Source >
http://news.yahoo.com/s/nm/20060403/hl_nm/cancer_bbq_dc
   
  Barbecue meats linked with prostate cancer 
        Mon Apr 3, 12:53 AM ET 
  

  WASHINGTON (Reuters) - A compound formed when meat
is charred at high temperatures -- as in barbecue --
encourages the growth of prostate cancer in rats,
researchers reported on Sunday.       
    
   
  Their study, presented at a meeting of the American
Association for Cancer Research, may help explain the
link between eating meat and a higher risk of prostate
cancer.
  It also fits in with other studies suggesting that
cooking meat until it chars might cause cancer.
  The compound, called PhIP, is formed when meat is
cooked at very high temperatures, Dr. Angelo De Marzo
and colleagues at Johns Hopkins University in
Baltimore reported.
  It appears to both initiate and promote the growth
of prostate cancer in rats, they said.
  "We stumbled across a new potential interaction
between ingestion of cooked meat in the diet and
cancer in the rat," De Marzo said in a statement.
  "For humans, the biggest problem is that it's
extremely difficult to tell how much PhIP you've
ingested, since different amounts are formed depending
on cooking conditions."
  For the study, Yatsutomo Nakai and other members of
De Marzo's team mixed PhIP into food given to rats for
up to eight weeks, then studied the animals'
prostates, intestines and spleens. They found genetic
mutations in all the organs after four weeks. 






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