Well-Done Meat Intake and the Risk of Breast Cancer

21 Sep 1998Wei Zheng, Deborah R. Gustafson, Derek Moore, Ching-Ping Hong, Kristin E. Anderson, Lawrence H. Kushi, Thomas A. Sellers and Aaron R. Folsom

Consumption of well-done meats and, thus, exposures to heterocyclic amines (or other compounds) formed during high-temperature cooking may play an important role in the risk of breast cancer.

Case-control study
1 effect
2 years
41 subjects

Reported Outcomes


Fried Foods Nutrition risk & protective factor
Minor Risk Factor Fried Foods

Breast Cancer Reproductive outcome
Minor increase risk of Breast Cancer
Reproductive system

Moderate evidence