CONSUMPTION OF RED MEAT AND ITS POSSIBLE ROLE IN THE ETIOLOGY OF COLORECTAL CANCER
KAUFUI VINCENT WONG *
University of Miami, FL, USA
*Author to whom correspondence should be addressed.
Abstract
The recent pronouncement of the World Health Organization (WHO) that processed meat is a carcinogen, and red meat may be a carcinogen is discussed. Discussion is centered on whether some significant factors have been eliminated from the big survey studies. Red meat could be consumed safely in moderate amounts if not cooked at high temperatures. Artificial preservatives and food colorings used in processed meats like bacon, ham, sausages, lunch meats should be avoided. Smoked meats should be avoided since smoke itself is a carcinogen. Tandoori red meat in the method of the Indians should be minimized, as should the tempura style of Japanese cooking, as well as ‘satay’ red meat cooked via the technique of the Southeast Asians and others, and also the red-meat kabobs cooked in the styles of Middle Eastern cultures. Stir-frying at high temperatures should also be avoided. The modern cutting-edge cooking technique of using a blow-torch for searing/cooking meats and other foods should not be stimulated to continue.
Keywords: Carcinogen, heme iron, preservatives, pathology, cooking, processed meat, smoke, WHO, alcohol, tobacco