Abstract

REVIEW OF INCREASED CANCER RISK BY HIGH INTAKE OF RED MEAT, PROCESSED MEAT AND GRILLED MEAT

*Malathi Thiyagarajan, Ariharasivakumar G., Athira K. S., Karthikaa T., Packialakshmi P. and Balamurugan K.

Abstract

Cancer one of the leading disease causing death globally, several reports suggested that the some aspect of lifestyle factor or diet influences the incidence of cancer in people especially in the western countries. Now a days intake of grilled or barbecued meat is popular which leads to the occurrence of cancer due to the carcinogen like HCA, HAA and PAH. HCA, HAA and PAH are found to be potent chemical carcinogens especially in case of colon, breast cancers. Due to exposure of high temperature during grilling or barbecueing meat enzymatic reaction takes place leads to formation of carcinogens. This can also be overcome either by limiting the intake of such diets or reduce the temperature by pre cooking in microwave oven or removing the charred portion.

Keywords: Grilled meat, HCA, HAA, PAH.