Aspirin May Reduce Risk of Seared Food

U.S. researchers have found that aspirin may reduce the cancer-causing effects of flame-broiled foods in women who eat seared meats often.

In a study of 312 women with breast cancer and 316 cancer-free study subjects, women who reported eating flame-broiled food more than twice a month were 1.7 times more likely to develop breast cancer than women who never ate them.

Breast-cancer risk was further increased in those who ate flame-broiled foods more than twice a month and had genetic traits that helped them rapidly metabolize enzymes called N-acetyltransferases that are often found in the gut, liver and breast. The digested enzymes activate the cancer-causing HCAs.

We also found that within the highest risk group, women who reported using aspirin significantly reduced their breast cancer risk to the same levels as those who never ate flame-broiled foods, says Dr. Kala Visvanathan of Johns Hopkins University.

To reduce HCA exposure, experts suggest marinating meat, flipping it frequently while cooking, or microwaving.