Impact of Meat Consumption, Preparation, and Mutagens on Aggressive Prostate Cancer

Abstract

BackgroundThe association between meat consumption and prostate cancer remains unclear, perhaps reflecting heterogeneity in the types of tumors studied and the method of meat preparation—which can impact the production of carcinogens.MethodsWe address both issues in this case-control study focused on aggressive prostate cancer (470 cases and 512 controls), where men reported not only their meat intake but also their meat preparation and doneness level on a semi-quantitative food-frequency questionnaire. Associations between overall and grilled meat consumption, doneness level, ensuing carcinogens and aggressive prostate cancer were assessed using multivariate logistic regression.ResultsHigher consumption of any ground beef or processed meats were positively associated with aggressive prostate cancer, with ground beef showing the strongest association (OR = 2.30, 95% CI:1.39–3.81; P-trend = 0.002). This association primarily reflected intake of grilled or barbequed meat, with more well-done meat conferring a higher risk of aggressive prostate cancer. Comparing high and low consumptions of well/very well cooked ground beef to no consumption gave OR's of 2.04 (95% CI:1.41–2.96) and 1.51 (95% CI:1.06–2.14), respectively. In contrast, consumption of rare/medium cooked ground beef was not associated with aggressive prostate cancer. Looking at meat mutagens produced by cooking at high temperatures, we detected an increased risk with 2-amino-3,8-Dimethylimidazo-[4,5-f]Quinolaxine (MelQx) and 2-amino-3,4,8-trimethylimidazo(4,5-f)qunioxaline (DiMelQx), when comparing the highest to lowest quartiles of intake: OR = 1.69 (95% CI:1.08–2.64;P-trend = 0.02) and OR = 1.53 (95% CI:1.00–2.35; P-trend = 0.005), respectively.DiscussionHigher intake of well-done grilled or barbequed red meat and ensuing carcinogens could increase the risk of aggressive prostate cancer.

Dietary Factors and Risk of Advanced Prostate Cancer

“…In addition, intakes of red meat [OR (95% CI): 1.4 (1.0,1.9), for quintile 5 vs. quintile 1, p-trend=0.026] and hamburger [OR (95% CI): 1.7 (1.3, 2.2), for quartile 4 vs. quartile 1, p-trend=<0.001] cooked at high temperature, well-done red meat [OR (95% CI): 1.4 (1.1, 1.8), for quartile 4 vs. quartile 1, p-trend=0.013], and pan-fried red meat [OR (95% CI): 1.3 (1.0,1.8), for quartile 4 vs. quartile 1, p-trend=0.035] were found to increase the risk of advanced prostate cancer (Joshi et al, 2012). These results were confirmed by a study in which an increased risk was observed for high intakes of grilled beef, well-done beef, and well-done hamburger (Punnen et al, 2011 (Punnen et al, 2011). However, Amin et al, found no association for intakes of red meat, ham and sausage (analyzed as one group), and chicken with the risk of aggressive prostate cancer (Amin et al, 2008).…”

Intake of Meat Mutagens and Risk of Prostate Cancer in a Cohort of U.S. Health Professionals

“…In two case-control studies HCA intake was not clearly associated with prostate cancer risk (13–15), although another study by John et al (13) reported a positive association of well done and grilled red meat consumption with risk of advanced prostate cancer. A fourth case-control study including 470 cases of aggressive prostate cancer related high intake of well done meat and intake of MeIQx and DiMeIQx to an increased risk (17). …”

“…Two found no associations (11, 12). In addition, three (13–15) of five (16, 17) case-control studies reported no clear associations between HCA intake and risk of prostate cancer.…”

Red meat and fruit intake is prognostic among patients with localized cutaneous melanomas more than 1mm thick

“…Red meat consumption is prognostic for colorectal cancer where higher consumption before and after diagnosis are associated with increased disease-specific mortality [32, 33]. Here, putative mechanisms include direct exposure of the colorectal mucosa to fatty acid [34] or heme iron [35]-induced oxidative damage, inflammation and vascular dysfunction [36] and chromosomal damage from polyaromatic hydrocarbons and heterocyclic amines generated during processing and cooking [37, 38]. Consumption of extensively grilled, but not rare, red meat was also associated with increased risk of aggressive prostate cancer [38], supporting the relevance of red meat-associated exposures for target organs outside the gastrointestinal tract.…”

“…Here, putative mechanisms include direct exposure of the colorectal mucosa to fatty acid [34] or heme iron [35]-induced oxidative damage, inflammation and vascular dysfunction [36] and chromosomal damage from polyaromatic hydrocarbons and heterocyclic amines generated during processing and cooking [37, 38]. Consumption of extensively grilled, but not rare, red meat was also associated with increased risk of aggressive prostate cancer [38], supporting the relevance of red meat-associated exposures for target organs outside the gastrointestinal tract. As melanoma evasion of the host immune system contributes to metastatic progression, recent research describing metabolic reprogramming of the immune system posits a complementary hypothesis.…”