A recent study has shown that people with diets including well-done meats were over twice as likely to develop bladder cancer than those who preferred meats rare.
Frying, grilling and barbecuing meats can produce the three major types of cancer causing chemicals, collectively known as heterocyclic amines (HCAs).
The research findings are based on a study of over 1,700 people and were recently presented at a US cancer research conference.
Professor Xifeng Wu lead the study and has stressed to the American Association for Cancer Research that this research reinforces the relationship between diet and cancer.
“These 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.”
The UK Food Standards Agency has advised people to reduce the risk from chemicals that may cause cancer by not allowing flames to touch food when barbecuing or grilling and cooking at a lower temperatures for a longer time.
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