Barbecue Meats Linked with Prostate Cancer
(Washington, Reuters Health, 4/3/2006)

For up to eight weeks, Dr. Angelo De Marzo, Yatsutomo Nakai and other associates at Johns Hopkins University in Baltimore combined PhIP, a compound formed in meat that is cooked at high temperatures, with the food they gave to rats. The investigators found genetic mutations in the prostates, intestines and spleens of these animals after four weeks. The scientists say that the PhIP seemed to both cause and promote growth of prostate cancer in the rats.

(American Association for Cancer Research)