The compound PhIP (2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine), formed by cooking meats at very high temperatures, acts as both an initiator and promoter of prostate cancer in rats, according to a Johns Hopkins Kimmel Cancer Center study, presented at the 97th annual meeting of the American Association for Cancer Research in Washington, D.C.
ScienceDaily: Charred Meat Chemical May Lead To Prostate Cancer
