Heterocyclic amines and cancer

From

Summary

TBD.

Studies and Reports

• Muscat J and Wynder E, The consumption of well-done red meat and the risk of colorectal cancer, Am J Public Health. 84(5):856-8, May 1994.
  • Abstract. "Heterocyclic aromatic amines and polycyclic aromatic hydrocarbons are mutagens that are produced in highly cooked meats. A case-control study of 511 patients with colorectal cancer and 500 matched control subjects examined whether consumption of well-done cooked beef is related to the risk of developing large bowel cancer. Approximately 16% of men and women consumed well-done beef, and 50% ate medium-cooked beef. For both sexes, there was no association between consumption of well-done or medium-cooked beef and colorectal cancer. This paper discusses whether questionnaire data accurately reflect dietary intake of heterocyclic aromatic amines and polycyclic aromatic hydrocarbons."

Additional Resources

• Grilling and Hetrocyclic Amines, American Meat Institute.
• Whelan E, Mother Nature's Chemical Bounty, New York Post, November 22, 2007.
• Milloy S, No Beef Behind Red-Meat Cancer Scare, FoxNews.com, January 14, 2005.
• The Role of Beef in the American Diet, American Council on Science and Health, January 1, 2003.
• Milloy S, Hamburger Report Not Well-done, FoxNews.com, November 3, 2000.