Well-Done Meat Increases Cancer Risk

New research claims that eating lots of meat, especially when it is overcooked, can increase the risk of bladder cancer. Meat that is charred can form cancer-causing chemicals, researchers say. This new finding was presented during the US cancer research conference.

The American study, performed at the University of Texas, is based on over 1,700 people and lasted for over 12 years. The investigators found that the risk was highest for those who ate well-cooked red meat, but even chicken and fish, when fried, significantly raised the odds of cancer. Three significant types of the cancer-causing chemicals, called heterocyclic amines (HCAs), raised cancer risk by more than two-and-a-half.

Lead researcher Pr. Xifeng Wu said “This research reinforces the relationship between diet and cancer. The results strongly support what we suspected – people who eat a lot of red meat, particularly well-done red meat, such as fried or barbecued, seem to have a higher likelihood of bladder cancer.”

Dr. Panagiota Mitrou, of the World Cancer Research Fund, says “We recommend that people aim to limit consumption of red meat to 500g – cooked weight – per week and to avoid eating processed meat.”

In UK alone, more than 10,000 new cases of bladder cancer are diagnosed each year, and around 5,000 people die from it every year, with almost 90% being over 65 years old.

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Tags: amines, Bladder, Cancer, fund, heterocyclic, meat, Mitrou, Novasans, Panagiota, research, risk, Texas, University, Well-done, World, Wu, Xifeng