Consuming Charred Meats Increase the Risk of Colon Cancer
Meats cooked at temperatures high enough to cause charring can contribute to an increased risk of colon cancer, Nasrallah says. This can be caused by grilling or broiling. “The charring process can make nutritious proteins like skinless chicken breast harmful to eat,” she says. “Charred meat contains unsafe hydrocarbons and other carcinogens that are cancer-causing agents, which can increase the risk of colorectal cancer.”
Discover more from Optimistic Beacon
Subscribe to get the latest posts sent to your email.
