Red meats, including beef, lamb, and pork, have also been implicated in increasing the risk of certain cancers, particularly colorectal cancer. The compounds formed during the cooking of red meat, such as heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs), have been linked to carcinogenesis. Opting for lean cuts and incorporating more plant-based protein sources can be a healthier choice.
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Written by: Casandra Williams, Health EditorReviewed by: A2ZHealthy Editorial TeamLast
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