How do you want your steak prepared? The impact of meat consumption and preparation on prostate cancer

摘要

Numerous epidemiological studies have suggested dietary factors may alter the risk of prostate cancer. Punnen and colleagues have conducted a case-control study focused on aggressive prostate cancer (N = 982), where not only details on meat consumption were collected, but also meat preparation was captured. A multivariate logistic regression model was used to assess the association between meat consumption, grilled meat consumption, doneness level, mutagens and aggressive prostate cancer. High consumption of processed meat, including ground beef, was associated with aggressive prostate cancer. Ground beef showed the strongest association (overall risk, OR = 2.30, 95% confidence interval, CI: 1.39-3.81; P-trend = 0.002). Well-done meat conferred a higher risk of aggressive prostate cancer. Interestingly, the consumption of rare or less cooked meat was not associated with an increased risk of prostate cancer. When the investigators evaluated the estimated meat mutagens produced by cooking at high temperatures, they identified an increased risk with MelQx and DiMelQx, OR = 1.69 95% CI: 1.08-2.64, P-trend = 0.02 and OR = 1.53 95% CI: 1.00-2.35, P-trend = 0.005, respectively.