Journal article
Meat-Related Compounds and Colorectal Cancer Risk by Anatomical Subsite
Nutrition and cancer, Vol.65(2), pp.202-226
02/2013
Handle:
https://hdl.handle.net/2376/115010
PMCID: PMC3584417
PMID: 23441608
Abstract
Since meat may be involved in the etiology of colorectal cancer, associations between meat-related compounds were examined to elucidate underlying mechanisms in a population-based case-control study. Participants (989 cases/1,033 healthy controls) completed a food frequency questionnaire with a meat-specific module. Multivariable logistic regression was used to examine associations between meat variables and colorectal cancer; polytomous logistic regression was used for subsite-specific analyses. The following significant positive associations were observed for meat-related compounds: 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) and colorectal, distal colon, and rectal tumors; 2-amino-3,8-dimethylimidazo[4,5-
f
]quinoxaline (MeIQx) and colorectal and colon cancer tumors; nitrites/nitrates and proximal colon cancer; 2-amino-1-methyl-6-phenylimidazo[4,5-
b
]pyridine (PhIP) and rectal cancer; and benzo[a]pyrene and rectal cancer (
P
-trends < 0.05 ). For analyses by meat type, cooking method, and doneness preference, positive associations between red processed meat and proximal colon cancer and pan-fried red meat and colorectal cancer were found (
P
-trends < 0.05). Inverse associations were observed between unprocessed poultry and colorectal, colon, proximal colon, and rectal tumors; grilled/barbequed poultry and proximal colon cancer; and well-done/charred poultry and colorectal, colon, and proximal colon tumors (
P
-trends < 0.05). HCAs, PAHs, nitrites, and nitrates may be involved in colorectal cancer etiology. Further examination into the unexpected inverse associations between poultry and colorectal cancer is warranted.
Metrics
10 Record Views
Details
- Title
- Meat-Related Compounds and Colorectal Cancer Risk by Anatomical Subsite
- Creators
- Paige E Miller - Cancer Prevention Fellowship Program (corresponding author) National Cancer Institute National Institutes of Health 6120 Executive Boulevard, MSC 7105 Bethesda, MD 20892Philip Lazarus - Department of Pharmacology Penn State College of Medicine 500 University Drive Hershey, PA 17033Samuel M Lesko - Cancer Prevention and Control Program Penn State Cancer Institute 500 University Drive Hershey, PA 17033Amanda J Cross - Division of Cancer Epidemiology and Genetics National Cancer Institute National Institutes of Health 6120 Executive Boulevard, MSC 7242 Bethesda, MD 20892Rashmi Sinha - Division of Cancer Epidemiology and Genetics National Cancer Institute National Institutes of Health 6120 Executive Boulevard, MSC 7242 Bethesda, MD 20892Jason Laio - Department of Public Health Sciences Penn State College of Medicine 600 Centerview Drive Hershey, PA 17033Jay Zhu - Department of Public Health Sciences Penn State College of Medicine 600 Centerview Drive Hershey, PA 17033Gregory Harper - Cancer Prevention and Control Program Penn State Cancer Institute 500 University Drive Hershey, PA 17033Joshua E Muscat - Department of Public Health Sciences Penn State College of Medicine 600 Centerview Drive Hershey, PA 17033Terryl J Hartman - Cancer Prevention and Control Program Penn State Cancer Institute 500 University Drive Hershey, PA 17033
- Publication Details
- Nutrition and cancer, Vol.65(2), pp.202-226
- Academic Unit
- Pharmaceutical Sciences, Department of
- Grant note
- ZIA CP010127-17 || CP / Division of Cancer Epidemiology and Genetics : NCI
- Identifiers
- 99900548144101842
- Language
- English
- Resource Type
- Journal article