The epidemiological evidence concerning intake of mutagenic activity from the fried surface and the risk of cancer cannot justify preventive measures

Steineck, Gunnar; M, Gerhardsson de Verdier; Övervik, Eva

doi:10.1097/00008469-199307000-00002

Cited by 43 publications

(14 citation statements)

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“…A similar finding has been reported in another study which considered fried meat in relation to cancer of the larynx (Zheng et al, 1992), although there is evidence of a positive association between fried foods and cancer of the colorectum, stomach, as well as other neoplasms (IARC, 1993;Steineck et al, 1993). The associations between fried protein-rich foods and digestive tract cancers have been mainly attributed to the presence of genotoxic and mutagenic HA produced in cooked foods, particularly when a high temperature is reached, as in the case of frying (Ö vervik and Gustafsson, Estimates from unconditional logistic regression adjusted for sex, age (5-year groups), centre, years of education (57, 7 -11, 512), tobacco smoking (never, ex-smoker, current smokers of 515, 15 -24, 525 cigarettes/day), alcohol drinking (514, 14 -27, 28 -55, 556 drinks/day) and non-alcohol energy intake (quintiles).…”

Section: Discussionsupporting

confidence: 82%

“…The relation between cooking methods such as frying, boiling and barbecuing and cancer risk has been inadequately investigated in epidemiological studies (Archer, 1988;Steineck et al, 1993). Among the few studies considering this issue, some investigations reported an increased risk of cancer of the colon, rectum and stomach in relation to consumption of fried foods (mostly meat) (IARC, 1993;Steineck et al, 1993), and a few others found a positive association with other common non digestive neoplasms, including breast (Phillips, 1975;Knekt et al, 1994;De Stefani et al, 1997a), oesophageal (Ward et al, 1997), lung (Sinha et al, 1998a), pancreatic cancer (Norell et al, 1986) and low urinary tract (Steineck et al, 1990).…”

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confidence: 99%

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Fried foods: a risk factor for laryngeal cancer?

et al. 2002

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The role of fried foods on laryngeal cancer risk was investigated in a case–control study from Italy and Switzerland on 527 cases and 1297 hospital controls. A significant increased risk was found for high consumption of fried meat, fish, eggs and potatoes, with odds ratios of 1.6, 3.1, 1.9 and 1.9, respectively. British Journal of Cancer (2002) 87 , 1230–1233. doi: 10.1038/sj.bjc.6600639 www.bjcancer.com © 2002 Cancer Research UK

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Section: Discussionsupporting

confidence: 82%

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confidence: 99%

Fried foods: a risk factor for laryngeal cancer?

et al. 2002

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“…Epidemiological studies have shown a relationship between the consumption of fried meat products and an elevated risk of colon and other cancers (9)(10)(11)(12)(13). The HAs are animal carcinogens and the IARC classified several of them as possible or probable (IQ) human carcinogens (14)(15)(16).…”

Section: Introductionmentioning

confidence: 99%

Influence of amino acids on the formation of mutagenic/carcinogenic heterocydic amines in a model system

et al. 1995

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“…[4][5][6][7] Additionally, heme iron from red meat might be another potential risk factor for CRC development.…”

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Red and processed meat intake and risk of colorectal adenomas: A meta‐analysis of observational studies

Xian

et al. 2012

Intl Journal of Cancer

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Inconsistent results regarding the association between red and processed meat intake and the risk of colorectal adenoma (CRA), the precursor of colorectal cancer (CRC), have been reported. To provide a quantitative assessment of this association, we summarized the evidence from observational studies. Relevant studies were identified in MEDLINE and EMBASE until December 31, 2011. Summary relative risks (SRRs) with 95% confidence intervals (CIs) were pooled with a random-effects model. Between-study heterogeneity was assessed using the Cochran's Q and I 2 statistics. A total of 21 studies (16 casecontrol studies and five cohort/nested case-control studies) were included in this meta-analysis. The SRRs of CRA were 1.36 (95% CI 5 1.17-1.58) for every 100 g/day increase in red meat intake, and 1.24 (95% CI 5 1.12-1.36) for the highest versus the lowest level of red meat intake. Nonlinear dose-response meta-analysis indicated that CRA risk increased approximately linearly with increasing intake of red meat up to~90 g/day, where the curve reached its plateau. Subgrouped analyses revealed that the increased risk of CRA with intake of red meat was independent of geographic locations, design and confounders. The SRRs of CRA was 1.28 (95% CI 5 1.03-1.60) for per 50 g/day increase in processed meat intake, and 1.17 (95% CI 5 1.08-1.26) for the highest versus the lowest level of processed meat intake. Increased intake of red and processed meat is associated with significantly increased risk of CRA.The incidence of and mortality from colorectal cancer (CRC) have been on the rise worldwide. 1 Annually, $1 million new cases of CRC are diagnosed, and nearly 530,000 individuals may die from this disease, equivalent to $8% of all cancer-related deaths worldwide.1 The World Cancer Research Fund (WCRF)/American Institute for Cancer Research (AICR) concluded in a report published in 2007 that high consumption of red and processed meat convincingly increases the risk of CRC.2 In this regard, a more recent meta-analysis of 24 prospective studies of CRC showed an increased risk of 17% (95% confidence interval [CI] ¼ 5-31%) per 100 g/day increased intake of red meat and of 18% (95% CI ¼ 10-28) per 50 g/day increased intake of processed meat.3 One underlying cause might be the formation of heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) during cooking or processing of meat, both of which are potent mutagens in rodents and humans. [4][5][6][7] Additionally, heme iron from red meat might be another potential risk factor for CRC development. 8It has been established that most CRCs arise from colorectal adenoma (CRA) by a process referred to as the adenoma-carcinoma sequence.9 On the basis of this theory, we may assume that adenoma and carcinoma share a common etiology and similar epidemiological features. Therefore, better information about risk factors for adenomas might permit more rational development of intervention studies with adenomas as end points.

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The epidemiological evidence concerning intake of mutagenic activity from the fried surface and the risk of cancer cannot justify preventive measures

Cited by 43 publications

References 0 publications

Fried foods: a risk factor for laryngeal cancer?

Fried foods: a risk factor for laryngeal cancer?

Influence of amino acids on the formation of mutagenic/carcinogenic heterocydic amines in a model system

Red and processed meat intake and risk of colorectal adenomas: A meta‐analysis of observational studies

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