Cooked meat and risk of breast cancer - Lifetime versus recent dietary intake

Epidemiology

Volumn 18, Issue 3, 2007, Pages 373-382

  Steck, Susan E ^a,g   Gaudet, Mia M ^b   Eng, Sybil M ^c   Britton, Julie A ^d   Teitelbaum, Susan L ^d   Neugut, Alfred I ^e   Santella, Regina M ^f   Gammon, Marilie D ^b  

^a University of North Carolina   (United States)

^b IL   (United States)

^c PFIZER INC   (United States)

^d MOUNT SINAI SCHOOL OF MEDICINE   (United States)

^e University of South Carolina ^*  (United States)

^f NONE   (United States)

^g UNIVERSITY OF SOUTH CAROLINA   (United States)

Author keywords

[No Author keywords available]

Indexed keywords

BENZO[A]PYRENE; CARCINOGEN; ESTROGEN RECEPTOR; HETEROCYCLIC AMINE; POLYCYCLIC AROMATIC HYDROCARBON; PROGESTERONE RECEPTOR;

ADULT; AGED; ARTICLE; BREAST CANCER; CANCER RISK; CARCINOGENICITY; CASE CONTROL STUDY; CONFIDENCE INTERVAL; COOKED FOOD; DIETARY INTAKE; FEMALE; FRUIT; HUMAN; LOGISTIC REGRESSION ANALYSIS; MAJOR CLINICAL STUDY; MEAT; POPULATION RESEARCH; POSTMENOPAUSE; PRIORITY JOURNAL; QUESTIONNAIRE; RISK ASSESSMENT; VEGETABLE;

ADULT; AMINES; BREAST NEOPLASMS; CASE-CONTROL STUDIES; COOKERY; FEMALE; HETEROCYCLIC COMPOUNDS; HUMANS; MEAT; MIDDLE AGED; NEW YORK; POLYCYCLIC HYDROCARBONS, AROMATIC; POSTMENOPAUSE; PREMENOPAUSE;

EID: 34247192096     PISSN: 10443983     EISSN: None     Source Type: Journal    
DOI: 10.1097/01.ede.0000259968.11151.06     Document Type: Article

References (43)

1. Kazerouni N, Sinha R, Hsu CH, et al. Analysis of 200 food items for benzo[a]-pyrene and estimation of its intake in an epidemiologic study. Food Chem Toxicol. 2001;39:423-436.
2. Knize MG, Salmon CP, Pais P, et al. Food heating and the formation of heterocyclic aromatic amine and polycyclic aromatic hydrocarbon mutagens/carcinogens. Adv Exp Med Biol. 1999;459:179-193.
3. Sinha R, Knize MG, Salmon CP, et al. Heterocyclic amine content of pork products cooked by different methods and to varying degrees of doneness. Food Chem Toxicol. 1998;36:289-297.
4. Sinha R, Rothman N, Salmon CP, et al. Heterocyclic amine content in beef cooked by different methods to varying degrees of doneness and gravy made from meat drippings. Food Chem Toxicol. 1998;36:279-287.
5. Snyderwine EG, Venugopal M, Yu M. Mammary gland carcinogenesis by food-derived heterocyclic amines and studies on the mechanisms of carcinogenesis of 2-amino-1-methyl-6-phenylimidazo[4,5-b-]pyridine (PhIP). Mutat Res. 2002;506/507:145-152.
6. el-Bayoumy K, Chae YH, Upadhyaya P, et al. Comparative tumorigenicity of benzo[a]-pyrene, 1-nitropyrene and 2-amino-1-methyl-6-phenylimidazo[4,5-b-] pyridine administered by gavage to female CD rats. Carcinogenesis. 1995;16:431-434.
7. Cross AJ, Sinha R. Meat-related mutagens/carcinogens in the etiology of colorectal cancer. Environ Mol Mutagen. 2004;44:44-55.
8. Sinha R, Gustafson DR, Kulldorff M, et al. 2-amino-1-methyl-6- phenylimidazo[4,5-b-]pyridine, a carcinogen in high-temperature-cooked meat, and breast cancer risk. J Natl Cancer Inst. 2000;92:1352-1354.
9. De Stefani E, Ronco A, Mendilaharsu M, et al. Meat intake, heterocyclic amines, and risk of breast cancer: a case-control study in Uruguay. Cancer Epidemiol Biomarkers Prev. 1997;6:573-581.
10. Delfino RJ, Sinha R, Smith C, et al. Breast cancer, heterocyclic aromatic amines from meat and N-acetyltransferase 2 genotype. Carcinogenesis. 2000;21:607-615.
11. Dai Q, Shu XO, Jin F, et al. Consumption of animal foods, cooking methods, and risk of breast cancer. Cancer Epidemiol Biomarkers Prev. 2002;11:801-808.
12. Zheng W, Gustafson DR, Sinha R, et al. Well-done meat intake and the risk of breast cancer. J Natl Cancer Inst. 1998;90:1724-1729.
13. Hermann S, Linseisen J, Chang-Claude J. Nutrition and breast cancer risk by age 50: a population-based case-control study in Germany. Nutr Cancer. 2002;44:23-34.
14. Gertig DM, Hankinson SE, Hough H, et al. N-acetyl transferase 2 genotypes, meat intake and breast cancer risk. Int J Cancer. 1999;80:13-17.
15. Missmer SA, Smith-Warner SA, Spiegelman D, et al. Meat and dairy food consumption and breast cancer: a pooled analysis of cohort studies. Int J Epidemiol. 2002;31:78-85.
16. Holmes MD, Colditz GA, Hunter DJ, et al. Meat, fish and egg intake and risk of breast cancer. Int J Cancer. 2003;104:221-227.
17. Dingley KH, Ubick EA, Chiarappa-Zucca ML, et al. Effect of dietary constituents with chemopreventive potential on adduct formation of a low dose of the heterocyclic amines PhIP and IQ and phase II hepatic enzymes. Nutr Cancer. 2003;46:212-221.
18. Conaway CC, Wang CX, Pittman B, et al. Phenethyl isothiocyanate and sulforaphane and their N-acetylcysteine conjugates inhibit malignant progression of lung adenomas induced by tobacco carcinogens in A/J mice. Cancer Res. 2005;65:8548-8557.
19. Gammon MD, Neugut AI, Santella RM, et al. The Long Island Breast Cancer Study Project: description of a multi-institutional collaboration to identify environmental risk factors for breast cancer. Breast Cancer Res Treat. 2002;74:235-254.
20. Gammon MD, Santella RM, Neugut AI, et al. Environmental toxins and breast cancer on Long Island. I. Polycyclic aromatic hydrocarbon DNA adducts. Cancer Epidemiol Biomarkers Prev. 2002;11:677-685.
21. Selvin S. Statistical Analysis of Epidemiologic Data. New York: Oxford University Press; 1996.
22. Block G, Hartman AM, Dresser CM, et al. A data-based approach to diet questionnaire design and testing. Am J Epidemiol. 1986;124:453-469.
23. Potischman N, Swanson CA, Coates RJ, et al. Intake of food groups and associated micronutrients in relation to risk of early-stage breast cancer. Int J Cancer. 1999;82:315-321.
24. HHHQ-DietSys Analysis Software, version. 3. 0. Bethesda, MD: National Cancer Institute; 1999.
25. Sinha R, Rothman N. Exposure assessment of heterocyclic amines (HCAs) in epidemiologic studies. Mutat Res. 1997;376:195-202.
26. Bakkum A, Bloemberg B, van Staveren WA, et al. The relative validity of a retrospective estimate of food consumption based on a current dietary history and a food frequency list. Nutr Cancer. 1988;11:41-53.
27. Gaudet MM, Britton JA, Kabat GC, et al. Fruits, vegetables, and micronutrients in relation to breast cancer modified by menopause and hormone receptor status. Cancer Epidemiol Biomarkers Prev. 2004;13:1485-1494.
28. Ambrosone CB, McCann SE, Freudenheim JL, et al. Breast cancer risk in premenopausal women is inversely associated with consumption of broccoli, a source of isothiocyanates, but is not modified by GST genotype. J Nutr. 2004;134:1134-1138.
29. Ambrosone CB, Freudenheim JL, Sinha R, et al. Breast cancer risk, meat consumption and N-acetyltransferase (NAT2) genetic polymorphisms. Int J Cancer. 1998;75:825-830.
30. Lauber SN, Ali S, Gooderham NJ. The cooked food derived carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]- pyridine is a potent oestrogen: a mechanistic basis for its tissue-specific carcinogenicity. Carcinogenesis. 2004;25:2509-2517.
31. Hislop TG, Coldman AJ, Elwood JM, et al. Childhood and recent eating patterns and risk of breast cancer. Cancer Detect Prev. 1986;9:47-58.
32. Pryor M, Slattery ML, Robison LM, et al. Adolescent diet and breast cancer in Utah. Cancer Res. 1989;49:2161-2167.
33. Potischman N, Weiss HA, Swanson CA, et al. Diet during adolescence and risk of breast cancer among young women. J Natl Cancer Inst. 1998;90:226-233.
34. Frazier AL, Ryan CT, Rockett H, et al. Adolescent diet and risk of breast cancer. Breast Cancer Res. 2003;5:R59-R64.
35. Baer HJ, Schnitt SJ, Connolly JL, et al. Adolescent diet and incidence of proliferative benign breast disease. Cancer Epidemiol Biomarkers Prev. 2003;12:1159-1167.
36. Sinha R, Rothman N, Brown ED, et al. High concentrations of the carcinogen 2-amino-1-methyl-6-phenylimidazo- [4,5-b]-pyridine (PhIP) occur in chicken but are dependent on the cooking method. Cancer Res. 1995;55:4516-4519.
37. Wu ML, Whittemore AS, Jung DL. Errors in reported dietary intakes. II. Long-term recall. Am J Epidemiol. 1988;128:1137-1145.
38. Lindsted KD, Kuzma JW. Long-term (24-year) recall reliability in cancer cases and controls using a 21-item food frequency questionnaire. Nutr Cancer. 1989;12:135-149.
39. Sobell J, Block G, Koslowe P, et al. Validation of a retrospective questionnaire assessing diet 10-15 years ago. Am J Epidemiol. 1989;130:173-187.
40. Byers TE, Rosenthal RI, Marshall JR, et al. Dietary history from the distant past: a methodological study. Nutr Cancer. 1983;5:69-77.
41. Jensen OM, Wahrendorf J, Rosenqvist A, et al. The reliability of questionnaire-derived historical dietary information and temporal stability of food habits in individuals. Am J Epidemiol. 1984;120:281-290.
42. Maruti SS, Feskanich D, Colditz GA, et al. Adult recall of adolescent diet: reproducibility and comparison with maternal reporting. Am J Epidemiol. 2005;161:89-97.
43. Friedenreich CM, Slimani N, Riboli E. Measurement of past diet: review of previous and proposed methods. Epidemiol Rev. 1992;14:177-196.