Regarding the connection between methods of cooking meat and the risk of cancer, which of the following statements is true?
1. Pot-roasting and stewing produces carcinogens known to cause cancer in animals.
2. Consumption of rare meat is a recognized risk factor for gastrointestinal cancer.
3. Individuals have genetic differences in enzymes that influence the activation of carcinogens.
4. Microwaving inactivates carcinogens that form in protein foods during cooking.
Question 2
One of the ways oral hypoglycemic agents act is by:
1. Increasing the amount of epinephrine released by the adrenal gland
2. Stimulating peristalsis to eliminate excess glucose in the feces
3. Substituting a synthetic product for natural insulin
4. Stimulating the pancreas to release insulin
Progression of changes leading to lung cancer
Rabbit meat sold commercially
Cancer Staging
Stroke Risk Factors
Absorption Methods in the Small Intestine
Research Methods