Specific Meat Conductivity

Example 3. Butler et al. (2003) conducted a population-based case-control study that evaluated levels of HCAs, meat intake according to doneness and cooking method, and the risk of colon cancer. The study population consisted of participants selected from 33 counties in North Carolina who were part of the North Carolina Colon Cancer Study. Cases included 274 blacks and 346 whites, between the ages of 40 and 84 with invasive adenocarcinoma of the colon diagnosed from 1996 to 2000. Controls, 426 blacks and 611 whites, were randomly selected from the North Carolina Division of Motor Vehicles (under 65) and the Center for Medicare and Medicaid services (over 65). Exposure was assessed using a food-frequency questionnaire. Meat intake frequency data, cooking method, and level of doneness was used to estimate exposure values for three specific HCAs. (Results of this study are discussed in Section 26.2.2b.). Source Butler et al. (2003). 

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