Barbecued meats lead to Prostate Cancer

[nsxbill]

Reading the following, do you think we should be glad we are cooking low & slow?  Good thing we are not rats is all I have to say!

Bill


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.

[icerat4]

Did you say rat. ;D

[IKnowWood]

But, but, but


Ok,  um.   

Even if its low and slow, does not a Chared area also develop on many foods that we call Bark?  it is the same thing.

hmm..  Is it this also related to the chemical process that produces the "smoke ring" in many items.

And as we all know, the Bradley does not provide the processes and components to allow the chemical process to create the "smoke ring" in cooked foods.  So, can we by this proof say we do NOT generate the char that leads to possible cancerous high temp char.

Ok, i need some help here with this stretch

[Arcs_n_Sparks]

Here is a little info on mutagens in cooked food. The PDF is a large file, so broadband connection very helpful.

www.llnl.gov/str/Food_Mutagens.intro.html

www.llnl.gov/str/pdfs/09_95.1.pdf

www.llnl.gov/str/FoodSection1.html

Arcs_n_Sparks

[Habanero Smoker]

The headline should be "Grilled meats....". The average person uses the word barbecue when they are using their gas or charcoal grill. The key phrase is "at high temperatures". Barbecuing and smoking don't use high temperatures to cook.

This is not related to the process that produces a "smoke ring". To create a smoke ring, the meat has to be cooked (uncovered) low and slow over an organic fuel source such as wood, charcoal or gas. As for the bark; I would not know if the PhIP can be produced at low temperatures. But not many meats are risk free no matter how they are prepared. The key is moderation :(

[JJC]

I've looked at this research paper in some detail now, and while it is generally well done, the relationship between using cell culture systems and what happens in the whole animal is not always clear.  I'm not opposed to their approach--I use cell culture systems myself--but its important not to jump to conclusions.  My reading of their work suggests that the offensive compound requires high temps to accumulate.  The presence of "char" produced by low temp cooking (an oxymoron, since char by definition means then carboninzation of organic material at high temps) is not really the same as char produced by high heat.  A low-temp study of carcinogenic compounds will be required to determine that.  Ben Franklin and Habanero are right . . .

[Habanero Smoker]

If I could only practice what I preach, I would be a hell of a lot healthier :)

[IKnowWood]

OK, so like everything else.  Moderation.

hm, wonder if my boss will buy that? ;D 

Guess not.   :'(

[3rensho]

I saw a report a few months back discussing a compound found in tobacco smoke (report was about second hand smoke) that increases the risk of prostate cancer.  It apparently gets concentrated in the prostate gland.  The recomendation was for frequent sex to keep the exposure of the prostate to this compound low.  Might work in this case as well  ;D ;D

Tom   

[Oldman]

Shoot I'm dead anyway....between the smokes (cigs) and the brandy I don't stand a chance.  Then again My Grandfather on my Daddy's side lived my life style and lived to his early 90's... go figure~~!

[Habanero Smoker]

Olds;
I wouldn't take any chances. I would follow Tom's suggestion. ;D

[lophole]

I want a reason to be dead. I don't want to die healthy.

[iceman]

I just found out if you eat or drink anything your going to die. But if you don't eat or drink you die anyhow. Man I feel a mind freeze coming on. I think I'll take my chances and eat, drink and be happy. ::)

[IKnowWood]

Moderation != Happy

Happy = Good drink + Good Food + Good Friends + Personal Worth

if we all should do anything to mean anything, its to be happpy.  How we define that is up to us and only us.

[Habanero Smoker]

I want a reason to be dead. I don't want to die healthy.

That was my philosophy until my blood pressure skyrocketed onto uncharted territory. ;D