Tuesday, April 17, 2007

Is the BBQ Causing Breast Cancer?

A University of Leeds (UK) study shows a positive relationship between red meat consumption and breast cancer, reports CNN. For women that consumed more than 3 ounces per day, there was a 56 percent increase in risk.

"Processed" meat also appeared to be dangerous. Women consuming more than three quarters of an ounce of processed meat per day had a 64 percent increase in risk.

What's going on here? Scientists don't really know. One theory is the saturated fats in red meat or the compounds resulting from grilling meat are to blame. Research has shown that both saturated fat and grilling-related compounds may promote tumor growth.

When you grill meat, as when you cook anything, a whole slew of new compounds and chemicals are created. Cooking is just another word for food-related chemistry, right? As it turns out, some of the cooking byproducts are harmful to us in large or regular amounts. For example, "heterocyclic amines" and "polycyclic aromatic hydrocarbons," two compounds which result from grilling meat.

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I started pound360 to channel my obsession with vitamins, running and the five senses. Eventually, I got bored focusing on all that stuff, so I came back from a one month hiatus in May of 2007 (one year after launching Pound360) and broadened my mumblings here to include all science.