Charred Meat May Double Bladder Cancer Risk

21 April 2010 (Last Updated April 21st, 2010 18:30)

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,

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".