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Dietary consumption of processed meat increases risk of lung cancer

Habitual intake of processed meats may promote the development of lung cancer.

 This study examined the consumption of processed meats in relation to the development of lung cancer. Researchers assessed the dietary and health records of over 4,000 Italian men and women who participated in the Environment And Genetics in Lung cancer Etiology (EAGLE) Study. 

Researchers noted that lung cancer occurred with greater frequency among high consumers of processed meats than in participants who refrained from eating these types of foods. "Consumption of processed meat was significantly associated with higher risk of lung cancer in this population-based case-control study independent of smoking status," the researchers concluded.

Research Summary Information

  • 2008
  • Tram Lam, Angela Pesatori, Giorgia Randi, Vincenzo Bagnardi, Jay Lubin, Neil Caporaso, Amy Subar and Maria Teresa Landi
  • National Cancer Institute, Bethesda, MD, University of Milan-Bicocca, Milan, Italy, University of Milan, Milan, Italy
  • No, Free full text of study was not found.
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