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Carcinogenesis Advance Access published online on August 8, 2007
Carcinogenesis, doi:10.1093/carcin/bgm179
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© The Author 2007. Published by Oxford University Press. All rights reserved. For Permissions, please email: journals.permissions@oxfordjournals.org
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Meat Intake, Preparation Methods, Mutagens, and Colorectal Adenoma Recurrence

María Elena Martínez1,2,3, Elizabeth T. Jacobs1,2, Erin L. Ashbeck1, Rashmi Sinha4, Peter Lance1,2,5, David S. Alberts1,2,5 and Patricia A. Thompson1,3,6

1 Arizona Cancer Center, University of Arizona, Tucson, Arizona
2 Mel and Enid Zuckerman Arizona College of Public Health, University of Arizona, Tucson, Arizona
3 Department of Nutrition, College of Agriculture and Life Sciences, University of Arizona, Tucson, Arizona
4 Nutritional Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, National Cancer Institute, National Institutes of Health, Rockville, MD
5 Department of Medicine, University of Arizona, Tucson, Arizona
6 Department of Pathology, University of Arizona, Tucson, AZ

Address correspondence to: María Elena Martínez, Ph.D., University of Arizona, Arizona Cancer Center, PO Box 245024, Phone: 520-626-8130, Fax: 520-626-9275, emartinez{at}azcc.arizona.edu

Red meat intake has been shown to be associated with higher risk of colorectal cancer. Though the exact mechanisms responsible for this association remain unknown, several tumorigenic properties of meat have been proposed. One well supported biologic mechanism is elevated exposure to the genotoxic formation of heterocyclic amines (HCAs), which occur when meat is cooked at high temperatures for a long period of time. We prospectively assessed the relation between type of meat, meat preparation method, doneness, a metric of HCAs and other mutagens and colorectal adenoma recurrence among 869 participants in a chemoprevention trial of ursodeoxycholic acid. Unconditional logistic regression analyses were used to estimate odds ratios (ORs) and associated 95% confidence intervals (CI). Most meat variables assessed were positively but weakly associated with recurrence of any adenoma. In contrast, recurrence of advanced or multiple adenomas was more strongly associated with a number of the meat exposure variables evaluated. For recurrence of advanced lesions, significant associations were detected among individuals in the highest compared to the lowest tertile of intake for pan-fried red meat (OR = 1.85; 95% CI = 1.10-3.13) and well/very well done red meat (OR = 1.71; 95% CI = 1.02-2.86). Significant positive associations were shown for recurrence of multiple adenomas and the following variables: processed meat (OR = 1.83; 95% CI = 1.10-3.04), pan-fried red meat (OR = 1.63; 95% CI = 1.01-2.61), well/very well done red meat (OR = 1.68; 95% CI = 1.03-2.74), DiMeIQx (OR = 1.74; 95% CI = 1.07-2.82), and MeIQx (OR = 1.68; 95% CI = 1.03-2.75). Our results support a meat mutagen exposure hypothesis as a potential mechanism for recurrence of clinically significant adenomatous polyps.

Received May 31, 2007; revised July 23, 2007; accepted July 27, 2007.


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