Document Detail


Cooking temperature, heat-generated carcinogens, and the risk of stomach and colorectal cancers.
MedLine Citation:
PMID:  19469630     Owner:  NLM     Status:  MEDLINE    
Abstract/OtherAbstract:
BACKGROUND: Food change due to cooking temperature and unrecognized heat-formed chemical carcinogens may impact on the risk of stomach and colo-rectal cancers. To test this hypothesis a case-control study was performed. METHODS: A total of 670 cases of stomach and colo-rectal cancers matched with 672 hospital controls for sex and -/+5 years age admitted to three hospitals in Hanoi city in the North Viet Nam from October 2006 to September 2007 were the subjects. Five levels of food change due to cooking temperature were based on food color; white, pale yellow, yellow, dark yellow, and burnt. We asked study subjects to themselves report which of these five colors was their preferable intake before the onset of disease. The present study included; fried fishes-meats-eggs-potato-tofu; grilled foods; roasted foods; sugar, bread, heated wheat, and biscuits. These were cooked at temperatures as high as from 165 to 240 degrees C, based on the literature. Adjusted estimation of odds ratio was conducted controlling for possible confounding factors using STATA 8.0. RESULTS: A high intake of roasted meats, bread and biscuit significantly increased the risk of cancer as much as OR= 1.63, 95%CI= 1.04-2.54; OR= 1.40, 95%CI= 1.03-1.90; OR= 1.60, 95%CI= 1.03-2.46 with probabilities for trend = 0.029, 0.035, and 0.037, respectively. For exposure among controls: 529 (79%) were not exposed at all to roasted meats; 449 (67%) were not exposed at all to bread; and 494 (74%) were not exposed at all to biscuit. CONCLUSIONS: Observation of food change due to cooking temperature based on color is practically feasible for detecting associations with risk of developing cancer.
Authors:
Le Tran Ngoan; Nguyen Thi Thu; Nguyen Thi Lua; Lai Thi Minh Hang; Nguyen Ngoc Bich; Nguyen Van Hieu; Ha Van Quyet; Le Thi Tai; Do Duc Van; Nguyen Cong Khan; Le Bach Mai; Shinkan Tokudome; Takesumi Yoshimura
Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Asian Pacific journal of cancer prevention : APJCP     Volume:  10     ISSN:  1513-7368     ISO Abbreviation:  Asian Pac. J. Cancer Prev.     Publication Date:    2009 Jan-Mar
Date Detail:
Created Date:  2009-05-27     Completed Date:  2009-08-26     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  101130625     Medline TA:  Asian Pac J Cancer Prev     Country:  Thailand    
Other Details:
Languages:  eng     Pagination:  83-6     Citation Subset:  IM    
Affiliation:
Hanoi Medical University, Hanoi City, Viet Nam. letngoan@hmu.edu.vn
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MeSH Terms
Descriptor/Qualifier:
Acrylamide / analysis
Carcinogens* / analysis
Case-Control Studies
Colorectal Neoplasms / chemically induced*
Cookery*
Food Analysis*
Hot Temperature*
Humans
Risk Factors
Stomach Neoplasms / chemically induced*
Vietnam
Chemical
Reg. No./Substance:
0/Carcinogens; 79-06-1/Acrylamide

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine


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