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- Shen, C.L.; Purewal, M.; San Francisco, S.; Pence, B.C.
- Nutrition and cancer 1998 v.30 no.3 pp. 227-231
- beef; heterocyclic nitrogen compounds; cooking; temperature; DNA; liver; colon; stomach; mutagenesis; chemical reactions; nucleotide sequences; rats; animal models
- ... Meat cooked at high temperatures contains mutagens and carcinogens known as heterocyclic amines (HCA). Cooking temperature and time determine the amount of HCA produced. The present study examined the DNA of liver, colon, and stomach from rats fed a high level of HCA for 27 weeks. Male Sprague-Dawley rats were fed a high-fat AIN-76A-based diet containing 60% by weight cooked beef containing a high ...
- Pence, B.C.; Landers, M.; Dunn, D.M.; Shen, C.L.; Miller, M.F.
- Nutrition and cancer 1998 v.30 no.3 pp. 220-226
- dietary fat; food composition; carcinogens; cooking; tallow; carcinogenesis; long term experiments; stomach; incidence; colon; body weight; adenocarcinoma; heterocyclic nitrogen compounds; duration; rats; temperature; experimental diets; beef; animal models
- ... Epidemiologic studies have linked the consumption of red meat and the consumption of highly browned meats containing high levels of heterocyclic aromatic amines (HCAs) to increased risk of colorectal cancer or polyps. The present study determined the effects of long-term feeding of beef-containing diets with low and high levels of HCAs (in the context of a low or high beef tallow diet) on a standa ...