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Am J Public Health. 1994 May;84(5):856-8.

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

Author information

1
Division of Epidemiology, American Health Foundation, New York, NY 10017.

Abstract

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.

PMID:
8179063
PMCID:
PMC1615044
DOI:
10.2105/ajph.84.5.856
[Indexed for MEDLINE]
Free PMC Article

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