Meat Consumption Patterns and Preparation, Genetic Variants of Metabolic Enzymes, and Their Association with Rectal Cancer in Men and Women1,2

From: The Journal of Nutrition | Date: April 1, 2004| Author: Caan, Bette J; Ma, Khe-ni; Slattery, Martha L; Sweeney, Carol; Murtaugh, Maureen A | Copyright information

ABSTRACT Meat consumption, particularly of red and processed meat, is one of the most thoroughly studied dietary factors in relation to colon cancer. However, it is not clear whether meat, red meat, heterocyclic amines (HCA), or polycyclic aromatic hydrocarbons (PAH) are associated with the risk for rectal cancer. Rectal cancer cases (n = 952) and controls (n = 1205) from Utah and Northern California were recruited from a population-based case-control study between September 1997 and February...

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