南加州大學(xué)（USC）以及加州癌癥預(yù)防研究所新的一項(xiàng)研究發(fā)現(xiàn),，在高溫下烹調(diào)的紅肉,，尤其是煎紅肉可能會(huì)使得患前列腺癌的風(fēng)險(xiǎn)增加多達(dá)40％,。
南加州大學(xué)Keck醫(yī)學(xué)院預(yù)防醫(yī)學(xué)副教授Mariana Stern領(lǐng)導(dǎo)的研究分析,，紅色肉類(lèi)和家禽,、烹調(diào)手法,、遺傳易感性和前列腺癌風(fēng)險(xiǎn)之間的關(guān)系，研究揭示了紅肉和其烹調(diào)手法是如何增加前列腺癌風(fēng)險(xiǎn)的,，相關(guān)研究論文發(fā)表在Carcinogenesis雜志上,。
以往的研究都強(qiáng)調(diào)高紅肉飲食和前列腺癌的風(fēng)險(xiǎn)之間的關(guān)聯(lián)，但相關(guān)證據(jù)是有限的,。但是,，紅色肉類(lèi)的烹調(diào)方法增加前列腺癌風(fēng)險(xiǎn)可能是在高溫烹調(diào)時(shí)形成一個(gè)強(qiáng)有力的化學(xué)致癌物。
研究人員檢查了近參加加州協(xié)同前列腺癌研究中的2000人,，匯總數(shù)據(jù)是一個(gè)多種族,，有病例對(duì)照的研究。研究參與者完成了全面的調(diào)查問(wèn)卷,，評(píng)估肉類(lèi)的攝入量,，包括家禽和加工紅肉的數(shù)量和類(lèi)型。關(guān)于烹飪的做法（例如,，煎,，烤箱,，烤和烤）等，在研究中超過(guò)1000名男子被確診為晚期前列腺癌,。
我們發(fā)現(xiàn),，男性每周吃150多份煎紅肉后晚期前列腺癌的風(fēng)險(xiǎn)增加30％，此外,，吃250多份在高溫下煮熟的紅肉的男性患晚期前列腺癌的風(fēng)險(xiǎn)增加了40％,。
當(dāng)考慮特定類(lèi)型的紅肉、漢堡包而是牛排與前列腺癌的風(fēng)險(xiǎn)增加有關(guān)后,，我們推測(cè),，是在漢堡中發(fā)現(xiàn)的致癌物質(zhì)不同水平的積累而產(chǎn)生的結(jié)果，因?yàn)橄啾容^于比牛排,，紅肉,、漢堡包能夠?qū)崿F(xiàn)更快更高的內(nèi)部和外部的溫度。
研究人員不知道為什么高溫煎肉會(huì)增加前列腺癌的風(fēng)險(xiǎn),，但他們懷疑這是由于在烹調(diào)紅色的肉類(lèi)和家禽中會(huì)形成DNA損傷的致癌物質(zhì)即雜環(huán)胺（HCA）,。有較強(qiáng)的實(shí)驗(yàn)證據(jù)證明HCA和多環(huán)芳烴等有助于引發(fā)某些癌癥包括前列腺癌。
單從這個(gè)研究所得證據(jù)以作出任何健康建議來(lái)看還是很不夠的,，但在引發(fā)前列腺癌的公共衛(wèi)生相關(guān)風(fēng)險(xiǎn)中,，飲食因素和烹調(diào)方法是已知的危險(xiǎn)因素。 這項(xiàng)研究是由前列腺癌基金會(huì),、美國(guó)癌癥協(xié)會(huì),、全國(guó)環(huán)境衛(wèi)生科學(xué)研究所和國(guó)家癌癥研究所等資助。 (生物谷：Bioon.com）
編譯自：Pan-Fried Meat Increases Risk of Prostate Cancer, New Study Finds
doi:10.1093/carcin/bgs242
PMC:
PMID:
Red meat and poultry, cooking practices, genetic susceptibility and risk of prostate cancer: results from the California Collaborative Prostate Cancer Study
Amit D Joshi4, Román Corral1, Chelsea Catsburg1, Juan-Pablo Lewinger1, Jocelyn Koo2, Esther M John3, Sue Ingles1 and Mariana C. Stern1
Red meat, processed and unprocessed, has been considered a potential prostate cancer (PCA) risk factor; epidemiological evidence, however, is inconclusive. An association between meat intake and PCA may be due to potent chemical carcinogens that are generated when meats are cooked at high temperatures. We investigated the association between red meat and poultry intake and localized and advanced PCA taking into account cooking practices and polymorphisms in enzymes that metabolize carcinogens that accumulate in cooked meats.
We analyzed data for 1,096 controls, 717 localized and 1,140 advanced cases from the California Collaborative Prostate Cancer Study, a multiethnic, population-based case-control study. We examined nutrient density-adjusted intake of red meat and poultry and tested for effect modification by 12 SNPs and 2 copy number variants in 10 carcinogen metabolism genes: GSTP1, PTGS2, CYP1A2, CYP2E1, EPHX1, CYP1B1, UGT1A6, NAT2, GSTM1 and GSTT1.
We observed a positive association between risk of advanced PCA and high intake of red meat cooked at high temperatures (trend p = 0.026), cooked by pan-frying (trend p = 0.035), and cooked until well-done (trend p = 0.013). An inverse association was observed for baked poultry and advanced PCA risk (trend p = 0.023). A gene-by-diet interaction was observed between a SNP in the PTGS2 gene and the estimated levels of meat mutagens (interaction p = 0.008).
Our results support a role for carcinogens that accumulate in meats cooked at high temperatures as potential PCA risk factors, and may support a role for heterocyclic amines in PCA etiology.
