The Experts below are selected from a list of 15 Experts worldwide ranked by ideXlab platform

Richard B. Hayes - One of the best experts on this subject based on the ideXlab platform.

  • Meat, Meat Cooking Methods and Preservation, and Risk for Colorectal Adenoma
    Cancer research, 2005
    Co-Authors: Rashmi Sinha, Ulrike Peters, Amanda J. Cross, Martin Kulldorff, Joel L. Weissfeld, Paul F. Pinsky, Nathaniel Rothman, Richard B. Hayes
    Abstract:

    Cooking meat at high temperatures produces heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Processed meats contain N-nitroso compounds. Meat intake may increase cancer risk as HCAs, PAHs, and N-nitroso compounds are carcinogenic in animal models. We investigated meat, processed meat, HCAs, and the PAH benzo(a)pyrene and the risk of colorectal Adenoma in 3,696 left-sided (descending and sigmoid colon and Rectum) Adenoma cases and 34,817 endoscopy-negative controls. Dietary intake was assessed using a 137-item food frequency questionnaire, with additional questions on meats and meat cooking practices. The questionnaire was linked to a previously developed database to determine exposure to HCAs and PAHs. Intake of red meat, with known doneness/cooking methods, was associated with an increased risk of Adenoma in the descending and sigmoid colon [odds ratio (OR), 1.26; 95% confidence interval (95% CI), 1.05-1.50 comparing extreme quintiles of intake] but not rectal Adenoma. Well-done red meat was associated with increased risk of colorectal Adenoma (OR, 1.21; 95% CI, 1.06-1.37). Increased risks for Adenoma of the descending colon and sigmoid colon were observed for the two HCAs: 2-amino-3,8-dimethylimidazo[4,5]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5]pyridine (OR, 1.18; 95% CI, 1.01-1.38 and OR, 1.17, 95% CI, 1.01-1.35, respectively) as well as benzo(a)pyrene (OR, 1.18; 95% CI, 1.02-1.35). Greater intake of bacon and sausage was associated with increased colorectal Adenoma risk (OR, 1.14; 95% CI, 1.00-1.30); however, total intake of processed meat was not (OR, 1.04; 95% CI, 0.90-1.19). Our study of screening-detected colorectal Adenomas shows that red meat and meat cooked at high temperatures are associated with an increased risk of colorectal Adenoma.

Rashmi Sinha - One of the best experts on this subject based on the ideXlab platform.

  • Meat, Meat Cooking Methods and Preservation, and Risk for Colorectal Adenoma
    Cancer research, 2005
    Co-Authors: Rashmi Sinha, Ulrike Peters, Amanda J. Cross, Martin Kulldorff, Joel L. Weissfeld, Paul F. Pinsky, Nathaniel Rothman, Richard B. Hayes
    Abstract:

    Cooking meat at high temperatures produces heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Processed meats contain N-nitroso compounds. Meat intake may increase cancer risk as HCAs, PAHs, and N-nitroso compounds are carcinogenic in animal models. We investigated meat, processed meat, HCAs, and the PAH benzo(a)pyrene and the risk of colorectal Adenoma in 3,696 left-sided (descending and sigmoid colon and Rectum) Adenoma cases and 34,817 endoscopy-negative controls. Dietary intake was assessed using a 137-item food frequency questionnaire, with additional questions on meats and meat cooking practices. The questionnaire was linked to a previously developed database to determine exposure to HCAs and PAHs. Intake of red meat, with known doneness/cooking methods, was associated with an increased risk of Adenoma in the descending and sigmoid colon [odds ratio (OR), 1.26; 95% confidence interval (95% CI), 1.05-1.50 comparing extreme quintiles of intake] but not rectal Adenoma. Well-done red meat was associated with increased risk of colorectal Adenoma (OR, 1.21; 95% CI, 1.06-1.37). Increased risks for Adenoma of the descending colon and sigmoid colon were observed for the two HCAs: 2-amino-3,8-dimethylimidazo[4,5]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5]pyridine (OR, 1.18; 95% CI, 1.01-1.38 and OR, 1.17, 95% CI, 1.01-1.35, respectively) as well as benzo(a)pyrene (OR, 1.18; 95% CI, 1.02-1.35). Greater intake of bacon and sausage was associated with increased colorectal Adenoma risk (OR, 1.14; 95% CI, 1.00-1.30); however, total intake of processed meat was not (OR, 1.04; 95% CI, 0.90-1.19). Our study of screening-detected colorectal Adenomas shows that red meat and meat cooked at high temperatures are associated with an increased risk of colorectal Adenoma.

Nathaniel Rothman - One of the best experts on this subject based on the ideXlab platform.

  • Meat, Meat Cooking Methods and Preservation, and Risk for Colorectal Adenoma
    Cancer research, 2005
    Co-Authors: Rashmi Sinha, Ulrike Peters, Amanda J. Cross, Martin Kulldorff, Joel L. Weissfeld, Paul F. Pinsky, Nathaniel Rothman, Richard B. Hayes
    Abstract:

    Cooking meat at high temperatures produces heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Processed meats contain N-nitroso compounds. Meat intake may increase cancer risk as HCAs, PAHs, and N-nitroso compounds are carcinogenic in animal models. We investigated meat, processed meat, HCAs, and the PAH benzo(a)pyrene and the risk of colorectal Adenoma in 3,696 left-sided (descending and sigmoid colon and Rectum) Adenoma cases and 34,817 endoscopy-negative controls. Dietary intake was assessed using a 137-item food frequency questionnaire, with additional questions on meats and meat cooking practices. The questionnaire was linked to a previously developed database to determine exposure to HCAs and PAHs. Intake of red meat, with known doneness/cooking methods, was associated with an increased risk of Adenoma in the descending and sigmoid colon [odds ratio (OR), 1.26; 95% confidence interval (95% CI), 1.05-1.50 comparing extreme quintiles of intake] but not rectal Adenoma. Well-done red meat was associated with increased risk of colorectal Adenoma (OR, 1.21; 95% CI, 1.06-1.37). Increased risks for Adenoma of the descending colon and sigmoid colon were observed for the two HCAs: 2-amino-3,8-dimethylimidazo[4,5]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5]pyridine (OR, 1.18; 95% CI, 1.01-1.38 and OR, 1.17, 95% CI, 1.01-1.35, respectively) as well as benzo(a)pyrene (OR, 1.18; 95% CI, 1.02-1.35). Greater intake of bacon and sausage was associated with increased colorectal Adenoma risk (OR, 1.14; 95% CI, 1.00-1.30); however, total intake of processed meat was not (OR, 1.04; 95% CI, 0.90-1.19). Our study of screening-detected colorectal Adenomas shows that red meat and meat cooked at high temperatures are associated with an increased risk of colorectal Adenoma.

Paul F. Pinsky - One of the best experts on this subject based on the ideXlab platform.

  • Meat, Meat Cooking Methods and Preservation, and Risk for Colorectal Adenoma
    Cancer research, 2005
    Co-Authors: Rashmi Sinha, Ulrike Peters, Amanda J. Cross, Martin Kulldorff, Joel L. Weissfeld, Paul F. Pinsky, Nathaniel Rothman, Richard B. Hayes
    Abstract:

    Cooking meat at high temperatures produces heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Processed meats contain N-nitroso compounds. Meat intake may increase cancer risk as HCAs, PAHs, and N-nitroso compounds are carcinogenic in animal models. We investigated meat, processed meat, HCAs, and the PAH benzo(a)pyrene and the risk of colorectal Adenoma in 3,696 left-sided (descending and sigmoid colon and Rectum) Adenoma cases and 34,817 endoscopy-negative controls. Dietary intake was assessed using a 137-item food frequency questionnaire, with additional questions on meats and meat cooking practices. The questionnaire was linked to a previously developed database to determine exposure to HCAs and PAHs. Intake of red meat, with known doneness/cooking methods, was associated with an increased risk of Adenoma in the descending and sigmoid colon [odds ratio (OR), 1.26; 95% confidence interval (95% CI), 1.05-1.50 comparing extreme quintiles of intake] but not rectal Adenoma. Well-done red meat was associated with increased risk of colorectal Adenoma (OR, 1.21; 95% CI, 1.06-1.37). Increased risks for Adenoma of the descending colon and sigmoid colon were observed for the two HCAs: 2-amino-3,8-dimethylimidazo[4,5]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5]pyridine (OR, 1.18; 95% CI, 1.01-1.38 and OR, 1.17, 95% CI, 1.01-1.35, respectively) as well as benzo(a)pyrene (OR, 1.18; 95% CI, 1.02-1.35). Greater intake of bacon and sausage was associated with increased colorectal Adenoma risk (OR, 1.14; 95% CI, 1.00-1.30); however, total intake of processed meat was not (OR, 1.04; 95% CI, 0.90-1.19). Our study of screening-detected colorectal Adenomas shows that red meat and meat cooked at high temperatures are associated with an increased risk of colorectal Adenoma.

Joel L. Weissfeld - One of the best experts on this subject based on the ideXlab platform.

  • Meat, Meat Cooking Methods and Preservation, and Risk for Colorectal Adenoma
    Cancer research, 2005
    Co-Authors: Rashmi Sinha, Ulrike Peters, Amanda J. Cross, Martin Kulldorff, Joel L. Weissfeld, Paul F. Pinsky, Nathaniel Rothman, Richard B. Hayes
    Abstract:

    Cooking meat at high temperatures produces heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). Processed meats contain N-nitroso compounds. Meat intake may increase cancer risk as HCAs, PAHs, and N-nitroso compounds are carcinogenic in animal models. We investigated meat, processed meat, HCAs, and the PAH benzo(a)pyrene and the risk of colorectal Adenoma in 3,696 left-sided (descending and sigmoid colon and Rectum) Adenoma cases and 34,817 endoscopy-negative controls. Dietary intake was assessed using a 137-item food frequency questionnaire, with additional questions on meats and meat cooking practices. The questionnaire was linked to a previously developed database to determine exposure to HCAs and PAHs. Intake of red meat, with known doneness/cooking methods, was associated with an increased risk of Adenoma in the descending and sigmoid colon [odds ratio (OR), 1.26; 95% confidence interval (95% CI), 1.05-1.50 comparing extreme quintiles of intake] but not rectal Adenoma. Well-done red meat was associated with increased risk of colorectal Adenoma (OR, 1.21; 95% CI, 1.06-1.37). Increased risks for Adenoma of the descending colon and sigmoid colon were observed for the two HCAs: 2-amino-3,8-dimethylimidazo[4,5]quinoxaline and 2-amino-1-methyl-6-phenylimidazo[4,5]pyridine (OR, 1.18; 95% CI, 1.01-1.38 and OR, 1.17, 95% CI, 1.01-1.35, respectively) as well as benzo(a)pyrene (OR, 1.18; 95% CI, 1.02-1.35). Greater intake of bacon and sausage was associated with increased colorectal Adenoma risk (OR, 1.14; 95% CI, 1.00-1.30); however, total intake of processed meat was not (OR, 1.04; 95% CI, 0.90-1.19). Our study of screening-detected colorectal Adenomas shows that red meat and meat cooked at high temperatures are associated with an increased risk of colorectal Adenoma.