Department of Nutrition, Harvard School of Public Health, and Department of Medicine, Brigham and Women's Hospital, 665 Huntington Avenue, Building 2, Boston, MA 02115, USA.
Cancer Epidemiol Biomarkers Prev. 2010 May;19(5):1301-10. doi: 10.1158/1055-9965.EPI-10-0002.
Mutagenic compounds produced when meats are cooked at high temperatures have been hypothesized to increase risk of breast cancer.
We examined the association between intakes of the heterocyclic amines (HCA) MeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline), PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine), DiMeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]), and meat-derived mutagenic (MDM) activity and risk of breast cancer using a cooking method questionnaire administered in 1996 in the Nurses' Health Study. Between 1996 and 2006, 2,317 breast cancer cases were diagnosed during 533,618 person-years.
Higher intake of HCAs or MDM was not associated with elevated risk of breast cancer [multivariate relative risk and 95% confidence interval for the highest versus lowest quintile: MeIQx: 0.90 (0.79-1.03); PhIP: 0.92 (0.80-1.05); DiMeIQx: 0.92 (0.80-1.05); and MDM: 0.98 (0.85-1.12)]. HCA or MDM was not associated with estrogen receptor-positive/progesterone receptor-positive breast cancer risk either. There was some suggestion of a decreased risk of estrogen receptor-negative/progesterone receptor-negative breast cancer with higher intakes of MeIQx, DiMeIQx, and PhIP, but none of the associations were statistically significant. There was little evidence for an interaction between intake of cruciferous vegetables and HCA or MDM intake and risk of breast cancer.
Higher consumption of mutagens from meats cooked at higher temperature and longer duration was not associated with increased risk of postmenopausal breast cancer.
Overall prospective data including results from our study do not provide support for a substantial increase in risk of breast cancer with higher intake of HCAs.
高温烹饪肉类时产生的诱变化合物已被假设会增加乳腺癌的风险。
我们通过 1996 年在护士健康研究中进行的烹饪方法问卷调查，检查了杂环胺（HCA）MeIQx（2-氨基-3,8-二甲基咪唑[4,5-f]喹喔啉）、PhIP（2-氨基-1-甲基-6-苯基咪唑[4,5-b]吡啶）、DiMeIQx（2-氨基-3,4,8-三甲基咪唑[4,5-f]）的摄入量与乳腺癌风险之间的关联，并使用 1996 年至 2006 年期间在 533,618 人年中诊断出的 2,317 例乳腺癌病例进行了随访。
较高的 HCA 或 MDM 摄入量与乳腺癌风险升高无关[最高与最低五分位数的多变量相对风险和 95%置信区间：MeIQx：0.90（0.79-1.03）；PhIP：0.92（0.80-1.05）；DiMeIQx：0.92（0.80-1.05）；MDM：0.98（0.85-1.12）]。HCA 或 MDM 与雌激素受体阳性/孕激素受体阳性乳腺癌风险也没有关联。较高的 MeIQx、DiMeIQx 和 PhIP 摄入量与雌激素受体阴性/孕激素受体阴性乳腺癌风险降低有关，但没有一项关联具有统计学意义。关于十字花科蔬菜摄入量与 HCA 或 MDM 摄入量之间相互作用与乳腺癌风险之间的关系，证据较少。
高温长时间烹饪肉类产生的诱变剂摄入量较高，与绝经后乳腺癌风险增加无关。
包括我们研究结果在内的总体前瞻性数据并未提供支持摄入更多 HCA 会大大增加乳腺癌风险的证据。
