Heterocyclic amines plus omega-6 PUFAs and breast cancer

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Heterocyclic amines (HAs), formed when meat and fish are cooked at

high temperatures, have been linked to mammary gland cancer in rats,

and some epidemiological studies indicate increased breast cancer risk

by consumption of well-done meat. The epidemiological evidence linking

HAs per se to breast cancer is however sparse, especially from

prospective studies. Moreover, high-fat diets rich in omega-6

polyunsaturated fatty acids (PUFAs) have produced higher frequencies

of HA-induced mammary gland tumors in rats compared to those fed

low-fat diets.

The aim was to evaluate prospectively if intake of HAs is associated

with breast cancer incidence, and if the association is independent of

omega-6 PUFA intakes. Among women 50 years or older at baseline from

the population-based prospective Malmö Diet and Cancer cohort (n =

11,699), 430 women were diagnosed with incident invasive breast cancer

during a mean follow-up of 10.4 years. Information on dietary habits

was collected by a modified diet history method. proportional

hazards regression estimated hazard ratios (HRs) and 95% confidence

intervals (CIs) of breast cancer associated with energy-adjusted

intakes of HAs and omega-6 PUFA.

Intakes of HAs were not associated with breast cancer incidence (HR,

0.94; 95% CI, 0.69-1.28, for highest compared to lowest quintile). In

individuals with low HA intakes, a significant increased risk was

observed among those with high intakes of omega-6 PUFAs. In

conclusion, intakes of HAs are not associated with breast cancer

incidence in this Swedish cohort, but dietary patterns very high in

omega-6 PUFA may promote breast cancer development.

International Journal of Cancer

Volume 123 Issue 7, Pages 1637 - 1643

Published Online: 17 Jul 2008