Abstract B105: Intake of heterocyclic aromatic amines and the risk of prostate cancer in the EPIC-Heidelberg cohort

Abstract

Abstract Background: Heterocyclic amines are mutagens formed in meat prepared at high temperatures. These compounds are associated with prostate cancer risk in animal models. Because of mostly inconsistent results of the published studies it was the aim of this study to examine the association between intake of heterocyclic amines and the risk of prostate cancer in the EPIC-Heidelberg cohort study. Methods: Within the EPIC-Heidelberg cohort, detailed information on diet, anthropometry, and lifestyle was assessed between 1994 and 1998. Dietary HCA intake was assessed using information on amount of meat consumption, cooking methods, and degree of browing. After excluding men with prevalent cancer or with missing information on food preparation methods and preferred degree of browning our study population comprises a total of 9578 men (80.2% of the total cohort). Until July 31, 2009, 337 incident cases of prostate cancer have been identified. One-hundred twenty-three advanced prostate cancer cases, defined as Gleason sum score equal or higher than 7, TNM staging score of T3/T4, N1–N3, or M1 or prostate cancer as the underlying cause of death, were identified. Cox proportional hazards regression was used to examine the association between intake of 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), and 2-amino-3,4,8-dimethylimidazo[4,5-f]quinoxaline (DiMeIQx) and prostate cancer risk taking into account age, smoking status, participation in prostate cancer screening, family history of prostate cancer, and intake of milk and milk products. Results: Men in the highest quartiles of PhIP, MeIQx, and DiMeIQx intake, respectively, did not have an increased risk of prostate cancer compared with men in the lowest quartiles (HR=0.89, 95% CI 0.66–1.22 [PhIP]; 1.06, 0.77–1.45 [MeIQx]; 0.98, 0.72–1.34 [DiMeIQx]). There were also no indications of positive associations between HCA intake and risk of advanced prostate cancer (HR=0.89, 95% CI 0.51–1.56 [PhIP]; 0.91, 0.53–1.57 [MeIQx];1.05, 0.61–1.82 [DiMeIQx]). Further adjustment for other potential confounders did not materially modify these associations. In addition to HCAs, we also observed no association between high consumption of strongly browned meat and prostate cancer. Conclusions: Previous epidemiological studies on the association between HCA intake and prostate cancer risk have led to inconclusive results. Our data do not support the hypothesis that HCA intake as consumed in a regular diet is a risk factor for prostate cancer. Citation Information: Cancer Prev Res 2010;3(1 Suppl):B105.