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Well-done meat intake, heterocyclic amine exposure, and cancer risk.
Nutr Cancer 2009; 61(4):437-46NC

Abstract

High intake of meat, particularly red and processed meat, has been associated with an increased risk of a number of common cancers such as breast, colorectum, and prostate in many epidemiological studies. Heterocyclic amines (HCAs) are a group of mutagenic compounds found in cooked meats, particularly well-done meats. HCAs are some of most potent mutagens detected using the Ames/salmonella tests and have been clearly shown to induce tumors in experimental animal models. Over the past 10 years, an increasing number of epidemiological studies have evaluated the association of well-done meat intake and meat carcinogen exposure with cancer risk. The results from these epidemiologic studies were evaluated and summarized in this review. The majority of these studies have shown that high intake of well-done meat and high exposure to meat carcinogens, particularly HCAs, may increase the risk of human cancer.

Authors+Show Affiliations

Vanderbilt-Ingram Cancer Center, Vanderbilt University School of Medicine, Nashville, TN 37203-1738, USA. wei.zheng@vanderbilt.eduNo affiliation info available

Pub Type(s)

Journal Article
Research Support, N.I.H., Extramural
Research Support, Non-U.S. Gov't
Review

Language

eng

PubMed ID

19838915

Citation

Zheng, Wei, and Sang-Ah Lee. "Well-done Meat Intake, Heterocyclic Amine Exposure, and Cancer Risk." Nutrition and Cancer, vol. 61, no. 4, 2009, pp. 437-46.
Zheng W, Lee SA. Well-done meat intake, heterocyclic amine exposure, and cancer risk. Nutr Cancer. 2009;61(4):437-46.
Zheng, W., & Lee, S. A. (2009). Well-done meat intake, heterocyclic amine exposure, and cancer risk. Nutrition and Cancer, 61(4), pp. 437-46. doi:10.1080/01635580802710741.
Zheng W, Lee SA. Well-done Meat Intake, Heterocyclic Amine Exposure, and Cancer Risk. Nutr Cancer. 2009;61(4):437-46. PubMed PMID: 19838915.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Well-done meat intake, heterocyclic amine exposure, and cancer risk. AU - Zheng,Wei, AU - Lee,Sang-Ah, PY - 2009/10/20/entrez PY - 2009/10/20/pubmed PY - 2009/12/16/medline SP - 437 EP - 46 JF - Nutrition and cancer JO - Nutr Cancer VL - 61 IS - 4 N2 - High intake of meat, particularly red and processed meat, has been associated with an increased risk of a number of common cancers such as breast, colorectum, and prostate in many epidemiological studies. Heterocyclic amines (HCAs) are a group of mutagenic compounds found in cooked meats, particularly well-done meats. HCAs are some of most potent mutagens detected using the Ames/salmonella tests and have been clearly shown to induce tumors in experimental animal models. Over the past 10 years, an increasing number of epidemiological studies have evaluated the association of well-done meat intake and meat carcinogen exposure with cancer risk. The results from these epidemiologic studies were evaluated and summarized in this review. The majority of these studies have shown that high intake of well-done meat and high exposure to meat carcinogens, particularly HCAs, may increase the risk of human cancer. SN - 1532-7914 UR - https://www.unboundmedicine.com/medline/citation/19838915/Well_done_meat_intake_heterocyclic_amine_exposure_and_cancer_risk_ L2 - http://www.tandfonline.com/doi/full/10.1080/01635580802710741 DB - PRIME DP - Unbound Medicine ER -