Background: Mutagenic compounds produced when meats are cooked at high temperatures
have been hypothesized to increase risk of breast cancer. Methods: We examined the …

Previous studies of the association of meat intake and meat-derived mutagen exposure with
breast cancer risk have produced inconsistent results. We evaluated this association in a …

A number of studies have reported that intake of red meat or meat cooked at high
temperatures is associated with increased risk of breast cancer, but other studies have …

Background: Heterocyclic amines, mutagens formed in meats cooked at high temperatures,
have been demonstrated as mammary carcinogens in animals. We conducted a nested …

Meat consumption has been postulated to increase the risk of breast cancer, but this
association has not been consistently seen. We examined the association between …

Background: Polycyclic aromatic hydrocarbons (PAHs) and heterocyclic amines (HCAs) are
carcinogens formed in or on the surface of well-done meat, cooked at high temperature …

Diets containing substantial amounts of red meat may increase the risk of colorectal,
pancreatic, breast, prostate, and renal cancer. The association with red meat intake may be …

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 …

Heterocyclic amines produced from overcooked foods are extremely mutagenic in numerous
in vitro and in vivo test systems. One of these mutagens, 2‐amino‐1‐methyl‐6 …

Background: Heterocyclic amines (HCAs) in cooked meats may play a role in colorectal
cancer (CRC) development. Objectives: We aimed to prospectively examine the association …