Minimize Your Risk of Cancer from Barbecued Meat

• By
• Dr. Rhonda Low

Image by taminator
Eating a lot of well-done barbecued meat can increase your risk of cancer

Eating a lot of meat that is well done or cooked at high temperatures on a barbecue may lead to a higher chance of developing cancer.


Most of the men in my life will happily commandeer the barbecue to grill up dinner, for which I’ve been grateful. Hence it’s with mixed emotions that I write about some health concerns when it comes to this method of cooking.


The Link between Cancer and Barbecued Meat

A new study presented at the recent American Association for Cancer Research conference suggests that before firing up the grill, it’s important to consider the cooking options. Research from the University of Texas M.D. Anderson Cancer Center adds to the body of evidence that eating a lot of meat that is well done or cooked at high temperatures may lead to a higher chance of developing bladder cancer.


Researchers followed nearly 1,800 people for 12 years. Those with diets highest in beef steaks, pork chops and bacon were found to have almost one-and-a-half times the risk of developing bladder cancer as those who ate little red meat — and eating meat well done further increased those odds. Even chicken and fish, when fried, were found to significantly raise the risk of cancer.


The level of doneness and charring also had a marked impact. The study found those who consumed the most well-cooked meats were almost twice as likely to develop bladder cancer as those who preferred their meat rare.


Why Barbecued Meat Can Cause Cancer

When foods are cooked at high temperatures, they generate cancer-causing chemicals called heterocyclic amines (HCA), and past research has identified 17 HCAs that may contribute to cancer.


According to the Canadian Cancer Society, more than 4,500 new cases of bladder cancer are diagnosed each year, occurring three times more frequently in men than in women.

Based on the new research, some people appear to be genetically more susceptible to this diet-linked cancer than others, their risk becoming almost five times greater when they ate a lot of red meat. For this reason, those with a family history of bladder cancer should be particularly wary.


Processed Meat and Health Problems

Other research reinforces the relationship between how meat is processed and the risk of disease. In the largest review into the health impact of processed versus unprocessed meat, researchers at Harvard found a daily serving of processed meat (such as bacon, hot dogs and deli meat) increases the risk of heart disease by 40 per cent and diabetes by 20 per cent. Processing includes smoking, curing or salting and any meat containing chemical preservatives such as nitrates.


On the other hand, eating unprocessed beef, lamb or pork did not increase the risk of these health conditions. Researchers suspect the problem lies in the high amounts of sodium and preservatives found in processed meat, and suggest limiting intake of processed meats to no more than once a week.


Again, it’s important to pay attention to how meat is prepared and the amount consumed. And it’s also key to be mindful of food-safe procedures. Now, throw another steak on the barbie, please.

Eating a lot of meat that is well done or cooked at high temperatures may lead to a higher risk of bladder cancer.

Originally published in TV Week. For daily updates, subscribe to the free TV Week e-newsletter, or purchase a subscription to the weekly magazine.