Tag red meat and cancer

Regular consumption of red meat, especially processed or charred meat, has been linked to an increased risk of certain cancers, including colorectal cancer. Cooking at high temperatures can produce carcinogens like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which damage DNA and contribute to cancer development. Limiting red meat intake and opting for healthier cooking methods can reduce these risks.