N-ACETYL TRANSFERASE 2 GENOTYPES, MEAT INTAKE AND BREAST-CANCER

Heterocyclic amines (HAs) are carcinogens produced by high-temperature cooking of meat and animal protein; metabolism of HA is influenced by polymorphisms in the N-acetyltransferase-2 (NAT-2) gene. Data from a variety of sources suggest that HA may play a role in human carcinogen esis. We examined the associations between meat intake and cooking met hod, acetylator genotype and breast cancer risk in a sub-cohort of 32, 826 women in the Nurses' Health Study who gave a blood sample in 1989- 1990. Women who were diagnosed with breast cancer (n = 466) after bloo d draw and prior to June 1, 1994, were matched to 466 controls. Overal l, rapid acetylators were not at increased risk of breast cancer compa red with slow acetylators (multivariate OR = 1.1, 95% CI 0.8-1.5), and there were no associations between meat intake or cooking method of m eat and breast cancer risk. Rapid acetylators with the highest red mea t intake (one or more servings per day) were not at increased risk of breast cancer compared with slow acetylators with the lowest red meat intake (OR = 1,1, 95% CI 0.7-1.8). Frequent intake of charred meat amo ng vapid acetylators (one or more times per week) was not associated w ith increased risk (OR = 1.2, 95% CI 0.6-2.3) compared with slow acety lators who ate charred meat less than once per month. We observed no s ignificant associations for rapid acetylators who frequently consumed beef, pork or lamb cooked with high-temperature cooking methods, such as barbecuing (OR = 0.9, 95% CI 0.4-1.9) or roasting (OR = 0.9, 95% CI 0.5-1.6). Our data suggest that HAs may not be a major cause of breas t cancer, although we cannot exclude misclassification of HA intake as the reason for the lack of association. We observed no evidence of di fferential susceptibility to these exposures by NAT2 genotype. (C) 199 9 Wiley-Liss, Inc.