Meat Consumption among Black and White Men and Risk of Prostate Cancer in the Cancer Prevention Study II Nutrition Cohort

Rodríguez, Carmen; McCullough, Marjorie L.; Mondul, Alison M.; Jacobs, Eric J.; Chao, Ann; Patel, Alpa V.; Thun, Michael J.; Calle, Eugenia E.

doi:10.1158/1055-9965.epi-05-0614

Cited by 107 publications

(98 citation statements)

References 33 publications

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“…[23][24][25][26][27] Given that family history reflects not only shared genes but also shared environments and common behaviors, 14 lower risk estimates could in part result from less variability in the latter factors, particularly in a relatively homogeneous population such as in the present study. In this regard, it is interesting to note that having a family history of other cancers that do share some of the same risk factors with prostate cancer (i.e., red meat consumption with colorectal cancer) 28,29 was not associated with prostate cancer risk in our study, although 1 study reported that family history of breast cancer was associated with a prostate cancer relative risk of 1.7. 30 Although it has been thought that 5-10% of prostate cancer is accounted for by genetic susceptibility, 31 an analysis of monozygotic and dizygotic twin pairs in Scandinavia concluded that 42% (95% CI, 29-50%) of prostate cancer risk may be heritable.…”

Section: Discussioncontrasting

confidence: 44%

Family history of prostate cancer and prostate cancer risk in the Alpha‐Tocopherol, Beta‐Carotene Cancer Prevention (ATBC) Study

Ahn

Moslehi

Weinstein

et al. 2008

Intl Journal of Cancer

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Prostate cancer family history has been associated with increased risk of the malignancy. Most prior studies have been retrospective and subject to recall bias, however, and data evaluating interactions with other important risk factors are limited. We examined the relationship between a family history of prostate cancer and prostate cancer risk in relation to body size, micronutrients and other exposures in the Alpha-Tocopherol, Beta-Carotene Cancer Prevention (ATBC) Study cohort of Finnish male smokers. Family history of cancer information was self-reported once during the study in 1991, and anthropometry was measured by trained personnel. Among 19,652 men with complete data, 1,111 incident cases were identified during up to 12.3 years of follow-up. A firstdegree family history of prostate cancer was associated with an overall relative risk (RR) of 1.91 (95% CI 5 1.49-2.47) and a RR of 4.16 (95% CI 5 2.67-6.49) for advanced disease (stage ‡ 3), adjusted for age and trial intervention. Our data also suggest that to some degree, height, body mass index, and serum a-tocopherol and b-carotene modify the family history and prostate cancer association, although the interactions were not statistically significant. Supplementation with vitamin E or b-carotene did not modify the family history-prostate cancer association. This study provides additional evidence that family history is a significant risk factor for prostate cancer. Published 2008 Wiley-Liss, Inc. This article is a US Government work and, as such, is in the public domain in the United States of America.Key words: family history; prostate cancer; height; weight; atocopherol; retinol; b-carotene Prostate cancer is the most common non-skin cancer and the second leading cause of cancer death among men in the United States. 1 Although little is known about the underlying causes of prostate cancer, family history of the disease has been consistently associated with increased risk. A recent meta-analysis estimated that a family history of prostate cancer in first-degree relatives was associated with a relative risk of 2.5 [3.5 for risk of early onset (<60 years old) disease]. 2 However, most existing studies are limited to retrospective case-control studies 3-7 and some existing cohort studies are based on family history probands. 8-10 Additionally, 2 prospective studies reported that associations between body mass index and prostate cancer were more pronounced among men with a positive family history, 11,12 but data evaluating interactions with other important prostate cancer risk factors are limited.Family history is an important public health screening tool for identification of high-risk groups, particularly in the post-genomic era with the discovery of inherited causes of many diseases including cancers. 13 Since prostate cancer is a result of complex genetic and environmental interactions, 14 family history can be a personalized genomic tool that captures many of these interactions 13 and is essential to individualized cancer prevention strategies. Thus, a...

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Section: Discussioncontrasting

confidence: 44%

Family history of prostate cancer and prostate cancer risk in the Alpha‐Tocopherol, Beta‐Carotene Cancer Prevention (ATBC) Study

Ahn

Moslehi

Weinstein

et al. 2008

Intl Journal of Cancer

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“…The Cancer Prevention Study II reported an increased risk with higher intake of total red meat among Black men (RR of highest vs. lowest quartile 5 2.0, 95% CI 5 1.0-4.2), but not among White men. 33 One populationbased case-control study also observed that increased intake of foods high in animal fat was associated with prostate cancer among American blacks, but not among American whites. 27 However, we did not find a stronger relationship between meat intake and risk in African Americans than in Whites in our study population.…”

Section: Discussionmentioning

confidence: 99%

“…7,[21][22][23][24] For meat intake, the findings have also been mixed. [5][6][7]9,10,[25][26][27][28][29][30][31][32][33] To further explore these relationships, we examined the association between prostate cancer risk and the intake of fat (including total, saturated, monounsaturated and polyunsaturated fat, and n-3 and n-6 fatty acids), cholesterol, meat (including total, red, processed and poultry), fish and fats from meat in the Multiethnic Cohort Study. …”

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confidence: 99%

Fat and meat intake and prostate cancer risk: The multiethnic cohort study

Park

Murphy

Wilkens

et al. 2007

Intl Journal of Cancer

117

131

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Dietary fat and meat as potential risk factors for prostate cancer have been the focus of many epidemiologic investigations, and findings from recent studies in particular have been inconsistent. Therefore, we examined the association between these exposures and prostate cancer risk in the Multiethnic Cohort Study. The analyses included 82,483 men in Hawaii and Los Angeles aged 45, who completed a detailed quantitative food frequency questionnaire in [1993][1994][1995][1996]. During the follow-up period of 8 years, a total of 4,404 incident cases, including 1,278 nonlocalized or highgrade cancer cases, were identified. Cox proportional hazard models were used to estimate relative risks of prostate cancer after adjustment for time on study, ethnicity, family history of prostate cancer, education, body mass index, smoking status and energy intake. Intake of different types of fat (total, saturated, monounsaturated or polyunsaturated), n-6 fatty acid, cholesterol, various meats, and fats from meat showed no association with overall prostate cancer risk or with nonlocalized or high-grade prostate cancer. Furthermore, we found little evidence of any relation of fat and meat intake with prostate cancer risk within any of the 4 racial/ethnic groups (African Americans, Japanese Americans, Latinos and Whites). There was a suggestion of a protective effect of n-3 fatty acid intake that was limited to Latinos and Whites. However, overall, our findings from a large cohort study of ethnically diverse population give no indication that intake of fat and meat substantially affects prostate cancer risk. ' 2007 Wiley-Liss, Inc.Key words: prostate cancer; fat; meat; cohort study; multiethnic population In the last 3 decades, epidemiologic studies on prostate cancer have extensively investigated dietary risk factors. 1,2 More than any other dietary components, fat and meat have been the focus of these studies. Although findings from early studies were generally supportive of a positive association, findings from recent studies have been much less consistent. 3,4 Indeed, the biologic role of fat in prostate cancer incidence and progression still remains unclear. Meat consumption may be related to prostate cancer risk through its content of several potential carcinogens in addition to its fat content. 2,3 In studies of prostate cancer, fat has been classified in several ways, including total, saturated, monounsaturated, polyunsaturated fat and animal product fat; n-3 and n-6 polyunsaturated fat; and more recently, individual fatty acids. 2 Most studies showed either no association 5-11 or a positive association 12-16 of total, saturated or animal fat with risk, though some studies suggested that consumption of fatty fish containing abundant long-chain polyunsaturated fatty acids may be protective. [17][18][19][20] Experimental studies have suggested that specific fatty acids promote or suppress prostate tumor development, but epidemiologic investigations on individual fatty acids have yielded inconsistent findings. 7,[21][22][23][2...

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“…Overall, epidemiologic evidence for consumption of meat as a risk factor for prostate cancer risk is equivocal (11). In two of the more recent studies of prostate cancer and meat consumption conducted in the United States, increased meat consumption was positively associated with prostate cancer risk in African Americans, but not Caucasians (12,13). In the United States, African-American men have a 60% higher incidence of prostate cancer compared with whites (14).…”

Section: Introductionmentioning

confidence: 99%

Grilled Meat Consumption and PhIP-DNA Adducts in Prostate Carcinogenesis

Tang¹,

Liu²,

Rundle

et al. 2007

Cancer Epidemiology, Biomarkers &Amp; Prevention

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2-Amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP) is the major heterocyclic amine generated from cooking meats at high temperatures, and dietary exposures have been shown to induce prostate cancer in rats. PhIP derives its carcinogenic potential through the formation of PhIP-DNA adducts. The purpose of this study was to examine whether self-reported consumption and preparation doneness of grilled meats were associated with PhIP-DNA adduct levels in prostate epithelial cells. The study population consisted of 268 AfricanAmerican and Caucasian men who underwent radical prostatectomy for prostate cancer. PhIP-DNA adducts in tumor and adjacent nontumor cells were measured using immunohistochemical methods, and dietary meat intake information was based on food frequency questionnaires. Data were analyzed using multivariate linear regression models. After adjusting for age at prostatectomy and race, grilled meat consumption (P = 0.002) was significantly associated with higher adduct levels in tumor cells, but this association seemed to be primarily due to consumption of grilled red meats (P = 0.001) as opposed to grilled white meat consumption (P = 0.15). Among the specific food items, grilled hamburger consumption had the most significant association with adduct level in tumor cells (P = 0.002). Similar trends in positive associations with grilled meat consumption and adduct levels were observed in nontumor cells, but none of these associations reached statistical significance. Our results suggest that dietary interventions targeted at lower consumption of grilled red meats may reduce prostate cancer risk via the PhIP prostate carcinogenic pathway. (Cancer Epidemiol Biomarkers Prev 2007;16(4):803 -8)

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Meat Consumption among Black and White Men and Risk of Prostate Cancer in the Cancer Prevention Study II Nutrition Cohort

Cited by 107 publications

References 33 publications

Family history of prostate cancer and prostate cancer risk in the Alpha‐Tocopherol, Beta‐Carotene Cancer Prevention (ATBC) Study

Family history of prostate cancer and prostate cancer risk in the Alpha‐Tocopherol, Beta‐Carotene Cancer Prevention (ATBC) Study

Fat and meat intake and prostate cancer risk: The multiethnic cohort study

Grilled Meat Consumption and PhIP-DNA Adducts in Prostate Carcinogenesis

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