Red meat and poultry, cooking practices, genetic susceptibility and risk of prostate cancer: results from a multiethnic case-control study
Joshi AD, Corral R, Catsburg C, Lewinger JP, Koo J, John EM, Ingles SA, Stern MC
Carcinogenesis · 55 citas
Etiquetas de revisión
Mezcla carne procesada con no procesadaSin ajuste declarado por estilo de vidaDatos neutrales que nuestra revisión registró sobre cómo se hizo este estudio. Describen el método, nunca si nos gusta el resultado.
Cómo se estudió
- Diseño
- Estudio de casos y controles (indexado por PubMed)
- Estudiado en
- Personas
- Resultado principal
- Eventos clínicos como enfermedad o muerte
- Consumo medido con
- No se indica
Quién lo pagó
- Financiación
- Financiación independiente
- Gobierno
- National Cancer Institute
- Gobierno
- National Institute of Environmental Health Sciences
- Gobierno
- National Center for Chronic Disease Prevention and Health Promotion
- Gobierno
- NCI NIH HHS
- Gobierno
- NIEHS NIH HHS
- Gobierno
- NCCDPHP CDC HHS
- Subvenciones
- National Cancer Institute (P30 CA014089); National Institute of Environmental Health Sciences (P30-ES007048); National Institute of Environmental Health Sciences (5P30-ES07048); National Cancer Institute (HHSN261201000034 C); National Center for Chronic Disease Prevention and Health Promotion (U58 DP000807); National Cancer Institute (HHSN261201000035C); National Cancer Institute (R01CA84979); National Cancer Institute (HHSN261201000140C); National Cancer Institute (HHSN261201000035I); National Cancer Institute (R01 CA084979)
Según 6 financiadores declarados.
Publicación
- Publicado
- 2012-07-12 · Carcinogenesis · vol. 33 · número 11 · págs. 2108–2118
- Editorial
- Oxford University Press
- Citado
- 76 citas · más que el 99% de estudios similares · 10.8× el promedio de su campo
- Impacto
- Entre el 10 % más citado de su campo
- Referencias
- 77 trabajos
- Acceso
- Acceso abierto (copia en repositorio)
- Áreas de investigación
- Nutritional Studies and Diet · Radiation Effects and Dosimetry · Carcinogens and Genotoxicity Assessment
- Palabras clave
- Red meat, Food science, Carcinogen, Prostate cancer, White meat, Single-nucleotide polymorphism, Population, Biology, Processed meat, Medicine, Cancer, Genotype, Environmental health, Genetics, Gene
- MeSH
- animals, poultry, humans, prostatic neoplasms, genetic predisposition to disease, prognosis, risk factors, case-control studies, polymorphism, genetic, meat, aged, middle aged, california, male, cooking, biomarkers, tumor, ethnicity
8 autores
- Amit D. Joshi🇺🇸University of Southern California; Harvard University; USC Norris Comprehensive Cancer Center
- Román Corral🇺🇸University of Southern California
- Chelsea Catsburg🇺🇸University of Southern California
- Juan Pablo Lewinger🇺🇸University of Southern California
- Jocelyn Koo🇺🇸Cancer Prevention Institute of California
- Esther M. John🇺🇸Cancer Prevention Institute of California; Stanford Cancer Institute; Stanford University
- Sue A. Ingles🇺🇸University of Southern California
- Mariana Carla Stern🇺🇸 · autor de correspondenciaUniversity of Southern California
Resumen
El texto original del estudio, en el idioma en que se publicó.
Red meat, processed and unprocessed, has been considered a potential prostate cancer (PCA) risk factor; epidemiological evidence, however, is inconclusive. An association between meat intake and PCA may be due to potent chemical carcinogens that are generated when meats are cooked at high temperatures. We investigated the association between red meat and poultry intake and localized and advanced PCA taking into account cooking practices and polymorphisms in enzymes that metabolize carcinogens that accumulate in cooked meats. We analyzed data for 1096 controls, 717 localized and 1140 advanced cases from the California Collaborative Prostate Cancer Study, a multiethnic, population-based case-control study. We examined nutrient density-adjusted intake of red meat and poultry and tested for effect modification by 12 SNPs and 2 copy number variants in 10 carcinogen metabolism genes: GSTP1, PTGS2, CYP1A2, CYP2E1, EPHX1, CYP1B1, UGT1A6, NAT2, GSTM1 and GSTT1. We observed a positive association between risk of advanced PCA and high intake of red meat cooked at high temperatures (trend P = 0.026), cooked by pan-frying (trend P = 0.035), and cooked until well-done (trend P = 0.013). An inverse association was observed for baked poultry and advanced PCA risk (trend P = 0.023). A gene-by-diet interaction was observed between an SNP in the PTGS2 gene and the estimated levels of meat mutagens (interaction P = 0.008). Our results support a role for carcinogens that accumulate in meats cooked at high temperatures as potential PCA risk factors, and may support a role for heterocyclic amines (HCAs) in PCA etiology.
Resumen vía Europe PMC. Los derechos de autor siguen siendo de los autores o la editorial.
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