Well-Done Meat May Increase Bladder Cancer Risk

A study conducted by the researchers from the University of Texas reports that eating well-done meats may just increase a person’s risk of developing bladder cancer. This may pose a concern for people who usually indulge in and are planning summer outdoor cookouts and barbecues.

The study involved information gathering about the eating habits of 884 patients with bladder cancer as well as 878 others who are cancer-free. The researchers used a standard questionnaire for both groups . The results showed that the people who ate well-done meats had a 94 percent higher risk of developing bladder cancer. Those who ate meat cooked medium rare had a 46 percent higher risk as compared to those people who eat rare meat.

According to Dr. Jie Lin, study author and assistant professor of epidemiology at the University of Texas M.D. Anderson Cancer Center, "Cooking meat at high temperatures and for longer periods of the time creates carcinogens." These carcinogens are known as heterocyclic amines or HCA’s which can react with DNA and create errors that may lead to runaway cell growth and cancer.

The scientists consider "high temperature cooking" as food that is cooked above 392 degrees Fahrenheit. Meat boiled or poached in boiling water under 212 degrees Fahrenheit of heat produced almost non-existent HCA’s.

Source: http://www.aolhealth.com/condition-center/bladder-conditions/red-meat-increases-bladder-cancer-risk?icid=main



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