title: The consumption of well-done red meat and the risk of colorectal cancer.
abstract: Heterocyclic aromatic amines and polycyclic aromatic hydrocarbons are mutagens that are produced in highly cooked meats. A case-control study of 511 patients with colorectal cancer and 500 matched control subjects examined whether consumption of well-done cooked beef is related to the risk of developing large bowel cancer. Approximately 16% of men and women consumed well-done beef, and 50% ate medium-cooked beef. For both sexes, there was no association between consumption of well-done or medium-cooked beef and colorectal cancer. This paper discusses whether questionnaire data accurately reflect dietary intake of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons.
authors.affiliation: Division of Epidemiology, American Health Foundation, New York, NY 10017.
authors.forename: J E
authors.initials: JE
authors.lastname: Muscat
authors.forename: E L
authors.initials: EL
authors.lastname: Wynder
mesh_terms: D000328:Adult; D000368:Aged; D000588:Amines / Q000009:adverse effects; D000818:Animals; D016022:Case-Control Studies; D002417:Cattle; D003110:Colonic Neoplasms / Q000453:epidemiology* / Q000209:etiology; D003296:Cooking; D005260:Female; D006571:Heterocyclic Compounds / Q000009:adverse effects; D006801:Humans; D008297:Male; D008460:Meat / Q000009:adverse effects*; D008875:Middle Aged; D011083:Polycyclic Compounds / Q000009:adverse effects; D012004:Rectal Neoplasms / Q000453:epidemiology* / Q000209:etiology; D012307:Risk Factors
chemical_list: D000588:Amines; D006571:Heterocyclic Compounds; D011083:Polycyclic Compounds