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An epidemiologic approach to studying heterocyclic amines
1Nutritional Epidemiology Branch, Rm 7028, National Cancer Institute, 6120 Executive Boulevard, EPS 3024, Rockville, MD 20892, USA. sinhar@nih.gov
Mutation Research
|September 28, 2002
Summary
High intake of well-done red meat, especially grilled or fried, is linked to increased cancer risk. Cooking methods producing heterocyclic amines (HCAs) like MeIQx and PhIP may explain this association.
Area of Science:
- Oncology
- Nutritional Epidemiology
- Toxicology
Background:
- Diets high in red meat are associated with increased risk of several cancers.
- Potential mechanisms include fat, protein, iron content, and meat preparation methods.
- High-temperature cooking generates mutagenic and carcinogenic heterocyclic amines (HCAs).
Purpose of the Study:
- To investigate if meat-cooking practices producing mutagens/carcinogens explain the red meat-cancer association.
- To estimate intake of HCAs using a validated food frequency questionnaire (FFQ) and HCA database.
- To examine the role of meat type, cooking methods, doneness, and HCAs in cancer risk.
Main Methods:
- Developed a database for HCAs and a validated meat-cooking FFQ for intake estimation.
- Conducted a metabolic study to develop biomarkers of internal exposure.
- Performed case-control studies for colorectal adenomas, lung, and breast cancers using questionnaires and biomarkers.
Main Results:
- High red meat intake, particularly well-done or grilled, increased colorectal adenoma risk.
- Increased risk of lung cancer was associated with fried/well-done red meat, especially for non-smokers.
- Well-done red meat and specific HCAs (MeIQx, possibly PhIP) were linked to increased breast cancer risk.
Conclusions:
- Meat-cooking practices generating HCAs are a significant factor in the red meat-cancer association.
- Further research is needed to clarify the specific roles of different HCAs and cooking methods in various cancers.