Do both heterocyclic amines and omega‐6 polyunsaturated fatty acids contribute to the incidence of breast cancer in postmenopausal women of the Malmö diet and cancer cohort?

@article{Sonestedt2008DoBH,
  title={Do both heterocyclic amines and omega‐6 polyunsaturated fatty acids contribute to the incidence of breast cancer in postmenopausal women of the Malm{\"o} diet and cancer cohort?},
  author={Emily Sonestedt and Ulrika Ericson and Bo Gullberg and Kerstin Skog and H{\aa}kan Olsson and Elisabet Wirfält},
  journal={International Journal of Cancer},
  year={2008},
  volume={123}
}
Heterocyclic amines (HAs), formed when meat and fish are cooked at high temperatures, have been linked to mammary gland cancer in rats, and some epidemiological studies indicate increased breast cancer risk by consumption of well‐done meat. The epidemiological evidence linking HAs per se to breast cancer is however sparse, especially from prospective studies. Moreover, high‐fat diets rich in omega‐6 polyunsaturated fatty acids (PUFAs) have produced higher frequencies of HA‐induced mammary gland… 

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