The President's Cancer Panel's upcoming report advises against eating meat that was cooked at high temperatures, e.g. grilled, seared, broiled, charred, fried, or well-done.
Compounds formed during high-heat cooking raise the risk for gastrointestinal cancers.* Since these chemicals are always formed in meat - beef, poultry, fish, and other animal tissue - that has been cooked, just eating cooked meat more often, regardless of its form of preparation, raises cancer risk.
*From the National Cancer Institute's Fact Sheet on Heterocyclic Amines:
- "[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."
- "People who ate beef four or more times a week had more than twice the risk of stomach cancer than those consuming beef less frequently."
- "An increased risk of developing colorectal, pancreatic, and breast cancer is associated with high intakes of well-done, fried, or barbequed meats."
A Diet Based On High-Heat-Treated Foods Promotes Risk Factors For Diabetes Mellitus And Cardiovascular Diseases
... found that those who consumed more high-heat-treated foods (compared to mild steam cooking) had:
- Decreased insulin sensitivity
- Decreased blood levels of omega-3
- Decreased blood levels of vitamin C
- Decreased blood levels of vitamin E
- Increased cholesterol levels
- Increased triglyceride levels