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

Wang, Xu; Dai, Qi; Xiang, Yong‐Bing; Wang, Zheng; Gao, Yu‐Tang; Ruan, Zhi; Cheng, Jiulong; Shu, Xiao‐Ou

doi:10.1038/sj.bjc.6603458

Cited by 31 publications

(64 citation statements)

References 41 publications

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“…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.…”

Section: Increased Food Intakementioning

confidence: 99%

The energetic significance of cooking

Carmody¹,

Wrangham²

2009

Journal of Human Evolution

334

220

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While cooking has long been argued to improve the diet, the nature of the improvement has not been well defined. As a result, the evolutionary significance of cooking has variously been proposed as being substantial or relatively trivial. In this paper, we evaluate the hypothesis that an important and consistent effect of cooking food is a rise in its net energy value. The pathways by which cooking influences net energy value differ for starch, protein and lipid, and we therefore consider plant and animal foods separately.Evidence of compromised physiological performance among individuals on raw diets supports the hypothesis that cooked diets tend to provide energy. Mechanisms contributing to energy being gained from cooking include increased digestibility of starch and protein, reduced costs of digestion for cooked versus raw meat, and reduced energetic costs of detoxification and defense against pathogens. If cooking indeed consistently improves the energetic value of foods through such mechanisms, its evolutionary impact depends partly on the relative energetic benefits of non-thermal processing methods used prior to cooking.We suggest that if non-thermal processing methods, such as pounding, were used by Lower Paleolithic Homo, they likely provided an important increase in energy gain over unprocessed raw diets. However, cooking has critical effects not easily achievable by nonthermal processing, including the relatively complete gelatinization of starch, efficient denaturing of proteins, and killing of foodborne pathogens. This means that however sophisticated the non-thermal processing methods were, cooking would have conferred incremental energetic benefits. While much remains to be discovered, we conclude that the adoption of cooking would have led to an important rise in energy availability. For this reason, we predict that cooking had substantial evolutionary significance.

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Section: Increased Food Intakementioning

confidence: 99%

The energetic significance of cooking

Carmody¹,

Wrangham²

2009

Journal of Human Evolution

334

220

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“…In addition, we found nine case-control studies evaluating this association [9,20,22,[33][34][35][36][37][38]. Of these, six suggested elevated risk [9,20,22,34,37,38], whereas in the other three studies, odds ratios for meat intake were one [33,36] or below one [35]. It should be noted that the definition of meat varied substantially by study, as shown in the Appendix Table. Furthermore, three of the studies [20,22,35] did not adjust for total energy intake.…”

Section: Meat (Type Unspecified)mentioning

confidence: 99%

“…The Iowa Women's Health Study found no association [29], whereas the other cohort study conducted in Finland [32] suggested increased risk associated with fried meat intake, but the confidence interval included the null value. In addition, we found nine case-control studies evaluating this association [9,20,22,[33][34][35][36][37][38]. Of these, six suggested elevated risk [9,20,22,34,37,38], whereas in the other three studies, odds ratios for meat intake were one [33,36] or below one [35].…”

Section: Meat (Type Unspecified)mentioning

confidence: 99%

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Consumption of animal foods and endometrial cancer risk: a systematic literature review and meta-analysis

Bandera

Kushi

Moore

et al. 2007

Cancer Causes Control

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This paper summarizes and quantifies the current evidence relating dietary intake of animal products and endometrial cancer. Literature searches were conducted to identify peer-reviewed manuscripts published up to December 2006. Twenty-two manuscripts from three cohort studies and 16 casecontrol studies were identified. One of these cohort studies evaluated only fried meat and another only milk consumption; they were not included in our meta-analyses. The third cohort study identified did not present exposure levels and could not be included in dose-response meta-analysis. This cohort study did not show an association with meat or red meat consumption. Random-effects dose-response summary estimates for case-control studies evaluating these foods were 1.26 (95% CI: 1.03-1.54) per 100 g/day of total meat, 1.51 (95% CI: 1.19-1.93) per 100 g/day of red meat, 1.03 (95% CI: 0.32-3.28) per 100 g/day of poultry, 1.04 (95% CI: 0.55-1.98) per 100 g/day of fish, and 0.97 (95% CI: 0.93-1.01) per serving of dairy. Our meta-analysis, based on case-control data, suggests that meat consumption, particularly red meat, increases endometrial cancer risk. The current literature does not support an association with dairy products, while the evidence is inconsistent for poultry, fish, and eggs. More studies, particularly prospective studies, are needed.

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“…[1][2][3][4][5][6][7][8][9][10][11][12][13][14][15][16][17][18][19] However, when the role of nutrients is considered, the evidence is far from consistent. 5,7,[17][18][19] This may be due to the high correlations that exist between dietary nutrients, which have made it difficult to distinguish the effect of individual nutrients.…”

mentioning

confidence: 99%

Nutritional factors in relation to endometrial cancer: A report from a population‐based case‐control study in Shanghai, China

Wang

Dai

Xiang

et al. 2007

Intl Journal of Cancer

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We evaluated the role of dietary nutrients in the etiology of endometrial cancer in a population-based case-control study of 1,204 newly diagnosed endometrial cancer cases and 1,212 age frequency-matched controls. Information on usual dietary habits was collected during an in-person interview using a validated, quantitative food frequency questionnaire. Logistic regression analysis was conducted to evaluate the association of nutrients with endometrial cancer risk using an energy density method (e.g., nutrient intake/ 1,000 kilocalories of intake). Higher energy intake was associated with increased risk, which was attributable to animal source energy and a high proportion of energy from protein and fat. Odds ratios comparing highest versus lowest quintiles of intake were elevated for intake of animal protein (Odds ratio (OR) 5 2.0, 95% confidential interval: 1.5-2.7) and fat (OR 5 1.5, 1.2-2.0), but reduced for plant sources of these nutrients (OR 5 0.7, 0.5-0.9 for protein and OR 5 0.6, 0.5-0.8 for fat). Further analysis showed that saturated and monounsaturated fat intake was associated with elevated risk, while polyunsaturated fat intake was unrelated to risk. Dietary retinol, b-carotene, vitamin C, vitamin E, fiber, and vitamin supplements were inversely associated with risk. No significant association was observed for dietary vitamin B1 or vitamin B2. Our findings suggest that associations of dietary macronutrients with endometrial cancer risk may depend on their sources, with intake of animal origin nutrients being related to higher risk and intake of plant origin nutrients related to lower risk. Dietary fiber, retinol, b-carotene, vitamin C, vitamin E, and vitamin supplementation may decrease the risk of endometrial cancer. ' 2007 Wiley-Liss, Inc.

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

Cited by 31 publications

References 41 publications

The energetic significance of cooking

The energetic significance of cooking

Consumption of animal foods and endometrial cancer risk: a systematic literature review and meta-analysis

Nutritional factors in relation to endometrial cancer: A report from a population‐based case‐control study in Shanghai, China

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