Mammary gland carcinogenesis by food‐derived heterocyclic amines: Metabolism and additional factors influencing carcinogenesis by 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐<i>b</i>]pyridine (PhIP)

Snyderwine, Elizabeth G.

doi:10.1002/em.10053

Cited by 26 publications

(27 citation statements)

References 29 publications

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“…It is significant not only because of the high concentrations relative to other HAAs, and its presence in a wide variety of foods, but also because animal studies have demonstrated the ability of PhIP to form DNA adducts that are detectable in mammary gland epithelial cells and to induce mammary tumors in rodents (38). PhIP has important tissue specificity with respect to carcinogenesis-the colon of male rats and the mammary gland and colon of female rats (9,10,38,39)-and has been associated with the same organ sites in epidemiological studies of high-meat diets and cancer (14)(15)(16)(17)(18)(19).…”

Section: Discussionmentioning

confidence: 99%

Dietary Exposure to Heterocyclic Amines in a Chinese Population

Wong¹,

Jin²,

Knize³

et al. 2005

Nutrition and Cancer

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Heterocyclic aromatic amines (HAAs) formed in meat during high-temperature cooking have been associated with risk of colorectal and breast cancer. Incidence of these cancers is increasing in Singapore, a country with 77% ethnic Chinese. The purpose of this study was to estimate HAA levels in the Chinese diet and individual levels of exposure to these compounds because little is known. Twenty-five samples (each pooled from three sources) of meat and fish, cooked as commonly consumed, were analyzed by high-performance liquid chromatography for concentrations (ng/g) of 2-amino-3-methylimidazo[4,5-f]quinoline, 2-amino-3, 4-dimethylimidazo[4,5-f]quinoline (MeIQ), 2-amino-3,8- dimethylimidazo[4,5-f]quinoxaline (MeIQx), 2-amino-3, 4,8-trimethylimidazo[4,5-f]quinoxaline (4,8-DiMeIQx), 2- amino-3,7,8-trimethylimidazo[4,5-f]quinoxaline, 2-amino -1,6-dimethylfuro[3,2-e]imidazo[4,5-b]pyridine, and 2- amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP). Dietary meat consumption data (g/day), including meat type and cooking method, were gathered from food-frequency questionnaires completed by 497 randomly sampled Chinese men and women aged 20-59 yr. PhIP, MeIQx, and 4,8-DiMeIQx were the most abundant HAAs detected. Total HAA concentrations ranged from <0.10 to 6.77 ng/g, of which Chinese-style roasted pork had the highest levels. The estimated mean daily exposure to HAA was 49.95 ng/day (P10 14.0 ng/day, P90 95.8 ng/day); this was 50% higher among younger (20-39 yr) compared with older individuals. Seven specific meat-cooking method combinations contributed 90.1% of this intake, namely, pan-fried fish, pork, and chicken, deep-fried chicken as well as fish, roasted/barbecued pork, and grilled minced beef.

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Section: Discussionmentioning

confidence: 99%

Dietary Exposure to Heterocyclic Amines in a Chinese Population

Wong¹,

Jin²,

Knize³

et al. 2005

Nutrition and Cancer

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“…Concerning humans, NOCs are present in certain processed meats, including bacon, and can be formed endogenously after consumption of red and processed meat. Many NOCs, including nitrosamines and nitrosamides, are carcinogenic in laboratory animals, since they seem to increase mammary tumors, and have been hypothesized to increase also breast cancer risk (Felton, Knize, Salmon, Malfatti, & Kulp, 2002;Ferguson, 2010;Snyderwine, 2002;Snyderwine, Venugopal, & Yu, 2002).…”

Section: Discussionmentioning

confidence: 99%

Meat consumption and breast cancer: A case–control study in women

et al. 2015

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“…Even though evidence from animal studies has pointed towards a possible role of HCAs in breast carcinogenesis (3, 4), findings from previous studies on HCAs and breast cancer are inconsistent (5, 6). …”

Section: Introductionmentioning

confidence: 99%

Polymorphisms in Xenobiotic Metabolizing Genes, Intakes of Heterocyclic Amines and Red Meat, and Postmenopausal Breast Cancer

Lee

Cox

et al. 2013

Nutrition and Cancer

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Heterocyclic amines (HCAs) are mutagenic compounds generated when meats are cooked at high temperature and for long duration. The findings from previous studies on the relation between HCAs and breast cancer are inconsistent, possibly due to genetic variations in the enzymes metabolizing HCAs. To evaluate whether the associations of intakes of estimated HCAs, meat-derived mutagenicity (MDM), and red meat with risk of postmenopausal breast cancer were modified by N-acetyltransferase 2 (NAT2) acetylator genotype or cytochrome P450 1A2 -164 A/C (CYP1A2) polymorphism, we conducted a nested case-control study with 579 cases and 981 controls within a prospective cohort, the Nurses’ Health Study (NHS). HCAs and MDM intakes were derived using a cooking method questionnaire administered in 1996. NAT2 acetylator genotype, the CYP1A2 polymorphism, and intakes of HCAs, MDM, and red meat were not associated with risk of postmenopausal breast cancer. There was also no interaction between NAT2 acetylator genotype or CYP1A2 polymorphism and HCAs and MDM and red meat intake in relation to breast cancer. These results do not support the hypothesis that genetic polymorphisms of xenobiotic enzymes involved in the metabolism of HCAs may modify the associations between intakes of red meat or meat-related mutagens and breast cancer risk.

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Mammary gland carcinogenesis by food‐derived heterocyclic amines: Metabolism and additional factors influencing carcinogenesis by 2‐amino‐1‐methyl‐6‐phenylimidazo[4,5‐b]pyridine (PhIP)

Cited by 26 publications

References 29 publications

Dietary Exposure to Heterocyclic Amines in a Chinese Population

Dietary Exposure to Heterocyclic Amines in a Chinese Population

Meat consumption and breast cancer: A case–control study in women

Polymorphisms in Xenobiotic Metabolizing Genes, Intakes of Heterocyclic Amines and Red Meat, and Postmenopausal Breast Cancer

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