Well-done red meat, metabolic phenotypes and colorectal cancer in Hawaii

Marchand, Loı̈c Le; Hankin, Jean H.; Pierce, Lisa; Sinha, Rashmi; Nerurkar, Pratibha V.; Franke, Adrian A.; Wilkens, Lynne R.; Kolonel, Laurence N.; Donlon, Timothy A.; Seifried, Ann; Custer, Laurie J.; Lum-Jones, Annette; Chang, Wendy

doi:10.1016/s0027-5107(02)00167-7

Cited by 139 publications

(141 citation statements)

References 17 publications

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“…Only one case-control study, conducted in Hawaii among 727 matched pairs of CRC cases and controls, reported an interaction with sex with risks being higher among males (Le Marchand et al 2002). To our knowledge, this study is the first to investigate a sex-specific difference in the relationship between dietary HAA/meat mutagenicity exposures and colorectal adenoma risk; results are suggestive of a positive association among males.…”

Section: Discussionmentioning

confidence: 62%

“…The sex-specific difference in the dietary HAA-CRC relationship has been previously investigated by four studies (Butler et al 2003;Cross et al 2010;Le Marchand et al 2002;Nothlings et al 2009). Only one case-control study, conducted in Hawaii among 727 matched pairs of CRC cases and controls, reported an interaction with sex with risks being higher among males (Le Marchand et al 2002).…”

Section: Discussionmentioning

confidence: 99%

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Meat-derived carcinogens, genetic susceptibility and colorectal adenoma risk

Peacock

Massey

et al. 2014

Genes Nutr

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Exposure to heterocyclic aromatic amines (HAAs), carcinogens produced when meat is cooked at high temperatures, is an emerging risk factor for colorectal cancer (CRC). In a cross-sectional study of 342 patients undergoing a screening colonoscopy, the role of 2-amino-1-methyl-6-phenylimidazo [4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx) and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx), the three most abundant HAAs found in cooked meats, and total mutagenic activity in cooked meats were examined in relation to colorectal adenoma risk. Given that genetic differences in the ability to biotransform HAAs and repair DNA are postulated to modify the HAA-CRC relationship, gene-diet interactions were also examined. Among the total study population, no relationships were observed between dietary HAAs or meat mutagenicity, and colorectal adenoma risk; however, in males, positive associations between dietary HAAs/meat mutagenicity exposures and adenoma risk were suggestive of a relationship. In a separate analysis, polymorphisms in CYP1B1 were found to be associated with colorectal adenoma risk. Additionally, gene-diet interactions were observed for dietary PhIP and polymorphisms in CYP1B1 and XPD, dietary DiMeIQx and XPD polymorphisms, and meat mutagenicity exposure and CYP1B1 polymorphisms. Overall, increased colorectal adenoma risk was observed with higher HAA/meat mutagenicity exposures among those with polymorphisms which confer greater activity to biotransform HAAs and/or lower ability to repair DNA. This research supports the link between dietary HAAs and genetic susceptibility in colorectal adenoma etiology. The vast majority of CRCs arise from colorectal adenomas; thus, the results of this study suggest that changes in meat preparation practices limiting the production of HAAs may be beneficial for CRC prevention.

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Section: Discussionmentioning

confidence: 62%

Section: Discussionmentioning

confidence: 99%

Meat-derived carcinogens, genetic susceptibility and colorectal adenoma risk

Peacock

Massey

et al. 2014

Genes Nutr

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“…NAT1 and NAT2 genotypes representing fast acetylators are thought to produce higher levels of reactive compounds that may accelerate DNA damage. In some studies, consumption of well-done meat increased the risk of colorectal cancer markedly among fast-acetylator genotypes (Chen et al, 1998;Kampman et al, 1999;Brockton et al, 2000) especially among ever-smokers (Le Marchand et al, 2001), though not all studies have observed an association Tiemersma et al, 2002;Barrett et al, 2003). Results are also suggestive, but inconsistent, for breast cancer: two case-control studies nested within prospective cohorts found elevated risk with greater consumption of red and well-done meat among individuals with fast-acetylator genotypes (Zheng et al, 1999;Deitz et al, 2000), whereas two case-control studies did not observe an association (Ambrosone et al, 1998;Delfino et al, 2000).…”

Section: Gene-diet Interactionsmentioning

confidence: 99%

Diet and cancer prevention

2004

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Dietary effects are presumed to underlie many of the large international differences in incidence seen for most cancers. Apart from alcohol and a few micronutrients, however, the role of specific nutritional factors remains illdefined. The evidence for a role of energy balance, physical inactivity, and obesity has strengthened, while for dietary fat it has weakened. Phytochemicals such as folate, lycopene and flavonoids are still the subject of active research. As the mechanisms underlying human carcinogenesis are better understood, dietary research will focus increasingly on intermediate markers such as the insulin-like growth factors and potentially carcinogenic metabolites.

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“…For instance, the Japanese and US whites may have different allele frequencies of polymorphisms that control detoxification of food-derived carcinogens. 15 The increasing colon cancer risk in native Japanese may also be explained by changes in exposure to other risk factors, such as sedentary lifestyle, body size and alcohol intake. 4,5 Figures 2 and 3 show age-specific incidence rates of colon and rectal cancers, respectively, by birth cohort.…”

mentioning

confidence: 99%

Increasing colorectal cancer incidence rates in Japan

Yiu

Whittemore

Shibata

2004

Intl Journal of Cancer

140

100

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We examined trends of colorectal cancer incidence rates among Japanese (Miyagi Prefecture) and United States (US) whites (State of Connecticut) between 1959 and 1992. Agestandardized rates in Japan have increased dramatically and are now similar to US white rates. For both colon and rectum, age-specific rates in Japanese men born after 1930 exceed those in US whites, and the Japanese excess increases with year of birth. Similar patterns are evident for women. The current trends suggest that colorectal cancer will become a major source of morbidity and mortality in Japan, as these young Japanese age and their risks increase.

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Well-done red meat, metabolic phenotypes and colorectal cancer in Hawaii

Cited by 139 publications

References 17 publications

Meat-derived carcinogens, genetic susceptibility and colorectal adenoma risk

Meat-derived carcinogens, genetic susceptibility and colorectal adenoma risk

Diet and cancer prevention

Increasing colorectal cancer incidence rates in Japan

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