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heterocyclic amines
The Role of Heterocyclic Amines and Grilled Meat in Preventing Prostate Cancer
Heterocyclic Amines (HCAs) are cancer
promoting chemicals that form during the cooking of meats such as
beef, pork, fowl, and fish. Researchers have now identified 17
different HCAs (all facts and citations in this article are from
the guide, Nutritional Prevention of Prostate Cancer, found at
http://www.PreventProstateCancer.info). Of the HCAs identified,
PhIP has gained the most attention because of its strong
association with prostate cancer in rodents. Nevertheless, research
has yet to consistently prove the same effects in humans.
For the most part, research on HCAs have focused on the affects of four different factors: type of meat, cooking method, temperature, and time. Overall, there does not seem to be a correlation between meat type and cooking method with increased risk of prostate cancer. However, there does seem to be a strong association with meats that have been cooked at higher temperatures and for longer cooking times. In one study, consumption of greater than 10 grams per day of very well-done meat increased risk of prostate cancer by 42%. Another study focusing on the consumption of well-done meat showed a 22% increased risk of all prostate cancer, and a 97% increased risk of advanced prostate cancer.
Elevated risks were especially seen in grilled meats which contain high levels of PhIP. PhIP is the most carcinogenic (cancer promoting) of all HCAs, and is formed when exposed directly to open flames (i.e. grilling). High PhIP intake alone has been shown to increase risk of prostate cancer by 22%. Also, evidence shows that consumption of high levels of PhIP cause increases in carcinogenic compounds in both healthy and cancerous tissue.
From this research, it can be concluded that higher consumption of well-done and very well-done meats can increase the risks of prostate cancer. Regular consumption of grilled meats, in particular, poses the greatest risk. Therefore it is wise to reduce the amount of grilled meats consumed in the diet.
More information about about the role of nutrition in the prevention of prostate cancer can be found in the manual, Nutritional Prevention of Prostate Cancer available at http://www.PreventProstateCancer.com, including an introduction to different foods and food constituents that have been proven to reduce or increase the risks of prostate cancer, and other information designed to aid men in improving their diets so that they can decrease their risks of developing prostate cancer.
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For the most part, research on HCAs have focused on the affects of four different factors: type of meat, cooking method, temperature, and time. Overall, there does not seem to be a correlation between meat type and cooking method with increased risk of prostate cancer. However, there does seem to be a strong association with meats that have been cooked at higher temperatures and for longer cooking times. In one study, consumption of greater than 10 grams per day of very well-done meat increased risk of prostate cancer by 42%. Another study focusing on the consumption of well-done meat showed a 22% increased risk of all prostate cancer, and a 97% increased risk of advanced prostate cancer.
Elevated risks were especially seen in grilled meats which contain high levels of PhIP. PhIP is the most carcinogenic (cancer promoting) of all HCAs, and is formed when exposed directly to open flames (i.e. grilling). High PhIP intake alone has been shown to increase risk of prostate cancer by 22%. Also, evidence shows that consumption of high levels of PhIP cause increases in carcinogenic compounds in both healthy and cancerous tissue.
From this research, it can be concluded that higher consumption of well-done and very well-done meats can increase the risks of prostate cancer. Regular consumption of grilled meats, in particular, poses the greatest risk. Therefore it is wise to reduce the amount of grilled meats consumed in the diet.
More information about about the role of nutrition in the prevention of prostate cancer can be found in the manual, Nutritional Prevention of Prostate Cancer available at http://www.PreventProstateCancer.com, including an introduction to different foods and food constituents that have been proven to reduce or increase the risks of prostate cancer, and other information designed to aid men in improving their diets so that they can decrease their risks of developing prostate cancer.