Study in mice links heat-damaged DNA in food to possible genetic risks
Researchers have newly discovered a surprising and potentially significant reason why eating foods frequently cooked at high temperatures, such as red meat and deep-fried fare, elevates cancer risk. The alleged culprit: DNA within the food thats been damaged by the cooking process.
South Korea Hildam Daubert Eric Kool Yong Woong Jun Stanford School Of Humanities National Institute Of Standards
Source: phys.org