Fry-ups can trigger cancer killer A DAILY breakfast fry-up could be triggering one of the biggest cancer killers, new research has revealed. PUBLISHED:Thu, Oct 18, 0 Fry-up could be a possible trigger of cancer People who regularly tuck in to a morning cooked breakfast of sausages, cured bacon and other processed red meats are unwittingly putting themselves at serious risk of developing the deadly disease.
Researchers at the Keck School of Medicine of the University of Southern California, Los Angeles, have discovered that two components found in processed meats can actually combine to form powerful cancer-causing chemicals, making people more susceptible to bladder cancer.
The found that dietary protein and dietary iron in red meat can bind and form N-nitroso compounds. Those with a reduced ability to reverse the effects of these toxic compounds because of genetic fault are particularly at high risk of getting the disease.
This is the latest alert about the hidden cancer dangers of red meat.
Previous research has shown that people who eat just 50g of processed meat every day - the equivalent of only one sausage or two rashers of bacon - sends the likelihood of getting cancer soaring. Scientists have found that eating too much of this processed meat - defined as preserved by methods which include smoking, curing or salting - increases gastric cancer prevention chances of lung, bowel and bladder cancer and experts warn everyone to limit their intake. Frying and grilling meat is particularly risky because the intense heat turns the sugars and amino acids of muscle tissue into high levels of cancer-causing compounds.
N-nitroso compounds are gastric cancer prevention added to processed meats like bacon, hot dogs and sausages to preserve and colour the meat. Scientists have known for decades that they cause cancer in laboratory animals. It is the eighth most common cause of cancer death in the UK. The World Cancer Research Fund warns that eating just 1lb of red meat a week raises the chances of developing bowel cancer by up to a third.
Experts say a weekly menu should contain no more than one steak, two slices of roast lamb, one pork chop and a single portion of mince to minimise risk. Most read in UK.