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Risk of adenocarcinoma of the stomach and esophagus with meat cooking method and doneness preference

1997; Wiley; Volume: 71; Issue: 1 Linguagem: Inglês

10.1002/(sici)1097-0215(19970328)71

1097-0215

Mary H. Ward, Rashmi Sinha, Ellen F. Heineman, Nathaniel Rothman, Rodney S. Markin, Dennis D. Weisenburger, Pelayo Correa, Shelia Hoar Zahm,

Gastric Cancer Management and Outcomes

International Journal of CancerVolume 71, Issue 1 p. 14-19 Human Cancer Risk of adenocarcinoma of the stomach and esophagus with meat cooking method and doneness preference Mary H. Ward, Corresponding Author Mary H. Ward Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MDDivision of Cancer Epidemiology and Genetics, National Cancer Institute, 6130 Executive Blvd. EPN-418, Bethesda, MD 20892-7364, USA. Fax: (301) 402-1819Search for more papers by this authorRashmi Sinha, Rashmi Sinha Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MDSearch for more papers by this authorEllen F. Heineman, Ellen F. Heineman Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MDSearch for more papers by this authorNathaniel Rothman, Nathaniel Rothman Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MDSearch for more papers by this authorRodney Markin, Rodney Markin Department of Pathology and Microbiology, University of Nebraska Medical Center, Omaha, NESearch for more papers by this authorDennis D. Weisenburger, Dennis D. Weisenburger Department of Pathology and Microbiology, University of Nebraska Medical Center, Omaha, NESearch for more papers by this authorPelayo Correa, Pelayo Correa Department of Pathology, Louisiana State University, New Orleans, LASearch for more papers by this authorShelia Hoar Zahm, Shelia Hoar Zahm Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MDSearch for more papers by this author Mary H. Ward, Corresponding Author Mary H. Ward Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MDDivision of Cancer Epidemiology and Genetics, National Cancer Institute, 6130 Executive Blvd. EPN-418, Bethesda, MD 20892-7364, USA. Fax: (301) 402-1819Search for more papers by this authorRashmi Sinha, Rashmi Sinha Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MDSearch for more papers by this authorEllen F. Heineman, Ellen F. Heineman Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MDSearch for more papers by this authorNathaniel Rothman, Nathaniel Rothman Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MDSearch for more papers by this authorRodney Markin, Rodney Markin Department of Pathology and Microbiology, University of Nebraska Medical Center, Omaha, NESearch for more papers by this authorDennis D. Weisenburger, Dennis D. Weisenburger Department of Pathology and Microbiology, University of Nebraska Medical Center, Omaha, NESearch for more papers by this authorPelayo Correa, Pelayo Correa Department of Pathology, Louisiana State University, New Orleans, LASearch for more papers by this authorShelia Hoar Zahm, Shelia Hoar Zahm Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MDSearch for more papers by this author First published: 06 December 1998 https://doi.org/10.1002/(SICI)1097-0215(19970328)71:1 3.0.CO;2-6Citations: 114AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onEmailFacebookTwitterLinkedInRedditWechat Abstract Meats cooked at high temperatures (frying, grilling) and for a long duration contain heterocyclic amines (HCAs), which are both mutagens and animal carcinogens. Additionally, barbecuing/grilling of meats produces polycyclic aromatic hydrocarbons (PAHs). Consumption of well-done meat has been associated with an increased risk of colon cancer but has not been evaluated as a risk factor for stomach or esophageal cancers. We conducted a population-based case-control study in 66 counties of eastern Nebraska. Telephone interviews were conducted with white men and women diagnosed with adenocarcinoma of the stomach (n = 176) and esophagus (n = 143) between July 1988 and June 1993 and 502 controls. The dietary assessment included several questions about usual cooking methods for meats and doneness preference for beef. High intake of red meat was associated with increased risks for both stomach and esophageal cancers. Overall, broiling or frying of beef, chicken or pork was not associated with the risk of these tumors. Barbecuing/grilling, reported as the usual cooking method for a small number of study participants, was associated with an elevated risk of stomach and esophageal cancers. after excluding those who reported usually barbecuing/grilling, a source of both PAHc and HCAs, we evaluated doneness level as a surrogate for HCA exposure. Compared to a preference for rare/medium rare beef, odds ratios were 2.4 for medium, 2.4 for medium well and 3.2 for well done, a significant positive trend. Doneness level was not associated with a significant trend in risk of esophageal cancer. Int. J. Cancer, 71:14–19, 1997. © 1997 Wiley-Liss. Inc. References Adamson, R. H., Mutagens and carcinogens formed during cooking of food and methods to minimize their formation. In: V. T. DeVita, S. Hellman and S. A. 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