Well-Done Red Meat May Increase Risk For Aggressive Prostate Cancer

New research led by the University of California, San Francisco (UCSF), offers further evidence of a link between aggressive prostate cancer and meat consumption, and suggests it is driven largely by consumption of grilled or barbecued red meat, especially when it is well-done. The researchers hope their findings will help determine which potential cancer-causing compounds should be the target of prostate cancer prevention strategies.

Well-Done Red Meat May Increase Risk For Aggressive Prostate Cancer.

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