Nation IN BRIEF : NATIONWIDE : Cancer Risk Linked to Cooking Methods
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Frying, broiling and barbecuing produce potentially carcinogenic compounds in meat, chicken and fish, but microwaving, stewing and poaching do not, the National Cancer Institute said in reporting on a laboratory study. Researchers at the institute’s Division of Cancer Etiology found that cooking at high temperatures and for a long time produced compounds that caused cancer in monkeys and other lab animals. Dr. Richard Adamson, division director, told a meeting of the American Cancer Society in Phoenix that heavy consumption of the substances, called heterocyclic aromatic amines, may cause 1,700 cancers in a population of 1 million.
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