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PhIP: The Three Strikes Breast Carcinogen

The cooked meat carcinogen PhIP found in fried bacon, fish, and chicken may not only trigger cancer and promote tumor growth, but also increase its metastatic potential by increasing its invasiveness.

January 18, 2013 |
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PhIP: The Three Strikes Breast Carcinogen, 5.0 out of 5 based on 6 ratings

Sources Cited

Holland RD, Gehring T, Taylor J, Lake BG, Gooderham NJ, Turesky RJ. Formation of a mutagenic heterocyclic aromatic amine from creatinine in urine of meat eaters and vegetarians. Chem. Res. Toxicol. 2005 18(3):579 - 590

Steck SE, Gaudet MM, Eng SM, Britton JA, Teitelbaum SL, Neugut AI, Santella RM, Gammon MD. Cooked meat and risk of breast cancer--lifetime versus recent dietary intake. Epidemiology 2007 18(3):373 - 382

Rohrmann S, Jung SUL, Linseisen J, Pfau W. Dietary intake of meat and meat-derived heterocyclic aromatic amines and their correlation with DNA adducts in female breast tissue. Mutagenesis 2009 24(2):127 - 132

Lauber SN, Gooderham NJ. The cooked meat-derived mammary carcinogen 2-amino-1-methyl-6-phenylimidazo[4,5-b]pyridine promotes invasive behaviour of breast cancer cells. Toxicology 2011 279(1 - 3):139 - 145

Sinha R, Gustafson DR, Kulldorff M, Wen WQ, Cerhan JR, Zheng W. 2-Amino-1-methyl-6-phenylim- idazo[4,5-b]pyridine, a Carcinogen in High- Temperature-Cooked Meat, and Breast Cancer Risk . Journal of the National Cancer Institute 2000 92(16):1352 - 1354

Knekt P, Steineck G, Järvinen R, Hakulinen T, Aromaa A. Intake of fried meat and risk of cancer: A follow-up study in Finland. Int. J. Cancer 1994 59(6):756 - 760

Ronco A, Stefani ED, Mendilaharsu M, Deneo-Pellegrini H. Meat, fat and risk of breast cancer: A case-control study from Uruguay. Int. J. Cancer 1996 65(3):328 - 331

Acknowledgements

Images thanks to the National Cancer Institute and U.S. Navy photo by Chief Warrant Officer 4 Seth Rossman via Wikimedia Commons

Transcript

DNA mutation, then promoting growth, and the third strike is that PhIP then promotes invasiveness of breast cancer cells. The way breast tumors kill is by metastasis­­, it's got to invade surrounding tissues and organs. The way you test invasiveness is you put cells into what's called an invasion chamber where you put cancer cells on one side of a membrane with tiny pores, those little gray circles. This is the underside of the filter, showing no invasion. But add some estrogen and you can see a few cells peeking through. Add some PhIP and they really start going on the move. More invasion-promoting that straight estrogen. They conclude that “in addition to its well characterized, genotoxic potential, PhIP is potently estrogenic, is capable of powerful hormonal activity and is able to potently stimulate breast cancer cells to invade through a membrane model. This finding that PhIP is able to exert this pro-invasive appearance in breast cancer cells at such low concentrations is remarkable. The genetic toxicology of the compound coupled to its ability to enhance cell proliferation and invasion indicates that PhIP can act not only to initiate the carcinogenic process, but also to promote it." The problem is, they say, that "Exposure to PhIP is difficult to avoid because of its presence in many commonly consumed cooked meats, particularly chicken, beef and fish." But if you're able to somehow dodge those meats, and don't suck on a cigarette, tailpipe, or incinerator smokestack, maybe it's not so difficult to avoid after all.

To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring watch the above video. This is just an approximation of the audio contributed by Jonathan Hodgson.

To help out on the site please email volunteer@nutritionfacts.org

Dr. Michael Greger

Doctor's Note

The "difficult to avoid" line reminds me of the cop-out in the Dead Meat Bacteria Endotoxemia video. This is the second of a four-part video series on heterocyclic amines, carcinogens such as PhIP that are formed when meat is cooked. In my last video Estrogenic Cooked Meat Carcinogens, I noted that in addition to being able to cause the initial DNA damage that may trigger breast cancer, these chemicals may act as potent estrogens, promoting the growth of such tumors as well.

The growth hormone IGF-1 may also promote tumor progression and invasion (see IGF-1 as One-Stop Cancer Shop). IGF-1 is released by our liver in response to animal protein consumption (why? See Higher Quality May Mean Higher Risk.)

On the other hand, broccoli and Indian gooseberries may have both anti-proliferative and anti-invasive properties: Lung Cancer Metastases and Broccoli and Amla Versus Cancer Cell Invasion.

In the next video Reducing Cancer Risk In Meateaters, I'll note some ways for non-vegetarians to mediate their risk.

If you haven't yet, you can subscribe to my videos for free by clicking here.

  • Thea

    Woo-hoo! Since I almost never suck on a tail pipe and haven’t touched meat in decades, I might be OK on this one! Yeah.

  • Mary Irving

    I’m not going to stop eating meat because my body and brain function much better when I eat animal protein. (And many indigenous people have almost no incidence of cancer eating high meat protein diets) I would like to see the next video however on reducing cancer risk in meat eaters but the link doesn’t work. Where can I see this video?

    • http://macsmiley.tumblr.com/ MacSmiley

      I had to watch it directly on Dr. G’s YouTube channel today.

      • http://www.facebook.com/JenniferRuthGreene Jennifer Greene

        *waves at MacSmiley* Fancy meeting you here! About your comment: can you clarify? Do you mean you were able to view “Reducing Cancer Risk in Meateaters” by going to Dr. G’s YouTube channel? (I’m not seeing it over there at his channel, so I’m puzzled.) Or did you misunderstand Mary’s question? She was asking about the next video in the sequence. Not today’s.

        • http://macsmiley.tumblr.com/ MacSmiley

          *Waves back* My bad. I had problems accessing today’s video PhIP: The Three Strikes Breast Carcinogen on NF.org with my iPhone. The video said it was unavailable, so I thought that was the commenter’s question.

    • http://www.facebook.com/JenniferRuthGreene Jennifer Greene

      Should be up on Monday (Jan 21).

    • Anne

      That’s interesting, I found the opposite to be true for me. I’ve always been big into fitness and bodybuilding so of course I fell into the mindset of putting protein on a pedestal, consuming massive amounts of chicken breast, eggs, etc. I switched to a plant-based, ‘vegan’ diet, and for the first week, yes, I felt very hungry and just all around bad (bloated, etc.). I assume this was my body detoxifying itself because after the second week I felt my energy levels sky rocket and performed better at work and at the gym. (At the time I worked a job with 24 hour shifts so energy levels were VERY important.) I’ve eaten a strictly plant-based diet for over a year now and I’ve never felt better. My skin looks amazing, energy levels still great, my weight has stayed the same even when I wasn’t able to work out for a lengthy period of time due to work related injury, which is really impressive for me. (usually w/o exercise I quickly can’t fit into my pants).

      I guess everyone’s bodies are different, but keep an open mind about eating a plant-based diet. I never in my life imagined I would switch over, but am grateful I did.

      Just my 2 cents, hope you enjoy Dr. Greger’s videos. They’ve changed my life-Thank you Dr. Greger!!!

    • d1stewart

      You like to eat meat, and want to continue to do so. Saying that your “body and brain function much better” when you eat it is nonsensical rationalization. They don’t. You just like your meals better and look forward to them because you’re used to it and don’t want to change it. Your brain uses pure glucose, not animal protein. How can it “function much better when [you] eat animal protein”? It can’t and doesn’t. It just relieves you of the struggle of not eating it but wanting to eat it because of your habituation to eating it.

  • http://www.facebook.com/MoniDew Monica Dewart

    Love this guy! Dr Greger is one of the greats!

  • rainmaker

    link not working: In the next video Reducing Cancer Risk In Meateaters, I’ll note some ways for non-vegetarians to mediate their risk.

    • http://nutritionfacts.org/ Michael Greger M.D.

      That’s just because the video isn’t up yet. My next video won’t be up until Monday–but there’s hundreds of other videos to keep you company this weekend on more that a thousand topics if you get lonely! :)

  • Scott

    Is there a video that you can put together regarding performance enhancing drugs effect on cancer rates? I might be something good to come out of the Lance drama…

  • http://www.facebook.com/benjamin.stone.184 Benjamin Stone

    How would you account for the high meat diet of Mongolian women and comparatively very low breast cancer rates?

    http://www.ncbi.nlm.nih.gov/pubmed/22543542

    Mongolia’s breast cancer experience is of interest because of its shared genetics but vastly different diet compared with other parts of Asia.

    …Breast cancer incidence in Mongolia (age standardized 8.0/100,000) is almost a third of rates in China (21.6/100,000), and over five times that of Japan (42.7/100,000) and Russia (43.2/100,000). Rates within Mongolia appear to have increased slightly over the last decade and are higher in urban than rural areas (annual percentage increase of age-standardized rates from 1998 to 2005 was 3.60 and 2.57 %, respectively).

    …Mongolia’s low breast cancer incidence is of particular interest because of their unusual diet (primarily red meat and dairy) compared with other Asian countries.

  • hopi markin

    what about toast, fried tofu, roasted nuts, stirfry and other methods of preparing vegetarian meals.. is it now only lightly steamed or raw vegan that is safe?

  • Scott Lipscomb

    Dr. Greger,

    First off, thanks so much for all your videos; I’ve found them incredibly informative.

    I was wondering if you had any comments or response to those who claim that some groups, e.g. the Masai of Kenya, show low levels of heart disease, cancer, etc. despite eating a very meat- and dairy-heavy diet. Most of what I’m finding online seems under-researched and perhaps a bit biased.

    Thanks for any information.

    • Thea

      Scott: You might be interested in checking out “Plant Positive”‘s videos on You Tube. He directly addresses the Masai in both his old series and his new series. He gets pretty technical and detailed, but if you are willing to plug through it, you might get a lot of the information that you are looking for. Good luck.

    • Thea

      I’ll add, look up: “The Masai Model” parts I and II. These are two of the Plant Positive videos that I am talking about. They are quite good!

      • Scott Lipscomb

        Thea: thanks! I did look up his videos and watched the 2 Masai ones. I also managed to find this post which mentions some of the same issues:

        http://www.bitterpoison.com/archive/masai-people-and-heart-disease/

        I also wonder if maybe part of the explanation may be the Masai’s life expectancy in general. I.e. if the Masai live considerably shorter lives, then heart disease and cancer, which are more likely to be lethal in middle- and old-age, may simply not affect them because they don’t live long enough to suffer from these things–but I don’t know this for sure, because so far I haven’t found any solid data on Masai life expectancy (only a more general table of Kenyan life expectancy).

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