How Do You Like Your Steak?

Over the years, more research has investigated the relationship between eating charred meat and the risk of developing cancer. Results? Not So Good…..

Now the cancer forming chemicals that are in the spotlight are called heterocyclic amines (HCAs). These chemicals are formed when meats such as beef, pork, fish or poultry are cooked at high temperatures (by cooking methods such as barbecuing, grilling and frying until meat is charred or burnt). HCAs may contribute to bladder, pancreatic, colon and breast cancers. Research also shows that some people are genetically more susceptible than others to this diet-linked cancer risk.

The study ,which was funded by the National Cancer Institute, shows a link between frequent consumption of well done red meat, pork chops, bacon and bladder cancer. The odds of cancer were also raised with the consumption of fried chicken and fish. For more information on the study, follow the link: http://www.sciencedaily.com/releases/2010/04/100419150827.htm

The reason behind mentioning this – I have come across quite a few meat lovers who eat meat at least 3-4 times per week and usually ask for it to be cooked well done. Now I am not advocating bloody steaks, but am promoting gentler cooking methods where the meat is not overcooked. You also need to keep in mind that meats that are undercooked are also a health hazard especially with chicken and pork!