Adding rosemary extracts in floor beef may reduce cancer-causing agents The addition of rosemary extract to ground beef actually reduces cancer-causing agents that can form upon cooking, according to a recently available study in the Journal of Meals Science, published by the Institute of Meals Technologists. The National Toxicology Program of the U.S. Department of Health and Human Providers categorizes HCAs as human carcinogens that may increase the threat of particular types of cancers. Kansas State University researchers Kanithaporn J and Puangsombat.End result measures included in-medical center mortality, 30-day time mortality, 30-time readmissions and one-yr mortality prices on seven complex surgical treatments, including: abdominal aortic aneurysm restoration, aortic valve alternative, bariatric operations, coronary artery bypass grafting, esophagectomy, pancreatectomy, and percutaneous coronary intervention. For these methods the investigators reported that ACS NSQIP hospitals acquired significantly lower 30-day mortality rates and one-year mortality prices than non-ACS NSQIP hospitals. The researchers also identified a reduction in 30-day readmission and in-hospital mortality rates, although the difference did not reach statistical significance. There have been considerable improvements in outcomes of complex surgical procedures in California since 1995; however, during this time period period, surgical mortality and outcomes prices at ACS NSQIP hospitals have improved faster than at non-ACS NSQIP hospitals, which may be related to increased active participation in ACS NSQIP.