I guess that means I can tell my wife I'm not going to barbecue any more. Good luck with that!
Cooking meat at a lower temperature may reduce the risk of
creating chemical compounds that could be carcinogenic, says a team of researchers at the University
of Texas. Their findings are published this month in the latest issue of t he scientific
journal Cancer.
Earlier this month the World Health Organization said
processed meats are carcinogenic and fresh red meat are probably carcinogenic,
particularly when they are barbecued or pan-fried.
The new study, conducted by scientists at the MD Anderson
Cancer Center at the University of Texas, concluded that cooking techniques
such as barbecuing and pan-frying are known to result in the formation of
carcinogens that can increase the risk of renal cell carcinoma (RCC), and some
people have certain genetic mutations that make them more susceptible to the
harmful compounds.
