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.
 

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