Go Easy on the Meat: Frequent Meat-eaters Take Caution
Nov 02, 2010 03:31PM
Meat has traditionally had a proud place at holiday tables, but recent research from the University of Texas cautions that people who eat meat frequently, especially red meat that is cooked medium or well-done, may run a higher risk of developing bladder cancer. Cooking meat at high temperatures generates cancer-causing chemicals called heterocyclic amines. The UK Food Standards Agency suggests that people can reduce their risk by cooking at lower temperatures for a longer period of time and keeping flames from touching food when barbecuing or grilling.
Source: University of Texas M.D. Anderson Cancer Center, Houston, 2010