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Carcinogenesis Advance Access published online on November 1, 2006
Carcinogenesis, doi:10.1093/carcin/bgl165
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© The Author 2006. Published by Oxford University Press. All rights reserved. For permissions, please email: journals.permissions@oxfordjournals.org
Received July 31, 2006
Accepted August 22, 2006

REVIEW

A meat and potato war: implications for cancer etiology

James S. Felton 1 * and Mark G. Knize 1

1 Biosciences Directorate, Lawrence Livermore National Laboratory, Livermore, CA 94551

* To whom correspondence should be addressed.
James S. Felton, E-mail: felton1{at}llnl.gov


  Abstract

Cooking foods clearly has a beneficial impact for humans; the microbial content can be decreased, proteins made more digestible, and the flavor and texture improved. But at the same time, amino acids, creatine, and sugars, which occur naturally in meats, may be involved in reactions that generate heterocyclic amine (HA) carcinogens during cooking. Recently, another amine carcinogen, acrylamide, was found at relatively high levels in cooked carbohydrate-rich foods, especially potatoes. In this commentary acrylamide will be compared to the meat carcinogens (HAs) with respect to formation, human intake and health consequences- it's a meat and potato war. What conclusion about risks from these dietary carcinogens can we make from the available scientific data?


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