Intake of Meat Mutagens and Risk of Prostate Cancer in a Cohort of U.S. Health Professionals.

@article{Rohrmann2015IntakeOM,
  title={Intake of Meat Mutagens and Risk of Prostate Cancer in a Cohort of U.S. Health Professionals.},
  author={Sabine Rohrmann and Katharina Nimptsch and Rashmi Sinha and Walter C Willett and Edward L. Giovannucci and Elizabeth A. Platz and Kana Wu},
  journal={Cancer epidemiology, biomarkers & prevention : a publication of the American Association for Cancer Research, cosponsored by the American Society of Preventive Oncology},
  year={2015},
  volume={24 10},
  pages={1557-63}
}
BACKGROUND Evidence relating heterocyclic aromatic amines (HCA), associated with high-temperature cooking methods, to prostate cancer risk is inconsistent. METHODS In a large U.S. cohort study, intakes of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), and 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx) and a meat-derived mutagenicity (MDM) index were assessed using a cooking method questionnaire administered in 1996… CONTINUE READING
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