Despite convincing evidence that 2-amino-1-methyl-6-phenylimidazo[4,5-
b]pyridine (
PhIP)--a heterocyclic
amine generated by cooking meats at high temperatures--is carcinogenic in animal models, it remains unclear whether
PhIP exposure leads to increased
cancer risk in humans.
PhIP-DNA adduct levels were measured in specimens from 534
prostate cancer case-control pairs nested within a historical cohort of men with histopathologically benign prostate specimens. We estimated the overall and race-stratified risk of subsequent
prostate cancer associated with higher adduct levels.
PhIP-DNA adduct levels in benign prostate were significantly higher in Whites than African Americans (0.274 optical density units (OD) ±0.059 vs. 0.256 OD ±0.054; p<0.0001).
Prostate cancer risk for men in the highest quartile of
PhIP-DNA adduct levels was modestly increased [odds ratio (OR) = 1.25; 95% confidence interval (CI) = 0.76-2.07]. In subset analyses, the highest risk estimates were observed in White patients diagnosed more than 4 years after cohort entry (OR = 2.74; 95% CI = 1.01-7.42) or under age 65 (OR = 2.80; 95% CI = 0.87-8.97). In Whites,
cancer risk associated with high-grade
prostatic intraepithelial neoplasia combined with elevated
PhIP-DNA adduct levels (OR = 3.89; 95% CI = 1.56-9.73) was greater than risk associated with either factor alone. Overall, elevated levels of
PhIP-
DNA adducts do not significantly increase
prostate cancer risk. However, our data show that White men have higher
PhIP-DNA adduct levels in benign prostate tissue than African American men, and suggest that in certain subgroups of White men high
PhIP-DNA adduct levels may predispose to an increased risk for
prostate cancer.