title: Cooked meat and risk of breast cancer--lifetime versus recent dietary intake.
abstract: BACKGROUND
  Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) are carcinogens formed in or on the surface of well-done meat, cooked at high temperature.
  
  
  METHODS
  We estimated breast cancer risk in relation to intake of cooked meat in a population-based, case-control study (1508 cases and 1556 controls) conducted in Long Island, NY from 1996 to 1997. Lifetime intakes of grilled or barbecued and smoked meats were derived from the interviewer-administered questionnaire data. Dietary intakes of PAH and HCA were derived from the self-administered modified Block food frequency questionnaire of intake 1 year before reference date. Unconditional logistic regression was used to estimate adjusted odds ratios (ORs) and 95% confidence intervals (CIs).
  
  
  RESULTS
  Modest increased risk was observed among postmenopausal, but not premenopausal, women consuming the most grilled or barbecued and smoked meats over the life course (OR = 1.47; CI = 1.12-1.92 for highest vs. lowest tertile of intake). Postmenopausal women with low fruit and vegetable intake, but high lifetime intake of grilled or barbecued and smoked meats, had a higher OR of 1.74 (CI = 1.20-2.50). No associations were observed with the food frequency questionnaire-derived intake measures of PAHs and HCAs, with the possible exception of benzo(alpha)pyrene from meat among postmenopausal women whose tumors were positive for both estrogen receptors and progesterone receptors (OR = 1.47; CI = 0.99-2.19).
  
  
  CONCLUSIONS
  These results support the accumulating evidence that consumption of meats cooked by methods that promote carcinogen formation may increase risk of postmenopausal breast cancer.
authors: Department of Nutrition, School of Public Health, University of North Carolina, Chapel Hill, NC, USA. ssteck@sc.edu
authors: Susan E
authors: SE
authors: Steck
authors: Mia M
authors: MM
authors: Gaudet
authors: Sybil M
authors: SM
authors: Eng
authors: Julie A
authors: JA
authors: Britton
authors: Susan L
authors: SL
authors: Teitelbaum
authors: Alfred I
authors: AI
authors: Neugut
authors: Regina M
authors: RM
authors: Santella
authors: Marilie D
authors: MD
authors: Gammon
mesh_terms: D000328:Adult; D000588:Amines / Q000633:toxicity*; D001943:Breast Neoplasms / Q000139:chemically induced* / Q000453:epidemiology; D016022:Case-Control Studies; D003296:Cooking / Q000379:methods*; D005260:Female; D006571:Heterocyclic Compounds / Q000633:toxicity*; D006801:Humans; D008460:Meat; D008875:Middle Aged; D009518:New York / Q000453:epidemiology; D011084:Polycyclic Aromatic Hydrocarbons / Q000633:toxicity*; D017698:Postmenopause; D017697:Premenopause
chemical_list: D000588:Amines; D006571:Heterocyclic Compounds; D011084:Polycyclic Aromatic Hydrocarbons