Dietary intake of heterocyclic amines and benzo(a)pyrene: associations with pancreatic cancer.

  title={Dietary intake of heterocyclic amines and benzo(a)pyrene: associations with pancreatic cancer.},
  author={Kristin E. Anderson and Fred F. Kadlubar and Martin Kulldorff and Lisa J. Harnack and Myron Gross and Nicholas P. Lang and Cheryl Barber and Nat Rothman and Rashmi Sinha},
  journal={Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology},
  volume={14 9},
OBJECTIVE Heterocyclic amines (HCA) and polycyclic aromatic hydrocarbons, formed in temperature- and time-dependent manners during the cooking of meat, are mutagens and carcinogens. We sought to assess the association between dietary intake of HCA and benzo(a)pyrene [B(a)P] and exocrine pancreatic cancer in a population-based case-control study. METHODS Subjects (193 cases and 674 controls) provided information on their usual meat intake and preparation method, e.g., stewed, fried, or grilled… CONTINUE READING
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Heterocyclic aromatic amine content of beef cooked by different methods and degrees of doneness and beef gravy made from roast

  • R Sinha, N Rothman, CP Salmon
  • Food Chem Toxicol
  • 1998
Highly Influential
5 Excerpts

National Toxicology Program, U.S. Department of Health and Human Services, Public Health Service, page last updated: 04/12/2005

  • Kristin E. Anderson, Fred F. Kadlubar, Martin Kulldorff
  • Report on Carcinogens, Eleventh edition;
  • 2004
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