What Researchers say About Red Meat
The researchers classified red meat (like beef, pork, and lamb) as Group 2A, probably carcinogenic to humans. In other words, the evidence linking red meat to cancer is not quite as strong as processed meats. Evidence suggests a link to colorectal cancer, but the research is limited. More cancer-causing substances are formed when red meat is cooked at high temperatures, like grilling, barbecuing, and frying. Research by the National Cancer Institute (NIH) shows that even white fish cooked at high temperatures may also be linked to cancer risk, especially when cooked for longer.
There are a few ways to curb the formation of these cancer-causing substances, such as:5
- Cut the meat into smaller portions to reduce cooking time
- Flip the meat often
- Cook the meat with a microwave before exposing it to high temperatures
- Remove charred pieces of meat
- Avoid directly exposing the meat to an open flame
What Researchers say About Processed Meat
Cancer experts may say that bacon and other processed meats are now in the same dangerous boat as cigarettes. But frequency plays a role. The more you’re exposed to anything in this category, the greater the risk. Ultimately, it’s up to you to decide whether you want to eat those foods. And if so, how often. . . .Unfortunately for bacon lovers, there is a risk of cancer associated with red and processed meat. Other than the known risk, there is limited research regarding the amount of red and processed meat you should eat. However, the risk of cancer does increase the more you eat red and processed meat.