TABLE 2.
A summary of the findings from NCI studies on meat-cooking–related compounds and cancer risk since 20071
| Cancer risk |
|||
| Meat-cooking carcinogens | Increase | Decrease | Null |
| Heterocyclic amines | |||
| DiMeIQx | Colorectum (8), pancreas (18, 46), gastric cardia (15) | CLL/SLL (23) | Colorectal adenoma (36), lung (17, 24), breast (21, 26), liver (16), prostate (19, 25) |
| MeIQx | Colorectum (8), lung (17), pancreas (46) | CLL/SLL (23) | Colorectal adenoma (36), breast (21, 26), prostate (19, 25, 47), liver (16) |
| PhIP | Colorectal adenoma (36), kidney (14) | — | Colorectum (8), lung (17, 24), breast (21, 26), prostate (19, 25, 47), bladder (20), pancreas (46), liver (16) |
| Polycyclic aromatic hydrocarbons | |||
| Benzo(a)pyrene | Colorectal adenoma (36), kidney (14), prostate (19) | — | Colorectum (8), breast (21, 26), pancreas (18, 46), lung (17, 24), stomach (15), esophagus (15) |
1
Numbers in parentheses correspond to references for the noted association. CLL, chronic lymphocytic leukemia; DiMeIQx, 2-amino-3,4,8-trimethylimidazo(4,5-f)quinoxaline; MeIQx, 2-amino-3,8-dimethylimidazo(4,5-f)quinoxaline; NCI, National Cancer Institute; PhIP, 2-amino-1-methyl-6-phenylimidazo(4,5-b)pyridine; SLL, small lymphocytic lymphoma; —, no significant associations observed.