Eating well-done meat doubles your risk of developing bladder cancer

You may want to think twice about cooking that meat well-done, according to a new study out of the University of Texas. Researchers there have found that charring meat by frying, barbecuing or otherwise heavily cooking it can lead to the formation of cancer-causing chemicals in the meat.

The study explains that people who eat well-done meat double their risk of developing bladder cancer when compared to people who eat meat on the rarer end of the spectrum. This is due primarily to the heterocyclic amines (HCAs) that form when meat is cooked at very high heat.

Researchers found that three different HCA chemicals form during high-heat cooking that, collectively, raise a person's cancer risk by more than 250 percent. And in people who are genetically predisposed to developing the disease from the meat, the risk jumps nearly 500 percent.

The U.S. National Cancer Institute has identified a total of 17 different HCAs that contribute to causing cancer, and prior research has already established that these char-induced chemicals increase pancreatic cancer risk. But now it appears that they contribute to bladder cancer as well. Read more...

AyurGold for Healthy Blood