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

J.E. Muscat and E.L. Wynder

American Journal of Public Health, 1994, vol. 84, issue 5, 856-858

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.

Date: 1994
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Persistent link: https://EconPapers.repec.org/RePEc:aph:ajpbhl:1994:84:5:856-858_4

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