Talk:Carcinogen
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[edit] I
I believe this article needs to be tidied up. There is information all over the place needing to be sorted.
Should Dioxin go in the list too?
Should sunlight? (or more specifically, certain frequencies of UV light) Also, what about non-mutagenic carcinogens, e.g. immune system supressants?
It’s still unclear whether dioxins, or contaminants in their preps, are carcinogenic. UV light certainly causes cancers, the worst being melanomas.
- The lists of carcinogens are linked from the article. 2,3,7,8-Tetrachlorodibenzo-para-dioxin is a group 1 carcinogen according to the IARC, their reasoning can be found in the appropriate monograph, which also discusses other dioxins. Ultraviolet radiation is a group 2A carcinogen. Physchim62 20:31, 29 October 2005 (UTC)
[edit] Overcooked Meat
"Cooking protein-rich food at high temperatures, such as broiling or barbecuing meats, can lead to the formation of many potent carcinogens that are comparable to those found in cigarrette smoke (i.e., benzo[a]pyrene). Pre-cooking meats in a microwave oven for 2-3 minutes before broiling can help minimize the formation of these carcinogens." I doubt it. This was added by an anonymous user and needs a citation. It can go back if it has a citation. JohnJohn 04:03, 10 September 2006 (UTC)
- I know that charred meats are known to contain benzo(a)pyrene, which is indeed a potent carcinogen. I don't know about the rest of it. (By charred, I mean burnt so bad it tastes awful, not just blackened.) -- stillnotelf is invisible 17:21, 10 September 2006 (UTC)
Do you have a citation for your knowledge? JohnJohn 03:57, 14 September 2006 (UTC)
This is an abstract from the following article "Cancer from overcooked meat?" Anonymous. Medical Update. Indianapolis: Sep 1999.Vol. 23, Iss. 3; pg. 4, 1 pgs
"A recent study of breast cancer patients suggested that survey respondents who preferred their burgers, steak or bacon very well done had a risk of breast cancer 4.6 times higher than those who liked their meat rare or medium. Because the risk of E. coli is much greater than that of cancer, however, it is still better to cook meat well done than to undercook it."
Here is another abstract from Science News: "Very hot grills may inflame cancer risks" Janet Raloff. Science News. Washington: Nov 28, 1998.Vol. 154, Iss. 22; pg. 341, 1 pgs
"Women who consistently eat their meat very well done-with a crispy, blackened crust-face almost five times the breastcancer risk of those who eat rare- or medium-cooked meats, a new study finds. However, even well-done meats without char may contain the chemicals being linked to this cancer risk, a pair of related analyses indicates." I don't doubt it anymore. Do you object to these articles as sources? JohnJohn 04:09, 14 September 2006 (UTC)
- I certainly don't object. The original studies would be ideal, rather than news-blurb reprints, but these are fine until someone has time and inclination to track down the original studies. Thanks for finding them! -- stillnotelf is invisible 05:31, 14 September 2006 (UTC)
I cited what I think was the original study. I didn't read the entire article, so it might just be a review. ;) JohnJohn 22:18, 14 September 2006 (UTC)
What the heck?
"Penisular area's are verray nice. bouncey bouncey. The first one shown to cause cancer in animals was Rous sarcoma virus, discovered in 1910 by Peyton Rous."
What is that about?
[edit] WikiProject class rating
This article was automatically assessed because at least one WikiProject had rated the article as start, and the rating on other projects was brought up to start class. BetacommandBot 16:24, 10 November 2007 (UTC)
