Grilled Meat Increases Risk of Cancer

The Department of Health and Human Services has added heterocyclic amines to its list of carcinogens. These compounds are formed in red meat, poultry, and fish during grilling. Research conducted by the National Cancer Institute found that the odds of developing colorectal cancer was highly linked to the consumption of red meat, especially when grilled or well done. An outcome of this study indicates that these chemicals are primarily found in meat cooked at high temperature or exposed to flames.

A positive note is that marinating can have a protective effect on meat

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