The consumption of well-done red meat and the risk of colorectal cancer

• Published in: American journal of public health (1971) Vol. 84; no. 5; pp. 856 - 858
• Main Authors: Muscat, J.E, Wynder, E.L
• Format: Journal Article
• Language: English
• Published: Washington, DC Am Public Health Assoc 01.05.1994; American Public Health Association
• Subjects: Adult; adverse effects; Aged; Amines; Amines - adverse effects; Animals; Beef; Biological and medical sciences; CALIDAD; Cancer; CARCINOMA; CARCINOME; CARNE; Case-Control Studies; Cattle; COCCION; Colonic Neoplasms; Colonic Neoplasms - epidemiology; Colonic Neoplasms - etiology; COLOR; Colorectal cancer; Colorectal carcinoma; Consumption; Cooking; cooking quality; COULEUR; CUISSON; Diet; epidemiology; etiology; Female; FEMME; Gastroenterology. Liver. Pancreas. Abdomen; Heterocyclic Compounds; Heterocyclic Compounds - adverse effects; HOMBRES; HOMME; Humans; INTESTIN; INTESTINOS; Male; Meat; Meat - adverse effects; Meat products; Medical research; Medical sciences; men; Middle Aged; MUJERES; Mutagens; Patients; Polycyclic aromatic hydrocarbons; Polycyclic Compounds; Polycyclic Compounds - adverse effects; Public health; QUALITE; Rectal Neoplasms; Rectal Neoplasms - epidemiology; Rectal Neoplasms - etiology; rectum; Research subjects; RIESGO; Risk; Risk Factors; RISQUE; Stomach. Duodenum. Small intestine. Colon. Rectum. Anus; Tumors; VIANDE; women; United States; North America; America; Human; Rectal disease; Cooking; Supplemented diet; Malignant tumor; Polycyclic aromatic compound; Mutagen; Epidemiology; Colonic disease; Amine; Rectum; Digestive diseases; Colon; Beef; Heterocyclic compound; Public health
• ISSN: 0090-0036; 1541-0048
• DOI: 10.2105/AJPH.84.5.856

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