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DESCRIPTION: DNA-damaging chemicals formed when meat is cooked stimulate breast cancer cells almost as much as pure estrogen and can infiltrate the ducts where most breast cancers arise. This is the first of a four-part video series on heterocyclic amines, these DNA-damaging chemicals formed in cigarette smoke and when mammal, bird, and fish muscles are cooked. I’ve covered them previously in my videos Muscle Tremors & Diet ( Fast Food Tested for Carcinogens ( and Carcinogens in Roasted Chicken? (
Carcinogens tend to either initiate or promote cancer, rarely both. Not only may heterocyclic amines trigger the original mutation and help the tumor grow, they may also aggravate cancer invasiveness, the subject of the next video PhIP: The Three Strikes Breast Carcinogen (
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