The Claim

Consumption of thermally processed red and processed meat is associated with an increased risk of colorectal cancer in humans, based on evidence from multiple cohort and case-control studies, particularly for well-done meat containing heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs).

Source: Consumption of Thermally Processed Meat Containing Carcinogenic Compounds (Polycyclic Aromatic Hydrocarbons and Heterocyclic Aromatic Amines) versus a Risk of Some Cancers in Humans and the Possibility of Reducing Their Formation by Natural Food Additives—A Literature Review

What the research says

Supports is higher

Support is ahead, but a single strong opposing study can change this.

Supports
26score
Challenges
0score

These are independent scores, not a percentage. Higher-grade studies count more, so a single strong opposing study can outweigh several weaker ones.

Correlation
1 study reviewed
In plain English

Eating grilled or cooked red and processed meats, especially when well-done, might raise your chances of getting colorectal cancer, according to several big studies.

See the scientific wording

Consumption of thermally processed red and processed meat is associated with increased risk of colorectal cancer in humans, with evidence from multiple cohort and case-control studies showing positive correlations, particularly for well-done meat containing heterocyclic aromatic amines (HAAs) and polycyclic aromatic hydrocarbons (PAHs).

What the research says

1 study

Score breakdown, mechanism chain, raw evidence, ideal studies needed & 1 supporting studies

Fit Body Science verdict — we translate health claims into clear verdicts backed by peer-reviewed research.

Not medical advice. For informational purposes only. Always consult a qualified healthcare professional before making health decisions.