WHAT ABOUT THE RED MEAT?
How you cook red meat matters, prostate cancer study finds!
As red meat is cooked, be it fried or grilled, compounds shown to cause cancer take root in the meat.
WELL! It is not exactly like that! Why they say red meat causes cancer?
“When it comes to eating meat, a guy’s choice of what he eats and how it is cooked may affect his risk of having advanced prostate cancer, a new study says.
Men in the study who ate more than 1.5 servings of pan-fried red meat per week were 30 percent more likely to have advanced prostate cancer than were men who rarely ate pan-fried red meat. And men who every week ate more than 2.5 servings of red meat cooked by any high-temperature method — including broiling and grilling — were 40 percent more likely to have advanced prostate cancer than were men who rarely did so.”
Raw fresh marbled meat Steak and seasonings on dark marble background
Did you understand?
It is not the red meat it self but the way you cook that red meat. Did you understand?
RED MEAT AND CANCER…
The National Cancer Institute estimates 242,000 U.S. men will be diagnosed with prostate cancer this year, while 28,000 prostate cancer patients will die.
Advanced prostate cancer, in which the disease has spread to distant sites in the body, accounts for just 4 percent of all cases. However, that disease is particularly deadly. While nearly everyone with cancer that is confined to the prostate can expect to live at least five years, only 28 percent of those with advanced disease live that long, according to NCI statistics.
Surveying men in Los Angeles and San Francisco, Stern and her colleagues examined the red-meat eating habits of nearly 1,900 prostate cancer patients — including 1,100 whose disease had advanced beyond the prostate gland — and 1,096 men without prostate cancer.
The reason why red meat cooked at high temperatures may increase the risk of advanced prostate cancer is that such meat contains compounds called polycyclic aromatic hydrocarbon (PAHs) and heterocyclic amines (HCAs). Both have been shown to cause cancer in animals, Stern said, noting that both are also found in cigarette smoke.
PAHs form when fat is cooked at high temperatures. For example, when meats are grilled, fat drips in the flames, and the rising smoke deposits PAHs on the meat. HCAs form when sugars and other molecules in the meat are heated. With higher temperatures and longer cooking times, more HCAs form.
“There is strong evidence that PAHs and HCAs cause cancer,” Stern said. “There is increasingly suggestive evidence that PAHs and HCAs that accumulate in meats may contribute to certain cancers; prostate is one of them.”
CONCLUSIONS?
Still, did you read everything? The real problem is not the meat it self but the way people cook it!
Every time you eat grilled meat, fish, etc… (animal protein) in a restaurant you are ingesting carcinogens!
Healthy Grill 