Studies have shown that a high intake of red and processed meats is associated with an increased risk of several types of cancer, particularly colorectal cancer. The exact mechanisms are still being studied, but several factors such as the presence of carcinogens like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which are formed during high-temperature cooking, and nitrates and nitrites used in processing, are believed to play a role.
