Tag: wellDoneMeat

News

08/02/23

Heat-damaged DNA in food linked to increased breast cancer risk

01/09/17

Grilled, barbecued & smoked meat linked to reduced BC survival

01/31/16

Cooking meat until well done creates compounds linked to BC risk

06/08/14

Cooking meat produces carcinogen with estrogenic effects

11/19/11

Pan frying meat and fish at high temperatures produces carcinogens

Foods

• • bacon
  • beef
  • chicken
  • lamb
  • pork

Studies

• Possible interactions between selected food processing and medications Cite
  Poli G, Bologna E, Saguy IS. Possible interactions between selected food processing and medications. Frontiers in Nutrition. Frontiers Media SA; 2024; 11 10.3389/fnut.2024.1380010
• The interaction of diet, alcohol, genetic predisposition, and the risk of breast cancer: a cohort study from the UK Biobank Cite
  Zhu P, Zhang Y, Chen Q, Qiu W, Chen M, Xue L, et al. The interaction of diet, alcohol, genetic predisposition, and the risk of breast cancer: a cohort study from the UK Biobank. European Journal of Nutrition. Springer Science and Business Media LLC; 2023; 10.1007/s00394-023-03269-8
• A prospective case–cohort analysis of plasma metabolites and breast cancer risk Cite
  Stevens VL, Carter BD, Jacobs EJ, McCullough ML, Teras LR, Wang Y. A prospective case–cohort analysis of plasma metabolites and breast cancer risk. Breast Cancer Research. Springer Science and Business Media LLC; 2023; 25 10.1186/s13058-023-01602-x
• Possible Genetic Risks from Heat-Damaged DNA in Food Cite
  Jun YW, Kant M, Coskun E, Kato TA, Jaruga P, Palafox E, et al. Possible Genetic Risks from Heat-Damaged DNA in Food. ACS Central Science. American Chemical Society (ACS); 2023; 9:1170-1179 10.1021/acscentsci.2c01247
• Dietary patterns, cooking methods and breast cancer risk in Mexico: An exploratory case-control study Cite
  Pineda E, Ortega-Vélez MI, Preciado-Rodríguez M, Saucedo-Tamayo S, Caire-Juvera G. Dietary patterns, cooking methods and breast cancer risk in Mexico: An exploratory case-control study. Nutrition and Health. SAGE Publications; 2022;:026010602211192 10.1177/02601060221119260
• Pre-diagnosis meat intake and cooking method and ovarian cancer survival: results from the Ovarian Cancer Follow-Up Study (OOPS) Cite
  Wei Y, Sun M, Wen Z, Liu F, Liu Y, Yan S, et al. Pre-diagnosis meat intake and cooking method and ovarian cancer survival: results from the Ovarian Cancer Follow-Up Study (OOPS). Food & Function. Royal Society of Chemistry (RSC); 2022; 10.1039/d1fo03825g
• The association between meat and fish intake by preparation methods and breast cancer in the Carolina Breast Cancer Study (CBCS) Cite
  Omofuma OO, Steck SE, Olshan AF, Troester MA. The association between meat and fish intake by preparation methods and breast cancer in the Carolina Breast Cancer Study (CBCS). Breast Cancer Research and Treatment. Springer Science and Business Media LLC; 2022; 10.1007/s10549-022-06555-x
• Effects of cooking factors on the formation of heterocyclic aromatic amines in fried beef patties Cite
  Fan H, Hu H, Li C, Xie J, Chen J, Zeng M, et al. Effects of cooking factors on the formation of heterocyclic aromatic amines in fried beef patties. Journal of Food Processing and Preservation. Wiley; 2022; 10.1111/jfpp.16288
• Epidemiologic evidence of exposure to polycyclic aromatic hydrocarbons and breast cancer: A systematic review and meta-analysis Cite
  Gamboa-Loira B, López-Carrillo L, Mar-Sánchez Y, Stern D, Cebrián ME. Epidemiologic evidence of exposure to polycyclic aromatic hydrocarbons and breast cancer: A systematic review and meta-analysis. Chemosphere. Elsevier BV; 2022; 290:133237 10.1016/j.chemosphere.2021.133237
• Predictors of urinary polycyclic aromatic hydrocarbon metabolites in girls from the San Francisco Bay Area Cite
  John EM, Koo J, Ingles SA, Keegan TH, Nguyen JT, Thomsen C, et al. Predictors of urinary polycyclic aromatic hydrocarbon metabolites in girls from the San Francisco Bay Area. Environmental Research. Elsevier BV; 2022; 205:112534 10.1016/j.envres.2021.112534
• A Comprehensive Review on the Formation of Carcinogens from Food Products with Respect to Different Cooking Methods Cite
  Das P, Kemisetti D, Jahan FI, Spriha SE, Raka SC. A Comprehensive Review on the Formation of Carcinogens from Food Products with Respect to Different Cooking Methods. Journal of Pharmaceutical Research International. Sciencedomain International; 2021;:360-372 10.9734/jpri/2021/v33i41b32375
• Dietary heterocyclic aromatic amine intake and cancer risk: epidemiological evidence from Japanese studies Cite
  Iwasaki M, Tsugane S. Dietary heterocyclic aromatic amine intake and cancer risk: epidemiological evidence from Japanese studies. Genes and Environment. Springer Science and Business Media LLC; 2021; 43 10.1186/s41021-021-00202-5
• The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment Cite
  Sahin S, Ulusoy HI, Alemdar S, Erdogan S, Agaoglu S. The Presence of Polycyclic Aromatic Hydrocarbons (PAHs) in Grilled Beef, Chicken and Fish by Considering Dietary Exposure and Risk Assessment. Food Science of Animal Resources. Korean Society for Food Science of Animal Resources; 2020; 40:675-688 10.5851/kosfa.2020.e43
• Dietary Habits and Breast Cancer Risk: A Hospital-Based Case–Control Study in Chinese Women Cite
  Shi J, Shao X, Guo X, Fang W, Wu X, Teng Y, et al. Dietary Habits and Breast Cancer Risk: A Hospital-Based Case–Control Study in Chinese Women. Clinical Breast Cancer. Elsevier BV; 2020; 20:e540-e550 10.1016/j.clbc.2020.02.007
• Dietary advanced glycation end products (AGEs) and breast cancer mortality in the women’s health initiative (WHI). Cite
  Peterson LL, Omofuma O, Turner DP, Merchant A, Zhang J, Neuhouser ML, et al. Dietary advanced glycation end products (AGEs) and breast cancer mortality in the women’s health initiative (WHI).. Journal of Clinical Oncology. American Society of Clinical Oncology (ASCO); 2020; 38:1570-1570 10.1200/jco.2020.38.15_suppl.1570
• Thermally Abused Frying Oil Potentiates Metastasis to Lung in a Murine Model of Late-Stage Breast Cancer Cite
  Cam A, Oyirifi AB, Liu Y, Haschek WM, Iwaniec UT, Turner RT, et al. Thermally Abused Frying Oil Potentiates Metastasis to Lung in a Murine Model of Late-Stage Breast Cancer. Cancer Prevention Research. American Association for Cancer Research (AACR); 2019; 12:201-210 10.1158/1940-6207.capr-18-0220
• Is frying oil a dietary source of an endocrine disruptor? Anti-estrogenic effects of polar compounds from frying oil in rats Cite
  Lin Y, Lu S, Wu H, Chang C, Chiu Y, Yang H, et al. Is frying oil a dietary source of an endocrine disruptor? Anti-estrogenic effects of polar compounds from frying oil in rats. Ecotoxicology and Environmental Safety. Elsevier BV; 2019; 169:18-27 10.1016/j.ecoenv.2018.10.111
• Meat intake, methods and degrees of cooking and breast cancer risk in the MCC-Spain study Cite
  Boldo E, Castelló A, Aragonés N, Amiano P, Pérez-Gómez B, Castaño-Vinyals G, et al. Meat intake, methods and degrees of cooking and breast cancer risk in the MCC-Spain study. Maturitas. Elsevier BV; 2018; 110:62-70 10.1016/j.maturitas.2018.01.020
• Dietary Factors and Female Breast Cancer Risk: A Prospective Cohort Study Cite
  Kim J, Lee J, Jung S, Kim J. Dietary Factors and Female Breast Cancer Risk: A Prospective Cohort Study. Nutrients. MDPI AG; 2017; 9:1331 10.3390/nu9121331
• Grilled, Barbecued, and Smoked Meat Intake and Survival Following Breast Cancer Cite
  Parada H, Steck SE, Bradshaw PT, Engel LS, Conway K, Teitelbaum SL, et al. Grilled, Barbecued, and Smoked Meat Intake and Survival Following Breast Cancer. Journal of the National Cancer Institute. Oxford University Press (OUP); 2017; 109:djw299 10.1093/jnci/djw299
• Genetic polymorphisms of phase I metabolizing enzyme genes, their interaction with lifetime grilled and smoked meat intake, and breast cancer incidence Cite
  Parada H, Steck SE, Cleveland RJ, Teitelbaum SL, Neugut AI, Santella RM, et al. Genetic polymorphisms of phase I metabolizing enzyme genes, their interaction with lifetime grilled and smoked meat intake, and breast cancer incidence. Annals of Epidemiology. Elsevier BV; 2017; 27:208-214.e1 10.1016/j.annepidem.2016.11.005
• Abstract 2544: Association between flame-broiled fish consumption and breast cancer: A case-control study in women with high familial risk Cite
  Kaushiva A, May B, Armstrong D, Axilbund J, Visvanathan K. Abstract 2544: Association between flame-broiled fish consumption and breast cancer: A case-control study in women with high familial risk. Epidemiology. American Association for Cancer Research; 2016; 10.1158/1538-7445.am2016-2544
• Exposure to multiple sources of polycyclic aromatic hydrocarbons and breast cancer incidence Cite
  White AJ, Bradshaw PT, Herring AH, Teitelbaum SL, Beyea J, Stellman SD, et al. Exposure to multiple sources of polycyclic aromatic hydrocarbons and breast cancer incidence. Environment International. Elsevier BV; 2016; 89-90:185-192 10.1016/j.envint.2016.02.009
• Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment Cite
  Gibis M. Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment. Comprehensive Reviews in Food Science and Food Safety. Wiley; 2016; 15:269-302 10.1111/1541-4337.12186
• Formation of Malondialdehyde, 4-Hydroxynonenal, and 4-Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and Salmon Cite
  Steppeler C, Haugen J, Rødbotten R, Kirkhus B. Formation of Malondialdehyde, 4-Hydroxynonenal, and 4-Hydroxyhexenal during in Vitro Digestion of Cooked Beef, Pork, Chicken, and Salmon. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS); 2016; 64:487-496 10.1021/acs.jafc.5b04201
• Carcinogenicity of consumption of red and processed meat: What about environmental contaminants? Cite
  Domingo JL, Nadal M. Carcinogenicity of consumption of red and processed meat: What about environmental contaminants?. Environmental Research. Elsevier BV; 2016; 145:109-115 10.1016/j.envres.2015.11.031
• Dietary patterns and breast cancer: a case–control study in women Cite
  Mourouti N, Papavagelis C, Plytzanopoulou P, Kontogianni M, Vassilakou T, Malamos N, et al. Dietary patterns and breast cancer: a case–control study in women. European Journal of Nutrition. Springer Science and Business Media LLC; 2014; 54:609-617 10.1007/s00394-014-0742-8
• Occurrence and exposure to polycyclic aromatic hydrocarbons in kindling-free-charcoal grilled meat products in Taiwan Cite
  Kao TH, Chen S, Huang CW, Chen CJ, Chen BH. Occurrence and exposure to polycyclic aromatic hydrocarbons in kindling-free-charcoal grilled meat products in Taiwan. Food and Chemical Toxicology. Elsevier BV; 2014; 71:149-158 10.1016/j.fct.2014.05.033
• The cooked meat-derived mammary carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) elicits estrogenic-like microRNA responses in breast cancer cells Cite
  Papaioannou M, Koufaris C, Gooderham N. The cooked meat-derived mammary carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine (PhIP) elicits estrogenic-like microRNA responses in breast cancer cells. Toxicology Letters. Elsevier BV; 2014; 229:9-16 10.1016/j.toxlet.2014.05.021
• Effects of varying degrees of doneness on the formation of Heterocyclic Aromatic Amines in chicken and beef satay Cite
  Jinap S, Mohd-Mokhtar M, Farhadian A, Hasnol N, Jaafar S, Hajeb P. Effects of varying degrees of doneness on the formation of Heterocyclic Aromatic Amines in chicken and beef satay. Meat Science. Elsevier BV; 2013; 94:202-207 10.1016/j.meatsci.2013.01.013
• Dietary patterns and survival in German postmenopausal breast cancer survivors Cite
  Vrieling A, Buck K, Seibold P, Heinz J, Obi N, Flesch-Janys D, et al. Dietary patterns and survival in German postmenopausal breast cancer survivors. British Journal of Cancer. Springer Science and Business Media LLC; 2012; 108:188-192 10.1038/bjc.2012.521
• Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers Cite
  Aaslyng MD, Duedahl-Olesen L, Jensen K, Meinert L. Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers. Meat Science. Elsevier BV; 2013; 93:85-91 10.1016/j.meatsci.2012.08.004
• The cooked meat-derived mammary carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine promotes invasive behaviour of breast cancer cells Cite
  Lauber SN, Gooderham NJ. The cooked meat-derived mammary carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine promotes invasive behaviour of breast cancer cells. Toxicology. Elsevier BV; 2011; 279:139-145 10.1016/j.tox.2010.10.004
• Intervention of human breast cell carcinogenesis chronically induced by 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine Cite
  Choudhary S, Sood S, Donnell RL, Wang HR. Intervention of human breast cell carcinogenesis chronically induced by 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine. Carcinogenesis. Oxford University Press (OUP); 2012; 33:876-885 10.1093/carcin/bgs097
• Occurrence of heterocyclic amines in cooked meat products Cite
  Puangsombat K, Gadgil P, Houser TA, Hunt MC, Smith JS. Occurrence of heterocyclic amines in cooked meat products. Meat Science. Elsevier BV; 2012; 90:739-746 10.1016/j.meatsci.2011.11.005
• Possible adverse effects of frying with vegetable oils Cite
  Dobarganes C, Márquez-Ruiz G. Possible adverse effects of frying with vegetable oils. British Journal of Nutrition. Cambridge University Press (CUP); 2015; 113:S49-S57 10.1017/s0007114514002347
• Well-done meat intake and meat-derived mutagen exposures in relation to breast cancer risk: the Nashville Breast Health Study Cite
  Fu Z, Deming SL, Fair AM, Shrubsole MJ, Wujcik DM, Shu X, et al. Well-done meat intake and meat-derived mutagen exposures in relation to breast cancer risk: the Nashville Breast Health Study. Breast Cancer Research and Treatment. Springer Science and Business Media LLC; 2011; 129:919-928 10.1007/s10549-011-1538-7
• Associations between Polycyclic Aromatic Hydrocarbon–Related Exposures andp53Mutations in Breast Tumors Cite
  Mordukhovich I, Rossner P, Terry MB, Santella R, Zhang Y, Hibshoosh H, et al. Associations between Polycyclic Aromatic Hydrocarbon–Related Exposures andp53Mutations in Breast Tumors. Environmental Health Perspectives. Environmental Health Perspectives; 2010; 118:511-518 10.1289/ehp.0901233
• Analysis of heterocyclic amines and β-carbolines by liquid chromatography–mass spectrometry in cooked meats commonly consumed in Korea Cite
  Back Y, Lee J, Shin H, Lee K. Analysis of heterocyclic amines and β-carbolines by liquid chromatography–mass spectrometry in cooked meats commonly consumed in Korea. Food Additives & Contaminants: Part A. Informa UK Limited; 2009; 26:298-305 10.1080/02652030802526834
• Long-term meat intake and risk of breast cancer by oestrogen and progesterone receptor status in a cohort of Swedish women Cite
  Larsson SC, Bergkvist L, Wolk A. Long-term meat intake and risk of breast cancer by oestrogen and progesterone receptor status in a cohort of Swedish women. European Journal of Cancer. Elsevier BV; 2009; 45:3042-3046 10.1016/j.ejca.2009.04.035
• Dietary Exposure to Heterocyclic Amines in a Chinese Population Cite
  Wong K, Su J, Knize MG, Koh W, Seow A. Dietary Exposure to Heterocyclic Amines in a Chinese Population. Nutrition and Cancer. Informa UK Limited; 2005; 52:147-155 10.1207/s15327914nc5202_5
• White meat intake and the risk of breast cancer: a case-control study in Montevideo, Uruguay Cite
  Ronco AL, De Stéfani E, Fabra A. White meat intake and the risk of breast cancer: a case-control study in Montevideo, Uruguay. Nutrition Research. Elsevier BV; 2003; 23:151-162 10.1016/s0271-5317(02)00496-7
• Comparisons of food intake between breast cancer patients and controls in Korean women Cite
  Kim E, Hong Y, Jeon H, Sung M, Sung C. Comparisons of food intake between breast cancer patients and controls in Korean women. Nutrition Research and Practice. The Korean Nutrition Society and The Korean Society of Community Nutrition; 2007; 1:237 10.4162/nrp.2007.1.3.237
• Frequency and Type of Seafood Consumed Influence Plasma (n-3) Fatty Acid Concentrations Cite
  Chung H, Nettleton JA, Lemaitre RN, Barr RG, Tsai MY, Tracy RP, et al. Frequency and Type of Seafood Consumed Influence Plasma (n-3) Fatty Acid Concentrations. The Journal of Nutrition. Oxford University Press (OUP); 2008; 138:2422-2427 10.3945/jn.108.089631
• Mutagenic and carcinogenic heterocyclic amines as affected by muscle types/skin and cooking in pan-roasted mackerel Cite
  Gu YS, Kim IS, Ahn JK, Park DC, Yeum DM, Ji CI, et al. Mutagenic and carcinogenic heterocyclic amines as affected by muscle types/skin and cooking in pan-roasted mackerel. Mutation Research/Genetic Toxicology and Environmental Mutagenesis. Elsevier BV; 2002; 515:189-195 10.1016/s1383-5718(01)00336-9
• The Cooked Meat–Derived Genotoxic Carcinogen 2-Amino-3-Methylimidazo[4,5-b]Pyridine Has Potent Hormone-Like Activity: Mechanistic Support for a Role in Breast Cancer Cite
  Lauber SN, Gooderham NJ. The Cooked Meat–Derived Genotoxic Carcinogen 2-Amino-3-Methylimidazo[4,5-b]Pyridine Has Potent Hormone-Like Activity: Mechanistic Support for a Role in Breast Cancer. Cancer Research. American Association for Cancer Research (AACR); 2007; 67:9597-9602 10.1158/0008-5472.can-07-1661
• Cooked Meat and Risk of Breast Cancer???Lifetime Versus Recent Dietary Intake Cite
  Steck SE, Gaudet MM, Eng SM, Britton JA, Teitelbaum SL, Neugut AI, et al. Cooked Meat and Risk of Breast Cancer???Lifetime Versus Recent Dietary Intake. Epidemiology. Ovid Technologies (Wolters Kluwer Health); 2007; 18:373-382 10.1097/01.ede.0000259968.11151.06
• Quantitation of 13 Heterocyclic Aromatic Amines in Cooked Beef, Pork, and Chicken by Liquid Chromatography−Electrospray Ionization/Tandem Mass Spectrometry Cite
  Ni W, McNaughton L, LeMaster DM, Sinha R, Turesky RJ. Quantitation of 13 Heterocyclic Aromatic Amines in Cooked Beef, Pork, and Chicken by Liquid Chromatography−Electrospray Ionization/Tandem Mass Spectrometry. Journal of Agricultural and Food Chemistry. American Chemical Society (ACS); 2008; 56:68-78 10.1021/jf072461a
• Dietary intake of meat and meat-derived heterocyclic aromatic amines and their correlation with DNA adducts in female breast tissue Cite
  Rohrmann S, Lukas Jung S, Linseisen J, Pfau W. Dietary intake of meat and meat-derived heterocyclic aromatic amines and their correlation with DNA adducts in female breast tissue. Mutagenesis. Oxford University Press (OUP); 2008; 24:127-132 10.1093/mutage/gen058