Dietary nitrosamines, heterocyclic amines, and risk of gastric cancer: A case‐control study in Uruguay

Abstract

To study the effects of dietary chemicals like nitrosodimethylamine and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, resulting from the cooking method of red meat, on gastric carcinogenesis, a case-control study was conducted in Uruguay, a country with areas of high rates of gastric cancer. The study involved 340 cases and 698 controls, who were interviewed between January 1993 and December 1996. Dietary nitrosodimethylamine was associated with an increased risk of gastric cancer [odds ratio (OR) = 3.6, 95% confidence interval (CI) = 2.4-5.5], whereas dietary 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (a potent mutagen derived from the frying and broiling of red meat) showed an OR of 3.9 (95% CI = 2.3-6.4). Both chemicals displayed independent effects, and its interaction followed a multiplicative model with an elevated OR of 12.7 (95% CI = 7.7-21.2). These results suggest that salted and barbecued meat, frequent items in the Uruguayan diet, and the resulting chemicals from the cooking methods of both types of meat are significantly associated with a high risk of stomach cancer.

Cooking of meat and fish in Europe—results from the European Prospective Investigation into Cancer and Nutrition (EPIC)

“…However, recent epidemiological studies concerning HCA intake gave conflicting results. While casecontrol studies conducted in Uruguay and in the USA showed positive correlations between the intake of HCA and the risk of breast (Sinha et al, 2000a;De Stefani et al, 1997b), colon (Sinha et al, 2001;De Stefani et al, 1997a), lung (Sinha et al, 2000b), and gastric cancer (De Stefani et al, 1998a), other groups were not able to detect any association between the intake of HCA and the cancer risk of different sites (Norrish et al, 1999;Augustsson et al, 1999b;Lyon & Mahoney, 1988).…”

N-Acetyltransferase 2 Gene Polymorphisms are Associated with Susceptibility to Cancer: a Meta-analysis

“…As one of the phase II metabolizing enzymes, it played a essential part in the metabolism of aromatic, heterocyclic amines and hydrazines via N-acetylation and O-acetylation which was significant ultimate carcinogens involved in the initiation process of cancer (Hein et al, 1993;De Stefani et al, 1998).…”

Association between dietary heterocyclic amine levels, genetic polymorphisms of NAT2, CYP1A1, and CYP1A2 and risk of stomach cancer: a hospital-based case-control study in Japan

“…Nevertheless, one study reported a statistically signifi cant association of PhIP with stomach cancer risk even in subjects with a low PhIP intake [3]. Clarifi cation of this relationship is important for facilitating further study, particularly in view of the increasing consumption of grilled meat among younger generations in Japan.…”

“…Nevertheless, in its review of 3 cohort and 12 case-control studies of grilled or barbecued animal-derived foods and stomach cancer, the World Cancer Research Fund identifi ed 2 cohort and 8 case-control studies showing an increased risk for the highest versus lowest intake groups [1]. One casecontrol study reported no association between HCAs and the risk of stomach cardia and adenocarcinoma [2], whereas a second study reported a statistically significant increase in stomach cancer risk for the highest versus lowest intake of PhIP [3]. At the same time, a third study showed an association between well-done meat intake and stomach cancer, and stated that consumption was associated with stomach cancer [13].…”

“…On reviewing 3 cohort and 12 case-control studies of grilled (broiled) or barbecued meats or fi sh, the report found that most showed an increased stomach cancer risk with increased intake. However, only two casecontrol studies investigated heterocyclic amine (HCA) intake and stomach cancer risk, one of which found no relationship [2], while the second did report a relationship [3].…”