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

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  • Muscat, J.E.
  • Wynder, E.L.

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.

Suggested Citation

  • Muscat, J.E. & Wynder, E.L., 1994. "The consumption of well-done red meat and the risk of colorectal cancer," American Journal of Public Health, American Public Health Association, vol. 84(5), pages 856-858.
  • Handle: RePEc:aph:ajpbhl:1994:84:5:856-858_4
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    Cited by:

    1. Vinícius Lopes Borela & Ernandes Rodrigues de Alencar & Marcio Antônio Mendonça & Heesup Han & António Raposo & Antonio Ariza-Montes & Luis Araya-Castillo & Renata Puppin Zandonadi, 2022. "Influence of Different Cooking Methods on Fillet Steak Physicochemical Characteristics," IJERPH, MDPI, vol. 19(1), pages 1-10, January.

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