Although inconsistencies exist, some studies have shown that meat consumption is associated with breast cancer risk. Several heterocyclic amines (HAs), formed in the cooking of meats, are mammary carcinogens in laboratory models. HAs are activated by polymorphic N-acetyltransferase (NAT2) and rapid
Breast cancer, heterocyclic aromatic amines from meat and N-acetyltransferase 2 genotype
β Scribed by Delfino, R. J.; Sinha, R.; Smith, C.; West, J.; White, E.; Lin, H. J.; Liao, S.-Y.; Gim, J. S.Y.; Ma, H. L.; Butler, J.; Anton-Culver, H.
- Book ID
- 121796356
- Publisher
- Oxford University Press
- Year
- 2000
- Tongue
- English
- Weight
- 104 KB
- Volume
- 21
- Category
- Article
- ISSN
- 0143-3334
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Heterocyclic amines (HAs) are carcinogens produced by high-temperature cooking of meat and animal protein; metabolism of HA is influenced by polymorphisms in the Nacetyltransferase-2 (NAT-2) gene. Data from a variety of sources suggest that HA may play a role in human carcinogenesis. We examined the
## Abstract Consumption of red meat has been associated with elevated risk of colorectal cancer; however, mechanisms underlying this relationship are not well established. Nβacetyltransferase 2 (NAT2) appears to activate carcinogenic heterocyclic amines found in meat as well as cigarette smoke. Gen