Contributors: Nutritional Epidemiology Research Team; Université Sorbonne Paris Nord-Centre for Research in Epidemiology and Statistics; Conservatoire National des Arts et Métiers CNAM (CNAM); HESAM Université - Communauté d'universités et d'établissements Hautes écoles Sorbonne Arts et métiers université (HESAM)-HESAM Université - Communauté d'universités et d'établissements Hautes écoles Sorbonne Arts et métiers université (HESAM)-Université Sorbonne Paris Cité (USPC)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Université Paris Cité (UPCité)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Conservatoire National des Arts et Métiers CNAM (CNAM); HESAM Université - Communauté d'universités et d'établissements Hautes écoles Sorbonne Arts et métiers université (HESAM)-HESAM Université - Communauté d'universités et d'établissements Hautes écoles Sorbonne Arts et métiers université (HESAM)-Université Sorbonne Paris Cité (USPC)-Institut National de la Santé et de la Recherche Médicale (INSERM)-Université Paris Cité (UPCité)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE); Réseau National Alimentation Cancer Recherche (réseau NACRe); Prévention et promotion de la cancérogénèse par les aliments (ToxAlim-PPCA); ToxAlim (ToxAlim); Université Toulouse III - Paul Sabatier (UT3); Université de Toulouse (UT)-Université de Toulouse (UT)-Ecole Nationale Vétérinaire de Toulouse (ENVT); Institut National Polytechnique (Toulouse) (Toulouse INP); Université de Toulouse (UT)-Université de Toulouse (UT)-Institut National Polytechnique (Toulouse) (Toulouse INP); Université de Toulouse (UT)-Ecole d'Ingénieurs de Purpan (INP - PURPAN); Université de Toulouse (UT)-Université de Toulouse (UT)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE)-Université Toulouse III - Paul Sabatier (UT3); Université de Toulouse (UT)-Université de Toulouse (UT)-Institut National de Recherche pour l’Agriculture, l’Alimentation et l’Environnement (INRAE); Centre for Research in Epidemiology and Statistics; Open Food Facts Saint-Maur-des-Fossés; Centre International de Recherche contre le Cancer - International Agency for Research on Cancer (CIRC - IARC); Organisation Mondiale de la Santé / World Health Organization Office (OMS / WHO); Hôpital Avicenne AP-HP; Assistance publique - Hôpitaux de Paris (AP-HP) (AP-HP); The NutriNet-Sante study was supported by the following public institutions: Ministere de la Sante, Sante Publique France, Institut National de la Sante et de la Recherche Medicale (INSERM), Institut National de la Recherche Agronomique (INRAE), Conservatoire National des Arts et Metiers (CNAM) and University Sorbonne Paris Nord.; ANR-18-IDEX-0001,Université de Paris,Université de Paris(2018)
نبذة مختصرة : International audience ; BackgroundNitrates and nitrites occur naturally in water and soil. They are also used as food additives (preservatives) in processed meats. They could play a role in the carcinogenicity of processed meat. The objective was to investigate the relationship between nitrate and nitrite intakes (natural food, water and food additive sources) and cancer risk in a large prospective cohort with detailed dietary assessment.MethodsOverall, 101 056 adults from the French NutriNet-Santé cohort (2009–ongoing, median follow-up 6.7 years) were included. Nitrites/nitrates exposure was evaluated using repeated 24-h dietary records, linked to a comprehensive composition database and accounting for commercial names/brands of industrial products. Associations with cancer risk were assessed using multi-adjusted Cox hazard model.ResultsIn total, 3311 incident cancer cases were diagnosed. Compared with non-consumers, high consumers of food additive nitrates had higher breast cancer risk [hazard ratio (HR) = 1.24 (95% CI 1.03–1.48), P = 0.02], more specifically for potassium nitrate. High consumers of food additive nitrites had higher prostate cancer risk [HR = 1.58 (1.14–2.18), P = 0.008], specifically for sodium nitrite. Although similar HRs were observed for colorectal cancer for additive nitrites [HR = 1.22 (0.85–1.75)] and nitrates [HR = 1.26 (0.90–1.76)], no association was detected, maybe due to limited statistical power for this cancer location. No association was observed for natural sources.ConclusionFood additive nitrates and nitrites were positively associated with breast and prostate cancer risks, respectively. Although these results need confirmation in other large-scale prospective studies, they provide new insights in a context of lively debate around the ban of these additives from the food industry.
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