"We observed a positive association
between risk of advanced PCA and
high intake of red
meat cooked at high temperatures
(trend p = 0.026), cooked by pan-frying
(trend p = 0.035), and cooked
until well-done (trend p = 0.013).
An inverse association was observed for
baked poultry and advanced PCA risk
(trend p = 0.023).
A gene-by-diet interaction was observed
between a SNP in the PTGS2 gene and the
estimated levels of meat mutagens
(interaction
p = 0.008).
between risk of advanced PCA and
high intake of red
meat cooked at high temperatures
(trend p = 0.026), cooked by pan-frying
(trend p = 0.035), and cooked
until well-done (trend p = 0.013).
An inverse association was observed for
baked poultry and advanced PCA risk
(trend p = 0.023).
A gene-by-diet interaction was observed
between a SNP in the PTGS2 gene and the
estimated levels of meat mutagens
(interaction
p = 0.008).
Our results support a role for
carcinogens that accumulate in meats
cooked at high temperatures as
potential PCA risk factors,
and may support a role for heterocyclic
amines in PCA etiology."
carcinogens that accumulate in meats
cooked at high temperatures as
potential PCA risk factors,
and may support a role for heterocyclic
amines in PCA etiology."
http://carcin.oxfordjournals.org/content/early/2012/07/13/carcin.bgs242.abstract
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