Consider this when you're making dinner.
tiverylucky/Shutterstockwhen muscle meat, including beef, pork, fish, or poultry, is cooked using high-temperature methods, such as pan frying or grilling directly over an open flame."
These chemical compounds have the ability to alter DNA, leading to an increased risk of certain cancers including gastrointestinal tract, prostate, and lung cancer. And, with higher cooking temperatures and longer cooking durations, the risk is even higher. The issue also extends past just poultry, fish, and red meat. Starchy, carbohydrate-rich foods cooked at high temperatures—think fried potato chips or burnt toast—are susceptible toBoth charring and the smoke produced during cooking are problematic.Although it adds to the flavor and texture of food, charring is a prime indication that harmful compounds are present.
In a press release from the World Health Organization's International Agency for Research on Cancer , processed meats were—the same category as smoking and drinking alcohol—and its consumption was linked specifically to colorectal cancer. The agency defined processed meats as"meat that has been transformed through salting, curing, fermentation, smoking, or other processes to enhance flavor or improve preservation.
Despite this Group 1 classification, the risk of eating processed meats and using tobacco are not necessarily the same. This is because the IARC focuses on whether certain things can cause cancer, but not the level or, member of the IARC Monograph Working Group and Senior Research Scientist at Harvard T.H. Chan School of Public Health.
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