Other researchers are looking at how heterocyclic amines cause the DNA damage that can lead to breast cancer.
“There are several reports in the literature which suggest that some heterocyclic amines form DNA adducts in breast tissue of women and in exfoliated epithelial cells of lactating mothers. These adducts are an indication of potential DNA damage,” says Turesky.
He also notes there is some laboratory evidence indicating these compounds can have estrogenic activity and may contribute to tumor growth.
So what should women do?
“It is probably unwise to frequently eat meats that are cooked very well-done or charred. The meats should be cooked at sufficient temperature to inactivate pathogens, but not excessively charred. This will result in lower exposure to HCA,” recommends Turesky.
Cutting back on frying, broiling, or barbecuing may not necessarily reduce your risk of breast cancer, but it will result in fewer heterocyclic amines formed and consumed.
For now, I’ll take mine rare.
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