Diet has been associated with differences in cancer rates in human populations for many years. However, causes of cancer associated with the diet have not been adequately explained.

This talk will present the latest research on cancer causes from atoms and molecules to experiments in humans. This "diet and cancer" project combines the traditional disciplines of biology, chemistry and physics to investigate a human health problem. Particular emphasis will be on work performed at LLNL investigating some interesting chemical products created when meat is cooked. We will also describe how lowering the cooking temperature, marinating meat, and turning the meat frequently reduces the formation of these compounds.

Location: Delhi High School, 16881 Schendel Ave., Delhi, CA (Map)

Today you will learn

  • What is a mutation?
  • What do mutations have to do with cancer?
  • What is the evidence that cooking produces mutagens?
  • How do bacteria tell us anything about cancer in animals or people?
  • How do scientists decide when a chemical or radiation is a carcinogen?
  • How are chemicals from meat purified and measured?
  • How does cooking affect carcinogen formation?
  • What are ways to reduce carcinogen formation?

Goal

Students will learn about methods and limitations found in cancer research, and will explore how scientists at LLNL are investigating the relationship between diet and cancer.



Student Lecture Notes

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I. The tough job cells have—reproducing themselves.

 

II. DNA and mutations—the cells instructions.

 

III. Simplifying mixtures—Chromatography.

 

IV. How do bacteria tell us about cancer?

 

Ames test, show petri dishes, results.

 

V. What are other mutagenic mixtures to which some people are exposed?

Cigarette smoke.

 

Toasted bread products.

 

Peanut butter.

 

VI. How does cooking affect carcinogen formation?

 

Time/temperature/heat flow modeling/meat modeling.

 

VII. How we estimate health effects in people?

 

Dose, species, individual susceptibility, compare to other carcinogens, epidemiology studies.

 

VIII. Ways to reduce carcinogen formation.

 

Cooking/microwave/marinade/flipping rate.

 

What should we eat?—the bigger picture.

Speaker Bios



Mark Knize

Research Scientist, Bioscience Directorate
Lawrence Livermore National Laboratory

Mark is a Biomedical Scientist with over 20 years' experience in identifying and chemically synthesizing and performing experiments with carcinogens formed when foods are cooked. This work combines biology, chemistry, and physics to investigate an important human health problem. He graduated with a Bachelor of Arts degree in Biological Sciences from California State University, Stanislaus.

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