Another studywhich followed 53, women and 27, men, found that those who ate red meat, especially processed meat, had higher mortality rates over the course of 8 years. The participants did not have heart disease or cancer when the study began. A large study that followed more thanmen and women for 10 years found that only processed red meat, not unprocessed types, was associated with a higher risk of death. When a person cooks meat at a high temperature, such as by pan frying it or grilling it over an open flame, certain chemicals form in the meat. These chemicals, called heterocyclic amines and polycyclic aromatic hydrocarbons, may cause changes in DNA that lead to cancer. Exposure to these chemicals can cause cancer in animals, but experts do not know for certain that this also happens in humans.
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