Several mechanisms have been proposed to explain the link between red and processed meats and cancer. These include:
Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), which are chemicals formed when meat is cooked at high temperatures. N-nitroso compounds (NOCs), which can form in the stomach from nitrites and nitrates used in processed meats. High levels of heme iron, found in red meat, can promote the formation of NOCs and free radicals that can damage DNA.
