April 20, 2006 – This is another piece of news that highlights the strong link between diet and cancer: barbecued meat is believed to contain a carcinogen.
US researchers at Johns Hopkins University in Baltimore say rats exposed to the substance – PhIP – for as little as four weeks suffered genetic mutations in the prostate, gut and spleen. The PhIP would even have caused the appearance and growth of prostate cancer in these rats.
PhIP is formed in red meat, chicken and fish when they are grilled, or even charred, over high heat.
Other studies had already established a link between an increased risk of prostate cancer and the consumption of red meat cooked on the barbecue, but this link has so far been mainly attributed to the fat in the meat. This is the first time that the PhIP has entered the equation.
That being said, the study’s lead researcher believes it would be premature to recommend barbecue enthusiasts to forgo their fun. He points out that it is very difficult for a human to know how much PhIP he has consumed: it depends on different factors such as the type of meat and the temperature reached during cooking.
However, it is possible to take some precautions. Experts recommend that you clean the grill carefully before you start cooking, cook the meat over moderate heat and turn it frequently to prevent charring. Charred parts should be removed before serving the meat.
The results of this study, which are not yet published, were presented at a recent conference of the American Association for the Study of Cancer.
Jean-Benoit Legault – PasseportSanté.net
According to Reuters, FoodProductionDaily and NBC4.TV.
