Research
Macro partitioning
High intake of processed meats, particularly those cooked at high temperatures, increases the formation of genotoxic and carcinogenic compounds like heterocyclic amines and N-nitroso compounds, contributing to oxidative stress and colorectal cancer risk.
Limit intake of processed meats and avoid cooking red meat at high temperatures (e.g., grilling, charring) to reduce the formation of carcinogenic compounds and oxidative stress. Opt for fresh, unprocessed meats and gentler cooking methods.
GoodSupportsHIGH confidence
Research has shown an association between the intake of well-done red meat and colorectal cancer, which could be partially explained by the formation of carcinogenic HCA and PAH.
Why this rating
Supported by studies linking well-done red meat to colorectal cancer and formation of carcinogenic compounds.
Source
Nutrients and Oxidative Stress: Friend or Foe?
Bee Ling Tan et al. · Oxidative Medicine and Cellular Longevity · 2018
narrative_reviewCited 383×
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