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The Role of Foods

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Abstract

Some international studies which were already quoted (Chapter on Foods and Breast Cancer) had shown inconsistent increases in the risk associated with the intake of fats. Besides, the intake of meats – considered as a marker of the fats intake – has been associated with an increased risk of BC. Years ago it was suggested that heterocyclic amines derived from the cooking process of meats played a role as a potential carcinogen through the character of cancer initiator. The identification of a possible independent effect of meat was something of considerable practical importance, indeed.

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Author information

Authors and Affiliations

  1. Department of Epidemiology and Scientific Methods, IUCLAEH School of Medicine, Convención 1490 dep. 202, 11100, Montevideo, Uruguay

    Alvaro Luis Ronco

  2. School of Medicine Department of Pathology Epidemiology Group, Universidad de la República, Av. Brasil 3080 dep. 402, 11300, Montevideo, Uruguay

    Eduardo De Stéfani

Authors
  1. Alvaro Luis Ronco
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  2. Eduardo De Stéfani
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Correspondence to Alvaro Luis Ronco .

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© 2012 Springer Science+Business Media B.V.

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Ronco, A.L., De Stéfani, E. (2012). The Role of Foods. In: Nutritional Epidemiology of Breast Cancer. Springer, Dordrecht. https://doi.org/10.1007/978-94-007-2397-9_11

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