From my cancer list.  Boldfaced type is mine:
Kath


Very hot grills may inflame cancer risks

By J. Raloff

Women who consistently eat their meat very well
done=E2=80=94with a crispy, blackened
crust=E2=80=94face almost five times the
breast-cancer risk of those who eat rare- or
medium-cooked meats, a new study finds. However, even well-done meats without
char may contain the chemicals being linked to this cancer risk, a pair of
related analyses indicates.

The new studies suggest that how people cook meats can have major health
implications.

For years, scientists have been investigating the conditions under which a
family of carcinogens known as heterocyclic amines (HCAs) develop in cooked
meats. Test-tube studies have shown that several HCAs can bind to DNA in
breast cells, forming molecular structures called adducts, a first step in
cancer development. Whether such adducts appear and provoke cancer in people,
however, has remained uncertain.

Now, a group from two midwestern universities and the National Cancer
Institute in Bethesda, Md., find strong support for the link between HCAs and
cancer. They compared the eating habits of 273 participants in the Iowa
Women=E2=80=99s Health Study who developed breast
cancer between 1992 and 1994 with
the preferences of 657 women who remained cancerfree. Women who consistently
ate meats very well done proved 4.6 times as likely to have the cancer as
those who ate meats rare or medium.

Even accounting for other cancer risks, such as a family history of this
disease, use of hormone supplements, or a high waist-to-hip ratio,
meat-doneness preference remained an independent predisposing factor, the
scientists report in the Nov. 18 Journal of the National Cancer Institute.
These data "strongly suggest that HCAs and possibly other compounds formed
during high-temperature cooking may be breast carcinogens in humans," they
conclude.

"If these findings are confirmed," says study leader Wei Zheng, an
epidemiologist now at the University of South Carolina School of Public
Health in Columbia, "this could be very important for breast-cancer
prevention" by pointing to an easily modified dietary risk.

Exploring conditions that foster HCAs, researchers at Lawrence Livermore
(Calif.) National Laboratory (LLNL) showed that meats must be subjected to
high temperatures for relatively long periods
(SN: 4/23/94, p. 264). That=E2=80=99s
why blackening the exterior of a rare steak with a flash searing leaves meat
relatively free of HCAs, as does precooking it at relatively low temperatures
in the microwave and then browning the surface quickly in a broiler.

In a new analysis, the LLNL team quantified HCAs in spare ribs, steaks,
hamburgers, and chicken cooked to order in sit-down restaurants. In the
November Journal of Agricultural and Food Chemistry, they report that in
general, the more well done the meat, the more HCAs it contains.

In the samples that were the most well done, HCAs laced beef at 5 to 10 parts
per billion. This was almost 10 times the concentrations seen in meats cooked
to the same doneness in the researchers=E2=80=99
lab, observes study leader Mark G.
Knize, and more than 100 times those found 3 years ago in fast-food burgers.

J. Scott Smith and Basira G. Abdulkarim of Kansas State University in
Manhattan present related data in the same issue. They compared HCAs in
processed meats, like bologna and smoked sausage, with those in fresh-cooked
beef. They found no detectable HCAs in most of
the sausages=E2=80=94until they were
fried. "And that=E2=80=99s not surprising," Smith says, because such meats are
manufactured at low temperatures.

Fat content can also prove important. When fried under the same conditions,
hamburgers that started with 5 percent fat developed up to five times the
concentrations of HCAs as burgers starting with 15 percent fat. The reason,
Smith suspects, is that the fat has an insulating effect.

While the new data offer health-conscious cooks some food for thought, they
also are prompting a genetic probe. Not all people make equal amounts of the
enzymes that activate HCAs. Zheng plans to study whether those who make the
greatest amounts of enzymes face the highest cancer risks from well-done
meats.

 From Science News, Vol. 154, No. 22, November
28, 1998, p. 341. Copyright =C2=A9
1998 by Science Service.


References:

Abdulkarim, B.G., and J.S. Smith. 1998. Heterocyclic amines in fresh and
processed meat products. Journal of Agricultural and Food Chemistry
46(November):4680.

Knize, M.G., et al. 1998. Heterocyclic amine content in restaurant-cooked
hamburgers, steaks, ribs, and chicken. Journal of Agricultural and Food
Chemistry 46(November):4648.

Zheng, W., et al. 1998. Well-done meat intake and the risk of breast cancer.
Journal of the National Cancer Institute 90(Nov. 18):1724.