2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, a carcinogen in high-temperature-cooked meat, and breast cancer risk.

  title={2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine, a carcinogen in high-temperature-cooked meat, and breast cancer risk.},
  author={Rashmi Sinha and Deborah Ruth Gustafson and Martin Kulldorff and Wang Qing Wen and James R. Cerhan and Wei Zheng},
  journal={Journal of the National Cancer Institute},
  volume={92 16},
Although intake of well-done red meat has been associated with an increased risk of breast cancer (1), it is unclear what component(s) of well-done red meat is associated with this risk. Meats cooked to well-done at high temperatures contain heterocyclic amines (HCAs), such as 2-amino-3,4,8trimethylimidazo[4,5-f]quinoxaline (DiMeIQx), 2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline (MeIQx), and 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) (2–9). The amounts of these compounds vary… CONTINUE READING
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Dose - dependent induction of mammary carcinomas in female Sprague - Dawley rats with 2 - amino - 1 - methyl - 6 - phenylimidazol [ 4 , 5b ] pyridine

  • P Knekt, G Steineck, R Jarvinen, T Hakulinen, A Aromaa
  • Jpn J Cancer Res
  • 1996

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