Tag: wellDoneMeat
Well done meat: Meat or fish that is cooked at high temperature, possibly developing a char on the exterior even if the center is not well done. This includes meat that is pan fried at high heat, roasted at high heat, deep fried, grilled, or barbecued.
Articles
News
01/09/17
Grilled, barbecued & smoked meat consumption linked to reduced survival after breast cancer 10/23/16
Being overweight increases breast cancer risk associated with exposure to PAHs 01/31/16
Cooking meat until well done creates compounds linked to breast cancer risk 06/08/14
Cooking meat produces carcinogen with estrogenic effects 11/19/11
Pan frying meat and fish at high temperatures produces carcinogenic compounds
Foods
Studies
Is frying oil a dietary source of an endocrine disruptor? Anti-estrogenic effects of polar compounds from frying oil in rats Meat intake, methods and degrees of cooking and breast cancer risk in the MCC-Spain study Dietary Factors and Female Breast Cancer Risk: A Prospective Cohort Study Grilled, Barbecued, and Smoked Meat Intake and Survival Following Breast Cancer Genetic polymorphisms of phase I metabolizing enzyme genes, their interaction with lifetime grilled and smoked meat intake, and breast cancer incidence Association between flame-broiled fish consumption and breast cancer: A case-control study in women with high familial risk Exposure to multiple sources of polycyclic aromatic hydrocarbons and breast cancer incidence Heterocyclic Aromatic Amines in Cooked Meat Products: Causes, Formation, Occurrence, and Risk Assessment Formation of Malondialdehyde, 4-Hydroxynonenal, and 4-Hydroxyhexenal during In Vitro Digestion of Cooked Beef, Pork, Chicken and Salmon Carcinogenicity of consumption of red and processed meat: What about environmental contaminants? Screening of novel phytochemical/s that can protect breast epithelial cells from PhIP induced cytotoxicity The Role of Dietary Factors in Prevention and Progression of Breast Cancer Dietary patterns and breast cancer: a case-control study in women Effects of traditional chinese cooking methods on formation of heterocyclic aromatic amines in lamb patties Occurrence and Exposure to Polycyclic Aromatic Hydrocarbons in Kindling-Free-Charcoal Grilled Meat Products in Taiwan Applying the Precautionary Principle to Nutrition and Cancer 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 Meat-fat dietary pattern may increase the risk of breast cancer—A case-control study in Taiwan Effects of Varying Degrees of Doneness on the Formation of Heterocyclic Aromatic Amines in Chicken and Beef Satay Dietary patterns and survival in German postmenopausal breast cancer survivors Content of heterocyclic amines and polycyclic aromatic hydrocarbons in pork, beef and chicken barbecued at home by Danish consumers Dietary Patterns and Risk of Ductal Carcinoma of the Breast: A Factor Analysis in Uruguay The cooked meat-derived mammary carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine promotes invasive behaviour of breast cancer cells Intervention of human breast cell carcinogenesis chronically induced by 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine Occurrence of Heterocyclic Amines in Cooked Meat Products Well-done meat intake and meat-derived mutagen exposures in relation to breast cancer risk: the Nashville Breast Health Study Associations between Polycyclic Aromatic Hydrocarbon-Related Exposures and p53 Mutations in Breast Tumors Analysis of heterocyclic amines and β-carbolines by liquid chromatography-mass spectrometry in cooked meats commonly consumed in Korea Long-term meat intake and risk of breast cancer by oestrogen and progesterone receptor status in a cohort of Swedish women Dietary exposure to heterocyclic amines in a Chinese population White meat intake and the risk of breast cancer: a case-control study in Montevideo, Uruguay Comparisons of food intake between breast cancer patients and controls in Korean women Frequency and Type of Seafood Consumed Influence Plasma (n-3) Fatty Acid Concentrations Mutagenic and carcinogenic heterocyclic amines as affected by muscle types/skin and cooking in pan-roasted mackerel Is the association between flame-broiled food, meat consumption, and breast cancer modified by N-acetyltransferases and aspirin use? 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 Cooked Meat and Risk of Breast Cancer-Lifetime Versus Recent Dietary Intake Quantitation of 13 Heterocyclic Aromatic Amines in Cooked Beef, Pork, and Chicken by Liquid Chromatography−Electrospray Ionization/Tandem Mass Spectrometry Well-done meat intake and the risk of breast cancer Analysis of 200 food items for benzo[a]pyrene and estimation of its intake in an epidemiologic study Dietary intake of meat and meat-derived heterocyclic aromatic amines and their correlation with DNA adducts in female breast tissue
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