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Cooking meat at lower temperature could reduce cancer risk
Following the WHO’s headline-making news that red meat consumption is linked to cancer risks, a new study shows that cooking method can make a difference
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WHO report links processed meat with cancer
Processed meats classified as “carcinogenic to humans,” while red meat classified as “probably carcinogenic to humans” by World Health Organization
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Acrylamide to make list of toxic substances
Health Canada has recommended that acrylamide, a possible carcinogen, be included on its list of toxic substances. This move came just ahead of news from the American Journal of Clinical Nutrition, which published a study in its March edition reporting…
