Division of Epidemiology and Community Health, University of Minnesota School of Public Health, Minneapolis, Minnesota 55454, USA.
Mol Carcinog. 2012 Jan;51(1):128-37. doi: 10.1002/mc.20794.
Epidemiological studies report positive associations between high-temperature cooked meat intake and pancreatic cancer. We assessed associations between dietary intake of heterocyclic amines (HCAs) and benzo(a)pyrene (BaP)-mutagens formed in meat cooked at high temperatures-and incident exocrine pancreatic cancer in a prospective cohort.
The 62 581 subjects randomized to screening in the Prostate, Lung, Colorectal, and Ovarian Screening Trial (PLCO) who completed an initial dietary survey that assessed meat intake, cooking methods, and doneness preferences defined the cohort. Subjects were surveyed annually for incident cancers through 2007. A National Cancer Institute research database (CHARRED) was used to estimate HCA and BaP intake and a Mutagenic Activity Index (MAI) from survey data. Proportional hazard ratios (HRs) for risk of pancreatic cancer were estimated from multi-variate Cox regression models by quintile of intake, with the lowest quintile as the referent.
During follow-up (median: 10 yr), 248 cases of exocrine pancreatic cancer were confirmed. Preferences for well and very well done meat were generally associated with increased risks. Significant elevations in pancreatic cancer risk were found in upper quintiles of MAI, and individual mutagens 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) and 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx). Compared to the lowest quintile of MAI, the third and fifth quintiles brought HRs of 1.86 (1.22, 2.85) and 1.87 (1.16, 3.02), respectively. These three exposures exhibited significant (P-trend: 0.01-0.03) positive trends in risk as their levels increased
Consuming well-done meat cooked at high temperatures, which contains high mutagen levels, appears to confer increased risk of pancreatic cancer.
流行病学研究报告称，高温烹饪的肉类摄入量与胰腺癌之间存在正相关关系。我们评估了膳食中杂环胺（HCAs）和高温烹饪肉类中形成的苯并（a）芘（BaP）诱变剂的摄入量与外分泌胰腺腺癌之间的关联，该研究是在一项前瞻性队列中进行的。
参与前列腺癌、肺癌、结直肠癌和卵巢癌筛查试验（PLCO）筛查的 62581 名随机分配至筛查组的受试者完成了一项初始饮食调查，该调查评估了肉类摄入量、烹饪方法和偏好的熟度，从而确定了该队列。通过 2007 年的年度调查，对癌症的发病情况进行了监测。使用国家癌症研究所的研究数据库（CHARRED），根据调查数据估计了 HCA 和 BaP 的摄入量以及致突变活性指数（MAI）。采用多变量 Cox 回归模型，通过五分位数摄入水平估计了胰腺癌风险的比例风险比（HR），最低五分位数作为参考。
在随访期间（中位数：10 年），确诊了 248 例外分泌胰腺腺癌病例。对熟透和非常熟透的肉类的偏好通常与风险增加有关。MAI 的上四分位数和个别诱变剂 2-氨基-3,4,8-三甲基咪唑[4,5-f]喹喔啉（DiMeIQx）和 2-氨基-3,8-二甲基咪唑[4,5-f]喹喔啉（MeIQx）与胰腺癌风险的显著升高有关。与 MAI 的最低五分位数相比，第三和第五五分位数的 HR 分别为 1.86（1.22，2.85）和 1.87（1.16，3.02）。随着这三种暴露物水平的升高，其风险呈显著的（P 趋势：0.01-0.03）正相关趋势。
食用高温烹饪的熟透肉类，其中含有高水平的诱变剂，似乎会增加胰腺癌的风险。
