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Abstract
Approaches in Poultry, Dairy & Veterinary Sciences
Study on the Consumers’ Habits for Meat Preparation in the Light of Cancer Hazards
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Open or CloseDániel Pleva*, Katalin Lányi, Boglárka Oláh and Péter Laczay
University of Veterinary Medicine, Department of Food Hygiene, Hungary
*Corresponding author: Dániel Pleva, University of Veterinary Medicine, Department of Food Hygiene, Hungary
Submission: July 16, 2019;Published: September 30, 2019
ISSN : 2576-9162Volume6 Issue4
Abstract
Our research was aimed at investigating the meat preparation habits, and the outcomes were compared to the WHO statement published in 2015 about the possible carcinogen effects of these foods [1]. Evidence linked the chosen cooking methods and temperatures to the formation of carcinogen compounds as polyaromatic hydrocarbons or heterocyclic amines. Processed red meat in the diet was found to be connected to various health issues such as colorectal carcinoma, pancreatic cancer, renal cell carcinoma, esophageal cancer and many other diseases [1-5]. These diseases are preventable by modifying diet and lifestyle.
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