Chemicals in Beef Cooked at High Temps and Cancer Risk
Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when muscle meat, including beef, chicken, seafood, and hen, is cooked using high-temperature techniques, such as pan frying or grilling directly over an open flame.
The development of PAHs and HCAs is affected by the kind of beef, the cooking time, the cooking temperatures, and the procedure.
Exposure to high levels of HCAs and PAHs can trigger cancer in animals; yet, whether such exposure causes cancer in humans is uncertain.
Currently, no National guidelines address consumption amounts of PAHs and HCAs formed in meat.
HCA and PAH formation may be lowered by making use of a microwave range to partially cook meat before revealing it to high temperatures, lowering the cooking time, and avoiding direct coverage of beef to an open fire or a warm metal surface.
Ongoing studies are examining the interactions between meat consumption, meat cooking procedures, and cancer risk.
The development of PAHs and HCAs is affected by the kind of beef, the cooking time, the cooking temperatures, and the procedure.
Exposure to high levels of HCAs and PAHs can trigger cancer in animals; yet, whether such exposure causes cancer in humans is uncertain.
Currently, no National guidelines address consumption amounts of PAHs and HCAs formed in meat.
HCA and PAH formation may be lowered by making use of a microwave range to partially cook meat before revealing it to high temperatures, lowering the cooking time, and avoiding direct coverage of beef to an open fire or a warm metal surface.
Ongoing studies are examining the interactions between meat consumption, meat cooking procedures, and cancer risk.
What are heterocyclic amines and polycyclic aromatic hydrocarbons, and how are they shaped in cooked meats?
Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are compounds formed when muscle meat, including beef, chicken, fish, or hen, is prepared using high-temperature systems, such as pan burning or grilling directly over an open flame (1). In laboratory experiments, HCAs and PAHs have been identified to be mutagenic - - - that is, they cause adjustments in DNA that may possibly raise the risk of cancer.HCAs are shaped when amino acids (the foundations of proteins), sugars, and creatine (a material found in muscle) respond at high temperatures. PAHs are formed when fat and juices from meat grilled directly over an open fire drip onto the fire, causing fires. These fires contain PAHs that subsequently stick to the surface of the meat. PAHs can be formed during other cooking processes, such as smoking of meats
(1). HCAs are not found in substantial quantities in foods apart from meat prepared at high temps. PAHs may be found in other charred foods, also as in cigarettes and car exhaust fumes.
Useful cancer fighting resources:
http://www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats
http://allcancerfightingfoods.com/
http://www.nap.edu/openbook.php?record_id=371&page=1
http://www.dietandcancerreport.org/
What factors affect the development of PAH and HCA in cooked meats?
The formation of HCAs and PAHs differs by meat type, cooking system, and "doneness" amount (rare, medium, or well done). Regardless of the type of beef, nonetheless, meats cooked at high temperatures, notably above 300F (as in grilling or pan frying), or that are cooked for a long time tend to make more HCAs. Like, well done, grilled, or barbecued meal and chicken all have high concentrations of HCAs. Cooking methods that expose meat to smoke or charring contribute to PAH formation
(2). HCAs and PAHs become able of damaging DNA only when they have been digested by specific enzymes inside the body, a procedure called "bioactivation." Studies have found that the activity of these nutrients, which can vary among individuals, may be applicable to cancer risks linked with exposure to these compounds
What proof is there that PAHs and HCAs in prepared meats may increase cancer risk?
Studies show that publicity to PAHs and HCAs can trigger cancer in animal designs (6). In several experiments, rodents given a diet formulated with HCAs developed growths of the breast, colon, liver, skin, lung, prostate, and additional organs (7--12). Rodents fed PAHs also developed cancers, including leukemia and tumors of the gastrointestinal system and lungs (13). But, the amounts of HCAs and PAHs used in these studies were very high - - - equivalent to hundreds of instances the doses that a person might have in a regular diet.
Population studies have not proven a conclusive link between HCA and PAH exposure from grilled meats and cancer in humans. One problem with conducting such studies is that it could be difficult to determine the precise degree of HCA and/or PAH exposure a individual gets from grilled meats. Although good estimates can be provided by dietary questionnaires, the detail may not be captured all by them about practices that is required to determine PAH and HCA exposure levels. In addition, individual variance in the activity of nutrients that metabolize HCAs and PAHs may lead to exposure differences, even among individuals who ingest (take in) exactly the same amount of those ingredients. Furthermore, people may have been exposed to PAHs from additional environmental sources, including pollution and tobacco smoke.
Nevertheless, numerous epidemiologic studies have used detailed questionnaires to examine participants' meat usage and meat cooking techniques to estimate HCA and PAH exposures. Researchers found that high consumption of well-done, fried, or barbecued meats was associated with increased risks of colorectal (14), pancreatic (15, 16), and prostate (17, 18) cancer.
Do guidelines exist for the eating of food containing PAHs? and HCAs PAHs?
Currently, no National guidelines address the consumption of meals containing HCAs and PAHs. Exist ways to reduce HCA and PAH development in cooked meats? meats? Even although no particular guidelines for HCA/PAH consumption exist, concerned persons can lessen their exposure by using several cooking methods: Avoiding direct exposure of meat to an open flame or a hot metal surface and avoiding lengthy cooking times (particularly at high temperatures) can aid reduce HCA and PAH formation (20). making use of a microwave range to cook meat prior to coverage to high temps may also substantially reduce HCA formation by reducing time that meat must communicate with high warmth to complete cooking (20). Constantly turning beef over on a higher heat source can greatly reduce HCA formation compared with simply leaving the meat on heat source without flipping it frequently (20). Removing charred portions of meat and refraining from using gravy made from meat drippings can also reduce HCA and PAH exposure (20). What research has been conducted on the connection between the ingestion of HCAs and PAHs and cancer risk in humans? Researchers in The Usa are presently investigating the association between meat intake, meat cooking methods, and cancer risk. Ongoing studies contain the NIH-AARP Diet and Health Study (14, 21), the American Cancer Society's Cancer Prevention Study II (22), the Multiethnic Cohort (23), and studies from Harvard University (24). Related investigation in a Western people is being performed in the European Prospective Investigation in to Nutrition and Cancer (EPIC) study (25).
(1). HCAs are not found in substantial quantities in foods apart from meat prepared at high temps. PAHs may be found in other charred foods, also as in cigarettes and car exhaust fumes.
Useful cancer fighting resources:
http://www.cancer.gov/cancertopics/factsheet/Risk/cooked-meats
http://allcancerfightingfoods.com/
http://www.nap.edu/openbook.php?record_id=371&page=1
http://www.dietandcancerreport.org/
What factors affect the development of PAH and HCA in cooked meats?
The formation of HCAs and PAHs differs by meat type, cooking system, and "doneness" amount (rare, medium, or well done). Regardless of the type of beef, nonetheless, meats cooked at high temperatures, notably above 300F (as in grilling or pan frying), or that are cooked for a long time tend to make more HCAs. Like, well done, grilled, or barbecued meal and chicken all have high concentrations of HCAs. Cooking methods that expose meat to smoke or charring contribute to PAH formation
(2). HCAs and PAHs become able of damaging DNA only when they have been digested by specific enzymes inside the body, a procedure called "bioactivation." Studies have found that the activity of these nutrients, which can vary among individuals, may be applicable to cancer risks linked with exposure to these compounds
What proof is there that PAHs and HCAs in prepared meats may increase cancer risk?
Studies show that publicity to PAHs and HCAs can trigger cancer in animal designs (6). In several experiments, rodents given a diet formulated with HCAs developed growths of the breast, colon, liver, skin, lung, prostate, and additional organs (7--12). Rodents fed PAHs also developed cancers, including leukemia and tumors of the gastrointestinal system and lungs (13). But, the amounts of HCAs and PAHs used in these studies were very high - - - equivalent to hundreds of instances the doses that a person might have in a regular diet.
Population studies have not proven a conclusive link between HCA and PAH exposure from grilled meats and cancer in humans. One problem with conducting such studies is that it could be difficult to determine the precise degree of HCA and/or PAH exposure a individual gets from grilled meats. Although good estimates can be provided by dietary questionnaires, the detail may not be captured all by them about practices that is required to determine PAH and HCA exposure levels. In addition, individual variance in the activity of nutrients that metabolize HCAs and PAHs may lead to exposure differences, even among individuals who ingest (take in) exactly the same amount of those ingredients. Furthermore, people may have been exposed to PAHs from additional environmental sources, including pollution and tobacco smoke.
Nevertheless, numerous epidemiologic studies have used detailed questionnaires to examine participants' meat usage and meat cooking techniques to estimate HCA and PAH exposures. Researchers found that high consumption of well-done, fried, or barbecued meats was associated with increased risks of colorectal (14), pancreatic (15, 16), and prostate (17, 18) cancer.
Do guidelines exist for the eating of food containing PAHs? and HCAs PAHs?
Currently, no National guidelines address the consumption of meals containing HCAs and PAHs. Exist ways to reduce HCA and PAH development in cooked meats? meats? Even although no particular guidelines for HCA/PAH consumption exist, concerned persons can lessen their exposure by using several cooking methods: Avoiding direct exposure of meat to an open flame or a hot metal surface and avoiding lengthy cooking times (particularly at high temperatures) can aid reduce HCA and PAH formation (20). making use of a microwave range to cook meat prior to coverage to high temps may also substantially reduce HCA formation by reducing time that meat must communicate with high warmth to complete cooking (20). Constantly turning beef over on a higher heat source can greatly reduce HCA formation compared with simply leaving the meat on heat source without flipping it frequently (20). Removing charred portions of meat and refraining from using gravy made from meat drippings can also reduce HCA and PAH exposure (20). What research has been conducted on the connection between the ingestion of HCAs and PAHs and cancer risk in humans? Researchers in The Usa are presently investigating the association between meat intake, meat cooking methods, and cancer risk. Ongoing studies contain the NIH-AARP Diet and Health Study (14, 21), the American Cancer Society's Cancer Prevention Study II (22), the Multiethnic Cohort (23), and studies from Harvard University (24). Related investigation in a Western people is being performed in the European Prospective Investigation in to Nutrition and Cancer (EPIC) study (25).