Troubling Meaty 'Estrogen' - the best gas bbq grills
Pay attention to women.
The researchers found that a chemical formed in cooked meat, especially the burnt part, is an effective imitation of estrogen, the main female sex hormone.
This is just appetizing because studies have shown that women with a higher risk of breast cancer are more likely to be exposed to estrogen over a lifetime.
In fact, the new findings provide a "biologically plausible" explanation for why red meat-rich diets improve breasts
Nigel J. noted the risk of cancer
Goodfellow of Imperial College London
At very high temperatures achieved during frying and grilling, the natural composition of the meat can undergo a chemical reaction, resulting in a carcinogenic substance known as a cyclic amine (see ).
Because these compounds all have very long, clumsy chemical names, most scientists use their abbreviations to call them, such as IQ, MeIQ, MeIQx, and PhIP.
Among the nearly 20 different kinds of cyclic amine that can be formed, PhIP dominates.
Gooderham says it sometimes accumulates 10 to 50 times more than any other member of this toxic chemical family.
In addition, he added that, although cyclaminide usually causes liver tumors in exposed animals, PhIP is different: "It causes breast cancer in female rats, prostate cancer in male rats, and colon cancer in both
"These cancers are the same as those where people eat a lot of cooked meat.
However, the way this food may cause cancer remains elusive.
Therefore, on the basis of his team's early work, Gooderham decided to explore the role of cycled amine in rat brainwave cells.
These cells make prolactin
Another female hormone.
But only when the presence of estrogen triggers.
Like estrogen, prolactin promotes the growth of many breast cancers.
In their new test
Gu Dehan and co-author Saundra N.
Lauber research shows that brain tumor cells not only produce progesterone, but also produce progesterone after exposure to PhIP.
If these cells do the same thing when they are part of the body, these secretions circulate to other organs --
But Gooderham told reporters, "What is surprising is that it takes only a small amount of cyclic amine to stimulate the production of prolactin . ".
"PhIP is very effective," he said, able to trigger the production of progesterone at a concentration equal to the circulation in the blood of people who ate several wells --done burgers.
Toxicologists warn that there is a big gap in the effect of observing growing isolated cells in the test
Tube, and indicate that the same applies to people.
However, he said that even if PhIP had similar operations on the person, there was no reason to give up the barbecue.
Some cooking techniques, such as flipping burgers frequently, limit the formation of cycled amine.
In addition, the early work of the Imperial College team showed that dining on certain members of the mustard family seemed to eliminate most of the PhIP that might have been inadvertently eaten as part of the food.
Three recent epidemiology studies have confirmed concerns about eating barbecue.
First, researchers at Harvard Medical School compared the diet of more than 90,000 premenopausal women in the United States. S. nurses. Over a 12-
During the year, 1,021 of young women developed invasive breast cancer.
Eunyoung Cho and her colleagues reported in November that the more red meat a woman eats, the higher her risk of invasive breast cancer.
However, the increased risk is limited to those types of breast cancer that are stimulated by estrogen or progesterone.
Overall, women who eat the most red meattypically 1.
5 or more per day
Face almost twice as invasive breasts
People who eat small red meat every week are at risk of cancer.
Relevant findings emerged in the April 10.
There, researchers at the University of Leeds reported data from a long time
More than 35,000 women in the UK aged between 35 and 70 were enrolled in a running study.
Regardless of the age of the volunteers, Janet E.
Cade's team found that those who eat the most meat have the highest risk of breast cancer.
Shortly thereafter, Susan E.
Steck and her colleagues at the University of South Carolina School of Public Health once again linked meat consumption to increased cancer risk, but only in the older part of the women they surveyed.
By comparing the diet of 1,500 women with breast cancer with that of 1,550 women without cancer, scientists have shown that post-menopausal women who consume the most barbecue and smoked meat face the highest number of breasts --cancer risk.
These data support more and more evidence of people's preferences for Wells.
Meat can increase a woman's breasts.
Steck and her colleagues concluded in May Day that cancer is at risk.
Over the years, this discovery has penetrated from the field of epidemiology.
For example, nearly a decade ago, scientists at the National Cancer Institute reported that women who have been eating meat have done a very good job --
Crispy black crust
In the face of a substantially raised breast
Cancer risk compared to those who often eat rare foods-or medium-cooked meats.
However, even if it is good
Later chemical analysis by others revealed that meat without Coke may contain cyclocylamine.
The presence of these compounds seems to be most relevant to the way meat is cooked, not just the brown inside.
Simple sugar, glucose, and Myo-acid at high temperatures-a muscle-
Both the decomposition product and the additional free amino acids can interact in beef, chicken and other meats to form a cyclic amine.
By contrast, low
Temperature cooking or rapid burning may not produce any carcinogens.
Because there is no way to judge PhIP and its toxic kin lace cooked meat visually, on taste or on smell, food chemists have been lobbying business and family chefs to reduce the heat they use to cook meat
Or turn the meat often to keep the surface closest to the heat source not too hot.
When the strategy destroyed an experiment he was launching a few years ago to test whether Brussels sprouts and broccoli could help PhIP detox, the importance was taken home.
"I bought 30 kilograms of quality Aberdeen Angus lean beef," he recalls . ".
"Then we ground it up and I gave it to a professional chef and turned it into a burger and cooked it.
"He found that professional chefs tend to move meat around.
Result: his expensive chef
The prepared meat is almost free of PhIP.
Finally, he said: "I fired the chef and bought another 30 kilograms of meat to prepare my own burger.
This is an expensive lesson.
However, once the study is restarted, encouraging data are generated.
One way for the body to detoxify and discharge toxic chemicals is to link them to sugar molecules.
Consumption of certain members of the mustard () family, such as broccoli and Brussels sprouts (both members )-
This process can be encouraged.
As a result, Gooderham's team fed 250g (about half a pound) of broccoli and Brussels sprouts to 20 men every day for nearly two weeks.
On the 12 th, each of them had a cooked food.
Meat powder containing 4.
9 micrograms of PhIP.
Compared to similar trial periods, their diet was-
The researchers reported that volunteers discharged as many as 40% Phips from their urine free of charge.
Experimental data suggest that the two beers may also be helpful in detoxifying the nitrogen-ring amine. In test-
In the tube study, white tea has largely prevented the IQ of cyclic amine (SN: 4/15/00, p.
251), in mice, MeIQx and Trp-were treated with beer extract-P-2 (see ).
The best strategy, most toxicologists say, is to first prevent the formation of cyclic amine.
In addition to the regular barbecue on the grill or frying pan, partial cooking of meat in the microwave before the barbecue limits the formation of toxic chemicals.
So before the barbecue (see), mix a little potato starch into ground beef or marinate the meat with a lot of sugar oil --and-vinegar sauce .
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