Transcript: Reducing Cancer Risk In Meat-Eaters
The cooked meat carcinogens implicated in the promoting the cause, growth and spread of breast cancer, may also increase the risk of prostate cancer. The mechanism through which the consumption of well-done meat may increase prostate cancer risk is via the release of mutagenic compounds during cooking, the heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAH) are chemicals formed when the muscles of mammals, fish, or birds, are cooked by high temperature methods such as pan frying or barbequing. And in chicken the temp doesn’t have to be that high. Just baking at about 350 for 15 minutes leads to significant production of the heterocyclic amine phip. These cooked meat carcinogens are also associated with an increased risk of kidney cancer, colon cancer, lung cancer, and pancreatic cancer, which is not a cancer you want to get. How do you decrease your exposure to these potent mutagens? Well, fried bacon and fish are the worst, though given the popularity of skinless chicken breast that might lead to the greatest exposure. Now medium rare has less than well done, which may be why women who consumed meat very well done, seemed to have nearly 5 times higher risk for breast cancer than that of women who consumed their meats rare or medium done. But this raises the so-called paradox of preparing meat noted by the Harvard Health Letter. Well-cooked and you risk cancer, undercooked and risk e. coli. Eating boiled meat—not broiled, but boiled in water–is probably the safest. If you eat meat that never goes above 212 degrees Fahrenheit, both your urine and feces are significantly less DNA damaging compared to eating meat dry cooked at higher temperatures, meaning you have less mutagenic substances flowing through your blood stream and coming in contact with your colon.
To see any graphs, charts, graphics, images, and quotes to which Dr. Greger may be referring watch the above video. This is just an approximation of the audio contributed by Jonathan Hodgson.
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