Barbecuing Meat Elevates Your Prostate Cancer Risks
April 22, 2006
A study indicates that a compound called PhIP, formed when meat is charred at high temperatures, causes prostate cancer in rats.
This bears out other studies that have shown cooking meat until it chars, as in barbecue, could cause cancer.
PhIP seems to both initiate prostate cancer and increase its growth. It is difficult to determine exactly how much PhIP is in barbecued meat, because different amounts are formed based on cooking conditions.For the study, PhIP was mixed into the rats' food for up to eight weeks, after which their prostates, intestines and spleens were examined. Genetic mutations were found in all of the organs after four weeks.