Heterocyclic amines, meat intake, and association with colon cancer in a population-based study
Heterocyclic amines, meat intake, and association with colon cancer in a population-based study
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DOI：
10.1093/aje/kwf221
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发表时间：
2003-03-01
影响因子：
5
通讯作者：
Sandler, RS
中科院分区：
文献类型：
--
作者：
Butler, LM;Sinha, R;Sandler, RS
作者研究了结肠癌与肉类摄入量之间的关系，这些肉类的摄入量按性度、烹调方法、杂环胺(HCAs)、苯并[a]芘和致突变性的估计水平分类。数据是1996年至2000年在北卡罗来纳州进行的一项以人群为基础的结肠癌病例对照研究的一部分，研究对象包括701名非裔美国人(274例，427名对照)和957名白人(346例，611名对照)参与者。通过使用非条件Logistic回归计算优势比，比较摄入或暴露的第五到第一个五分之一水平。摄入红肉与结肠癌呈正相关(优势比(OR)=2.0，95%可信区间(CI)：1.3，3.2)。烹调红肉与肉类摄入量的相关性最强(OR=2.0，95%CI：1.4，3.0)。良好/非常做得好的红肉与肉类摄入量的相关性最强(OR=1.795%CI：1.2，2.5)。据报道，在所有暴露水平中，2-amino-3，4，8-trimethylimidazo[4，5-f]quinoxaline(DiMeIQx)与单个HCA的关联性最强，优势比为1.82.0。总体而言，使用复杂的暴露措施来报告红肉摄入量与结肠癌之间适度的正相关关系，这与HCAs可能是红肉中的病因学相关化合物的假设一致。
The authors examined the association between colon cancer and meat intake categorized by level of doneness, cooking method, and estimated levels of heterocyclic amines (HCAs), benzo[a]pyrene, and mutagenicity. Data were collected as part of a population-based, case-control study of colon cancer in North Carolina between 1996 and 2000 that included 701 African-American (274 cases, 427 controls) and 957 White (346 cases, 611 controls) participants. Odds ratios were calculated by using unconditional logistic regression, comparing the fifth to the first quintile levels of intake or exposure. Intake of red meat was positively associated with colon cancer (odds ratio (OR)=2.0, 95% confidence interval (CI): 1.3, 3.2). Associations with meat intake by cooking method were strongest for pan-fried red meat (OR=2.0, 95% CI: 1.4, 3.0). Associations with meat intake by doneness were strongest for well-/very well done red meat (OR=1.7, 95% CI: 1.2, 2.5). The strongest association for individual HCAs was reported for 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) across all levels of exposure, with odds ratios of 1.8-2.0. Overall, sophisticated exposure measures were used to report modest, positive associations between red meat intake and colon cancer consistent with the hypothesis that HCAs may be among the etiologically relevant compounds in red meat.