Background Inherited or acquired differences in metabolic pathways tha
t activate or inactivate dietary carcinogens may influence the risk of
developing cancer. A polymorphism in N-acetyltransferase classifies p
eople into fast and slow acetylators. This enzyme catalyses the format
ion of mutagenic products from foodstuffs, especially cooked meat and
fish. Some data suggest that fast acetylators are at higher risk of co
lorectal cancer. We have studied the adenoma and cancer risk in relati
on to meat intake and acetylator status. Methods In a case-control stu
dy, we compared 110 patients with colorectal cancer, 89 patients with
colorectal adenomatous polyps, and 110 controls. Acetylator status was
assessed by the rate of acetylation of sulphamethazine given orally.
Findings The fast-acetylator phenotype was associated with odds ratios
of 1.1 (95% CI 0.6-2.1) and 1.8 (1.0-3.3) for adenoma and colorectal
cancer, respectively. The highest risk occurred in the youngest tertil
e (<64 years) of cases (2.5 [0.7-9.4] and 8.9 [2.6-30.4], respectively
). There was no difference between the sexes. The risk of adenoma or c
ancer increased with increasing intake of meat in fast but not in slow
acetylators: covariate-adjusted odds of disease over three levels of
meat consumption were 2.1 (0.9-4.7) for adenoma, 1.7 (0.9-3.5) for can
cer, and 1.9 (1.0-3.7) for all tumours. Interpretation Our findings in
dicate that acetylator status modulates the risk of colorectal neoplas
ia associated with meat intake.