Processed meat intake, CYP2A6 activity and risk of colorectal adenoma
نویسندگان
چکیده
منابع مشابه
Processed meat intake, CYP2A6 activity and risk of colorectal adenoma.
Red and processed meat intake is associated with increased risks of both colorectal adenoma and cancer. Processed meats contain nitrate and nitrite, precursors of N-nitroso compounds (NOCs); furthermore, meats cooked at high temperatures contain heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Specific NOC, HCA and PAH are mutagens and animal carcinogens. We conducted a c...
متن کاملMeat, meat cooking methods and preservation, and risk for colorectal adenoma.
Cooking meat at high temperatures produces heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Processed meats contain N-nitroso compounds. Meat intake may increase cancer risk as HCAs, PAHs, and N-nitroso compounds are carcinogenic in animal models. We investigated meat, processed meat, HCAs, and the PAH benzo(a)pyrene and the risk of colorectal adenoma in 3,696 left-sided ...
متن کاملShort Communication Dietary Intake of Heterocyclic Amines, Meat-derived Mutagenic Activity, and Risk of Colorectal Adenomas
Meats cooked well-done by high temperature techniques produce mutagenic compounds such as heterocyclic amines (HCAs), but the amounts of these compounds vary by cooking techniques, temperature, time, and type of meat. We investigated the role of HCAs in the etiology of colorectal adenomas and the extent to which they may explain the previously observed risk for red meat and meat-cooking methods...
متن کاملRed meat intake, CYP2E1 genetic polymorphisms, and colorectal cancer risk.
N-Nitroso compounds are suspected colorectal cancer (CRC) carcinogens to which individuals on a diet high in red meat (RM) may be particularly exposed. Many of these compounds undergo alpha-hydroxylation by CYP2E1 to form DNA adducts. The gene coding for this enzyme is polymorphic and thus may constitute a susceptibility factor for CRC. We conducted a population-based case-control study in Hawa...
متن کاملDietary intake of heterocyclic amines, meat-derived mutagenic activity, and risk of colorectal adenomas.
Meats cooked well-done by high temperature techniques produce mutagenic compounds such as heterocyclic amines (HCAs), but the amounts of these compounds vary by cooking techniques, temperature, time, and type of meat. We investigated the role of HCAs in the etiology of colorectal adenomas and the extent to which they may explain the previously observed risk for red meat and meat-cooking methods...
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ژورنال
عنوان ژورنال: Carcinogenesis
سال: 2007
ISSN: 0143-3334,1460-2180
DOI: 10.1093/carcin/bgm009