Table 1.

Distribution of intake of meat, meat-derived mutagens, and mutagenic activity of cooked meat in cases and controls

Variable*Cases, n = 146Controls, n = 228
Total meat (g/d)103.0 ± 53.9092.6 ± 50.28
Red meat (g/d)58.6 ± 41.8645.0 ± 35.14
Well-done meat (g/d)11.0 ± 14.167.5 ± 10.73
Grilled meat (g/d)13.3 ± 16.329.3 ± 11.82
BaP from meat (ng/d)22.4 ± 37.2616.5 ± 31.29
BaP from total diet (ng/d)77.3 ± 31.2976.5 ± 30.91
DiMeIQx (ng/d)2.2 ± 3.061.5 ± 2.34
MeIQx (ng/d)32.7 ± 37.2619.6 ± 23.45
PhIP (ng/d)109.7 ± 130.1278.2 ± 107.86
Mutagenic activity (1,000 revertant colonies/d)5,246 ± 47233,494 ± 3,873
  • Abbreviations: PhIP, 2-amino-1-methyl-6-phenylimidazo-[4,5-b]pyridine; MeIQx, 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline; DiMeIQx, 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline.

  • * Values are means ± SD.