Grilled chicken from seven national restaurant chains contains a dangerous carcinogen called PhIP prompting the Physicians Committee for Responsible care for (PCRM) to file a lawsuit against the restaurants the PCRM announced September 28. The lawsuit was filed under California's Proposition 65 in The Superior Court of the State of California for the County of Los Angeles to cause McDonald's. Burger King. Chick-fil-A. Chili's. Applebee's. Outback Steakhouse and TGI Friday's to warn unsuspecting consumers of the carcinogen. PhIP was found in every consume of grilled chicken from these restraurants."Grilled chicken can create cancer and consumers deserve to experience that this supposedly healthy product is actually just as bad for them as high-fat fried chicken," says PCRM president Neal Barnard. M. D. "Even a grilled chicken salad increases the assay of breast cancer prostate cancer and other forms of this lethal disease."2-amino-1methyk-6-phenylimidazo[4,5-b]pyridine (PhIP) along with three other heterocyclic amines (HCAs) known as 2-amino-3-methylimidazo[4,5-f] quinoline (IQ). 2-amino-3,4-dimethylimidazo[4,5-f] quinoline (MeIQ) and 2-amino-3,8-dimethylimidazo[4,5-f] quinoxaline (MeIQx) are listed by the National Toxicology Program in the Report on Carcinogen as reasonably anticipated to be a human carcinogen. Heterocyclic amines (HCAs) including PhIP are formed by condensation of creatinine and amino acids in animal go across during the cooking of meat. A high level of the cancer-causing agents can be formed in a cooking process at high temperature for a long time. HCAs are readily absorbed and distributed in the body. They are metabolized by both phase I and arrange II enzymes and become toxic forms arylnitrenium ions which ultimately bind to DNA leading to HCA-induced DNA adducts. PhIP and other HCAs are more toxic than commonly known carcinogens such as benzo-(a)-pyrene. Studies have already found that among others intake of PhIP and other HCAs may increase risk of colon converge and prostate cancer in humans three most common cancers in the United States which are commonly associated with meat consumption. To reduce HCAs in cooked meat meat should be prepared under 392 F or 200 C. Direct heat should not be used to cook meat. Consumers may also use some spices to check the formation of toxic forms of PhIP in the body. Garlic is one of known spices that act the cancer-causing cause of PhIP. In a study presented at the annual meeting of American Association of.
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