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Meat, Meat-Cooking Carcinogen and Cancer
Thursday, January 26, 2006 - 7:15pm to Thursday, January 26, 2006 - 8:30pm

Location: Smith Center, 327/8/9

Dr. Rashmi Sinha (National Cancer Institute) and Sigma Xi Distinguished Lecturer
will present,

Meat, Meat-Cooking Carcinogen and Cancer

Even though the results from case-control studies lend support to an association between meat cooking-mutagens and cancer, other larger prospective studies are not consistent. Other components of red meat, such as heme iron, fat, nitrite/nitrosamine need to be explored further. This presentation will examine the current epidemiologic knowledge in relation to meat related mutagens and will evaluate the types of studies that may be required in the future to clarify the association of meat and human cancers.

Rashmi Sinha is an investigator in the Nutrition Epidemiology Branch, Division of Caner Epidemiology and Genetics, at the National Cancer Institute. Research interests include the role of meat, heterocyclic aromatic amines and polycyclic aromatic hydrocarbons in cancer etiology as well as the interaction of genetic susceptibility and nutrition in cancer. Other interests include vitamins A, C and E and cancer, DDT and breast cancer and development of biomarkers of diet. Sinha's honors include the National Institute of Health Award of Merit and the Technology Transfer Award. Sinha is associate editor of the journal Cancer Epidemiology, Biomarkers and Prevention, a reviewer for numerous journals and has served on a variety of professional committees and boards.

Event is Free and Open to the Public

For questions, contact Virginia Butler, 5-3303 and see