Talk:Heterocyclic amine formation in meat

Really interesting topic, 24 times more carcinogenic than aflatoxin!?! A suggestion (and I aplogize I'm trying to figure out how to mention this correctly) is that it would be nice to see that statement qualified by dose. IE - how does the dose of carcinogen from heterocyclic amines from a large well-done steak relate to a pack of cigarettes. Hope that makes sense.....Nice work. Just realized I wrote this before I knew how to sign it.....(570wac (talk) 22:52, 10 November 2011 (UTC))[reply]

Carol, I was looking at your references and noticed you had the same reference listed multiple times. There is a way to condense the list so that they are only listed once. You can take a look at my page for help on this or, if you want I can clean it up once you are done filling out the sections. -Vic 570vca (talk) 20:16, 3 November 2011 (UTC)[reply]

Alright, think I got rid of the duplicate references. Let me know if I missed one. -Vic 570vca (talk) 17:30, 6 November 2011 (UTC)[reply]

Carol, wonderful job. I found this information on breast cancer and HCAs. Studies show meat intake to be a breast cancer risk factor, even when confounding factors, such as total caloric intake and total fat intake, are controlled. Part of the reason may be that meat becomes a source of carcinogens and/or mutagens, such as HCAs, that are formed while cooking meat at high temperatures. A review of HCAs showed that certain HCAs are distributed to the mammary gland and that humans can activate HCAs metabolically. As a consequence, frequent meat consumption may be a risk factor for breast cancer. I am glad that I am not a big meat eater. 570nlh (talk) 18:20, 7 November 2011 (UTC)Nancy Hannaway[reply]