This project is comprised of methodologic research studies that explore exposure assessment methods to further understand and define relationships between nutrition and the development of cancer. In one study, participants consumed meat cooked at both high and low temperatures for one week each. Multiple types of biological samples were collected over this time period to investigate biomarkers of meat intake. Another biomarker based evaluation is the Observing Protein and Energy Nutrition (OPEN) study, which investigated the accuracy of alternative dietary assessment instruments. Two dietary data collection instruments, The NCI Diet History Questionnaire and the 24-hour dietary recall interview, were compared using two biomarkers: doubly labeled water and urinary nitrogen excretion. To estimate intake of heterocycic amines and benzopyerne in cooked red meat, meat samples were cooked to different degrees of doneness and then measured for heterocycic amines and benzopyrene. From this data, study collaborators then developed a food frequency questionnaire (FFQ) with a cooked meat module, along with databases to be used in conjunction with the FFQ. Two additional areas, processed meat and iron exposure in relation to cancer risk, are also being pursued. To investigate these hypotheses, the cooked meat module has been expanded to include detailed information on processed meats and fish. Two additional databases, one for total iron and heme iron in cooked meat and the other for nitrite, nitrate, and N-nitroso compounds in processed meats are under development as well. Additionally, a database to calculate glycemic index values has also been established and is used to determine glycemic index values in five types of food frequency questionnaires. The development of an internet-based physical activity assessment for application in AARP and other cohorts is also underway. The activities include literature review, questionnaire design, cognitive interview testing, development of a web-based system for questionnaire use, usability testing, and pilot studies. Several other methodologic studies designed to improve quality of dietary assessment methods and to further validate studies of food frequency questionnaires used in NEB studies have also begun.

National Institute of Health (NIH)
National Cancer Institute (NCI)
Investigator-Initiated Intramural Research Projects (ZIA)
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Division of Cancer Epidemiology and Genetics
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Matthews, Charles E; Keadle, Sarah Kozey; Berrigan, David et al. (2018) Influence of Accelerometer Calibration Approach on Moderate-Vigorous Physical Activity Estimates for Adults. Med Sci Sports Exerc 50:2285-2291
Bonn, Stephanie E; Rimm, Eric B; Matthews, Charles E et al. (2018) Associations of Sedentary Time with Energy Expenditure and Anthropometric Measures. Med Sci Sports Exerc 50:2575-2583
Matthews, Charles E; Kozey Keadle, Sarah; Moore, Steven C et al. (2018) Measurement of Active and Sedentary Behavior in Context of Large Epidemiologic Studies. Med Sci Sports Exerc 50:266-276
Matthews, Charles E; Keadle, Sarah Kozey; Saint-Maurice, Pedro F et al. (2018) Use of Time and Energy on Exercise, Prolonged TV Viewing, and Work Days. Am J Prev Med 55:e61-e69
Chomistek, Andrea K; Yuan, Changzheng; Matthews, Charles E et al. (2017) Physical Activity Assessment with the ActiGraph GT3X and Doubly Labeled Water. Med Sci Sports Exerc 49:1935-1944
Cross, Amanda J; Major, Jacqueline M; Rothman, Nathaniel et al. (2014) Urinary 1-methylhistidine and 3-methylhistidine, meat intake, and colorectal adenoma risk. Eur J Cancer Prev 23:385-90
Ferrucci, L M; Sinha, R; Huang, W-Y et al. (2012) Meat consumption and the risk of incident distal colon and rectal adenoma. Br J Cancer 106:608-16
Cross, Amanda J; Harnly, James M; Ferrucci, Leah M et al. (2012) Developing a heme iron database for meats according to meat type, cooking method and doneness level. Food Nutr Sci 3:905-913
Daniel, C R; Schwartz, K L; Colt, J S et al. (2011) Meat-cooking mutagens and risk of renal cell carcinoma. Br J Cancer 105:1096-104
Daniel, Carrie R; Cross, Amanda J; Koebnick, Corinna et al. (2011) Trends in meat consumption in the USA. Public Health Nutr 14:575-83

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