Exploring the link between BBQ meat and breast cancer.
A recent study in the United States has established a link between compounds which form in meat cooked by high temperatures and breast cancer. Research at the University of Queensland may take this finding a step further.
Lecturer at the University of Queensland's School of Pharmacy, Dr Sarah Roberts-Thomson, is continuing work she began while studying in the United States looking at how high fat may increase the ability of these compounds to cause breast cancer.
The compounds (called heterocylic amines) form when protein-containing foods such as beef, chicken and fish are cooked by barbecuing or other high temperature cooking methods.
"The link between breast cancer, cooked meat and fat has been established in animals, but the cause is still a mystery," Dr Roberts-Thomson said. "We are currently doing research to try to find out why these compounds promote breast tumours."
Dr Roberts-Thomson said overseas studies had linked a low incidence of breast cancer associated with the traditional Japanese diet which is rich in soy products. However, increasing levels of the disease in Japan in recent years has been linked to the growing ?westernisation' of Japanese foods.
"Cooking methods such as barbecuing, frying or char-grilling can cause these compounds to form in meat, although we don't suggest that everyone become vegetarians. Like all foods, meat should be eaten in moderation," she said.
"However, one way to avoid risk is to microwave meat or par-cook meat in the microwave, drain off the juices and then cook it by other methods. Another recommended preparation method is to marinate meat before barbecuing."
The University of Queensland was named Australian University of the Year in 1998 and is a recognised leader in medical and health-related research and teaching.
FOR FURTHER INFORMATION: Sarah Roberts-Thomson telephone 3365 3193.
