Heterocyclic amine content of cooked meat and risk of prostate cancer.
Heterocyclic amine content of cooked meat and risk of prostate cancer.
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熟肉的杂环胺含量与前列腺癌的风险。
DOI：
10.1093/jnci/91.23.2038
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发表时间：
1999
期刊：
影响因子：
--
通讯作者：
Rodney Jackson
中科院分区：
文献类型：
--
作者：
A. Norrish;Lynnette R. Ferguson;M. Knize;J. S. Felton;Susan J. Sharpe;Rodney Jackson
背景
一些流行病学研究已经描述了前列腺癌风险和肉类消费之间的正相关关系，但潜在的机制尚未确定。杂环胺是肉类烹调过程中形成的诱变剂。熟肉与人类患结直肠癌和乳腺癌的风险增加有关。这项研究调查了前列腺癌风险与1)估计的每日熟肉杂环胺摄入量和2)熟肉熟度水平之间的关系。
方法
新西兰奥克兰开展了一项以人群为基础的病例对照研究，涉及317例前列腺癌患者和480名年龄匹配的对照受试者。根据自我报告的饮食数据和实验测量的本地来源肉类样品的杂环胺水平，确定了肉类熟化程度和杂环胺的日摄入量，这些样品在不同的熟化程度下烹调。
结果
在肉类样品中发现的浓度最高的杂环胺是2-amino-1，6-dimethylfuro[3，2-e]imidazo[4，5-b]pyridine(IFP)和2-氨基-1-甲基-6-苯基咪唑并[4，5-b]吡啶(PhIP)，它们来自熟鸡、猪肉和非常熟的牛排。对于不同类型的肉类，肉质与前列腺癌风险的相关性很弱且不一致，但对于熟透的牛排，观察到风险增加(相对风险=1.68；95%可信区间=1.02-2.77；趋势的双边P=0.03)。风险增加的微弱正梯度与估计的每日IFP暴露有关，但与其他主要杂环胺无关。
结论
肉类的成熟度和从熟肉中估计的杂环胺摄入量与前列腺癌风险没有明显的关联。
BACKGROUND
Some epidemiologic studies have described positive associations between prostate cancer risk and meat consumption, but underlying mechanisms have not been identified. Heterocyclic amines are mutagens formed during the cooking of meat. Well-done meat has been associated with increased risks of colorectal and breast cancers in humans. This study examined associations between prostate cancer risk and 1) estimated daily intake of heterocyclic amines from cooked meat and 2) level of cooked-meat doneness.
METHODS
A population-based, case-control study involving 317 case patients with prostate cancer and 480 age-matched control subjects was carried out in Auckland, New Zealand. Levels of meat doneness and daily intake of heterocyclic amines were determined from self-reported dietary data and experimentally measured heterocyclic amine levels in locally sourced meat samples cooked under controlled conditions to varying degrees of doneness.
RESULTS
The heterocyclic amines found in the highest concentrations in meat samples were 2-amino-1,6-dimethylfuro[3,2-e]imidazo[4,5-b]pyridine (IFP) and 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) from well-done chicken and pork and very well-done beefsteak. Meat doneness was weakly and inconsistently associated with prostate cancer risk for individual types of meat, but increased risk was observed for well-done beefsteak (relative risk = 1.68; 95% confidence interval = 1.02-2.77; two-sided P for trend =.03). A weak positive gradient of increased risk was associated with estimated daily exposure to IFP but not with the other major heterocyclic amines.
CONCLUSIONS
Meat doneness and estimated intake of heterocyclic amines from cooked meat were not clearly associated with prostate cancer risk.
油炸食品和结肠癌的风险。
影响因子：
5
作者：
Lyon,JL;Mahoney,AW
通讯作者：
Mahoney,AW
影响因子：
4.7
作者：
LAYTON, DW;BOGEN, KT;FELTON, JS
通讯作者：
FELTON, JS
熟肉摄入量与患乳腺癌的风险有关。
DOI：
10.1093/jnci/90.22.1724
发表时间：
1998
期刊：
Journal of the National Cancer Institute
影响因子：
--
作者：
Zheng,W;Gustafson,DR;Sinha,R;Cerhan,JR;Moore,D;Hong,CP;Anderson,KE;Kushi,LH;Sellers,TA;Folsom,AR
通讯作者：
Folsom,AR