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Eating foods frequently cooked at high temperatures, such as red meat and deep-fried foods, may lead to DNA damage and cancer, a mice study suggests.

United statesStanford schoolRoxana ehsaniSheila davidHildam daubertDave keeleyEric koolNational institute of standardsUs national cancer instituteUniversity of marylandColorado state universityAmerican cancer societyStanford school of humanitiesNational instituteCancer instituteMedical news