The last two months, we have used this blog to address many issues concerning meat that have come up in the news. One of which is that red meat causes cancer. Let’s revisit that. With the latest researchers releasing findings indicating red meat causes cancer, we’re already seeing backlash. We immediately see enumerable consumers swearing off red meat entirely, permanently. But like most umbrella claims such as these, there is much more to know than that with which we are initially presented.
Although several studies suggest that even unprocessed red meat can raise the risk of cancer, there are just as many suggesting otherwise. The fact is the shown impact of unprocessed red meat—alone– is very weak for men at best and nonexistent for women. It is the way meat is cooked, however, which can impact its health effects.
Studies show when meats of all kinds are overcooked, it can form compounds like Heterocyclic Amines and Polycyclic Aromatic Hydrocarbons. These compounds have been proven to cause cancer in test animals. Choosing gentler cooking methods and always cutting away burned or charred pieces eliminate their presence in your food.
There is also a school of thought—often perpetuated by vegetarians and vegans—humans are not evolved to consume meat of any kind. This also preaches mankind are inherently herbivores, meant to only consume plants without any protein or iron. This is simply not true; given our digestive systems in no way resemble that of species who only consume plant life.
It is true processed meat is proven to encourage increased risk of cancer, especially colon cancer. But any correlation between unprocessed, natural red meat and cancer is very weak. The stronger correlation is between colon cancer and how meat is cooked, as charring is known to foster the existence of carcinogens.
