Dietary Intake of Meat Cooking-Related Mutagens (HCAs) and Risk of Colorectal Adenoma and Cancer: A Systematic Review and Meta-Analysis

Nutrients
Manuela ChiavariniRoberto Fabiani

Abstract

Much evidence suggests that the positive association between meat intake and colorectal adenoma (CRA) and cancer (CRC) risk is mediated by mutagenic compounds generated during cooking at high temperature. A number of epidemiological studies have estimated the effect of meat-related mutagens intake on CRC/CRA risk with contradictory and sometimes inconsistent results. A literature search was carried out (PubMed, Web of Science and Scopus) to identify articles reporting the relationship between the intake of meat-related mutagens (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline (MeIQx), 2-amino-3,4,8-trimethylimidazo[4,5-f] quinoxaline: DiMeIQx, benzo(a) pyrene (B(a)P) and "meat derived mutagenic activity" (MDM)) and CRC/CRA risk. A random-effect model was used to calculate the risk association. Thirty-nine studies were included in the systematic review and meta-analysis. Polled CRA risk (15229 cases) was significantly increased by intake of PhIP (OR = 1.20; 95% CI: 1.13,1.28;p< 0.001), MeIQx (OR = 1.14; 95% CI: 1.05,1.23;p= 0.001), DiMeIQx (OR = 1.13; 95% CI: 1.05,1.21;p= 0.001), B(a)P (OR = 1.10; 95% CI: 1.02,1.19;p= 0.017) and MDM (OR = 1.17; 95% CI: 1.07,1.28;p= 0.001). A...Continue Reading

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Citations

May 30, 2020·International Journal of Molecular Sciences·Vidhya A NairWael M Abdel-Rahman
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Software Mentioned

ProMeta
dosresmeta
R Foundation for Statistical Computing

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