Eating Well-Done Meat Increases Risk of Developing Bladder Cancer
Charring meat by heavily cooking it can lead to the development of cancer-causing chemicals in the meat.
People who eat well-done meat double their risk of developing bladder cancer compared to people who eat rarer meat. This is due to the heterocyclic amines (HCAs) that form when meat is cooked at very high heat.
The U.S. National Cancer Institute has identified 17 different HCAs that contribute to cancer. Other research has also established that these chemicals increase pancreatic cancer.
Keeping meat away from direct flames when grilling it will help to reduce the development of HCAs. Slow-cooking meat is another way to reduce HCA formation.
