Can Meat Take the Heat or Should it Get Out of the Kitchen? Meat Cooked at High Temperature and Cancer Risk

Thursday, December 12, 2019
1:00 PM– 2:00 PM (ET)
Sponsored by the National Cattlemen’s Beef Association, a contractor to the Beef Checkoff

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CPE Credit

If you are seeking  Continuing Professional Education credit and have feedback about this activity, please send comments to QualityCPE@eatright.org.


Meat cooked at high temperature generates varying levels of heterocyclic amines (HCA) and any food cooked over a flame contains polycyclic aromatic hydrocarbons (PAH).  Exposure to HCA and PAH from cooked meat has been hypothesized to contribute to increased cancer risk. This program will discuss the evidence base behind the most recent World Cancer Research Fund/American Institute for Cancer Research (WCRF/AICR) Expert Panel report recommendations regarding meat intake; challenges and progress in the identification of specific individual HCA biomarkers and their isolation from human tissue; and challenges associated with estimating dietary HCA and PAH exposure using common dietary assessment techniques and publicly available HCA/PAH exposure estimation tools.

At the end of this session, attendees will be able to:

  • Communicate current WCRF/AICR Expert Panel report recommendations regarding meat intake and cancer risk
  • Describe strengths and limitations of mechanistic evidence linking meat HCAs to human cancer incidence
  • Describe strengths and limitations of common methodology used to estimate HCA and PAH exposure in epidemiologic studies
  • Review strengths and limitations of epidemiological evidence on meat intake and cancer risk

Moderator:

Richard C. Baybutt, PhD
East Carolina University

Presentations and Speakers:

Are there Pathways Linking Dietary HCAs and PAHs from Meat to Cancer Risk?

Robert Turesky, PhD, BSc
University of Minnesota

The Importance of Uncertainty in the Estimation of Dietary HCA and PAH for Application in Health Impact Studies

Jane Pouzou, PhD
EpiX Analytics

Red Meat and Cancer Risk: Current Findings from the WCRF/AICR Expert Panel Report

Steven Clinton, MD, PhD
The James, The Ohio State University Comprehensive Cancer Center

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CPE Credit

If claiming CPE Credit for attending the live or the recorded event, you must complete the correct evaluation survey.


Continuing Professional Education

ASN designates this educational activity for a maximum of 1.5 CPEUs. Dietitians and dietetic technicians, registered should only claim credit commensurate with the extent of their participation in the activity.

ASN (Provider #NS010) is accredited and approved by the Commission on Dietetic Registration (CDR) as a provider of Continuing Professional Education (CPE) programs for Registered Dietitians.

CPE Level 2

Performance Indicators/Learning Objectives

Learning Codes:

  • 5150:  Cancer
  • 2100: Nutrition biochemistry
  • 2000:  Science of food and nutrition

Performance Indicators:

  • 2.1.8 Delivers accurate and credible messaging.
  • 4.1.2 Interprets and integrates evidence-based research and literature in decision making.
  • 8.1.2 Applies knowledge of food and nutrition as well as the biological, physical and social sciences in practice.

Live Event:

Activity Type:  171 Live Webinars and Teleseminars

Activity Number: 152519

Recorded Event: 

Activity Type:  Recorded pre-approved CPE Activity: 175 Lectures/Webinars

Activity Number: 160368