日本国立癌症中心研究所所长杉村隆,在日本第36届(1977)癌症学会上作了一篇“从致癌物的检出到防治癌症的过程”的专题报告。其中介绍了他本人近两年迅速进展的有关烧焦肉食物致癌作用的研究成果。根据介绍可知,在鱼和肉等黑色的烧焦部份中,含有强烈的致癌物。经研究发现,蛋白质烧焦则形成致癌物。而在构成蛋白质的氨基酸里,色氨酸烧焦 The director of the National Cancer Institute of Japan, Sugimura Takashi, gave a special report on “From the detection of carcinogens to the prevention of cancer” at the 36th (1977) Cancer Society in Japan. He introduced the results of his research on the carcinogenic effects of burnt meat foods that have progressed rapidly over the past two years. According to the introduction, black charred parts such as fish and meat contain strong carcinogens. The study found that protein scorching forms carcinogens. And in the amino acids that make up proteins, tryptophan is burned