Meat and meat-mutagen intake, doneness preference and the risk of colorectal polyps: The Tennessee colorectal polyp study

摘要: Although meat intake has been fairly consistently linked to the risk of colorectal cancer, only a few studies have evaluated by doneness level and heterocyclic amines (HCAs) polycyclic aromatic hydrocarbons (PAHs) produced high temperature cooking in relation adenomatous hyperplastic polyps. We these associations large colonoscopy-based case-control study. Included this study were participants with polyp (n = 573), 256), or both polyps 199), 1,544 polyp-free controls. In addition information related demographic other lifestyle factors, method preference obtained through telephone interviews. Polytomous logistic regression models used estimate odds ratios (OR) 95% confidence intervals for association between exposures risks. Presence was found be positively associated consumption total (ptrend 0.076) red 0.060), an approximate 50–60% elevated observed highest vs. lowest group. High 2-amino-I-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) 2-amino-3,4,8-trimethylimidazo [4,5]quinoxaline (DiMeIQx) increased 0.036 0.038, respectively). With possible exception well-done meats 0.055) 0.074) adenomas, no positive specifically adenomas any exposure variables aforementioned. This provides additional support suggests that carcinogens may also © 2007 Wiley-Liss, Inc.