Barbecue meats linked with prostate cancer Mon Apr 3,

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http://news./s/nm/20060403/hl_nm/cancer_bbq_dc

 

Barbecue meats linked with prostate cancer

Mon Apr 3, 12:53 AM ET

 

 

WASHINGTON (Reuters) - A compound formed when meat

is charred at high temperatures -- as in barbecue --

encourages the growth of prostate cancer in rats,

researchers reported on Sunday.

 

 

Their study, presented at a meeting of the American

Association for Cancer Research, may help explain the

link between eating meat and a higher risk of prostate

cancer.

It also fits in with other studies suggesting that

cooking meat until it chars might cause cancer.

The compound, called PhIP, is formed when meat is

cooked at very high temperatures, Dr. Angelo De Marzo

and colleagues at Johns Hopkins University in

Baltimore reported.

It appears to both initiate and promote the growth

of prostate cancer in rats, they said.

" We stumbled across a new potential interaction

between ingestion of cooked meat in the diet and

cancer in the rat, " De Marzo said in a statement.

" For humans, the biggest problem is that it's

extremely difficult to tell how much PhIP you've

ingested, since different amounts are formed depending

on cooking conditions. "

For the study, Yatsutomo Nakai and other members of

De Marzo's team mixed PhIP into food given to rats for

up to eight weeks, then studied the animals'

prostates, intestines and spleens. They found genetic

mutations in all the organs after four weeks.

 

 

 

 

 

 

 

 

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