Those who eat meat risk food poisoning from undercooked meat, but also exposure to cooked meat carcinogens in well-cooked meat. By boiling meat, non-vegetarians can mediate their risk of both.
I’ve previously mentioned the E. coli or cancer conundrum in my video, Carcinogens in Roasted Chicken? Animal products may also increase prostate cancer risk through other mechanisms (see The Answer to the Pritikin Puzzle, and Cancer Reversal Through Diet?). More on pancreatic cancer in Largest Study Ever.
A similar study where they compared the excretion of carcinogens formed in processed meats can be found in Prevention is Better than Cured Meat.
Those eating out may find my video Fast Food Tested for Carcinogens useful, where chicken items from seven restaurant chains were tested for heterocyclic amines to see which was worse—the answer may surprise you.
In Estrogenic Cooked Meat Carcinogens, I showed that these cooked meat carcinogens may stimulate breast cancer cell growth nearly as much as pure estrogen. In PhIP: The Three Strikes Breast Carcinogen, I showed that these chemicals may promote breast cancer invasiveness even more than estrogen. In Heterocyclic Amines in Eggs, Cheese, & Creatine?, I explore how even those eating vegetarian may be exposed to these compounds.