Sunday, December 26, 2010
Eating well-done meat doubles your risk of developing bladder cancer
The study explains that people who eat well-done meat double their risk of developing bladder cancer when compared to people who eat meat on the rarer end of the spectrum. This is due primarily to the heterocyclic amines (HCAs) that form when meat is cooked at very high heat.
Researchers found that three different HCA chemicals form during high-heat cooking that, collectively, raise a person's cancer risk by more than 250 percent. And in people who are genetically predisposed to developing the disease from the meat, the risk jumps nearly 500 percent. Read more...
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