CHEM 181 Lecture Notes - Lecture 3: Scientific American, Cardiology, Oatmeal

• School: McGill University
• Department: Chemistry
• Course: CHEM 181
• Professor: David Noble Harpp

Document Summary

1 diet & cancer: causes of cancer: * major component hereditary: 15: another study on norwegian twins: Prostate cancer heritability in the prior study was 42%, but with this study was even higher at 58% After 10 years those with the highest consumption of carotenoid containing foods had a 20-25% reduced risk of lung cancer. But the increased consumption in carotenoid-containing fruits and veggies was paralleled by a decreased consumption of meat - can"t say which one was responsible, if any: pancreatic cancer study. 179 pancreatic cancer cases matched with 239 controls. Patients with the disease were more likely to have consumed more smoked and fried foods and far less raw fruits and vegetables. It forms naturally when certain foods are heated to a high temperature: temperature is very important: fries cooked at 175 c had 300ppb acrylamide while at 180 c they had 1100 ppb.