Koutros Stella, Cross Amanda J, Sandler Dale P, Hoppin Jane A, Ma Xiaomei, Zheng Tongzhang, Alavanja Michael C R, Sinha Rashmi
Occupational and Environmental Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, 6120 Executive Boulevard, EPS 8111, Rockville, MD 20852, USA.
Cancer Epidemiol Biomarkers Prev. 2008 Jan;17(1):80-7. doi: 10.1158/1055-9965.EPI-07-0392.
Meats cooked at high temperatures, such as pan-frying or grilling, are a source of carcinogenic heterocyclic amines and polycyclic aromatic hydrocarbons. We prospectively examined the association between meat types, meat cooking methods, meat doneness, and meat mutagens and the risk for prostate cancer in the Agricultural Health Study. We estimated relative risks and 95% confidence intervals (95% CI) for prostate cancer using Cox proportional hazards regression using age as the underlying time metric and adjusting for state of residence, race, smoking status, and family history of prostate cancer. During 197,017 person-years of follow-up, we observed 668 incident prostate cancer cases (613 of these were diagnosed after the first year of follow-up and 140 were advanced cases) among 23,080 men with complete dietary data. We found no association between meat type or specific cooking method and prostate cancer risk. However, intake of well or very well done total meat was associated with a 1.26-fold increased risk of incident prostate cancer (95% CI, 1.02-1.54) and a 1.97-fold increased risk of advanced disease (95% CI, 1.26-3.08) when the highest tertile was compared with the lowest. Risks for the two heterocyclic amines 2-amino-3,4,8-trimethylimidazo-[4,5-f]quinoxaline and 2-amino-3,8-dimethylimidazo-[4,5-b]quinoxaline were of borderline significance for incident disease [1.24 (95% CI, 0.96-1.59) and 1.20 (95% CI, 0.93-1.55), respectively] when the highest quintile was compared with the lowest. In conclusion, well and very well done meat was associated with an increased risk for prostate cancer in this cohort.
高温烹饪的肉类，如煎或烤的肉类，是致癌性杂环胺和多环芳烃的一个来源。在农业健康研究中，我们前瞻性地研究了肉类类型、肉类烹饪方法、肉类熟度、肉类诱变剂与前列腺癌风险之间的关联。我们使用以年龄为基本时间指标的Cox比例风险回归估计前列腺癌的相对风险和95%置信区间（95%CI），并对居住州、种族、吸烟状况和前列腺癌家族史进行了调整。在197,017人年的随访期间，我们在23,080名有完整饮食数据的男性中观察到668例前列腺癌病例（其中613例在随访的第一年之后被诊断出，140例为晚期病例）。我们发现肉类类型或特定烹饪方法与前列腺癌风险之间没有关联。然而，将最高三分位数与最低三分位数相比时，摄入全熟或非常熟的肉类与前列腺癌发病风险增加1.26倍（95%CI，1.02 - 1.54）以及晚期疾病风险增加1.97倍（95%CI，1.26 - 3.08）相关。当将最高五分位数与最低五分位数相比时，两种杂环胺2-氨基-3,4,8-三甲基咪唑-[4,5-f]喹喔啉和2-氨基-3,8-二甲基咪唑-[4,5-b]喹喔啉与发病风险的关联具有临界显著性[分别为1.24（95%CI，0.96 - 1.59）和1.20（95%CI，0.93 - 1.55）]。总之，在这个队列中，全熟和非常熟的肉类与前列腺癌风险增加相关。
