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

Joshua Muscat, E. L. Wynder

Research output: Contribution to journalArticle

80 Citations (Scopus)

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.

Original languageEnglish (US)
Pages (from-to)856-858
Number of pages3
JournalAmerican journal of public health
Volume84
Issue number5
DOIs
StatePublished - Jan 1 1994

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Colorectal Neoplasms
Polycyclic Aromatic Hydrocarbons
Amines
Mutagens
Colonic Neoplasms
Meat
Case-Control Studies
Red Meat

All Science Journal Classification (ASJC) codes

  • Public Health, Environmental and Occupational Health

Cite this

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The consumption of well-done red meat and the risk of colorectal cancer. / Muscat, Joshua; Wynder, E. L.

In: American journal of public health, Vol. 84, No. 5, 01.01.1994, p. 856-858.

Research output: Contribution to journalArticle

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