Researchers have newly discovered a surprising and potentially significant reason why eating foods frequently cooked at high temperatures, such as red meat and deep-fried fare, elevates cancer risk.

Researchers have newly discovered a surprising and potentially significant reason why eating foods frequently cooked at high temperatures, such as red meat and deep-fried fare, elevates cancer risk.

Foods including red and processed meat have been frequently linked to cancer. A new study suggests that this could be because of the cooking process – food cooked at high heats could damage the DNA in ...

DNA is often compared to a written language. The metaphor leaps out: Like letters of the alphabet, molecules (the nucleotide bases A, T, C and G, for adenine, thymine, cytosine and guanine) are ...