Abstract 2775: Meat intake, genetic variation in carcinogen metabolic enzymes, and prostate cancer risk in a multiethnic case-control study of non-Hispanic Whites, African Americans and Hispanics

Abstract

Abstract Background: The role of meat and meat-induced carcinogens in prostate cancer (PCa) is still inconclusive. The process of cooking meat increases the content of chemical carcinogens such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which are metabolized to active carcinogens, or detoxified by metabolic enzymes in the liver and the prostate. Study objectives: We tested whether diets high in red or white meats are associated with PCa risk, taking into account cooking practices, and whether polymorphisms in carcinogen metabolism genes modify these associations. Methods: We used data and DNA samples from the California Collaborative Prostate Cancer Study, a multiethnic, population-based study of non-Hispanic White, African American and Hispanic men (717 localized PCa cases, 1,140 advanced PCa cases, and 1,096 controls). We considered nutrient density (g/ 1000 kcal / day) adjusted variables that captured intake of red meat, poultry, and processed meat, taking into account cooking methods, levels of doneness, and estimated meat mutagens, obtained using the CHARRED database. We considered the following polymorphisms: CYP1A2 -154 A>C, CYP1B1 L432V, CYP2E1 -1054 C>T, COX2 -765 G>C, EPHX1 Y113H, GSTP1 I105V, UGT1A6 T181A and the NAT2 predicted phenotype. Conditional logistic regression was used to estimate odds ratios for PCa risk adjusting for age, body mass index, total calorie intake, family history of PCa, saturated fat intake, pack-years of cigarette smoking, total fruit consumption and total vegetable consumption. Results: Diets high in baked poultry, were inversely associated (Ptrend = 0.028), whereas diets high in pan-fried red meat (Ptrend = 0.040) and well done red meat (Ptrend = 0.016) were positively associated with advanced PCa risk. Estimated meat mutagens (PhIP, MeIQX) were positively associated with advanced PCa risk only among Hispanic men (Ptrend = 0.022 and 0.04, respectively). The UGT1A6 T181A polymorphism modified the associations of localized PCa risk with consumption of high temperature cooked, well done, or oven broiled poultry and with estimated PhIP, suggesting positive associations between these exposures and localized PCa risk only among carriers of 1 or 2 copies of the Alanine allele. Conclusions: Diets high in red or white meat cooked with high temperature methods may be modifiable risk factors for advanced PCa, and risk factors for localized disease among carriers of selected metabolic enzyme variants. Citation Format: {Authors}. {Abstract title} [abstract]. In: Proceedings of the 102nd Annual Meeting of the American Association for Cancer Research; 2011 Apr 2-6; Orlando, FL. Philadelphia (PA): AACR; Cancer Res 2011;71(8 Suppl):Abstract nr 2775. doi:10.1158/1538-7445.AM2011-2775