RISK OF ADENOCARCINOMA OF THE STOMACH AND ESOPHAGUS WITH MEAT COOKINGMETHOD AND DONENESS PREFERENCE

Meats cooked at high temperatures (frying, grilling) and for a long du ration contain heterocyclic amines (HCAs), which are both mutagens and animal carcinogens. Additionally, barbecuing/grilling of meats produc es polycyclic aromatic hydrocarbons (PAHs). Consumption of well-done m eat has been associated with an increased risk of colon cancer but has not been evaluated as a risk factor for stomach or esophageal cancers . We conducted a population-based case control study in 66 counties of eastern Nebraska. Telephone interviews were conducted with white men and women diagnosed with adenocarcinoma of the stomach (n = 176) and e sophagus (n = 143) between July 1988 and lune 1993 and 502 controls. T he dietary assessment included several questions about usual cooking m ethods for meats and doneness preference for beef. High intake of red meat was associated with increased risks for both stomach and esophage al cancers. Overall, broiling or frying of beef, chicken or pork was n ot associated with the risk of these tumors. Barbecuing/grilling, repo rted as the usual cooking method for a small number of study participa nts, was associated with an elevated risk of stomach and esophageal ca ncers. After excluding those who reported usually barbecuing/grilling, a source of both PAHs and HCAs, we evaluated doneness level as a surr ogate for HCA exposure. Compared to a preference for rare/medium rare beef, odds ratios were 2.4 for medium, 2.4 for medium well and 3.2 for well done, a significant positive trend. Doneness level was not assoc iated with a significant trend in risk of esophageal cancer. (C) 1997 Wiley-Liss, Inc.