Carcinogens in Meat, Poultry, Fish, Eggs and Dairy

Carcinogens in Meat, Poultry, Fish, Eggs and Dairy
In animal studies, carcinogenic heterocyclic amines (HCAs) has been shown to cause tumors of the breast, colon, liver, skin, lung, prostate and other organs.  In numerous epidemiologic studies, researchers found that high consumption of well-done, fried or barbecued meats was associated with an increased risk of colorectal, pancreatic and prostate cancer in humans.

According to Dr. Michael Greger, M.D. (, meat, poultry and fish that are cooked under normal household conditions contain more than 20 HCAs.

One way to avoid exposure to HCAs is to simply avoid eating meat.  However, it appears that even vegetarians, who do not eat animal flesh but may eat eggs and dairy products, are potentially exposed to HCAs.

In his video, notes, graphs and charts, Heterocyclic Amines in Eggs, Cheese and Creatine?, Dr. Greger explains the potential exposure by lacto-ovo vegetarians and others to HCAs through eggs, cheese, sports supplements and cigarette smoke.

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Further Reading:
Chemicals in Meat Cooked at High Temperatures and Cancer Risk
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