Numerous epidemiologic studies have used detailed questionnaires to examine participants’ meat consumption and cooking methods (
18). Researchers found that high consumption of well-done, fried, or barbecued meats was associated with increased risks of colorectal (
19–
21), pancreatic (
21–
23), and prostate (
24,
25) cancer. However, other studies have found no association with risks of colorectal (
26) or prostate (
27) cancer.
In 2015, an independent panel of experts convened by the International Agency for Research on Cancer (IARC) determined consumption of red meat to be “probably carcinogenic to humans” (Group 2A), based largely on data from the epidemiologic studies and on the strong evidence from mechanistic studies. However, IARC did not conclude that HCAs and PAHs were associated with cancer incidence.