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 WCRF 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 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
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
- Red Meat and Cancer Risk: Current Findings from the World Cancer Research Fund
Steven Clinton, MD, PhD
The James, The Ohio State University Comprehensive Cancer Center
Continuing Professional Education
ASN designates this educational activity for a maximum of 1.o 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.