Red meat and ovarian cancer risk – (09-24-01)



Red meat and ovarian cancer risk

Two compounds in cooked meat, heterocyclic amines (HCA) and polyaromatic hydrocarbons have been shown consistently to be carcinogenic. Most studies have looked at colon cancer risk, but this study shows an association with ovarian cancer as well. This is not a great surprise, since these compounds can be absorbed into the circulation and wreak havoc elsewhere.

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James Bogash

For more than a decade, Dr. Bogash has stayed current with the medical literature as it relates to physiology, disease prevention and disease management. He uses his knowledge to educate patients, the community and cyberspace on the best way to avoid and / or manage chronic diseases using lifestyle and targeted supplementation.







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Category: Ovarian Cancer
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