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Meat-related mutagens/carcinogens in the etiology of colorectal cancer.

Abstract

Diets containing substantial amounts of red or preserved meats may increase the risk of various cancers, including colorectal cancer. This association may be due to a combination of factors such as the content of fat, protein, iron, and/or meat preparation (e.g., cooking or preserving methods). Red meat may be associated with colorectal cancer by contributing to N-nitroso compound (NOC) exposure. Humans can be exposed to NOCs by exogenous routes (from processed meats in particular) and by endogenous routes. Endogenous exposure to NOCs is dose-dependently related to the amount of red meat in the diet. Laboratory results have shown that meats cooked at high temperatures contain other potential mutagens in the form of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). To investigate the role of these compounds, we have created separate databases for HCAs and PAHs, which we have used in conjunction with a validated meat-cooking food frequency questionnaire. The role of meat type, cooking methods, doneness levels, and meat-cooking mutagens has been examined in both case-control studies and prospective cohort studies, with mixed results. Here, we review the current epidemiologic knowledge of meat-related mutagens, and evaluate the types of studies that may be required in the future to clarify the association between meat consumption and colorectal cancer.

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  • Authors+Show Affiliations

    ,

    Nutritional Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Department of Health and Human Services, Rockville, Maryland 20852, USA. crossa@mail.nih.gov

    Source

    MeSH

    Ammonia
    Carcinogens
    Colorectal Neoplasms
    DNA Adducts
    Diet
    Fatty Acids
    Heterocyclic Compounds
    Hot Temperature
    Humans
    Meat
    Mutagens
    Nitroso Compounds
    Polycyclic Aromatic Hydrocarbons
    Risk Factors
    Urine

    Pub Type(s)

    Journal Article
    Review

    Language

    eng

    PubMed ID

    15199546

    Citation

    Cross, Amanda J., and Rashmi Sinha. "Meat-related Mutagens/carcinogens in the Etiology of Colorectal Cancer." Environmental and Molecular Mutagenesis, vol. 44, no. 1, 2004, pp. 44-55.
    Cross AJ, Sinha R. Meat-related mutagens/carcinogens in the etiology of colorectal cancer. Environ Mol Mutagen. 2004;44(1):44-55.
    Cross, A. J., & Sinha, R. (2004). Meat-related mutagens/carcinogens in the etiology of colorectal cancer. Environmental and Molecular Mutagenesis, 44(1), pp. 44-55.
    Cross AJ, Sinha R. Meat-related Mutagens/carcinogens in the Etiology of Colorectal Cancer. Environ Mol Mutagen. 2004;44(1):44-55. PubMed PMID: 15199546.
    * Article titles in AMA citation format should be in sentence-case
    TY - JOUR T1 - Meat-related mutagens/carcinogens in the etiology of colorectal cancer. AU - Cross,Amanda J, AU - Sinha,Rashmi, PY - 2004/6/17/pubmed PY - 2004/9/17/medline PY - 2004/6/17/entrez SP - 44 EP - 55 JF - Environmental and molecular mutagenesis JO - Environ. Mol. Mutagen. VL - 44 IS - 1 N2 - Diets containing substantial amounts of red or preserved meats may increase the risk of various cancers, including colorectal cancer. This association may be due to a combination of factors such as the content of fat, protein, iron, and/or meat preparation (e.g., cooking or preserving methods). Red meat may be associated with colorectal cancer by contributing to N-nitroso compound (NOC) exposure. Humans can be exposed to NOCs by exogenous routes (from processed meats in particular) and by endogenous routes. Endogenous exposure to NOCs is dose-dependently related to the amount of red meat in the diet. Laboratory results have shown that meats cooked at high temperatures contain other potential mutagens in the form of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). To investigate the role of these compounds, we have created separate databases for HCAs and PAHs, which we have used in conjunction with a validated meat-cooking food frequency questionnaire. The role of meat type, cooking methods, doneness levels, and meat-cooking mutagens has been examined in both case-control studies and prospective cohort studies, with mixed results. Here, we review the current epidemiologic knowledge of meat-related mutagens, and evaluate the types of studies that may be required in the future to clarify the association between meat consumption and colorectal cancer. SN - 0893-6692 UR - https://www.unboundmedicine.com/medline/citation/15199546/full_citation L2 - https://doi.org/10.1002/em.20030 DB - PRIME DP - Unbound Medicine ER -