Tags

Type your tag names separated by a space and hit enter

Meat consumption patterns and preparation, genetic variants of metabolic enzymes, and their association with rectal cancer in men and women.

Abstract

Meat consumption, particularly of red and processed meat, is one of the most thoroughly studied dietary factors in relation to colon cancer. However, it is not clear whether meat, red meat, heterocyclic amines (HCA), or polycyclic aromatic hydrocarbons (PAH) are associated with the risk for rectal cancer. Rectal cancer cases (n = 952) and controls (n = 1205) from Utah and Northern California were recruited from a population-based case-control study between September 1997 and February 2002. Detailed in-person interviews regarding lifestyle, medical history, and diet were conducted. DNA was extracted from peripheral lymphocytes obtained from whole-blood samples, and glutathione S-transferase (GST)M1 enzyme and N-acetyl transferase (NAT)2 enzyme genotypes were assessed. Although energy and cholesterol intakes were higher among cases than controls, adjustment for confounders accounted for the differences. Increased consumption of well-done red meat [odds ratio (OR) 1.33 95% CI 0.98, 1.79] was associated with an (P = 0.04) increase in risk for rectal cancer among men. The mutagen index, calculated on the bases of reported amount, doneness, and method of cooking meat, was also positively but not significantly (P = 0.24) associated with risk of rectal cancer for men (OR 1.37 95% CI 0.98, 1.92). NAT2-imputed phenotype and GSTM1 did not consistently modify rectal cancer risk associated with meat intake. These data suggest that mutagens such as HCA that form when meat is cooked may be culpable substances in rectal cancer risk, not red meat itself.

Links

  • Publisher Full Text
  • Authors+Show Affiliations

    ,

    Department of Family and Preventive Medicine, University of Utah, Salt Lake City, UT 84101, USA. mmurtaugh@hrc.utah.edu

    , , ,

    Source

    The Journal of nutrition 134:4 2004 Apr pg 776-84

    MeSH

    Adult
    Aged
    Arylamine N-Acetyltransferase
    Case-Control Studies
    Cooking
    Diet
    Female
    Genotype
    Glutathione Transferase
    Hot Temperature
    Humans
    Male
    Meat
    Middle Aged
    Mutagens
    Phenotype
    Polycyclic Aromatic Hydrocarbons
    Rectal Neoplasms
    Risk Factors

    Pub Type(s)

    Comparative Study
    Journal Article
    Research Support, Non-U.S. Gov't
    Research Support, U.S. Gov't, P.H.S.

    Language

    eng

    PubMed ID

    15051825

    Citation

    Murtaugh, Maureen A., et al. "Meat Consumption Patterns and Preparation, Genetic Variants of Metabolic Enzymes, and Their Association With Rectal Cancer in Men and Women." The Journal of Nutrition, vol. 134, no. 4, 2004, pp. 776-84.
    Murtaugh MA, Ma KN, Sweeney C, et al. Meat consumption patterns and preparation, genetic variants of metabolic enzymes, and their association with rectal cancer in men and women. J Nutr. 2004;134(4):776-84.
    Murtaugh, M. A., Ma, K. N., Sweeney, C., Caan, B. J., & Slattery, M. L. (2004). Meat consumption patterns and preparation, genetic variants of metabolic enzymes, and their association with rectal cancer in men and women. The Journal of Nutrition, 134(4), pp. 776-84.
    Murtaugh MA, et al. Meat Consumption Patterns and Preparation, Genetic Variants of Metabolic Enzymes, and Their Association With Rectal Cancer in Men and Women. J Nutr. 2004;134(4):776-84. PubMed PMID: 15051825.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Meat consumption patterns and preparation, genetic variants of metabolic enzymes, and their association with rectal cancer in men and women. AU - Murtaugh,Maureen A, AU - Ma,Khe-Ni, AU - Sweeney,Carol, AU - Caan,Bette J, AU - Slattery,Martha L, PY - 2004/3/31/pubmed PY - 2004/5/7/medline PY - 2004/3/31/entrez SP - 776 EP - 84 JF - The Journal of nutrition JO - J. Nutr. VL - 134 IS - 4 N2 - Meat consumption, particularly of red and processed meat, is one of the most thoroughly studied dietary factors in relation to colon cancer. However, it is not clear whether meat, red meat, heterocyclic amines (HCA), or polycyclic aromatic hydrocarbons (PAH) are associated with the risk for rectal cancer. Rectal cancer cases (n = 952) and controls (n = 1205) from Utah and Northern California were recruited from a population-based case-control study between September 1997 and February 2002. Detailed in-person interviews regarding lifestyle, medical history, and diet were conducted. DNA was extracted from peripheral lymphocytes obtained from whole-blood samples, and glutathione S-transferase (GST)M1 enzyme and N-acetyl transferase (NAT)2 enzyme genotypes were assessed. Although energy and cholesterol intakes were higher among cases than controls, adjustment for confounders accounted for the differences. Increased consumption of well-done red meat [odds ratio (OR) 1.33 95% CI 0.98, 1.79] was associated with an (P = 0.04) increase in risk for rectal cancer among men. The mutagen index, calculated on the bases of reported amount, doneness, and method of cooking meat, was also positively but not significantly (P = 0.24) associated with risk of rectal cancer for men (OR 1.37 95% CI 0.98, 1.92). NAT2-imputed phenotype and GSTM1 did not consistently modify rectal cancer risk associated with meat intake. These data suggest that mutagens such as HCA that form when meat is cooked may be culpable substances in rectal cancer risk, not red meat itself. SN - 0022-3166 UR - https://www.unboundmedicine.com/medline/citation/15051825/full_citation L2 - https://academic.oup.com/jn/article-lookup/doi/10.1093/jn/134.4.776 DB - PRIME DP - Unbound Medicine ER -