Recent tests commissioned by the Cancer Project of the Physicians Committee for Responsible Medicine revealed that grilled chicken from fast-food outlets contains substantial amounts of a carcinogenic chemical called PhIP.

The independent laboratory analysis of grilled chicken samples bought at a fast-food outlets found that all samples tested contained significant amounts of PhIP, a chemical that can increase a person’s risk for breast, colon, and prostate cancers, even if consumed in small amounts. PhIP has been identified as a carcinogen by the National Institutes of Health.

PhIP is one of a group of carcinogenic compounds called heterocyclic amines (HCAs) that are found in grilled meat. PhIP and other HCAs do not exist naturally in chicken; they form when animal muscle is cooked to high temperatures. As known mutagens, HCAs can bind directly to DNA and cause mutations, the first step in the development of cancer.

PhIP is only one of the breast-cancer risks present in grilled chicken. More than 60 percent of the calories in a single KFC grilled chicken thigh are fat calories. Studies show countries with a higher fat intake, particularly fat from animal products, have a higher rate of breast cancer.

PCRM (Physicians Committee for Responsible Medicine) PCRM is suing McDonald’s, Burger King, Chick-fil-A, Chili’s, Applebee’s, Outback Steakhouse, and TGI Friday’s in The Superior Court of the State of California for the County of Los Angeles.  Want to learn more http://bit.ly/cAVlHw and http://bit.ly/b1mQFq