Cancer and Heterocyclic Amines

Not only is meat devoid of fibre and other nutrients which have a protective effect, but it contains potentially carcinogenic compounds which can actually increase one's risk of developing breast and other cancers. The compounds in questions, heterocyclic amines, are produced during the cooking process of many animal products, including chicken, beef, pork, and fish. Meat that is cooked under normal conditions, which may involve grilling, frying, and oven-broiling, produce large quantities of these mutagens, though the effect does not appear to be the same for soy-based foods, which produce little or no carcinogens upon cooking.

Meat-based diets have been linked with breast cancer. Several recent studies show meat intake to be a risk factor for the development of breast cancer, even when confounding factors, such as total caloric intake and total fat intake, are controlled.


Source: Physicians Committee for Responsible Medicine