Is it true that certain methods of cooking meat can cause cancer?
Research has shown that cooking muscle meats at high temperatures creates some chemicals that may increase cancer risk. Muscle meats include beef, pork, fowl and fish. Studies have looked at the relationship between different methods of cooking and the development of specific types of cancer. The largest number of cancer-causing chemicals are created when meat is fried, broiled or barbecued. Fewer chemicals form when meat is oven roasted or baked. Almost none of the chemicals are created when meat is stewed, boiled or poached. Researchers also have found that gravy made from meat drippings contains a substantial number of the cancer-causing chemicals. One recent National Cancer Institute study looked at the link between how long meat is cooked and cancer risk. Researchers found that people who ate their beef medium-well or well-done had more than three times the risk of stomach cancer than those who ate their beef rare or medium rare. In particular, the development of colorectal, pancr
