Heterocyclic amines PART 2

Heterocyclic amines PART 2

Besides the fact that a lot of meat is consumed, 78% of the country’s population regularly drink maté, a tea obtained from the plant Ilex paraguariensis, which, as the coffee, contains methylxanthines.

Maté tea is drank very hot, which would explain the thermal injuries favoring oral cavity malignancies, esophageal and gastric. However, the higher frequency of lung cancers and bladder on maté consumers, implant also other mechanisms.

Wanting to know the effects of high meat consumption association with maté tea, the Department of Epidemiology of National Oncology Institute in Montevideo, Uruguay, conducted an extensive study, which published in the Journal of Cancer, the number from September 1998.

It concludes that obesity, heterocyclic amines resulted from meat results alongside maté tea consumption is associated with an increased risk of kidney cancer.

In fact, the frequency of renal cancer in Uruguay, is the largest on the american continent, being of 10.6 / 100,000 men and 3.8 / 100,000 women.

In Uruguay, the meat consumption per person is higher than the United States, but also the frequency of breast cancer in women is, appreciably higher than in other developing countries.

An epidemiological study of proportions, published in 1994, showed that the risk of breast cancer and other malignancies increases proportional to the amount of steaks consumed.

The number 22, of 18 November 1998 of the American magazine Journal of the National Cancer Institute published a study carried out on 41 836 women, to see if there was any link between breast cancer and the preparation of the meat.

The work was done by the Department of Epidemiology at University of Minnesota, Minneapolis, in collaboration with the National Cancer Bethesda Institute, Maryland, USA, and Preventive Medicine Department at the University Iowa City, US.

Research shows that women who prefer meat “well cooked”, whether it was meatloaf, steaks, barbecue or breaded, presented a 4.6 times higher risk of breast cancer than those customary to consume less cooked meat, ie less fried or less exposed to high temperature.

The authors believe that the heterocyclic amines and possible other compounds, as polycyclic aromatic hydrocarbons, which are produced during animal products preparation, are mutagens.

The surface dark colored crust of roasted meats presents a carcinogens abundance.

In fact, even outside preferences, housewives face a dilemma: media recommend a strong heat cooking, to reduce the risk of Escherichia coli microbe infections, in which some strains are pathogenic, but this method of preparation leads to the formation of carcinogens; and oncologists recommend a brief exposure to high heat, which implies an increased risk for the survival of pathogens.

 People who have decided to vegetarianism were released not only of this dilemma, but also other shortcomings related to the meat consumption.

Categories: Diet, Health, Nutrition
Tags: cancer, meat

Write a Comment

Your e-mail address will not be published.
Required fields are marked*