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Patterns of meat intake and risk of prostate cancer among African-Americans in a large prospective study.
Cancer Causes Control. 2011 Dec; 22(12):1691-8.CC

Abstract

OBJECTIVE

Given the large racial differences in prostate cancer risk, further investigation of diet and prostate cancer is warranted among high-risk groups. The purpose of this study was to examine the association between type of meat intake and prostate cancer risk among African-American men.

METHODS

In the large, prospective NIH-AARP Diet and Health Study, we analyzed baseline (1995-1996) data from African-American participants, aged 50-71 years. Incident prostate cancer cases (n = 1,089) were identified through 2006. Dietary and risk factor data were ascertained by questionnaires administered at baseline. Cox models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) within intake quantiles.

RESULTS

Neither white nor processed meat intake was associated with prostate cancer, regardless of meat-cooking method. Red meats cooked at high temperatures were associated with an increased risk of prostate cancer (HR = 1.18, 95% CI = 1.00-1.38 and HR = 1.22, 95% CI = 1.03-1.44, for the upper two intake tertiles). Intake of the heterocyclic amine (HCA), 2-amino-3,4,8-trimethylimidazo[4,5-f] quinoxaline (DiMeIQx) was positively associated with prostate cancer (HR = 1.30; 95% CI = 1.05-1.61, p = 0.02). No associations were observed for intake of other HCAs.

CONCLUSION

Red meats cooked at high temperatures were positively associated with prostate cancer risk among African-American men. Further studies are needed to replicate these findings.

Authors+Show Affiliations

Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Institutes of Health, Department of Health and Human Services, 6120 Executive Boulevard, Rockville, MD 20852, USA. jacqueline.major@nih.govNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info availableNo affiliation info available

Pub Type(s)

Journal Article
Research Support, N.I.H., Intramural

Language

eng

PubMed ID

21971816

Citation

Major, Jacqueline M., et al. "Patterns of Meat Intake and Risk of Prostate Cancer Among African-Americans in a Large Prospective Study." Cancer Causes & Control : CCC, vol. 22, no. 12, 2011, pp. 1691-8.
Major JM, Cross AJ, Watters JL, et al. Patterns of meat intake and risk of prostate cancer among African-Americans in a large prospective study. Cancer Causes Control. 2011;22(12):1691-8.
Major, J. M., Cross, A. J., Watters, J. L., Hollenbeck, A. R., Graubard, B. I., & Sinha, R. (2011). Patterns of meat intake and risk of prostate cancer among African-Americans in a large prospective study. Cancer Causes & Control : CCC, 22(12), 1691-8. https://doi.org/10.1007/s10552-011-9845-1
Major JM, et al. Patterns of Meat Intake and Risk of Prostate Cancer Among African-Americans in a Large Prospective Study. Cancer Causes Control. 2011;22(12):1691-8. PubMed PMID: 21971816.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Patterns of meat intake and risk of prostate cancer among African-Americans in a large prospective study. AU - Major,Jacqueline M, AU - Cross,Amanda J, AU - Watters,Joanne L, AU - Hollenbeck,Albert R, AU - Graubard,Barry I, AU - Sinha,Rashmi, Y1 - 2011/10/05/ PY - 2011/04/07/received PY - 2011/09/15/accepted PY - 2011/10/6/entrez PY - 2011/10/6/pubmed PY - 2012/2/18/medline SP - 1691 EP - 8 JF - Cancer causes & control : CCC JO - Cancer Causes Control VL - 22 IS - 12 N2 - OBJECTIVE: Given the large racial differences in prostate cancer risk, further investigation of diet and prostate cancer is warranted among high-risk groups. The purpose of this study was to examine the association between type of meat intake and prostate cancer risk among African-American men. METHODS: In the large, prospective NIH-AARP Diet and Health Study, we analyzed baseline (1995-1996) data from African-American participants, aged 50-71 years. Incident prostate cancer cases (n = 1,089) were identified through 2006. Dietary and risk factor data were ascertained by questionnaires administered at baseline. Cox models were used to estimate hazard ratios (HRs) and 95% confidence intervals (CIs) within intake quantiles. RESULTS: Neither white nor processed meat intake was associated with prostate cancer, regardless of meat-cooking method. Red meats cooked at high temperatures were associated with an increased risk of prostate cancer (HR = 1.18, 95% CI = 1.00-1.38 and HR = 1.22, 95% CI = 1.03-1.44, for the upper two intake tertiles). Intake of the heterocyclic amine (HCA), 2-amino-3,4,8-trimethylimidazo[4,5-f] quinoxaline (DiMeIQx) was positively associated with prostate cancer (HR = 1.30; 95% CI = 1.05-1.61, p = 0.02). No associations were observed for intake of other HCAs. CONCLUSION: Red meats cooked at high temperatures were positively associated with prostate cancer risk among African-American men. Further studies are needed to replicate these findings. SN - 1573-7225 UR - https://www.unboundmedicine.com/medline/citation/21971816/Patterns_of_meat_intake_and_risk_of_prostate_cancer_among_African_Americans_in_a_large_prospective_study_ L2 - https://doi.org/10.1007/s10552-011-9845-1 DB - PRIME DP - Unbound Medicine ER -