High intake of meat, particularly red and processed meat, has been associated with an
increased risk of a number of common cancers such as breast, colorectum, and prostate in …

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 …

At this point in time, the evidence of a link between well-done meat intake and the incidence
of cancer is stronger than it was 20 years ago. Several cohort and case-control studies have …

BACKGROUND: Some epidemiologic studies have described positive associations between
prostate cancer risk and meat consumption, but underlying mechanisms have not been …

Formation of mutagenic heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons
(PAHs) is one pathway believed to drive the association of colon cancer with meat …

Meats cooked at high temperatures sometimes contain heterocyclic amines (HCAs) that are
known mutagens and animal carcinogens, but their carcinogenic potential in humans has …

Meats cooked well-done by high temperature techniques produce mutagenic compounds
such as heterocyclic amines (HCAs), but the amounts of these compounds vary by cooking …

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

Diets containing substantial amounts of red or preserved meats may increase the risk of
various cancers, including colorectal cancer. This association may be due to a combination …

Heterocyclic amines (HAs) are formed as pyrolysis products during the cooking of
meats/fish. These substances are potent mutagens in the Ames/Salmonella assay and are …