ArticleNutrition and cancer2011
Meat consumption, cooking practices, meat mutagens, and risk of prostate cancer.
Article in Nutrition and cancer, 2011. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 41 papers, 3 of them syntheses that pooled it.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
41 citing papers in PubMed, 3 syntheses or guidelines pooled it, 105 citations in OpenAlex.
- Meat Consumption and Gut Microbiota: a Scoping Review of Literature and Systematic Review of Randomized Controlled Trials in Adults.Advances in nutrition (Bethesda, Md.) · 2023Pooled it
- Dietary meat mutagens intake and cancer risk: A systematic review and meta-analysis.Frontiers in nutrition · 2022Pooled it
- Dietary factors and risk for advanced prostate cancer.European journal of cancer prevention : the official journal of the European Cancer Prevention Organisation (ECP) · 2014Pooled it
- Article
- Red meat vs. white meat: A comparative analysis of histological characteristics, nutritional profiles, and health implications.Food chemistry: X · 2025Review
- Prostate cancer risk reduction: promising prevention practices and insights.Annals of medicine and surgery (2012) · 2025Review
- The Impact of Diet and Nutrition on Prostate Cancer - Food for Thought?Current oncology reports · 2025Review
- Plant-Based Diets and Disease Progression in Men With Prostate Cancer.JAMA network open · 2024Observational
- The Risk of Gastrointestinal Cancer on Daily Intake of Low-Dose BaP in C57BL/6 for 60 Days.Journal of Korean medical science · 2022Article
- The Cooked Meat Carcinogen 2-Amino-1-methyl-6-phenylimidazo[4,5-Chemical research in toxicology · 2022Review
- Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives-A Literature Review.International journal of environmental research and public health · 2022Review
- Advances in dietary pattern analysis in nutritional epidemiology.European journal of nutrition · 2021Review
- Association between environmental quality and prostate cancer stage at diagnosis.Prostate cancer and prostatic diseases · 2021Article
- Review
- Hereditary Predisposition to Prostate Cancer: From Genetics to Clinical Implications.International journal of molecular sciences · 2020Review
- Effect of Different Amino Acids and Heating Conditions on the Formation of 2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) and Its Kinetics Formation Using Chemical Model System.Molecules (Basel, Switzerland) · 2019Article
- Interethnic differences in pancreatic cancer incidence and risk factors: The Multiethnic Cohort.Cancer medicine · 2019Article
- Analysis of heterocyclic amines in meat products by liquid chromatography - Tandem mass spectrometry.Journal of food and drug analysis · 2019Article
- Attitudes Toward Genomic Testing and Prostate Cancer Research Among Black Men.American journal of preventive medicine · 2018Article
- Impact of individual and neighborhood factors on socioeconomic disparities in localized and advanced prostate cancer risk.Cancer causes & control : CCC · 2018Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors at 4 institutions in 1 country.
Funding
Abstract
Consumption of red meat, particularly well-done meat, has been associated with increased prostate cancer risk. High-temperature cooking methods such as grilling and barbecuing may produce heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which are known carcinogens. We assessed the association with meat consumption and estimated HCA and PAH exposure in a population-based case-control study of prostate cancer. Newly diagnosed cases aged 40-79 years (531 advanced cases, 195 localized cases) and 527 controls were asked about dietary intake, including usual meat cooking methods and doneness levels. Odds ratios (OR) and 95% confidence intervals (CI) were calculated using multivariate logistic regression. For advanced prostate cancer, but not localized disease, increased risks were associated with higher consumption of hamburgers (OR = 1.79, CI = 1.10-2.92), processed meat (OR = 1.57, CI = 1.04-2.36), grilled red meat (OR = 1.63, CI = 0.99-2.68), and well-done red meat (OR = 1.52, CI = 0.93-2.46), and intermediate intake of 2-amino-1-methyl1-6-phenylimidazo[4,5-b]pyridine (PhIP) (Quartile 2 vs. 1: OR = 1.41, CI = 0.98-2.01; Quartile 3 vs. 1: OR = 1.42, CI = 0.98-2.04), but not for higher intake. White meat consumption was not associated with prostate cancer. These findings provide further evidence that consumption of processed meat and red meat cooked at high temperature is associated with increased risk of advanced, but not localized, prostate cancer.
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Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.