Meat, meat cooking methods and preservation, and risk for colorectal adenoma
Meat, meat cooking methods and preservation, and risk for colorectal adenoma
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DOI：
10.1158/0008-5472.can-04-3429
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发表时间：
2005-09-01
期刊：
影响因子：
11.2
通讯作者：
Hayes, RB
中科院分区：
文献类型：
--
作者：
Sinha, R;Peters, U;Hayes, RB
在高温下烹饪肉类会产生杂环胺（HCAs）和多环芳烃（PAH）。加工肉类含有N-亚硝基化合物。肉类摄入可能会增加癌症风险，因为HCAs，PAH和N-亚硝基化合物在动物模型中具有致癌性。我们调查了3，696例左侧（降结肠和乙状结肠和直肠）腺瘤病例和34，817例内窥镜阴性对照中的肉类，加工肉类，HCAs和PAH苯并（a）芘以及结直肠腺瘤的风险。饮食摄入量使用137项食物频率问卷进行评估，并对肉类和肉类烹饪方法进行了额外的问题。该调查问卷与先前开发的数据库相关联，以确定HCAs和PAH的暴露情况。在已知的熟度/烹饪方法下摄入红肉与降结肠和乙状结肠腺瘤风险增加相关[比值比（OR），1.26; 95%置信区间（95%CI），1.05-1.50，比较极端五分位摄入量]，但与直肠腺瘤无关。全熟红肉与结直肠腺瘤风险增加相关（OR，1.21; 95%CI，1.06-1.37）。2-氨基-3，8-二甲基咪唑[4，5]喹喔啉和2-氨基-1-甲基-6-苯基咪唑[4，5]吡啶这两种HCA可增加降结肠和乙状结肠腺瘤的风险（OR，1.18; 95%CI，1.01-1.38和OR，1.17，95%CI，1.01-1.35）以及苯并（a）芘（OR，1.18; 95%CI，1.02-1.35）。更多的培根和香肠摄入量与结直肠腺瘤风险增加相关（OR，1.14; 95%CI，1.00-1.30）;然而，加工肉类的总摄入量与此无关（OR，1.04; 95%CI，0.90-1.19）。我们对筛查发现的结直肠腺瘤的研究表明，红肉和高温烹饪的肉类与结直肠腺瘤风险增加有关。
Cooking meat at high temperatures produces heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Processed meats contain N-nitroso compounds. Meat intake may increase cancer risk as HCAs, PAHs, and N-nitroso compounds are carcinogenic in animal models. We investigated meat, processed meat, HCAs, and the PAH benzo(a)pyrene and the risk of colorectal adenoma in 3,696 left-sided (descending and sigmoid colon and rectum) adenoma cases and 34,817 endoscopy-negative controls. Dietary intake was assessed using a 137-item food frequency questionnaire, with additional questions on meats and meat cooking practices. The questionnaire was linked to a previously developed database to determine exposure to HCAs and PAHs. Intake of red meat, with known doneness/cooking methods, was associated with an increased risk of adenoma in the descending and sigmoid colon [odds ratio (OR), 1.26; 95% confidence interval (95% CI), 1.05-1.50 comparing extreme quintiles of intake] but not rectal adenoma. Well-done red meat was associated with increased risk of colorectal adenoma (OR, 1.21; 95% CI, 1.06-1.37). Increased risks for adenoma of the descending colon and sigmoid colon were observed for the two HCAs: 2-amino-3,8dimethylimidazo[4,5]quinoxaline and 2-amino-l-methyl-6phenylimidazo[4,5]pyridine (OR, 1.18; 95% CI, 1.01-1.38 and OR, 1.17, 95% CI, 1.01-1.35, respectively) as well as benzo(a)pyrene (OR, 1.18; 95% CI, 1.02-1.35). Greater intake of bacon and sausage was associated with increased colorectal adenoma risk (OR, 1.14; 95% CI, 1.00-1.30); however, total intake of processed meat was not (OR, 1.04; 95% CI, 0.90-1.19). Our study of screening-detected colorectal adenomas shows that red meat and meat cooked at high temperatures are associated with an increased risk of colorectal adenoma.