Well-cooked meat 'can increase cancer risk'

Eating over-cooked meat increases the chances of bladder cancer, according to new research.

New research has found that people who ate meat well-done meat are twice as likely to develop bladder cancer compared to those who preferred their meat rare.

Scientists in the US believe that cooking at high temperatures releases cancer-causing chemicals into meat.

The research also found that people who ate well-done red meat were most at risk.

A certain genetic make-up, combined with consumption of red meat, made some people five times as likely to develop bladder cancer.

The study at the University of Texas followed 1,700 people over a 12-year period - 884 people with bladder cancer and 878 without.

Professor Xifeng Wu, who headed the study, said: "These results strongly support what we suspected - people who eat a lot of red meat, particularly well-done red meat, such as fried or barbecued, seem to have a higher likelihood of bladder cancer."

There are more than 10,000 new cases of bladder cancer each year in the UK, with around 5,000 dying from it every year.

According to Dr Panagiota Mitrou, of the World Cancer Research Fund: "There is convincing evidence that red and processed meat increase risk of bowel cancer."

>> Cancer bosses go on the offensive

>> Steak cooked over gas 'increases chances of cancer'

>> Cancer row erupts over red meat

My Account


Most read


For the third year running, a grain fed cow won the World Steak Challenge. What do you think produces the best beef?