169–177. doi: 10.1080/01635581.2013.748922.
    • Harvard: Australian:
      Kato, I, Boleij, A, Kortman, GM, Roelofs, R, Djuric, Z, Severson, R & Tjalsma, H 2013, ‘Partial Associations of Dietary Iron, Smoking and Intestinal Bacteria with Colorectal Cancer Risk’, Nutrition & Cancer, vol. 65, no. 2, pp. 169–177, viewed 13 December 2019, .
    • MLA:
      Kato, Ikuko, et al. “Partial Associations of Dietary Iron, Smoking and Intestinal Bacteria with Colorectal Cancer Risk.” Nutrition & Cancer, vol. 65, no. 2, Feb. 2013, pp. 169–177. EBSCOhost, doi:10.1080/01635581.2013.748922.
    • Chicago/Turabian: Humanities:
      Kato, Ikuko, Annemarie Boleij, GuusA. M. Kortman, Rian Roelofs, Zora Djuric, RichardK. Severson, and Harold Tjalsma. “Partial Associations of Dietary Iron, Smoking and Intestinal Bacteria with Colorectal Cancer Risk.” Nutrition & Cancer 65, no. 2 (February 2013): 169–77. doi:10.1080/01635581.2013.748922.
    • Vancouver/ICMJE:
      Kato I, Boleij A, Kortman GM, Roelofs R, Djuric Z, Severson R, et al. Partial Associations of Dietary Iron, Smoking and Intestinal Bacteria with Colorectal Cancer Risk. Nutrition & Cancer [Internet]. 2013 Feb [cited 2019 Dec 13];65(2):169–77. Available from: http://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=asn&AN=85759980&custid=s8280428