Abstract 7112: Pattern of beef consumption and prostate cancer risk among males in the United States

Abstract Background: Epidemiology studies have linked frequent consumption of well-done cooked red meat with aggressive prostate cancer (CaP) risk, whereas rare intake or consuming medium-cooked meat is not. Providing public information about the impact of well-done cooking and its potential role in CaP risk may foster the adoption of evidence-based lifestyle modification of meat consumption to lower CaP risk. This pilot study aimed to provide preliminary data on the occurrence of CaP and the pattern of consumption of cooked red beef among ethnically diverse males in the US. Methods: The proposed project is an exploratory study focused on the assessment of the consumption of various beef dishes among ethnically diverse males in the United States. The study included 408 ethnically diverse males from Florida, Georgia, and Texas. Participants were recruited primarily from partnering restaurants, pharmacies, barbershops and collaborating community businesses using QR codes on the study flyer. Participants completed the self-administered survey that captured demographics, as well as information on beef consumption patterns, including cooking methods, frequency and degree of cooking, and the occurrence of CaP. The data were analyzed using descriptive statistics (frequency and percentages) to summarize demographics and variables on beef dishes. Chi-square was employed to determine the relationship between beef consumption patterns, demographic variables, and CaP occurrence. Results: The study showed that about half (49.8%) of the participants were between ages 44-63 years and 34.2% were 30-43 years old. The participants were quite diverse, as 51.7%, 16.3%, 13.1%, 11.%, and 2.7% were African American, African immigrants, White, Caribbean immigrants, and Hispanics, respectively. Rural dwellers comprised 34.2%, 26.8% were suburban, and 35.7% lived in urban areas. Educational status showed that 22.7%, 27.8%, and 22.7% were completed high school, college graduates, and associate degrees. The beef consumption pattern shows that 23.6%, 33.3%, 40.1%, and 30.3% regularly had boiled, fried, grilled, and barbequed beef, respectively, but 63, 2% reported never eating boiled beef. Doneness preferences differed among participants; 26%, 43.9%, 49.3, and 45.1% preferred well-done, while 1.7%, 1.5%, 2..9%, and 2.7% preferred rare, and 9%, 14.5%, 17.4%, and 15.7% preferred medium boiled, fried, grilled, and barbeques beef, respectively. Only 4.4% of the participants reported being diagnosed with CaP in the past. The pattern of beef consumption, such as the degree of doneness, was found for boiled (p=0.045), fried (p<0.001), grilled (p<0.001), and barbequed (p<0.001) beef, as well as frequency of consumption of (p<0.001), fried (p<0.001), grilled (p=0.001), and barbequed (p<0.001) to be associated with CaP. Conclusion: Beef consumption pattern was found to be associated with the risk of CaP among participants. Citation Format: Opeyemi Oreoluwa Bolajoko, Daniel W. Lee, Catherine Adebukola Oladoyinbo, Ernie Kaninjing, Samuel O. Antwi, Dee M. Glaser-Boivin, Robert J. Turesky, Folakemi T. Odedina. Pattern of beef consumption and prostate cancer risk among males in the United States [abstract]. In: Proceedings of the American Association for Cancer Research Annual Meeting 2025; Part 1 (Regular Abstracts); 2025 Apr 25-30; Chicago, IL. Philadelphia (PA): AACR; Cancer Res 2025;85(8_Suppl_1):Abstract nr 7112.