Navigation überspringen
Universitätsbibliothek Heidelberg
Status: Bibliographieeintrag

Verfügbarkeit
Standort: ---
Exemplare: ---
heiBIB
 Online-Ressource
Verfasst von:Joshi, Amit D. [VerfasserIn]   i
 Ulrich, Cornelia [VerfasserIn]   i
Titel:Meat intake, cooking methods, dietary carcinogens, and colorectal cancer risk
Titelzusatz:findings from the Colorectal Cancer Family Registry
Verf.angabe:Amit D. Joshi, Andre Kim, Juan Pablo Lewinger, Cornelia M. Ulrich, John D. Potter, Michelle Cotterchio, Loic Le Marchand, Mariana C. Stern
E-Jahr:2015
Jahr:June 2015
Umfang:17 S.
Fussnoten:Gesehen am 03.05.2017
Titel Quelle:Enthalten in: Cancer medicine
Ort Quelle:Hoboken, NJ : Wiley, 2012
Jahr Quelle:2015
Band/Heft Quelle:4(2015), 6, Seite 936-952
ISSN Quelle:2045-7634
Abstract:Diets high in red meat and processed meats are established colorectal cancer (CRC) risk factors. However, it is still not well understood what explains this association. We conducted comprehensive analyses of CRC risk and red meat and poultry intakes, taking into account cooking methods, level of doneness, estimated intakes of heterocyclic amines (HCAs) that accumulate during meat cooking, tumor location, and tumor mismatch repair proficiency (MMR) status. We analyzed food frequency and portion size data including a meat cooking module for 3364 CRC cases, 1806 unaffected siblings, 136 unaffected spouses, and 1620 unaffected population-based controls, recruited into the CRC Family Registry. Odds ratios (OR) and 95% confidence intervals (CI) for nutrient density variables were estimated using generalized estimating equations. We found no evidence of an association between total nonprocessed red meat or total processed meat and CRC risk. Our main finding was a positive association with CRC for pan-fried beefsteak (Ptrend < 0.001), which was stronger among MMR deficient cases (heterogeneity P = 0.059). Other worth noting associations, of borderline statistical significance after multiple testing correction, were a positive association between diets high in oven-broiled short ribs or spareribs and CRC risk (Ptrend = 0.002), which was also stronger among MMR-deficient cases, and an inverse association with grilled hamburgers (Ptrend = 0.002). Our results support the role of specific meat types and cooking practices as possible sources of human carcinogens relevant for CRC risk.
DOI:doi:10.1002/cam4.461
URL:Bitte beachten Sie: Dies ist ein Bibliographieeintrag. Ein Volltextzugriff für Mitglieder der Universität besteht hier nur, falls für die entsprechende Zeitschrift/den entsprechenden Sammelband ein Abonnement besteht oder es sich um einen OpenAccess-Titel handelt.

kostenfrei: Volltext: http://dx.doi.org/10.1002/cam4.461
 kostenfrei: Volltext: http://www.ncbi.nlm.nih.gov/pmc/articles/PMC4472216/
 DOI: https://doi.org/10.1002/cam4.461
Datenträger:Online-Ressource
Sprache:eng
K10plus-PPN:1557866430
Verknüpfungen:→ Zeitschrift

Permanenter Link auf diesen Titel (bookmarkfähig):  https://katalog.ub.uni-heidelberg.de/titel/68115422   QR-Code
zum Seitenanfang