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Eating barbecued meat increases the risk of kidney cancer, scientists have warned.
A recent survey showed that two thirds of people in Britain were unaware that eating processed meat increases the risk of cancer.
For example, grinding meat increases the surface area, releases moisture and nutrients from the muscle fibres, and distributes surface microorganisms throughout the meat.
A long-term study finds that eating any amount and any type of red meat increases the risk of premature death (my reaction here).
According to the World Cancer Research Fund (WCRF), there is "convincing evidence" that eating processed meat increases the risk of bowel cancer.
We also know that eating vegetables and fruits, and being physically active, decreases the risk of several cancers, and [that] eating red and processed meat increases the risk of bowel cancer", said Thompson.
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"Convincing evidence" that both types of meat increase the risk of bowel cancer means people should think seriously about reducing how much they eat, it recommends.
When deaths were broken down into specific causes, eating any kind of red meat increased the chances of dying from heart disease by 16% and from cancer by 10%.
The study of more than 120,000 people suggested that red meat increased the risk of death from cancer and heart problems more than previously thought.
Increasing concentration of sodium chloride, sodium nitrite, sodium acetate, potassium lactate and calcium propionate in meat reduced bacterial growth rate while increasing pH in meat increased the growth rate of L. monocytogenes.
We observed that diets rich in fat or red meat increase the risk of CRC irrespective of tumour MSI status.
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Justyna Jupowicz-Kozak
CEO of Professional Science Editing for Scientists @ prosciediting.com