Cooking and cancer: why not?

作者：Lecerf Jean Michel^*

来源：Correspondances en Metabolismes Hormones Diabetes et Nutrition, 2012, 16(5-6): 155-160.

• Cancer
• Heterocyclic amines
• Meat
• Cooking
• Colorectal cancer

On high-heated or grilled meat cooking, heterocyclic amines occurr (well-done meat).
These molecules have a cancerogenic effect.
Epidemiological studies have shown that they have a role in the colorectal, breast, prostate, lung, bladder, and pancreatic cancer risk.
This could partially explain the relationship between high meat consumption and cancer.
Genetic factors may modulate the effect of heterocyclic amines on that risk.
Their occurrence in foods depends from many cooking factors and may be decreased with some uses.
Practical dietary and culinary recommendations must be made for cancer prevention.

• 出版日期2012-6