Red Meat and Cancer Risk

Red meat and cancer likened like best friends. The literature states the dangers of eating too much red meat. One of them is the cause of cancer. But how to get red meat causes cancer?
Health recommendation that says meat causes cancer some conclusions derived from studies of European populations in the 1990s. Studies show that people who eat meat more often exposed to cancer compared with those who are vegetarian.
Since then, numerous studies continue to learn more about the health effects of meat. There are several hypotheses on this subject, in which meat reduces fiber, antioxidants and other essential nutrients that are proven effective ward off cancer cells.
Besides red meat contains a lot of fat and hormones are often added to animal products, this will increase the hormone cause cancer, such as breast cancer or prostate cancer. Meat is also high in protein, but the protein will break down ammonia which are carcinogenic in humans.
Meat is cooked in high temperatures can also lead to cancer-causing chemicals (carcinogens) as hetercycil amines (HCAs) and polycyclic aromatic hydrocarbons (PAH). Studies in rats showed these compounds are carcinogenic.
Types of meat
The literature mentions red meat increases the risk of cancer. Meat to watch include beef, lamb, goat, pork, and processed meats.
In addition to the type of meat, it should be noted also cooking process. Meat that is processed in a very high temperature, either fried or baked to produce large amounts of HCAs. Cooking for a long time, such as cooking a steak, can also cause carcinogenic compounds.
To reduce the risk of cancer, experts advise to replace red meat with white meat. Another alternative is to choose organic meat or meat that comes from animals bred without giving an antibiotic or hormone.