© 2000 by Oxford University Press
Journal of the National Cancer Institute, Vol. 92, No. 16, 1352-1354,
August 16, 2000
© 2000 Oxford University Press
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2-Amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, a Carcinogen in High- Temperature-Cooked Meat, and Breast Cancer Risk
Affiliations of authors: R. Sinha, Nutritional Epidemiology Branch, Division of Cancer Epidemiology and Genetics, National Cancer Institute, Bethesda, MD; D. R. Gustafson, Department of Nutrition and Food Sciences, Utah State University, Logan; M. Kulldorff, Division of Biostatistics, Department of Community Medicine and Health Care, University of Connecticut School of Medicine, Farmington; W.-Q. Wen, W. Zheng, University of South Carolina School of Public Health, South Carolina School Cancer Center, Columbia; J. R. Cerhan, Health Sciences Research, Mayo Clinic, Rochester, MN.
Correspondence to: Rashmi Sinha, Ph.D., National Institutes of Health, 6120 Executive Blvd., Rm. 7028, Bethesda, MD 20892 (e-mail: sinhar@nih.gov).
Although intake of well-done red meat has been associated with an increased risk of breast cancer (1), it is unclear what component(s) of well-done red meat is associated with this risk. Meats cooked to well-done at high temperatures contain heterocyclic amines (HCAs), such as 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline (DiMeIQx), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) (2–9). The amounts of these compounds vary according to cooking technique, temperature, cooking time, and type of meat (10,11). Although PhIP administered orally can induce mammary gland carcinomas in rats (12–14), the association of HCAs with human breast cancer is unclear. Two studies have investigated the association between meat-cooking methods and breast cancer. One study (15) did not obtain information on the degree of meat doneness, from
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