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Meat Cooking Methods and Colon Carcinogenesis (1994)

Title:

Meat Cooking Methods and Colon Carcinogenesis

Key words:

meat, cooking methods, heterocyclic aryl amines

Research Institution:

Texas Tech University Health Sciences Center

Location:

Texas

Researcher:

Barbara C Pence

Project Description:

As a continuation of her previous studies, Dr. Pence focused on the cooking practices for red meat to determine if it is the method of cooking meat, and not the meat itself, which contributes to colon cancer risk indicated by epidemiological studies. Specifically, she sought to determine the production of heterocyclic aryl amines (HCAs) due to cooking and their role in the initiation and/or promotion of colon carcinogenesis.

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