Environment and Breast Cancer: Science Review
Heterocyclic aromatic amines, formed in meat during high temperature cooking, have been shown to be mutagenic and carcinogenic in animals.
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injinjectionwkweekddayhhourexpexperimentsubcutsubcutaneousIARCInternational Agency for Research on CancerCPDBCarcinogenic Potency Database, University of BerkeleyNTPUS National Toxicology ProgramEPAUS Environmental Protection AgencyCAS RNChemical Abstract Service Registry NumberRTECSRegistry of Toxic Effects of Chemical Substances11th ROC11th Report on CarcinogensIRISIntegrated Risk Information SystemCalEPACalifornia Environmental Protection AgencyOEHHAOffice of Environmental Health Hazard AssessmentNIOSHNational Institute for Occupational Safety and HealthHPVhigh production volumeOSHAUS Occupational Safety and Health AdministrationIURInventory Update RuleEAFUSEverything added to food in the United StatesSRDSource Ranking DatabaseHPDHousehold Product DatabaseHSDBHazardous Substance DatabaseNOESNational Occupational Exposure SurveyIPCSInternational Program on Chemical SafetyRIVMDutch National Institute of Public Health and the EnvironmentITERInternational Toxicity Estimates for Risk DatabaseMTDmaximally tolerated doseNCINational Cancer InstituteTBAtumor-bearing animalsHCAsheterocyclic aminesmmaleffemalesigsignificantstatstatisticallyincincrease