Guest guest Posted January 25, 2006 Report Share Posted January 25, 2006 If you haven't seen it, look up the rebuttal to the book " China Study " on www.westonaprice.org. I think you can pull it up by typing china study in the search box. I think that's the same issue. > > I'm copying into this message an announcement I received about a speaker on > cancer caused by meat. Any comments, gang? Obviously the speech is more > relevant to the Portland group, but I seek all of your thinking on this. > > > ------------------------------------------------------------------- ------------------------------------------------------- > *Meat, Meat-Cooking Carcinogen, and Cancer* > Rashmi Sinha > *of the National Cancer Institute* > *Sigma Xi Distinguished National Lecturer* > *Thursday January 26, 2006, 7:15pm* > * Center 327/8/9, Portland State University* > Free admission; the public is welcome > Free parking in Parking 2 after 7 pm > Co-sponsor: PSU Department of Anthropology > Diets containing substantial amounts of red or preserved meats may increase > the > risk of various cancers. This association may be due to a combination of > factors, > such as content of fat, protein, and iron, and/or meat preparation (e.g. > cooking or preserving methods). > Laboratory results have shown that meats cooked at high temperatures contain > heterocyclic amines (HCAs) and > polycyclic aromatic hydrocarbons (PAHs), which are mutagenic and > carcinogenic in animals. To investigate the > role of these compounds we have created separate databases for mutagenic > activity, HCAs, and PAHs, which we > have used in conjunction with a validated meat-cooking food frequency > questionnaire (FFQ). The role of meat > type, cooking methods, doneness levels, and meat-cooking mutagens has been > examined in both case-control > studies and prospective cohort studies. The results from these studies are > mixed for different sub-types of meat, > cooking methods, and doneness levels, as well as for estimated intakes of > mutagenic activity, HCA, and PAHs. > An additional role of red meat in colon cancer could be through the > contribution to *N*-nitroso compound (NOC) exposure. > Humans can be exposed to NOCs by exogenous routes (from processed meats in > particular) and by endogenous routes. > Endogenous exposure to NOCs has been shown to be dose-dependently related to > the amount of red meat in the diet. > Recent work suggests that heme iron in red meat may explain the high levels > of endogenous NOC, levels equivalent to > those found in cigarette smoke. > In summary, even though the results from case-control studies lend support > to an association between meat- cooking > mutagens and cancer, other larger prospective studies are not consistent. > Other components of red meat, such as heme > iron, fat, nitrite/nitrosamine need to be explored further. This > presentation will examine the current epidemiologic > knowledge in relation to meat-related mutagens and will evaluate the types > of studies that may be required in the > future to clarify the association of meat and human cancers. > Rashmi Sinha is an investigator in the Nutrition Epidemiology Branch, > Division of Cancer Epidemiology and > Genetics, at the National Cancer Institute. Research interests include the > role of meat, heterocyclic aromatic amines, > and polycyclic aromatic hydrocarbons in cancer etiology, as well as the > interaction of genetic susceptibility and > nutrition in cancer. Other interests include vitamins A, C and E and cancer, > DDT and breast cancer, and > development of biomarkers of diet. Sinha's honors include the National > Institute of Health Award of Merit and the > Technology Transfer Award. Sinha is associate editor of the journal *Cancer > Epidemiology, Biomarkers and* > *Prevention*, is a reviewer for numerous journals, and has served on a > variety of professional committees and boards. > *Chapter Website* > The Columbia-Willamette Chapter's website is > <www.sigmaxi.org/chapters/web/CWC/index.htm>. It posts announcements of > upcoming Sigma Xi lectures, > Chapter events such as the Student Research Symposium, and information about > the Chapter. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2006 Report Share Posted January 26, 2006 More China Study critique http://bradmarshall.blogspot.com/ Wanita If you haven't seen it, look up the rebuttal to the book " China Study " on www.westonaprice.org. I think you can pull it up by typing china study in the search box. I think that's the same issue. > > I'm copying into this message an announcement I received about a speaker on > cancer caused by meat. Any comments, gang? Obviously the speech is more > relevant to the Portland group, but I seek all of your thinking on this. > > > ------------------------------------------------------------------- ------------------------------------------------------- > *Meat, Meat-Cooking Carcinogen, and Cancer* > Rashmi Sinha > *of the National Cancer Institute* > *Sigma Xi Distinguished National Lecturer* > *Thursday January 26, 2006, 7:15pm* > * Center 327/8/9, Portland State University* > Free admission; the public is welcome > Free parking in Parking 2 after 7 pm > Co-sponsor: PSU Department of Anthropology > Diets containing substantial amounts of red or preserved meats may increase > the > risk of various cancers. This association may be due to a combination of > factors, > such as content of fat, protein, and iron, and/or meat preparation (e.g. > cooking or preserving methods). > Laboratory results have shown that meats cooked at high temperatures contain > heterocyclic amines (HCAs) and > polycyclic aromatic hydrocarbons (PAHs), which are mutagenic and > carcinogenic in animals. To investigate the > role of these compounds we have created separate databases for mutagenic > activity, HCAs, and PAHs, which we > have used in conjunction with a validated meat-cooking food frequency > questionnaire (FFQ). The role of meat > type, cooking methods, doneness levels, and meat-cooking mutagens has been > examined in both case-control > studies and prospective cohort studies. The results from these studies are > mixed for different sub-types of meat, > cooking methods, and doneness levels, as well as for estimated intakes of > mutagenic activity, HCA, and PAHs. > An additional role of red meat in colon cancer could be through the > contribution to *N*-nitroso compound (NOC) exposure. > Humans can be exposed to NOCs by exogenous routes (from processed meats in > particular) and by endogenous routes. > Endogenous exposure to NOCs has been shown to be dose-dependently related to > the amount of red meat in the diet. > Recent work suggests that heme iron in red meat may explain the high levels > of endogenous NOC, levels equivalent to > those found in cigarette smoke. > In summary, even though the results from case-control studies lend support > to an association between meat- cooking > mutagens and cancer, other larger prospective studies are not consistent. > Other components of red meat, such as heme > iron, fat, nitrite/nitrosamine need to be explored further. This > presentation will examine the current epidemiologic > knowledge in relation to meat-related mutagens and will evaluate the types > of studies that may be required in the > future to clarify the association of meat and human cancers. > Rashmi Sinha is an investigator in the Nutrition Epidemiology Branch, > Division of Cancer Epidemiology and > Genetics, at the National Cancer Institute. Research interests include the > role of meat, heterocyclic aromatic amines, > and polycyclic aromatic hydrocarbons in cancer etiology, as well as the > interaction of genetic susceptibility and > nutrition in cancer. Other interests include vitamins A, C and E and cancer, > DDT and breast cancer, and > development of biomarkers of diet. Sinha's honors include the National > Institute of Health Award of Merit and the > Technology Transfer Award. Sinha is associate editor of the journal *Cancer > Epidemiology, Biomarkers and* > *Prevention*, is a reviewer for numerous journals, and has served on a > variety of professional committees and boards. > *Chapter Website* > The Columbia-Willamette Chapter's website is > <www.sigmaxi.org/chapters/web/CWC/index.htm>. It posts announcements of > upcoming Sigma Xi lectures, > Chapter events such as the Student Research Symposium, and information about > the Chapter. > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2006 Report Share Posted January 26, 2006 On 1/25/06, haecklers <haecklers@...> wrote: > If you haven't seen it, look up the rebuttal to the book " China > Study " on www.westonaprice.org. I think you can pull it up by > typing china study in the search box. I think that's the same > issue. It's here: http://www.westonaprice.org/bookreviews/chinastudy.html And I have a slightly revised version here: http://www.cholesterol-and-health.com/China-Study.html Having said that, I don't think my review is particularly relevant to this issue, and Brad's is great but even far less relevant to this issue. One thing I have written that is actually relevant is this: http://www.cholesterol-and-health.com/The_Cholesterol_Times-Issue-7.html#Cancer Chris -- Dioxins in Animal Foods: A Case For Vegetarianism? Find Out the Truth: http://www.westonaprice.org/envtoxins/dioxins.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2006 Report Share Posted January 26, 2006 --- In , Blank <john.blank@g...> wrote: > I'm copying into this message an announcement I received > about a speaker on cancer caused by meat. Any comments, gang? > Obviously the speech is more relevant to the Portland > group, but I seek all of your thinking on this. Hi : If you are attending the talk and if you are allowed to ask questions, ask him this one question, " Were the agronomic and pedological factors in the production of the meat taken into account in this study? " If he says they weren't, tell him that the study isn't worth the price of the paper it is written on. Chi Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2006 Report Share Posted January 26, 2006 Too many links. Can you find specific url? On Jan 25, 2006, at 3:09 PM, haecklers wrote: > If you haven't seen it, look up the rebuttal to the book " China > Study " on www.westonaprice.org. I think you can pull it up by > typing china study in the search box. I think that's the same > issue. > > >> >> I'm copying into this message an announcement I received about a > speaker on >> cancer caused by meat. Any comments, gang? Obviously the speech > is more >> relevant to the Portland group, but I seek all of your thinking on > this. >> >> >> ------------------------------------------------------------------- > ------------------------------------------------------- >> *Meat, Meat-Cooking Carcinogen, and Cancer* >> Rashmi Sinha >> *of the National Cancer Institute* >> *Sigma Xi Distinguished National Lecturer* >> *Thursday January 26, 2006, 7:15pm* >> * Center 327/8/9, Portland State University* >> Free admission; the public is welcome >> Free parking in Parking 2 after 7 pm >> Co-sponsor: PSU Department of Anthropology >> Diets containing substantial amounts of red or preserved meats > may increase >> the >> risk of various cancers. This association may be due to a > combination of >> factors, >> such as content of fat, protein, and iron, and/or meat preparation > (e.g. >> cooking or preserving methods). >> Laboratory results have shown that meats cooked at high > temperatures contain >> heterocyclic amines (HCAs) and >> polycyclic aromatic hydrocarbons (PAHs), which are mutagenic and >> carcinogenic in animals. To investigate the >> role of these compounds we have created separate databases for > mutagenic >> activity, HCAs, and PAHs, which we >> have used in conjunction with a validated meat-cooking food > frequency >> questionnaire (FFQ). The role of meat >> type, cooking methods, doneness levels, and meat-cooking mutagens > has been >> examined in both case-control >> studies and prospective cohort studies. The results from these > studies are >> mixed for different sub-types of meat, >> cooking methods, and doneness levels, as well as for estimated > intakes of >> mutagenic activity, HCA, and PAHs. >> An additional role of red meat in colon cancer could be through the >> contribution to *N*-nitroso compound (NOC) exposure. >> Humans can be exposed to NOCs by exogenous routes (from processed > meats in >> particular) and by endogenous routes. >> Endogenous exposure to NOCs has been shown to be dose-dependently > related to >> the amount of red meat in the diet. >> Recent work suggests that heme iron in red meat may explain the > high levels >> of endogenous NOC, levels equivalent to >> those found in cigarette smoke. >> In summary, even though the results from case-control studies lend > support >> to an association between meat- cooking >> mutagens and cancer, other larger prospective studies are not > consistent. >> Other components of red meat, such as heme >> iron, fat, nitrite/nitrosamine need to be explored further. This >> presentation will examine the current epidemiologic >> knowledge in relation to meat-related mutagens and will evaluate > the types >> of studies that may be required in the >> future to clarify the association of meat and human cancers. >> Rashmi Sinha is an investigator in the Nutrition Epidemiology > Branch, >> Division of Cancer Epidemiology and >> Genetics, at the National Cancer Institute. Research interests > include the >> role of meat, heterocyclic aromatic amines, >> and polycyclic aromatic hydrocarbons in cancer etiology, as well > as the >> interaction of genetic susceptibility and >> nutrition in cancer. Other interests include vitamins A, C and E > and cancer, >> DDT and breast cancer, and >> development of biomarkers of diet. Sinha's honors include the > National >> Institute of Health Award of Merit and the >> Technology Transfer Award. Sinha is associate editor of the > journal *Cancer >> Epidemiology, Biomarkers and* >> *Prevention*, is a reviewer for numerous journals, and has served > on a >> variety of professional committees and boards. >> *Chapter Website* >> The Columbia-Willamette Chapter's website is >> <www.sigmaxi.org/chapters/web/CWC/index.htm>. It posts > announcements of >> upcoming Sigma Xi lectures, >> Chapter events such as the Student Research Symposium, and > information about >> the Chapter. >> >> >> Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2006 Report Share Posted January 26, 2006 Chi, > If you are attending the talk and if you are allowed to ask questions, > ask him this one question, " Were the agronomic and pedological factors > in the production of the meat taken into account in this study? " > If he says they weren't, tell him that the study isn't worth the price > of the paper it is written on. I think that's an excellent question for the epidemiological questions, but a lot of the evidence concerns molecular stuff. If the reactions taking place involve components that don't significantly vary, or vary only in amount but not in terms of presence or absence, the agronomic factors might be irrelevant. For example if sugars form acrylamides at high heat, then the agronomic factors would only matter in the potato if the determined the presence or absence of sugars. I suspect a better potato would have more of the sugars and amino acids per weight that form the reaction, but I'm not sure. Chris -- Dioxins in Animal Foods: A Case For Vegetarianism? Find Out the Truth: http://www.westonaprice.org/envtoxins/dioxins.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 26, 2006 Report Share Posted January 26, 2006 On 1/26/06, Masterjohn <chrismasterjohn@...> wrote: > I think that's an excellent question for the epidemiological > questions, but a lot of the evidence concerns molecular stuff. If the > reactions taking place involve components that don't significantly > vary, or vary only in amount but not in terms of presence or absence, > the agronomic factors might be irrelevant. Actually, I half take that back. Meat from better soil would contain more protective factors that would cancel out the effect of the toxic substance formed. The half I don't take back is that if we know that the toxic substances form from inherent constitutents of the meat than than good soil won't make them not form at high heats. But the former, I suspect, is more relevant to whether or not you actually get cancer, which means your point stands. Chris -- Dioxins in Animal Foods: A Case For Vegetarianism? Find Out the Truth: http://www.westonaprice.org/envtoxins/dioxins.html Quote Link to comment Share on other sites More sharing options...
Guest guest Posted February 3, 2006 Report Share Posted February 3, 2006 Chris- >For example if sugars form acrylamides at high heat, then the >agronomic factors would only matter in the potato if the determined >the presence or absence of sugars. I suspect a better potato would >have more of the sugars and amino acids per weight that form the >reaction, but I'm not sure. I suppose it's theoretically possible that a better potato would have some compound or compounds which would somehow inhibit the reaction to some degree, but that's utterly unfounded speculation, certainly not reason to dismiss the issue. - Quote Link to comment Share on other sites More sharing options...
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