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Meat intake, cooking methods, dietary carcinogens, and colorectal cancer risk: findings from the Colorectal Cancer Family Registry.
Cancer Med 2015; 4(6):936-52CM

Abstract

Diets high in red meat and processed meats are established colorectal cancer (CRC) risk factors. However, it is still not well understood what explains this association. We conducted comprehensive analyses of CRC risk and red meat and poultry intakes, taking into account cooking methods, level of doneness, estimated intakes of heterocyclic amines (HCAs) that accumulate during meat cooking, tumor location, and tumor mismatch repair proficiency (MMR) status. We analyzed food frequency and portion size data including a meat cooking module for 3364 CRC cases, 1806 unaffected siblings, 136 unaffected spouses, and 1620 unaffected population-based controls, recruited into the CRC Family Registry. Odds ratios (OR) and 95% confidence intervals (CI) for nutrient density variables were estimated using generalized estimating equations. We found no evidence of an association between total nonprocessed red meat or total processed meat and CRC risk. Our main finding was a positive association with CRC for pan-fried beefsteak (P(trend) < 0.001), which was stronger among MMR deficient cases (heterogeneity P = 0.059). Other worth noting associations, of borderline statistical significance after multiple testing correction, were a positive association between diets high in oven-broiled short ribs or spareribs and CRC risk (P(trend) = 0.002), which was also stronger among MMR-deficient cases, and an inverse association with grilled hamburgers (P(trend) = 0.002). Our results support the role of specific meat types and cooking practices as possible sources of human carcinogens relevant for CRC risk.

Authors+Show Affiliations

Department of Preventive Medicine, Keck School of Medicine of USC, University of Southern California, Los Angeles, California, 90089.Department of Preventive Medicine, Keck School of Medicine of USC, University of Southern California, Los Angeles, California, 90089.Department of Preventive Medicine, Keck School of Medicine of USC, University of Southern California, Los Angeles, California, 90089.National Center for Tumor Diseases and German Cancer Research Center, Heidelberg, Germany.Public Health Sciences Division, Fred Hutchinson Cancer Research Center, Seattle, Washington, 98109. Centre for Public Health Research, Massey University, Wellington, New Zealand.Cancer Care Ontario, Toronto, Ontario, Canada.University of Hawaii Cancer Center, Honolulu, Hawaii, 96822.Department of Preventive Medicine, Keck School of Medicine of USC, University of Southern California, Los Angeles, California, 90089.

Pub Type(s)

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

Language

eng

PubMed ID

25846122

Citation

Joshi, Amit D., et al. "Meat Intake, Cooking Methods, Dietary Carcinogens, and Colorectal Cancer Risk: Findings From the Colorectal Cancer Family Registry." Cancer Medicine, vol. 4, no. 6, 2015, pp. 936-52.
Joshi AD, Kim A, Lewinger JP, et al. Meat intake, cooking methods, dietary carcinogens, and colorectal cancer risk: findings from the Colorectal Cancer Family Registry. Cancer Med. 2015;4(6):936-52.
Joshi, A. D., Kim, A., Lewinger, J. P., Ulrich, C. M., Potter, J. D., Cotterchio, M., ... Stern, M. C. (2015). Meat intake, cooking methods, dietary carcinogens, and colorectal cancer risk: findings from the Colorectal Cancer Family Registry. Cancer Medicine, 4(6), pp. 936-52. doi:10.1002/cam4.461.
Joshi AD, et al. Meat Intake, Cooking Methods, Dietary Carcinogens, and Colorectal Cancer Risk: Findings From the Colorectal Cancer Family Registry. Cancer Med. 2015;4(6):936-52. PubMed PMID: 25846122.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Meat intake, cooking methods, dietary carcinogens, and colorectal cancer risk: findings from the Colorectal Cancer Family Registry. AU - Joshi,Amit D, AU - Kim,Andre, AU - Lewinger,Juan Pablo, AU - Ulrich,Cornelia M, AU - Potter,John D, AU - Cotterchio,Michelle, AU - Le Marchand,Loic, AU - Stern,Mariana C, Y1 - 2015/04/07/ PY - 2015/03/06/received PY - 2015/03/09/revised PY - 2015/03/10/accepted PY - 2015/4/8/entrez PY - 2015/4/8/pubmed PY - 2016/3/2/medline KW - Colorectal cancer KW - heterocyclic amines KW - mismatch repair proficiency KW - pan-fried meat KW - red meat SP - 936 EP - 52 JF - Cancer medicine JO - Cancer Med VL - 4 IS - 6 N2 - Diets high in red meat and processed meats are established colorectal cancer (CRC) risk factors. However, it is still not well understood what explains this association. We conducted comprehensive analyses of CRC risk and red meat and poultry intakes, taking into account cooking methods, level of doneness, estimated intakes of heterocyclic amines (HCAs) that accumulate during meat cooking, tumor location, and tumor mismatch repair proficiency (MMR) status. We analyzed food frequency and portion size data including a meat cooking module for 3364 CRC cases, 1806 unaffected siblings, 136 unaffected spouses, and 1620 unaffected population-based controls, recruited into the CRC Family Registry. Odds ratios (OR) and 95% confidence intervals (CI) for nutrient density variables were estimated using generalized estimating equations. We found no evidence of an association between total nonprocessed red meat or total processed meat and CRC risk. Our main finding was a positive association with CRC for pan-fried beefsteak (P(trend) < 0.001), which was stronger among MMR deficient cases (heterogeneity P = 0.059). Other worth noting associations, of borderline statistical significance after multiple testing correction, were a positive association between diets high in oven-broiled short ribs or spareribs and CRC risk (P(trend) = 0.002), which was also stronger among MMR-deficient cases, and an inverse association with grilled hamburgers (P(trend) = 0.002). Our results support the role of specific meat types and cooking practices as possible sources of human carcinogens relevant for CRC risk. SN - 2045-7634 UR - https://www.unboundmedicine.com/medline/citation/25846122/Meat_intake_cooking_methods_dietary_carcinogens_and_colorectal_cancer_risk:_findings_from_the_Colorectal_Cancer_Family_Registry_ L2 - https://doi.org/10.1002/cam4.461 DB - PRIME DP - Unbound Medicine ER -