Exposure to heterocyclic aromatic amines from the consumption of cooked red meat and its effect on human cancer risk: a review.

This review covers the bibliographic data from the last 10 years on the possible carcinogenicity of heterocyclic aromatic amines (HAAs) in humans. Aspects such as red meat intake, cooking methods applied to red meat, and doneness of cooking are discussed from an epidemiological point of view. The role in the carcinogenicity of the HAAs has been assigned to two main factors: first, the very high frequency of consumption of red meat; and, second, very darkly browned meats from cooking.

Selenium and cancer: some nutritional aspects.

The level of selenium in cancer patients is lower than that in control subjects. However, low selenium levels in body fluids can be due to the malnutrition observed in these patients. There is evidence from epidemiologic studies that high dietary selenium intakes and high selenium status in people are associated with lower cancer mortality.

On the determination of the free concentration of ligands.

Working with a sufficient excess of any of the protonated forms of a ligand is shown to guarantee the validity of the determination of its free concentration when calculated by disregarding complexing effect. This result significantly extends the possibilities of studying the stability constants of co-ordination systems.

Polarographic analysis of the mixed-ligand system Cu(II)-glycine-glycinate.

The polarographic method has been applied to the study of the mixed-ligand system Cu(II)-glycine-glycinate, in aqueous medium, at I = 1.0M (NaClO(4)) and 25 -/+ 0.1 degrees .