Çok Pişmiş Kırmızı Et Tüketimi Kanser Riskini Önemli Derecede Arttırabiliyor - Well-done Red Meat May Significantly Increase Cancer Risk

Well-done Red Meat May 'Significantly Increase' Cancer Risk

Monday 19 April 2010

Cooking meat at high temperatures or until it iswell donecould increase the risk ofbladdercancer, sayexperts.

The warning to barbecue lovers adds weight to other research that suggestedcharredmeat could cause other cancers, including pancreatic cancer.

In the latest study, scientists found that people who eat meatregularly, especially meat that is well done or cooked at high temperatures, may have a higher chance of developing bladder cancer. Those with certain genetictraitsalso appear to be more at risk, according to the 12-year study of 884 people with bladder cancer and 878 without.

Experts have shown that cooking meat at high temperatures creates chemicals that are not originallypresentin uncooked meat.

"Higherintakesof beef steaks,pork chopsandbaconwereassociatedwith increased bladder cancer risk in a dose-responsepattern," the researchers said.

The researchers added that people who ate a lot offriedchicken and fried fish were also at "significantly increased risk".

Professor Xifeng Wu, who worked on the study, said: "The results support what we suspected: people who eat a lot of red meat,particularlywell done, seem to have a higherlikelihoodof bladder cancer."