Risk for colorectal cancer (CRC) is increased in adults with poor diet quality, low socioeconomic status, and increased body mass index (BMI). Cooked meats contain high contents of mutagenic compounds related to CRC risk. To explore differences in meat-based carcinogen exposure, a 99-item Qualtrics survey was issued to 1648 US adults. Average monthly serving size, degree of doneness, and cooking methods of meat products were obtained. The National Cancer Institute CHARRED database was used to quantify exposure to HCAs, PAHs, and Ames Predicted and Estimated mutagenicity. Questions from validated instruments assessed food security status (FSS) and demographic variables, while height and weight were self-reported to calculate BMI. Sex, FSS and obesity status (BMI > 30 kg/m2) were compared using two-sample t-tests and multivariate regression models to determine differences in meat intake and carcinogen exposure. Statistical significance was set at P < 0.05. Eight hundred fifty-six valid responses (57.4% female and 81.8% white) were obtained. Non-obese males consumed more white meat and were exposed to greater amounts of 2-amino-3,4,8-trimethylimidazo[4,5-f]quinoxaline. Food insecure and obese females consumed more red meat and had higher exposure rates of several carcinogens. Pan-frying and BBQ were the primary sources of meat-derived carcinogens. Greater disparities in carcinogen exposure were observed in females regarding BMI and FSS. Public health messages to modify meat cooking methods may be most effective for CRC prevention.
Keywords: Carcinogens; Colorectal cancer; Diet; Food security; Obesity; Processed meat; Red meat.
Published by Elsevier Ltd.