Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: TUESDAY, March 26, 1991 TAG: 9103260512
SECTION: NATIONAL/INTERNATIONAL PAGE: A-2 EDITION: EVENING
SOURCE: Associated Press
DATELINE: PHOENIX LENGTH: Medium
The study, conducted at the National Cancer Institute, offers more circumstantial evidence that how people cook could be as important as what they cook.
It shows that cooking at high temperatures and for a long time produces compounds that cause cancer in laboratory animals, including monkeys.
"If this was regulated by regulatory agencies, it would have been banned yesterday," said Dr. Richard Adamson, director of the institute's Division of Cancer Etiology.
Adamson presented his findings Monday at a meeting of the American Cancer Society. He estimated that consumption of high levels of these substances may cause 1,700 cases of cancer for every 1 million Americans over their lifetimes.
Other researchers presented studies suggesting that high consumption of animal protein and low intake of grains also contribute to cancer risk.
Some experts believe diet plays a role in about one-third of all cancer. Dietary guidelines from major health organizations urge people to reduce fat and eat more fruits and vegetables, but more specific advice has been scarce.
Adamson said heterocyclic aromatic amines were his newly found dietary villains. They are formed by a reaction of amino acids and creatinine - both found in animal foods - during cooking.
"All muscle meat has the potential for these compounds to be formed as a result of heating," he said.
High-temperature cooking like frying and barbecuing produces the highest levels of these substances. Roasting and baking produce lower levels. Microwaving, stewing, boiling and poaching produce virtually none.
Adamson offered advice for reducing the cancer-causing compounds:
Cook beef medium instead of well done.
Microwave often, especially fish and poultry. And if barbecuing, microwave the meat for a few minutes and pour off the liquid first.
When making gravy, don't let the meat drippings dry out, because that concentrates the substances.
Vary cooking methods, and try stewing, poaching and boiling meat more often.
Dr. Peter Greenwald, director of the institute's Division of Cancer Prevention, said Adamson's work may turn out to be an important tool for cancer prevention.
"It's a striking and consistent set of research data that probably people should be aware of," he said.
In other presentations Monday, Dr. Colin Campbell of Cornell University said animal studies and studies of dietary habits in China suggest high consumption of animal protein may contribute to liver cancer.
Infection with the hepatitis B virus is the key underlying cause of liver cancer, but too much protein in the diet appears to trigger cancer in infected livers, Campbell said.
He recommended that people rely more on vegetable sources of protein and cut down or eliminate animal protein.
Dr. Herman Adlercreutz of the University of Helsinki in Finland provided evidence suggesting that eating more whole grains and beans may increase the formation of lignans and isoflavonoids - substances produced by intestinal bacteria that appear to slow the growth of cancer.
by CNB