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Cancer Epidemiology, Biomarkers & Prevention
Cancer Epidemiology, Biomarkers & Prevention
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Research Articles

Meat and Meat Mutagens and Risk of Prostate Cancer in the Agricultural Health Study

Stella Koutros, Amanda J. Cross, Dale P. Sandler, Jane A. Hoppin, Xiaomei Ma, Tongzhang Zheng, Michael C.R. Alavanja and Rashmi Sinha
Stella Koutros
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Amanda J. Cross
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Dale P. Sandler
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Jane A. Hoppin
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Xiaomei Ma
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Tongzhang Zheng
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Michael C.R. Alavanja
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Rashmi Sinha
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DOI: 10.1158/1055-9965.EPI-07-0392 Published January 2008
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Abstract

Meats cooked at high temperatures, such as pan-frying or grilling, are a source of carcinogenic heterocyclic amines and polycyclic aromatic hydrocarbons. We prospectively examined the association between meat types, meat cooking methods, meat doneness, and meat mutagens and the risk for prostate cancer in the Agricultural Health Study. We estimated relative risks and 95% confidence intervals (95% CI) for prostate cancer using Cox proportional hazards regression using age as the underlying time metric and adjusting for state of residence, race, smoking status, and family history of prostate cancer. During 197,017 person-years of follow-up, we observed 668 incident prostate cancer cases (613 of these were diagnosed after the first year of follow-up and 140 were advanced cases) among 23,080 men with complete dietary data. We found no association between meat type or specific cooking method and prostate cancer risk. However, intake of well or very well done total meat was associated with a 1.26-fold increased risk of incident prostate cancer (95% CI, 1.02-1.54) and a 1.97-fold increased risk of advanced disease (95% CI, 1.26-3.08) when the highest tertile was compared with the lowest. Risks for the two heterocyclic amines 2-amino-3,4,8-trimethylimidazo-[4,5-f]quinoxaline and 2-amino-3,8-dimethylimidazo-[4,5-b]quinoxaline were of borderline significance for incident disease [1.24 (95% CI, 0.96-1.59) and 1.20 (95% CI, 0.93-1.55), respectively] when the highest quintile was compared with the lowest. In conclusion, well and very well done meat was associated with an increased risk for prostate cancer in this cohort. (Cancer Epidemiol Biomarkers Prev 2008;17(1):80–7)

  • epidemiology
  • meat intake
  • prostate cancer
  • heterocyclic amines
  • polycyclic aromatic hydrocarbons

Footnotes

  • ↵5 http://charred.cancer.gov

  • Grant support: Intramural Research Program of the NIH (National Cancer Institute Division of Cancer Epidemiology and Genetics and National Institute of Environmental Health Sciences) and National Cancer Institute grant TU2 CA105666.

  • The costs of publication of this article were defrayed in part by the payment of page charges. This article must therefore be hereby marked advertisement in accordance with 18 U.S.C. Section 1734 solely to indicate this fact.

    • Accepted November 9, 2007.
    • Received April 30, 2007.
    • Revision received October 16, 2007.
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Cancer Epidemiology Biomarkers & Prevention: 17 (1)
January 2008
Volume 17, Issue 1
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Meat and Meat Mutagens and Risk of Prostate Cancer in the Agricultural Health Study
Stella Koutros, Amanda J. Cross, Dale P. Sandler, Jane A. Hoppin, Xiaomei Ma, Tongzhang Zheng, Michael C.R. Alavanja and Rashmi Sinha
Cancer Epidemiol Biomarkers Prev January 1 2008 (17) (1) 80-87; DOI: 10.1158/1055-9965.EPI-07-0392

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Meat and Meat Mutagens and Risk of Prostate Cancer in the Agricultural Health Study
Stella Koutros, Amanda J. Cross, Dale P. Sandler, Jane A. Hoppin, Xiaomei Ma, Tongzhang Zheng, Michael C.R. Alavanja and Rashmi Sinha
Cancer Epidemiol Biomarkers Prev January 1 2008 (17) (1) 80-87; DOI: 10.1158/1055-9965.EPI-07-0392
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