Meat and meat‐mutagen intake, doneness preference and the risk of colorectal polyps: The Tennessee colorectal polyp study

Abstract

Although meat intake has been fairly consistently linked to the risk of colorectal cancer, only a few studies have evaluated meat intake by doneness level and the heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) produced by high temperature cooking of meat in relation to colorectal adenomatous and hyperplastic polyps. We evaluated these associations in a large colonoscopy-based case-control study. Included in this study were participants with adenomatous polyp only (n 5 573), hyperplastic polyp only (n 5 256), or both adenomatous and hyperplastic polyps (n 5 199), and 1,544 polyp-free controls. In addition to information related to demographic and other lifestyle factors, meat intake by cooking method and doneness preference were obtained through telephone interviews. Polytomous logistic regression models were used to estimate odds ratios (OR) and 95% confidence intervals for the association between exposures and colorectal polyp risks. Presence of hyperplastic polyp was found to be positively associated with high consumption of total meat (p trend 5 0.076) or red meat (p trend 5 0.060), with an approximate 50-60% elevated risk observed in the highest vs. the lowest intake group. High intake of 2-amino-I-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) and 2-amino-3,4,8-trimethylimidazo [4,5]quinoxaline (DiMeIQx) were associated with increased risk for hyperplastic polyp (p trend 5 0.036 and 0.038, respectively). With a possible exception of the intake of total well-done meats (p trend 5 0.055) or well-done red meats (p trend 5 0.074) with the risk of large adenomas, no other positive association was found specifically for the risk of adenomas with any of the exposure variables aforementioned. This study provides additional support for a positive association of high intake of red meat with colorectal adenomas, and suggests that high intake of meats and meat carcinogens may also be associated with hyperplastic polyps. ' 2007 Wiley-Liss, Inc.Key words: colorectal neoplasms; meat; carcinogenesis; nutrition Meat consumption, particularly red and processed meat consumption, has been linked to the risk of colorectal cancer in many previous epidemiological studies. [1][2][3][4][5][6][7] Initially, meat was presumed to affect colorectal cancer development by its fat content, which could influence the bile acid content of the gut. However, recent evidence suggests that other components, including mutagens formed during meat preparation, may play a role. 1,[8][9][10][11] Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are formed during high-temperature cooking of meats. 12-14Well-done meat contains 10 times the concentration of HCAs compared to rare meat prepared by the same cooking method. 15These amine compounds are mutagenic in Ames/Salmonella assays and produce colon tumors in laboratory animals. 8 Colorectal adenomatous polyps are well established precursors of colorectal cancer. 16,17 The associations of red meat intake with colorectal adenoma risk 18,19 and recurrence 20,21...

Meat-derived carcinogens, genetic susceptibility and colorectal adenoma risk

“…Overall, a higher risk of colorectal adenomas was related to higher HAA or meat mutagenicity exposures among those with genetic polymorphisms that confer higher activity for bioactivation of HAAs and/or a lower ability to repair damaged DNA. Nine studies have evaluated the relationship between dietary exposure to HAAs and colorectal adenoma risk (Ferrucci et al 2009b;Fu et al 2011;Gunter et al 2005;Rohrmann et al 2009;Shin et al 2007;Sinha et al 2001Sinha et al , 2005Wang et al 2011a;Wu et al 2006); five of these studies support a positive relationship and are inconsistent with our results that do not support an independent role of dietary exposure to HAAs in colorectal adenoma development in overall unstratified sex-specific analyses (Ferrucci et al 2009b;Fu et al 2011;Rohrmann et al 2009;Sinha et al 2001;Wang et al 2011b). Among the nine studies, six have also investigated the association between meat mutagenicity and CRC/colorectal adenoma risk (Ferrucci et al 2009b;Fu et al 2011;Shin et al 2007;Sinha et al 2001Sinha et al , 2005Wu et al 2006); two support a positive association, also inconsistent with our results (Fu et al 2011;Sinha et al 2001).…”

Dietary Intake of Meat Cooking-Related Mutagens (HCAs) and Risk of Colorectal Adenoma and Cancer: A Systematic Review and Meta-Analysis

“…One article was subsequently excluded because it did not met the inclusion criteria since estimated the exposure to HCAs (low, intermediate and high) on the base of red meat source and preparation but not give their concentrations. Therefore, at the end of the selection process, 39 studies which met the inclusion criteria were enclosed in the systematic review and meta-analysis (Figure 1), 17 on CRA [30][31][32][33][34][35][36][37][38][39][40][41][42][43][44][45][46], 20 on CRC [47][48][49][50][51][52][53][54][55][56][57][58][59][60][61][62][63][64][65][66], and 2 studies reported data on both CRA and CRC [67,68]. …”

“…Case-control studies were published between 2001 and 2015, 12 were population-based [31,32,35,37,39,40,[42][43][44]46,67,68] and 3 were hospital-based [30,33,45]. Twelve were conducted in the United States [30][31][32][33]35,37,39,40,42,44,67,68] and one each in Europe [43], Canada [45] and Japan [46].…”

“…The uptake of DiMeIQx was not reported in two studies [42,46] one of which reported data on MeIQ [46]. The total amount of HCAs was considered in three studies [42,46,67] while the MDM was reported in ten studies [30,32,[34][35][36][37][39][40][41]44,45]. The quality score for each study (see the on line Supplemental Table S2 and S3, for details of quality score calculation in case-control and cohort studies, respectively) is shown in the last right column of Supplemental Table S1.…”

The Effect of Flavonoids in Soybean Products in Lymphocytes from IBD and Colon Cancer Patients After Treatment with Food Mutagens and Hydrogen Peroxide

“…Lifestyle factors like alcohol intake, physical inactivity, stress, food additives, high animal fat and/or red meat intake and also cooking-derived carcinogens such as heterocyclic amines (HCA), have been identified as having a strong impact on human health and being involved in the aetiology of cancer in general (Adamson et al, 1996;Bogen, 1994). Evidence for a positive association of colorectal cancer and adenomatous polyps with HCA exposure has been provided by several studies (Butler et al, 2003;Felton et al, 2007;Gunter et al, 2005;Knize and Felton, 2005;Murtaugh et al, 2004;Navarro et al, 2004;Nowell et al, 2002;Shin et al, 2007;Wu et al, 2006). HCA are formed by cooking proteinaceous food, mainly seen as heat-induced non-enzymatic browning that involves creatinine, free amino acids and monosaccharides (Schut and Snyderwine, 1999).…”