Heterocyclic amine content of cooked meat and risk of prostate cancer

Journal of the National Cancer Institute

Volumn 91, Issue 23, 1999, Pages 2038-2044

  Norrish, Alan E ^b   Ferguson, Lynnette R ^c   Knize, Mark G ^a   Felton, James S ^a   Sharpe, Susan J ^c   Jackson, Rodney T ^c  

^a LAWRENCE LIVERMORE NATIONAL LABORATORY   (United States)

^b UNIVERSITY OF AUCKLAND   (New Zealand)

^c NONE

Author keywords

[No Author keywords available]

Indexed keywords

BIPYRIDINE DERIVATIVE; HETEROCYCLIC AMINE;

AGED; ARTICLE; BREAST CANCER; CANCER RISK; CARCINOGENICITY; COLORECTAL CANCER; CONTROLLED STUDY; HUMAN; MAJOR CLINICAL STUDY; MEAT; PRIORITY JOURNAL; PROSTATE CANCER; RISK ASSESSMENT;

EID: 0033486071     PISSN: 00278874     EISSN: None     Source Type: Journal    
DOI: 10.1093/jnci/91.23.2038     Document Type: Article

References (27)

1. Kolonel LN. Nutrition and prostate cancer. Cancer Causes Control 1996;7:83-94.
2. Sugimura T. Overview of carcinogenic heterocyclic amines. Mutat Res 1997;376: 211-9.
3. Layton DW, Bogen KT, Knize MG, Hatch FT, Johnson VM, Felton JS. Cancer risk of heterocyclic amines in cooked foods: an analysis and implications for research. Carcinogenesis 1995;16:39-52.
4. Zheng W, Gustafson DR, Sinha R, Cerhan JR, Moore D, Hong CP, et al. Well-done meat intake and the risk of breast cancer. J Natl Cancer Inst 1998;90:1724-9.
5. Schiffman MH, Felton JS. Re: "Fried foods and the risk of colon cancer" [letter]. Am J Epidemiol 1990;131:376-8.
6. Gerhardsson de Verdier M, Hagman U, Peters RK, Steineck G, Overvik E. Meat, cooking methods and colorectal cancer: a case-referent study in Stockholm. Int J Cancer 1991;49: 520-5.
7. Lyon JL, Mahoney AW. Fried foods and the risk of colon cancer. Am J Epidemiol 1988; 128:1000-6.
8. Muscat JE, Wynder EL. The consumption of well-done red meal and the risk of colorectal cancer. Am J Public Health 1994;84:856-8.
9. Augustsson K, Skog K, Jagerstad M, Dickman PW, Steineck G. Dietary heterocyclic amines and cancer of the colon, rectum, bladder, and kidney: a population-based study. Lancet 1999; 353:703-7.
10. Shirai T, Sano M, Tamano S, Takahashi S, Hirose M, Futakuchi M, et al. The prostate: a target for carcinogenicity of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) derived from cooked foods. Cancer Res 1997; 57:195-8.
11. Sharpe SJ, Page NA, Gamble GD, Sharpe CM. Validation of a food frequency questionnaire for use in cardiovascular risk factor studies in New Zealand. Proc Nut Soc NZ 1993;18: 90-100.
12. Knize MG, Sinha R, Brown ED, Salmon CP, Levander OA, Felton JS. Heterocyclic amine content in restaurant-cooked hamburgers, steaks and ribs. J Food Ag Chem 1998;46: 4648-51.
13. Pais P, Salmon CP, Knize MG, Felton JS. Formation of mutagenic/carcinogenic heterocyclic amines in dry-heated model systems, meats, and meat drippings. J Food Ag Chem 1999;47: 1098-1108.
14. Knize MG, Sinha R, Rothman N, Brown ED, Salmon CP, Levander OA, et al. Heterocyclic amine content in fast-food meat products. Food Chem Toxicol 1995;33:545-51.
15. Gross GA, Gruter A. Quantitation of mutagenic/carcinogenic heterocyclic aromatic amines in food products. J Chromatog 1992; 592:271-8.
16. Statistic analysis systems proprietary software release 6.10. Cary (NC): SAS Institute Inc.; 1994.
17. Burlingame BA, Milligan GC, Apimerika DE, Arthur JM. The concise New Zealand food composition tables. Palmerston North (New Zealand): New Zealand Institute for Crop and Food Research Limited. Department of Health; 1993.
18. Johnston R. A revision of socio-economic indices for New Zealand. Wellington (New Zealand): New Zealand Council for Educational Research; 1983.
19. Skog K, Augustsson K, Steineck G, Stenberg M, Jagerstad M. Polar and non-polar heterocyclic amines in cooked fish and meat products and their corresponding residues. Food Chem Toxicol 1997;35:555-65.
20. Knize MG, Roper M, Shen NH, Felton JS. Proposed structures for an amino-dimethylimid-azofuropyridine mutagen in cooked meats. Carcinogenesis 1990;11:2259-62.
21. Augustsson K, Skog K, Jagerstad M, Steineck G. Assessment of human exposure to heterocyclic amines. Carcinogenesis 1997;18: 1931-5.
22. International Agency for Research on Cancer. Some natural occurring and synthetic food components, furocoumarins and ultraviolet radiation. Lyon (France): IARC Monographs of the Carcinogenic Risk of Chemicals to Humans 1993;56:165-95.
23. Johannson M, Skog K, Jagerstad M. Effects of edible oils and fatty acids on the formation of mutagenic heterocyclic amines in a model system. Carcinogenesis 1993;14:89-94.
24. Felton JS, Fultz E, Dolbeare FA, Knize MG. Effect of microwave pretreatment on heterocyclic amine mutagens/carcinogens in fried beef patties. Food Chem Toxicol 1994;32:897-903.
25. Lang NP, Butler MA, Massengill J, Lawson M, Stotts RC, Hauer-Jensen M, et al. Rapid metabolic phenotypes for acetyltransferases and cytochrome P4501A2 and putative exposure to food-borne heterocyclic amines increase the risk for colorectal cancer or polyps. Cancer Epidemiol Biomarkers Prev 1994;3: 675-82.
26. Vineis P, McMichael A. Interplay between heterocyclic amines in cooked meat and metabolic phenotype in the etiology of colon cancer. Cancer Causes Control 1996;7:479-86.
27. Ferguson LR, Knize MG. Red meats, cooking processes and heterocyclic amines: are they a cancer risk within New Zealand? In: Meat and human health. The Royal Society of New Zealand, Miscellaneous series No. 38; 1997. p. 45-9.