Author Question: Foods cooked at high temperatures, such as barbecued meats, increase the risk of cancer because of: ... (Read 132 times)

SO00 · **on:** Aug 2, 2018

Foods cooked at high temperatures, such as barbecued meats, increase the risk of cancer because of:

1. The high saturated fat content.
2. Toxic ferritin levels.
3. Ionizing radiation.
4. Heterocyclic amines.

Question 2

In teaching about cancer prevention to a community group, the nurse stresses promotion of exercise and normal body weight because:

1. People with low BMI have increased defense against cellular mutation.
2. Dietary fat and obesity promote cancer growth, increasing the risk of cancer.
3. Thin individuals will also choose other healthy lifestyle behaviors.
4. Increased adipose tissue causes cancerous tumors such as lipomas.

skipfourms123 · **Reply #1 on:** Aug 2, 2018

Answer to Question 1

4

Rationale: Heterocyclic amines (HCAs), a by-product of high temperature cooking of muscle meats and processed meats, are carcinogenic contributing to cancer of the stomach and colon. Diets high in fat are associated with cancer of the colon, prostate, lung, and endometrium. An increase in high saturated fat intake is not problematic as a result of the high temperatures. Ferritin levels and ionizing radiation are not associated with increased risk of cancer from cooking at high temperatures.

Answer to Question 2

2

Rationale: Excess body fat stimulates the production of estrogen and progesterone, which may intensify the growth of various cell types which may contribute to cancer. Prevention of overweight/obesity is associated with decreased risk of colon, post-menopausal breast, uterine, esophageal, and renal cell cancer. Having a low Body Mass Index does not increase immunity against cellular mutation. Assuming thin individuals will choose healthy lifestyle behaviors is not a fact. The development of a lipoma, a benign tumor, is not related to exercise and normal body weight.