Very hot grills may inflame cancer risks
Three studies indicate that the way people cook meat can play a role in whether the food poses a breast-cancer threat.
References:
Abdulkarim, B.G., and J.S. Smith. 1998. Heterocyclic amines in fresh and processed meat products. Journal of Agricultural and Food Chemistry 46(November):4680.
Knize, M.G., et al. 1998. Heterocyclic amine content in restaurant-cooked hamburgers, steaks, ribs, and chicken. Journal of Agricultural and Food Chemistry 46(November):4648.
Zheng, W., et al. 1998. Well-done meat intake and the risk of breast cancer. Journal of the National Cancer Institute 90(Nov. 18):1724.
Further Readings:
1998. Marinating and heterocyclic amines. Available at http://www.bio.llnl.gov/mutagens/html/fd.marinade.html.
1998. Mutagens in the food we eat. Available at http://www.bio.llnl.gov/mutagens/fd.mut.intro.page.html.
1996. Another meaty link to cancer. Science News 149(June 8):365.
1995. Food mutagens: The challenge of identification. Science & Technology Review (July).
1995. Food mutagens: The cooking makes a difference. Science & Technology Review (July).
Egan, K.M., and E. Giovannucci. 1998. Dietary mutagens and the risk of breast cancer. Journal of the National Cancer Institute 90(Nov. 18):1687.
Hatch, F. 1998. Mutagens in cooked foods database. Information available at http://www-bio.llnl.gov/mutagens/html/db.intro.text.html.
Raloff, J. 1994. Meaty carcinogens: A risk to the cook? Science News 146(Aug. 13):103.
______. 1994. Not so hot hot dogs? Science News 145(April 23):264.
______. 1994. How cooked meat may inflame the heart. Science News 145(March 12):165.
______. 1994. Sorting out cancer IQs in browned meat. Science News 145(Jan. 8):22.
Sadrieh, N., C.D. Davis, and E.G. Snyderwine. 1996. N-Acetyltansferase expression and metabolic activation of the food-derived heterocyclic amines in the human mammary gland. Cancer Research 56(June 15):2683.
Salmon, C.P., M.G. Knize, and J.S. Felton. 1997. Effects of marinating on heterocyclic amine carcinogen formation in grilled chicken. Food & Chemical Toxicology 35(May):433
Sinha, R., et al. 1995. High concentrations of the carcinogen 2-amino-1-methyl-6-phenylimidazo-[4,5-b]pyridine (PhIP) occur in chicken but are dependent on the cooking method. Cancer Research 55(Oct. 15):4516.
Weisburger, J.H. 1993. Heterocyclic amines in cooked foods: Possible human carcinogens. Cancer Research 53(May 15):2422.
Sources:
Basira G. Abdulkarim
Kansas State University
Department of Animal Sciences and Industry
208 Call Hall
Manhattan, KS 66507
Mark G. Knize
Lawrence Livermore National Laboratory
Biology and Biotechnology Research Program
L-452, P.O. Box 808
Livermore, CA 94551-9900
E-mail: knize1@llnl.govl
J. Scott Smith
Kansas State University
Department of Animal Sciences and Industry
208 Call Hall
Manhattan, KS 66507
E-mail: jsschem@ksu.edu
Wei Zheng
University of South Carolina
School of Public Health
South Carolina Cancer Center
15 Richland Medical Park, #301
Columbia, SC 29203
From Science News, Vol. 154, No. 22, November 28, 1998, p. 341. Copyright Ó 1998 by Science Service.
11/28/98
copyright 1998 ScienceService
