Meat consumption, heterocyclic amines and colorectal cancer risk: the Multiethnic Cohort Study.
Meat consumption, heterocyclic amines and colorectal cancer risk: the Multiethnic Cohort Study.
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DOI：
10.1002/ijc.27546
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发表时间：
2012-10-01
影响因子：
6.4
通讯作者：
Le Marchand, Loic
中科院分区：
文献类型：
--
作者：
Ollberding, Nicholas J.;Wilkens, Lynne R.;Henderson, Brian E.;Kolonel, Laurence N.;Le Marchand, Loic
在最近的几项荟萃分析中，更多的红肉和加工肉类消费与结直肠癌风险增加有关。杂环胺（HCAs）已被假设为这种关联的基础。在多种族队列研究中进行的这项前瞻性分析中，我们检查了在基线时完成详细食物频率问卷的165，717名参与者中，总肉类，红肉或加工肉类的消费量是否与结直肠癌风险相关。此外，我们还研究了HCAs的估计摄入量是否与131，763名参与者的结直肠癌风险相关，这些参与者完成了包括肉类烹饪模块的随访问卷。从基线到随访结束，以及从肉类烹饪模块给药日期到随访结束，分别确定了3，404和1，757例浸润性结直肠癌。比例风险模型用于估计与饮食暴露相关的结直肠癌的基本和多变量调整的相对风险（RR）和95%置信区间（CI）。在多变量模型中，未检测到密度调整后的总肉类与结直肠癌风险的相关性。（RRQ 5 vs Q1=0.93 [0.83-1.05]），红肉（RR =1.02 [0.91-1.16]）或加工肉类摄入量（RR =1.06 [0.94-1.19]），或总（RR =0.90 [0.76-1.05]）或特定HCA摄入量，无论是比较膳食暴露的五分位数还是使用连续变量。虽然我们的研究结果不支持肉类或肉类中的HCAs在结直肠癌病因学中的作用，但我们不能排除适度影响的可能性。
Greater consumption of red and processed meat has been associated with an increased risk of colorectal cancer in several recent meta-analyses. Heterocyclic amines (HCAs) have been hypothesized to underlie this association. In this prospective analysis conducted within the Multiethnic Cohort Study, we examined whether greater consumption of total, red, or processed meat was associated with the risk of colorectal cancer among 165,717 participants who completed a detailed food frequency questionnaire at baseline. In addition, we examined whether greater estimated intake of HCAs was associated with the risk of colorectal cancer among 131,763 participants who completed a follow-up questionnaire that included a meat-cooking module. A total of 3,404 and 1,757 invasive colorectal cancers were identified from baseline to the end of follow-up, and from the date of administration of the meat-cooking module to the end of follow-up, respectively. Proportional hazards models were used to estimate basic and multivariable-adjusted relative risks (RRs) and 95% confidence intervals (CIs) for colorectal cancer associated with dietary exposures. In multivariable models, no association with the risk of colorectal cancer was detected for density-adjusted total meat (RRQ5 vs Q1=0.93 [0.83–1.05]), red meat (RR =1.02 [0.91–1.16]), or processed meat intake (RR =1.06 [0.94–1.19]), or for total (RR =0.90 [0.76–1.05]) or specific HCA intake whether comparing quintiles of dietary exposure or using continuous variables. Although our results do not support a role for meat or for HCAs from meat in the etiology of colorectal cancer, we cannot rule out the possibility of a modest effect.
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影响因子：
2
作者：
DURRLEMAN, S;SIMON, R
通讯作者：
SIMON, R
DOI：
10.1158/1055-9965.epi-11-0048
发表时间：
2011-06
期刊：
Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology
影响因子：
--
作者：
Cross AJ;Major JM;Sinha R
通讯作者：
Sinha R
影响因子：
3.7
作者：
Chan DS;Lau R;Aune D;Vieira R;Greenwood DC;Kampman E;Norat T
通讯作者：
Norat T
影响因子：
168.9
作者：
Augustsson, K;Skog, K;Steineck, G
通讯作者：
Steineck, G
影响因子：
5
作者：
Flood, A;Velie, EM;Schatzkin, A
通讯作者：
Schatzkin, A