Çok Pişmiş Kırmızı Et Tüketimi Kanser Riskini Önemli Derecede Arttırabiliyor — Well-done Red Meat May Significantly Increase Cancer Risk

Well-done Red Meat May 'Significantly Increase' Cancer Risk

Monday 19 April 2010

Cooking meat at high temperatures or until it is well done çok pişmiş et could increase the risk of bladder (anat.) mesane cancer, say experts uzman.

The warning to barbecue lovers adds weight to other research that suggested charred kömürleşmek meat could cause other cancers, including pancreatic cancer.

In the latest study, scientists found that people who eat meat regularly düzenli olarak, especially meat that is well done or cooked at high temperatures, may have a higher chance of developing bladder cancer. Those with certain genetic traits özellik also appear to be more at risk, according to the 12-year study of 884 people with bladder cancer and 878 without.

Experts have shown that cooking meat at high temperatures creates chemicals that are not originally present mevcut in uncooked meat.

"Higher intakes alınan miktar of beef steaks,pork chops domuz pirzolası and bacon domuz pastırması were associated ilgili olmak with increased bladder cancer risk in a dose-response pattern örnek," the researchers said.

The researchers added that people who ate a lot of fried kızarmış chicken and fried fish were also at "significantly increased risk".

Professor Xifeng Wu, who worked on the study, said: "The results support what we suspected: people who eat a lot of red meat,particularly özellikle well done, seem to have a higher likelihood olasılık of bladder cancer."