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Dietary benzo[a]pyrene intake from meat and the risk of colorectal cancer
Seyed Mehdi Tabatabaei1, Jane S Heyworth, Matthew W Knuiman
1School of Population Health, The University of Western Australia, Nedlands, Western Australia, Australia.
Introduction:
One possible mechanism for the postulated link between high consumption of meat and colorectal cancer (CRC) is the content of benzo[a]pyrene (BaP) in meat.
Methods:
We investigated this association in a population-based case-control study in Western Australia (567 cases and 713 controls). Participants' self-report of meat consumption and lifestyle was used in conjunction with the CHARRED carcinogen database to estimate their BaP intake.
Results:
Dietary exposure to BaP from meat consumption was not associated with the risk of CRC.
Conclusions:
Our findings do not support the hypothesis that BaP exposure from meat consumption is a risk factor for CRC. IMPACT STATEMENT: This large-scale case-control study used a detailed meat questionnaire in conjunction with the CHARRED database in a large population with high meat intake but was unable to find any association between intake of BaP and colorectal cancer.
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