Certain
chemical are formed when meat (pork, beef, poultry or fish) is cooked over an
open flame at high temperature. These
chemicals include heterocyclic amines (HCAs) and polycyclic aromatic
hydrocarbons (PAHs). HCAs and PAHs have
been found to cause changes in DNA and may increase the risks of cancer. It has been reported that exposure to HCAs
and PAHs can cause cancer in animal studies.
When rodents were fed a diet containing HCAs, the animals developed
different types of tumors in breast, colon, liver, skin, lung, and prostate. It is therefore a good idea to reduce the
consumption of charcoal-broiled meat.
Disclaimer: This blog is written solely for informational purposes. It does not constitute the practice of any medical, nursing or other medical professional health care advice, diagnosis, or treatment. All contents posted are extracted from the book I wrote, "IS CANCER IN US", published recently.
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