New findings from Harvard University in the area of breast cancer published

Research findings, 'Meat mutagens and breast cancer in postmenopausal women--a cohort analysis,' are discussed in a new report. "Mutagenic compounds produced when meats are cooked at high temperatures have been hypothesized to increase risk of breast cancer. We examined the association between intakes of the heterocyclic amines (HCA) MeIQx (2-amino-3,8-dimethylimidazo[4,5-f]quinoxaline), PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine), DiMeIQx (2-amino-3,4,8-trimethylimidazo[4,5-f]), and meat-derived mutagenic (MDM) activity and risk of breast cancer using a cooking method questionnaire administered in 1996 in the Nurses' Health Study," scientists in the United States report.

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