Why is information mixed regarding meat and breast cancer risk?
The study suggested that the differences in data sets may be due to cultural differences in the manner in which meat is prepared. Some cultures will cook meat slowly over a few hours in recipes such as stews and roasts. Hunter-gatherers used to heat rocks and cook meat in a pit over the course of an entire day. The American barbeque on the other hand is characterized by quickly prepared meat that is often processed or charred (as well as topped with high-sugar condiments). Meat preparation at high temperatures has been shown to produce heterocyclic amines and advanced glycation end products strongly associated with various diseases. N-nitroso compounds found in processed meat and created during the process of digestion have also been correlated with certain cancers. Additionally, meat today contains a less favorable pro-inflammatory omega 6 fatty acid to anti-inflammatory omega 3 fatty acid ratio. The metabolic acidity associated with meat consumption has been also linked with osteopor
