Red meat intake, NAT2, and risk of colorectal cancer: a pooled analysis of 11 studies.

@article{Ananthakrishnan2015RedMI,
  title={Red meat intake, NAT2, and risk of colorectal cancer: a pooled analysis of 11 studies.},
  author={Ashwin N. Ananthakrishnan and Mengmeng Du and Sonja I. Berndt and Hermann Brenner and Cynthia A. Thomson and Graham R. Casey and Jenny Chang-Claude and David Duggan and Charles S. Fuchs and Steven J. Gallinger and Edward Giovannucci and Tabitha A Harrison and Richard B Hayes and Michael Hoffmeister and John L. Hopper and Lifang Hou and Li Hsu and Mark E Jenkins and Peter Kraft and Jing Ma and Hongmei Nan and Polly A Newcomb and Shuji Ogino and John D. Potter and Daniela Seminara and Martha L. Slattery and Mark Thornquist and Emily White and Kana Wu and Ulrike Peters and Andrew T. Chan},
  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 1},
  pages={
          198-205
        }
}
BACKGROUND Red meat intake has been associated with risk of colorectal cancer, potentially mediated through heterocyclic amines. The metabolic efficiency of N-acetyltransferase 2 (NAT2) required for the metabolic activation of such amines is influenced by genetic variation. The interaction between red meat intake, NAT2 genotype, and colorectal cancer has been inconsistently reported. METHODS We used pooled individual-level data from the Colon Cancer Family Registry and the Genetics and… CONTINUE READING
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