Feeding of a well‐cooked beef diet containing a high heterocyclic amine content enhances colon and stomach carcinogenesis in 1,2‐dimethylhydrazine‐treated rats

References

• Willett , WC , Stampfer , MJ , Colditz , GA , Rosner , BA and Speizer , FE . 1990 . Relation of meat, fat and fiber intake to the risk of colon cancer in a prospective study among women . N Engl J Med , 323 : 1664 – 1672 .
   PubMed Web of Science ®Google Scholar
• Giovanucci , E , Stampfer , MJ , Colditz , GA , Rimm , EB and Willett , WC . 1992 . Relationship of diet to risk of colorectal adenoma in men . JNCI , 84 : 91 – 98 .
   PubMedGoogle Scholar
• Giovanucci , E , Rimm , EB , Stampfer , MJ , Colditz , GA Ascherio , A . 1994 . Intake of fat, meat, and fiber in relation to risk of colon cancer in men . Cancer Res , 54 : 2390 – 2397 .
   PubMed Web of Science ®Google Scholar
• Gerhardsson de Verdier , M , Hagman , U , Peters , RK , Steineck , G and Overvik , E . 1991 . Meat, cooking methods and colorectal cancer: a case‐referent study in Stockholm . Int J Cancer , 49 : 520 – 525 .
   PubMed Web of Science ®Google Scholar
• Sugimura , T , Nagao , M and Wakabayashi , K . 1994 . Heterocyclic amines in cooked foods: candidates for causation of common cancers . JNCI , 86 : 2 – 4 .
   PubMed Web of Science ®Google Scholar
• Ames , BN , McCann , J and Yamasaki , E . 1975 . Methods for detecting carcinogens and mutagens with the Salmonella/mammalian microsome mutagenicity test . Mutat Res , 31 : 347 – 364 .
   PubMed Web of Science ®Google Scholar
• Sugimura , T , Nagao , T , Kawachi , T , Homada , M Yahagi , T . 1977 . “ Mutagen‐carcinogens in food, with special reference to highly mu‐tagenic pyrolytic products in broiled foods ” . In Origins of Human Cancer , Edited by: Hiatt , HH , Watson , JD and Winsten , JA . 1561 – 1577 . Cold Spring Harbor, NY : Cold Spring Harbor Laboratory .
   Google Scholar
• Butler , MA , Iwasaki , M , Guengerich , FP and Kadlubar , FF . 1989 . Human cytochrome P450PA(P‐450IA2), the phenacetin O‐deethylase, is primarily responsible for the hepatic 3‐demethylation of caffeine and N‐oxidation of carcinogenic arylamines . Proc Natl Acad Sci USA , 86 : 7696 – 7700 .
   PubMed Web of Science ®Google Scholar
• Ilett , KF , David , BM , Detchon , P , Castleden , WM and Kwa , R . 1987 . Acetylator phenotype in colorectal carcinoma . Cancer Res , 47 : 1466 – 1469 .
   PubMed Web of Science ®Google Scholar
• Lang , NP , Chu , DZJ , Hunter , CF , Kendall , DC Flammang , TJ . 1986 . Role of aromatic amine N‐acetyltransferase in human colorectal cancer . Arch Surg , 121 : 1259 – 1261 .
   PubMed Web of Science ®Google Scholar
• Lang , NP , Butler , MA , Massengill , J , Lawson , M Stotts , RC . 1994 . Rapid metabolic phenotypes for acetyltransferase and cytochrome P4501A2 and putative exposure to food‐borne heterocyclic amines increase the risk for colorectal cancer or polyps . Cancer Epidemiol Biomarkers Prev , 3 : 675 – 682 .
   PubMed Web of Science ®Google Scholar
• Lynch , AM , Knize , MG , Boobis , AR , Gooderham , NJ Davies , DS . 1992 . Intra‐ and interindividual variability in systemic exposure in humans to 2‐amino‐3,8‐dimethylimidazo[4,5‐f)quinoxaline and 2‐amino‐l‐methyl‐6‐phenylimidazo[4,5‐b]pyridine, carcinogens present in cooked beef . Cancer Res , 52 : 6216 – 6223 .
   PubMed Web of Science ®Google Scholar
• Gross , GA , Turesky , RJ , Fay , LB , Stillwell , WG Skipper , PL . 1993 . Heterocyclic aromatic amine formation in grilled bacon, beef and fish and in grill scrapings . Carcinogenesis , 14 : 2313 – 2318 .
   PubMed Web of Science ®Google Scholar
• Pence , BC , Butler , MJ , Dunn , DM , Miller , MF Zhao , C . 1995 . Non‐promoting effects of lean beef in the rat colon carcinogenesis model . Carcinogenesis , 16 : 1157 – 1160 .
   PubMed Web of Science ®Google Scholar
• Knize , MG , Doleare , FA , Carroll , KL , Moore , DH and Felton , JS . 1994 . Effect of cooking time and temperature on the heterocyclic amine content of fried beef patties . Food Chem Toxicol , 32 : 595 – 603 .
   PubMed Web of Science ®Google Scholar
• Skog , K , Steineck , G , Augustsson , K and Jagerstad , M . 1995 . Effect of cooking temperature on the formation of heterocyclic amines in fried meat products and pan residues . Carcinogenesis , 16 : 861 – 867 .
   PubMed Web of Science ®Google Scholar
• Johansson , MAE and Jagerstad , M . 1994 . Occurrence of mutagenic/carcinogenic heterocyclic amines in meat and fish products, including pan residues, prepared under domestic conditions . Carcinogenesis , 15 : 1511 – 1518 .
   PubMed Web of Science ®Google Scholar
• Sinha , R , Rothman , N , Brown , ED , Mark , SD Hoover , RN . 1994 . Pan‐fried meat containing high levels of heterocyclic aromatic amines but low levels of polycyclic aromatic hydrocarbons induces cytochrome P4501A2 activity in humans . Cancer Res , 54 : 6154 – 6159 .
   PubMed Web of Science ®Google Scholar
• Pozharisski , KM . 1973 . “ Tumours of the intestines ” . In Pathology of Tumours in Laboratory Animals , Edited by: Turosov , EV . vol 1 , 119 – 140 . Lyon, , France : Int Agency Res Cancer .
   Google Scholar
• Newberne , PM and Nauss , KM . 1986 . “ Dietary fat and colon cancer: variable results in animal models ” . In Dietary Fat and Cancer , Edited by: Ip , C , Birt , DF , Rogers , AE and Mettlin , C . 311 – 330 . New York : Liss .
   Google Scholar
• Wakabayashi , K , Ushiyama , H , Takahashi , M , Nukaya , H Kim , S‐B . 1993 . ‘Xposure to heterocyclic amines . Environ Health Perspect , 99 : 129 – 133 .
   PubMed Web of Science ®Google Scholar
• Layton , DW , Bogen , KT , Knize , MG , Hatch , FT Johnson , VM . 1995 . Cancer risk of heterocyclic amines in cooked foods: an analysis and implications for research . Carcinogenesis , 16 : 39 – 52 .
   PubMed Web of Science ®Google Scholar
• Ward , MH , Sinha , R , Heineman , EF , Rothman , N Markin , RS . 1996 . Increased risk of stomach cancer with the level of meat doneness (abstr) . Proc Am Assoc Cancer Res , 37 : 282
   Google Scholar
• Pence , BC , Tsai , S‐Y and Richard , BC . 1991 . Effects of hepatic microsomal metabolism of 1,2‐dimethylhydrazine . Cancer Lett , 59 : 225 – 229 .
   PubMed Web of Science ®Google Scholar
• Ito , N , Hasegawa , R , Sano , M , Tamano , S Esumi , H . 1991 . A new colon and mammary carcinogen in cooked food, 2‐ammo‐1‐Tnethyl‐6‐phenylimidazo[4,5‐b]yridine (PhIP) . Carcinogenesis , 12 : 1503 – 1506 .
   PubMed Web of Science ®Google Scholar