Iron and Cancer Risk - A systematic review and meta-analysis of the epidemiological evidence
A partir d'une revue systématique de la littérature publiée de 1995 à 2012 (59 études), cette méta-analyse fait le point sur l'association entre le fer, présent dans le corps sous diverses formes, et le risque de cancer
Iron has been suggested as a risk factor for different types of cancer mainly due to its pro-oxidant activity which can lead to oxidative DNA damage. Furthermore, subjects with hemochromatosis or iron overload have been shown to have a higher risk of developing liver cancer. We have systematically reviewed 59 epidemiological studies, published between 1995 and 2012, reporting information on total iron, dietary iron, heme iron and biomarkers of iron status and cancer risk. Furthermore we conducted meta-analysis for colorectal (RR=1.08, 95%CI: 1.00-1.17), colon (RR=1.12, 95%CI: 1.03-1.22), breast (RR=1.03, 95%CI: 0.97-1.09) and lung cancer (RR=1.12, 95%CI: 0.98-1.29), for an increase of 1 mg/day of heme iron intake. Globally, based on the systematic review and the meta-analysis results, a higher intake of heme iron has shown a tendency towards a positive association with cancer risk. Unexpectedly, evidence regarding high levels of biomarkers of iron stores (mostly with serum ferritin) suggests a negative effect towards cancer risk. More prospective studies combining research on dietary iron intake, iron biomarkers, genetic susceptibility and other relevant factors need to be conducted in order to clarify these contradictory findings and better understand the role of iron in cancer development.