Meat intake, cooking-related mutagens and risk of colorectal adenoma in a sigmoidoscopy-based case-control study.

@article{Gunter2005MeatIC,
  title={Meat intake, cooking-related mutagens and risk of colorectal adenoma in a sigmoidoscopy-based case-control study.},
  author={Marc J. Gunter and Nicole Probst-Hensch and Victoria K. Cortessis and Martin Kulldorff and Robert W Haile and Rashmi Sinha},
  journal={Carcinogenesis},
  year={2005},
  volume={26 3},
  pages={637-42}
}
Reported habits of red meat consumption, particularly red meat that has been cooked to the degree termed 'well-done', is a positive risk factor for colorectal cancer. Under high, pyrolytic temperatures, heterocyclic amines (HCA) and benzo[a]pyrene (BP) molecules can form inside and on the surface of red meat, respectively. These compounds are precursors that are metabolically converted to compounds known to act as mutagens and carcinogens in animal models, yet their role in human colorectal… CONTINUE READING

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