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.
PhIP: The Three-Strikes Breast Carcinogen
Nota del Doctor
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 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 & Broccoli, and Amla vs. Cancer Cell Invasion.
In Reducing Cancer Risk In Meat-Eaters, I’ll note some ways for non-vegetarians to mediate their risk.
For further context, be sure to check out my associated blog posts: Estrogenic Chemicals in Meat; Avoid Cooked Meat Carcinogens; and Foods that May Block Cancer Formation.
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