Role of well-done, grilled red meat, heterocyclic amines (HCAs) in the etiology of human cancer

High-temperature cooking techniques and doneness level of red meat are link ed to cancer of various sites, particularly colorectal cancer. In a colorec tal adenoma study, we found an elevated risk for red meat consumption that was mainly due to an association with well-done/very well-done red meat. Hi gh-temperature cooking methods (i.e. grilling) were also associated with in creased risk. We are currently using an HCA database linked to this questio nnaire to estimate MeIQx, DiMeIQx and PhIP consumption and determine their association with risk of colorectal adenoma. Similar results on red meat do neness and fried meat were found in a case-control study of lung cancer. Th us, initial positive findings are stimulating the development of a more ref ined questionnaire instrument and its validation using food diaries, 24-h r ecalls, biomarkers of internal dose and direct food measurements. Furthermo re, the use of these exposure assessment approaches are being used in large prospective studies world wide and should help clarify the role of donenes s, cooking practices and pyrolysis products in the etiology of human cancer . (C) 1999 Elsevier Science Ireland Ltd. All rights reserved.