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. 1994 May;84(5):856–858. doi: 10.2105/ajph.84.5.856

The consumption of well-done red meat and the risk of colorectal cancer.

J E Muscat 1, E L Wynder 1
PMCID: PMC1615044  PMID: 8179063

Abstract

Heterocyclic aromatic amines and polycyclic aromatic hydrocarbons are mutagens that are produced in highly cooked meats. A case-control study of 511 patients with colorectal cancer and 500 matched control subjects examined whether consumption of well-done cooked beef is related to the risk of developing large bowel cancer. Approximately 16% of men and women consumed well-done beef, and 50% ate medium-cooked beef. For both sexes, there was no association between consumption of well-done or medium-cooked beef and colorectal cancer. This paper discusses whether questionnaire data accurately reflect dietary intake of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons.

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Selected References

These references are in PubMed. This may not be the complete list of references from this article.

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