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San Francisco Chronicle, September 1, 2008
A new PCRM study in Nutrition and Cancer: An International Journal found that grilled chicken items at leading chain restaurants are birds of a feather when it comes to increasing cancer risk. An analysis of 100 grilled chicken items from McDonald’s, Burger King, Chick-fil-A, Chili’s, Applebee’s, Outback Steakhouse, and T.G.I. Friday’s found that all contained PhIP, the most abundant of a group of carcinogens called heterocyclic amines (HCAs)—and the HCA likely to contribute most to overall cancer risk.
The results, compiled from independent laboratory tests commissioned by PCRM scientists, found that the levels of PhIP contained in grilled chicken entrées, many of which are considered “healthy” menu selections, could contribute significantly to a person’s total intake of carcinogens and may play a role in the development of breast, prostate, and other cancers.
Visionary, health guru, diet/detox expert, author, spokesperson, role model, and natural foods icon, Ann Louise Gittleman has always been a trendsetter. 
