Intake of overcooked meat doubles the risk of bladder cancer, a new study warns.
Investigators at the University of Texas, USA, found frying, grilling and barbecuing meat until it is charred develops cancer-causing chemicals.
Three major types of the cancer-causing chemicals, collectively called heterocyclic amines (HCAs), raised cancer risk by more than two-and-a-half times, the team said.
The research, covering 1,700 participants, found those whose diets included well-done meats were twice as likely to develop bladder cancer than the average meat consumers.
Researchers found the risk was highest for those who ate well-done red meat such as pork chops, steaks and bacon.
Particular genes made some people almost five times as likely to develop bladder cancer when they eat a lot of red meat.
According to the National Cancer Institute in the USA, experts have identified 17 different HCAs that "may pose human cancer risk".