I am betting y’all remember when I wrote about the studies that advocated you give up meat- especially, meat that was cooked over the barbeque or via pan-frying. 

And, despite the study (from the International Agency for Research on Cancer (IARC) a unit of the World Heath Organization), I provided you with a more qualified warning- based upon the data they actually developed. Their report stated if you didn’t follow their recommendations, you’d increase your chances of developing colorectal cancer by 18%.

I presented you with two additional facts. First of all, the incidence of colorectal cancer (CRC) is relatively low. The fact is that men develop CRC at the rate of 57 per 100,000. So, that 18% increase means your risk becomes 67 per 100,000. (Women’s statistics would be 42.5 and 50, respectively.)

Yes, it’s an increase- but in the overall scheme of things, it’s not an imminent calamity. Moreover, you can obviate the risk by cooking your beef at moderate temperatures (300 to 350 F [150 to 175 C]). Don’t pan fry your meat or even use the barbeque. Broiling can also be problematic- especially with the processed meats. (You could pre-cook the meat and then barbeque it, though. Some researchers think a quick microwave session may reduce the risks, as well.) Avoid processed meats- hot dogs, beef jerky, bacon, sausage, corned beef. All these recommendations should keep your colorectal risk at bay.

But, it’s summertime again. So, those warnings are being sounded by a bunch of folks who never understood the true ramifications of the longitudinal study (actually a metadata analysis of some 800 separate publications). Yes, when we cook red meat (and processed beef) at high temperatures, a variety of biochemical reactions ensue. (Actually, the higher the temperatures and the longer the cooking duration, the more likely these compounds form.) Those reactions (leading to the formation of PAH- polycyclic aromatic hydrocarbons and/or HAA- heterocyclic aromatic amines) often create compounds that can harm our DNA (which means we are subject to developing cancer).

Let us not forget that while there is a smoking gun (the PAH and HAA also form when smoking tobacco), there is not definite proof that these compounds absolutely cause cancer- it’s just part of the pathway or maybe even just an association that when PAH and HAA are present, prostate damage (and cancer) ensue.

Eating meat once in a while (less than once a week) also keeps the risks down. And, cook your meat at lower temperatures, too. It’s summertime- and it’s a tradition to have picnics.

But, let’s not discount the fact that some of us are more genetically disposed to cancer than others, too.

Oh, and if you are cooking kosher steak, don’t forget to invite me!

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