Risk Of Bladder Cancer Rises With Greater Consumption Of Well-Done Red Meats

April 20, 2010: 03:40 AM EST

A 12-year U.S. study has found that those who ate the most red meat had nearly one-and-a-half times the risk of developing bladder cancer as those who ate little. According to the research, consuming beef steaks, pork chops, bacon, fried fish and fried chicken raised bladder cancer risk significantly. The amount of cooking was also found to play a significant role: the risk of developing bladder cancer nearly doubled among people who consumed well-done meats compared to those who preferred rare. Meat cooked at high heat generates carcinogenic heterocyclic amines (HCAs), by-products of the interaction between amino acids and creatine in muscles. Participants who consumed three specific HCAs were two-and-a-half times more likely to develop bladder cancer than those with low estimated HCA intake.

Jie Lin, Ph.D., Xifeng Wu, M.D., Ph.D., et al., "Red meat and heterocyclic amine intake, metabolic pathway genes, and bladder cancer risk", Presentation at the American Association for Cancer Research annual meeting (2010), April 19, 2010, © American Association for Cancer Research

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Risk Of Bladder Cancer Rises With Greater Consumption Of Well-Done Red Meats

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