Day 017 - 25 Jul 94 - Page 55
1 A. No.
2 Q. "In the distil and proximal colon and rectal cancer, and
the optimal fat and fibre levels for low rates. The
3 authors examined questions of suitable procedures for the
assessment of intake of specific key nutrients and mode of
4 cooking. International data by site and nutritional
factors were compared. Results: Fat and fibre intake in
5 the United States, Japan and Finland related to
differences in rates. Laboratory animal model studies
6 indicated that type of fat affected carcinogenesis. Colon
cancer rates in men in the United States increased
7 slightly, but started to decline slightly as in women."
8 What I want particularly to ask you about is this. This
study also notices the result obtained in the New York
9 versus rural Finland paper we looked at earlier. To what
extent, in your opinion, is the method by which material
10 containing fat is cooked an important or significant
factor in this equation?
11 A. I honestly think that is a very difficult one to
ascertain, but there is no doubt about it that when you
12 cook food you do produce molecular changes in the
constituents of the food. It may be that it is these
13 chemicals to some extent which are possibly instrumental
in promoting the development of bowel cancer. So it is
14 not just a straightforward question of meat, for example,
but it may well be the method by which meat is cooked.
15 Some studies, for example, have suggested that charcoal
grilling may be harmful; others have suggested that frying
16 may be harmful. But there is no consistent finding in the
studies about method of preparation. It certainly is a
17 factor that needs to be taken into consideration.
18 Q. Can we look at what this paper says about that question.
It is on page 1223 in the right-hand column, "Initiation
19 of Colon Cancer. Although we proposed that fat and fibre
play a role in the promotion and inhibition of colon
20 cancer, respectively, we must ask what are the initiating
agents? Heterocyclic amines have been shown to produce
21 mammary and colon cancer in experimental animals". This
time I am afraid, Dr. Arnott, I must ask you what are
22 heterocyclic amines?
A. Well, it is obviously a chemical. Amines are a group
23 of compounds which range from, for example, certain dye
compounds are amines; it is a group of chemical substances
24 which have been known in experimental conditions to
produce tumours.
25
Q. Is this a question which I can usefully address to a
26 professional toxicologist?
A. Yes, I would have thought that would be something a
27 toxicologist may be able to answer.
28 Q. I might try that. Can you turn over the page? We are
still discussing heterocyclic amines: "These compounds
29 are produced during broiling or frying meat". Is
"broiling" American for grilling?
30 A. Yes.
