Why Eating Red Meat Causes Cancer

While many people realize that eating too much red meat is not healthy, fewer people understand why red meat consumption increases your risk of certain types of cancer. While the higher fat content and antibiotics found in non-organic meat is a factor, two of the most important reasons why red meat consumption increases cancer risk is because of the presence of two chemicals produced when red meat is cooked to high temperatures.

As you already know, red meat needs to be cooked to a temperature high enough to kill potential bacteria that cause food borne illness. Unfortunately, the high heat required to kill the bacteria in red meat causes a chemical reaction to occur which produces HCA’s or heterocyclic amines. This reaction occurs when red meat and other muscle meats are cooked above a temperature of 150 degrees Centigrade. The higher the temperature the meat is allowed to reach, the more HCA’s are produced. Unfortunately, HCA’s have been associated with a variety of cancers including colon cancer, pancreatic cancer, and breast cancer. Heterocyclic amines appear to form once the meat reaches a certain temperature regardless of whether it’s fried, sautéed, grilled, or boiled.

The other potential cancer causing agent found in cooked red meat is also a product of temperature. These are polycyclic aromatic hydrocarbons that are formed primarily when meat is grilled. If you’ve observed those black, charred pieces on steaks after they come off of the grill, you’ve seen polycyclic aromatic hydrocarbons. Grilling may give meat a smoky flavor but it doesn’t do much for the health value since these hydrocarbons are believed by most experts to cause cancer. No wonder red meat consumption is considered to be so unhealthy.

If this isn’t enough to encourage you to lower your red meat consumption, there are some steps you can take to reduce the levels of these chemicals in your meats. Consider preparing your meats by an alternative method other than grilling. You can also reduce the concentration of HCA’s formed if you marinate the meat in an acid based marinade and microwave it for two minutes before cooking. If you must use a grill to prepare meat, choose low fat meat as they form fewer polycyclic aromatic hydrocarbons. Trim off any black, charred areas before eating.

Keep in mind that HCA’s are formed when any muscle meat is cooked to high temperatures, so it’s a good idea to marinate chicken, pork, and fish in an acid marinade and microwave it before cooking. Even better, try to limit red meat consumption as well as other types of muscle meat. Instead, try some of the many meat substitutes that are now available. With a little barbecue sauce or ketchup, these can be tasty and healthy alternatives.