While charred meats can bring up memories of backyard barbecue and fun evenings out with friends, they are unfortunately high on the list of foods to avoid. You might have already guessed it, but charred meats increase your risk of multiple types of cancer.
According to the American Institute for Cancer Research, “grilling meat, red or white, at high temperatures forms potent cancer-causing substances.” This is supported by many studies, including a 2010 study from Nutrition and Cancer which showed that well-done meat intake is linked to an increased risk of cancer of the colorectum, breast, prostate, pancreas, lung, stomach, and esophagus. The increase in the risk of pancreatic cancer was also found in a 2002 study published in the journal Mutation Research.
The experts recommend using less red meat and more fish and chicken, marinating meats with lemon juice or vinegar, oils, herbs, and spices, cooking on a low flame, and loading your plate with veggies for their anti-cancer properties.
