Cross Amanda J, Peters Ulrike, Kirsh Victoria A, Andriole Gerald L, Reding Douglas, Hayes Richard B, Sinha Rashmi
Division of Cancer Epidemiology and Genetics, National Cancer Institute, NIH, Department of Health and Human Services, Bethesda, Maryland, USA.
Cancer Res. 2005 Dec 15;65(24):11779-84. doi: 10.1158/0008-5472.CAN-05-2191.
High-temperature cooked meat contains heterocyclic amines, including 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), and polycyclic aromatic hydrocarbons, such as benzo(a)pyrene (BaP). In rodents, a high intake of PhIP induces prostate tumors. We prospectively investigated the association between meat and meat mutagens, specifically PhIP, and prostate cancer risk in the Prostate, Lung, Colorectal, and Ovarian Cancer Screening Trial. Diet was assessed using a 137-item food frequency questionnaire and a detailed meat-cooking questionnaire linked to a database for BaP and the heterocyclic amines 2-amino-3,8-dimethylimidazo[4,5-b]quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx), and PhIP. During follow-up, we ascertained a total of 1,338 prostate cancer cases among 29,361 men; of these, 868 were incident cases (diagnosed after the first year of follow-up) and 520 were advanced cases (stage III or IV or a Gleason score of > or =7). Total, red, or white meat intake was not associated with prostate cancer risk. More than 10 g/d of very well done meat, compared with no consumption, was associated with a 1.4-fold increased risk of prostate cancer [95% confidence interval (95% CI), 1.05-1.92] and a 1.7-fold increased risk (95% CI, 1.19-2.40) of incident disease. Although there was no association with MeIQx and DiMeIQx, the highest quintile of PhIP was associated with a 1.2-fold increased risk of prostate cancer (95% CI, 1.01-1.48) and a 1.3-fold increased risk of incident disease (95% CI, 1.01-1.61). In conclusion, very well done meat was positively associated with prostate cancer risk. In addition, this study lends epidemiologic support to the animal studies, which have implicated PhIP as a prostate carcinogen.
高温烹制的肉类含有杂环胺，包括2-氨基-1-甲基-6-苯基咪唑并[4,5-b]吡啶（PhIP），以及多环芳烃，如苯并(a)芘（BaP）。在啮齿动物中，高剂量摄入PhIP会诱发前列腺肿瘤。我们在前列腺、肺、结肠和卵巢癌筛查试验中，前瞻性地研究了肉类及肉类诱变剂（特别是PhIP）与前列腺癌风险之间的关联。饮食情况通过一份包含137个项目的食物频率问卷以及一份与BaP和杂环胺2-氨基-3,8-二甲基咪唑并[4,5-b]喹喔啉（MeIQx）、2-氨基-3,4,8-三甲基咪唑并[4,5-f]喹喔啉（DiMeIQx）和PhIP的数据库相关联的详细肉类烹饪问卷进行评估。在随访期间，我们在29361名男性中总共确定了1338例前列腺癌病例；其中，868例为新发病例（在随访第一年之后确诊），520例为晚期病例（III期或IV期或Gleason评分≥7分）。总的、红肉或白肉摄入量与前列腺癌风险无关。与不食用相比，每天食用超过10克的熟透肉类与前列腺癌风险增加1.4倍相关[95%置信区间（95%CI），1.05 - 1.92]，与新发病例风险增加1.7倍相关（95%CI，1.19 - 2.40）。虽然与MeIQx和DiMeIQx没有关联，但PhIP最高五分位数与前列腺癌风险增加1.2倍相关（95%CI，1.01 - 1.48），与新发病例风险增加1.3倍相关（95%CI，1.01 - 1.61）。总之，熟透的肉类与前列腺癌风险呈正相关。此外，本研究为动物研究提供了流行病学支持，动物研究表明PhIP是一种前列腺致癌物。
