6. Steer clear of grilled, fried and broiled meats. Cancer-causing chemicals called heterocyclic amines (HCAs) are created when creatine and amino acids in meat are cooked at high temperatures. Even the smoke from grilled meat can be harmful. Cutting back or avoiding such foods altogether can reduce the risk of cancers of the colon, rectum, breast, prostate, kidney and pancreas.
PCRM’s conclusion: “Avoiding grilled, fried and broiled meats may reduce the risk of cancers of the colon, rectum, breast, prostate, kidney and pancreas. In this context, meat refers to red meat, poultry and fish … Avoiding grilled, broiled and fried meats can reduce saturated fat and cholesterol intake, reducing the risk of cardiovascular disease. There are no disadvantages to avoiding meats cooked at high temperatures.”
The PCRM researchers also noted that diet is not the only factor involved in cancer risk. According to the World Health Organization, up to 30 percent of all cancers might be caused by a poor diet, but the rest are attributed to smoking, pollution and genetics, which can affect you no matter what you eat.
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