Nation IN BRIEF : NATIONWIDE : Cancer Risk Linked to Cooking Methods

Frying, broiling and barbecuing produce potentially carcinogenic compounds in meat, chicken and fish, but microwaving, stewing and poaching do not, the National Cancer Institute said in reporting on a laboratory study. Researchers at the institute’s Division of Cancer Etiology found that cooking at high temperatures and for a long time produced compounds that caused cancer in monkeys and other lab animals. Dr. Richard Adamson, division director, told a meeting of the American Cancer Society in Phoenix that heavy consumption of the substances, called heterocyclic aromatic amines, may cause 1,700 cancers in a population of 1 million.