Johns Hopkins: BBQ meats linked with prostate cancer

A compound formed when meat is charred at high temperatures - as in barbecue - encourages the growth of prostate cancer in rats, researchers say.
 
The study, presented at a meeting of the American Association for Cancer Research, may help explain the link between eating meat and a higher risk of prostate cancer.
 
It also fits in with other studies suggesting that cooking meat until it chars might cause cancer.
 
The compound, called PhIP, is formed when meat is cooked at very high temperatures, Dr Angelo De Marzo and colleagues at Johns Hopkins University in Baltimore reported.
 
It appears to both initiate and promote the growth of prostate cancer in rats, they said.... [more]