processed and red meats

What Specific Components Contribute to Cancer Risk?

The carcinogenic risk associated with processed and red meats is attributed to several factors:
Heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs) are chemicals formed when meat is cooked at high temperatures, such as during grilling or barbecuing.
Nitrates and nitrites, which are used as preservatives in processed meats, can form N-nitroso compounds in the body, which are carcinogenic.
Haem iron, found in red meat, can promote the formation of potentially carcinogenic compounds in the gut.

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