Steck Susan E, Gaudet Mia M, Eng Sybil M, Britton Julie A, Teitelbaum Susan L, Neugut Alfred I, Santella Regina M, Gammon Marilie D
Department of Nutrition, School of Public Health, University of North Carolina, Chapel Hill, NC, USA.
Epidemiology. 2007 May;18(3):373-82. doi: 10.1097/01.ede.0000259968.11151.06.
Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) are carcinogens formed in or on the surface of well-done meat, cooked at high temperature.
We estimated breast cancer risk in relation to intake of cooked meat in a population-based, case-control study (1508 cases and 1556 controls) conducted in Long Island, NY from 1996 to 1997. Lifetime intakes of grilled or barbecued and smoked meats were derived from the interviewer-administered questionnaire data. Dietary intakes of PAH and HCA were derived from the self-administered modified Block food frequency questionnaire of intake 1 year before reference date. Unconditional logistic regression was used to estimate adjusted odds ratios (ORs) and 95% confidence intervals (CIs).
Modest increased risk was observed among postmenopausal, but not premenopausal, women consuming the most grilled or barbecued and smoked meats over the life course (OR = 1.47; CI = 1.12-1.92 for highest vs. lowest tertile of intake). Postmenopausal women with low fruit and vegetable intake, but high lifetime intake of grilled or barbecued and smoked meats, had a higher OR of 1.74 (CI = 1.20-2.50). No associations were observed with the food frequency questionnaire-derived intake measures of PAHs and HCAs, with the possible exception of benzo(alpha)pyrene from meat among postmenopausal women whose tumors were positive for both estrogen receptors and progesterone receptors (OR = 1.47; CI = 0.99-2.19).
These results support the accumulating evidence that consumption of meats cooked by methods that promote carcinogen formation may increase risk of postmenopausal breast cancer.
多环芳烃（PAHs）和杂环胺（HCAs）是在高温烹饪的熟透肉类内部或表面形成的致癌物。
在1996年至1997年于纽约长岛开展的一项基于人群的病例对照研究（1508例病例和1556例对照）中，我们评估了与熟肉摄入量相关的乳腺癌风险。通过访员管理的问卷调查数据得出烤或熏制肉类的终生摄入量。PAH和HCA的膳食摄入量来自参考日期前1年自行管理的改良Block食物频率问卷。采用无条件逻辑回归来估计调整后的优势比（OR）和95%置信区间（CIs）。
在绝经后而非绝经前的女性中，观察到终生食用最多烤或熏制肉类的女性风险有适度增加（摄入量最高三分位数与最低三分位数相比，OR = 1.47；CI = 1.12 - 1.92）。水果和蔬菜摄入量低但烤或熏制肉类终生摄入量高的绝经后女性，OR更高，为1.74（CI = 1.20 - 2.50）。未观察到与食物频率问卷得出的PAHs和HCAs摄入量测量值之间存在关联，绝经后雌激素受体和孕激素受体均呈阳性的女性中，可能从肉类摄入苯并（α）芘的情况除外（OR = 1.47；CI = 0.99 - 2.19）。
这些结果支持了越来越多的证据，即食用通过促进致癌物形成的方法烹饪的肉类可能会增加绝经后乳腺癌的风险。
