The impact of cooking method on the physiological responses to a red meat meal.

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Red meat is a major component of the typical western diet. Despite providing between 30-50% of the daily intake of protein and an equivalent proportion of daily iron/zinc intake, red meat intake also positively correlates to colorectal cancer risk. The cancer risks from red meat depend in part on the cooking methods. Burnt, barbequed or red meat cooked at high temperatures have higher concentrations of a diverse array of pro-inflammatory, pro-oxidative and carcinogenic compounds including; heterocyclic amines (HCAs), polycyclic aromatic hydrocarbons ( PAHs) and N-nitroso compounds (NOCs). These potentially carcinogenic compounds are likely to initiate an oxidative stress response in the body. However, there is very limited data on what impact the methods of cooking red meat have on the digestion of the meat protein, and also responses elicited by hormonal and acute inflammatory pathways.

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