Meat, Meat Cooking Methods and Preservation, and Risk for Colorectal Adenoma

Abstract

Cooking meat at high temperatures produces heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Processed meats contain N-nitroso compounds. Meat intake may increase cancer risk as HCAs, PAHs, and N-nitroso compounds are carcinogenic in animal models. We investigated meat, processed meat, HCAs, and the PAH benzo(a)pyrene and the risk of colorectal adenoma in 3,696 left-sided (descending and sigmoid colon and rectum) adenoma cases and 34,817 endoscopy-negative controls. Dietary intake was assessed using a 137-item food frequency questionnaire, with additional questions on meats and meat cooking practices. The questionnaire was linked to a previously developed database to determine exposure to HCAs and PAHs. Intake of red meat, with known doneness/cooking methods, was associated with an increased risk of adenoma in the descending and sigmoid colon [odds ratio (OR), 1.26; 95% confidence interval (95% CI), 1.05-1.50 comparing extreme quintiles of intake] but not rectal adenoma. Well-done red meat was associated with increased risk of colorectal adenoma (OR, 1.21; 95% CI, 1.06-1.37). Increased risks for adenoma of the descending colon and sigmoid colon were observed for the two HCAs: 2-amino-3,8-dimethylimidazo [4,5]quinoxaline and 2-amino-1-methyl-6-phenylimidazo [4,5]pyridine (OR, 1.18; 95% CI, 1.01-1.38 and OR, 1.17, 95% CI, 1.01-1.35, respectively) as well as benzo(a)-pyrene (OR, 1.18; 95% CI, 1.02-1.35). Greater intake of bacon and sausage was associated with increased colorectal adenoma risk (OR, 1.14; 95% CI, 1.00-1.30); however, total intake of processed meat was not (OR, 1.04; 95% CI, 0.90-1.19). Our study of screening-detected colorectal adenomas shows that red meat and meat cooked at high temperatures are associated with an increased risk of colorectal adenoma. (Cancer Res 2005; 65(17): 8034-41)

Animal food intake and cooking methods in relation to endometrial cancer risk in Shanghai

“…Compared with Western populations, our study population has a much lower level of meat consumption. On average, the total meat intake is only about half to one-third of that consumed in Western countries (Sinha et al, 2005;Gonzalez et al, 2006). Our findings provide potent evidence of the unfavourable role of meat intake in the development of endometrial cancer, even at a low average level of consumption, and thus strongly support public health messages suggesting that women should be encouraged to lower their meat intake.…”

“…It has been reported that deep-frying also generates fumes containing mutagenic compounds (de Meester and Gerber, 1995;Shields et al, 1995). These mutagens or carcinogens have been linked to an increased risk of cancers among Western populations (Zimmerli et al, 2001;Sinha et al, 2005). However, in our study, we found no association between cooking patterns or doneness levels and the risk of endometrial cancer, nor did they modify the risk associated with meat intake with the exception of the positive association with deep-fried cooking observed among women whose consumption of fish was in the lowest quartile.…”

“…In vivo and in vitro studies have suggested that meats cooked at a high temperature generate heterocyclic amines (HCAs) and other potent mutagens and carcinogens, which can induce tumours in multiple tissue sites in many animal species (Spingarn et al, 1980;Wakabayashi et al, 1992;Okochi et al, 1999;Nagao et al, 2002). Although a number of epidemiologic studies suggest a possible link between dietary intake of HCAs and risk of colorectal and breast cancers (Zheng et al, 1998;Nowell et al, 2002;Sinha et al, 2005), no studies have been conducted on endometrial cancer.…”

S3-Leitlinie – Kolorektales Karzinom

“…Die positive Assoziation wird am ehesten durch die Verarbeitung und die Zubereitungsart verursacht, wie Daten des Prostate, Lung, Colorectal, and Ovarian cancer trials zeigen. Die regelmäßi-ge Aufnahme von insbesondere durchgegartem rotem Fleisch, Speck (Bacon) und Würstchen korrelierte mit einer signifikanten Erhöhung des Risikos zur Ausbildung eines KRK [47].…”

The energetic significance of cooking

“…As will be discussed below, the generation of Maillard reaction products contributes to reducing protein digestibility. Moreover, as precursors to mutagenic heterocyclic amines, Maillard reaction products have been associated with numerous physiological problems, including pancreatic (Anderson et al, 2002), colorectal (Murtaugh et al, 2004;Sinha et al, 2005) and endometrial (Xu et al, 2006) cancers. Why we should be attracted to specific flavors at all remains unknown, but it is particularly surprising that we should demonstrate a distinct preference for flavors associated with apparently detrimental compounds.…”