Table 2. Correlationsa between meat-related exposures in controls, The Kidney Cancer Study (United States), 2003–2007.
Heterocyclic amines
|
Cooking method
|
Meat type
|
||||||||
---|---|---|---|---|---|---|---|---|---|---|
DiMeIQx | MeIQx | PhIP | Barbecue | Pan-fry | Broil | Other | Red, np b | White | Process | |
BaP | NS | 0.21 | 0.38 | 0.73 | 0.08 | −0.11 | 0.08 | 0.47 | 0.22 | 0.18 |
DiMeIQx | 0.80 | 0.45 | 0.11 | 0.55 | NS | NS | 0.38 | 0.11 | 0.17 | |
MeIQx | 0.57 | 0.13 | 0.77 | NS | NS | 0.54 | 0.22 | 0.36 | ||
PhIP | 0.25 | 0.55 | 0.09 | NS | 0.37 | 0.29 | 0.23 | |||
Barbecue | −0.06 | −0.14 | NS | 0.38 | 0.13 | 0.08 | ||||
Pan-fry | NS | NS | 0.45 | 0.28 | 0.41 | |||||
Broil | NS | 0.21 | 0.13 | NS | ||||||
Other | 0.27 | 0.31 | 0.14 | |||||||
Red, npb | 0.33 | 0.44 | ||||||||
White | 0.28 |
Abbreviations: BaP=benzo(a)pyrene; DiMeIQx=2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline; MeIQx=2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline; PhIP=2-amino-1-methyl-6-phenyl-imidazo[4,5-b]pyridine.
Only statistically significant Pearson's correlation is shown (P<0.05); otherwise, indicated as not significant (NS).
Red meat, not including processed; all processed meat assumed to be red; thus, white meat does not include processed.