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Danger! High Cooking Heat

  • ginurse1237
  • Oct 23, 2015
  • 1 min read

High heat induced chemicals

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Image "barbeque grill perspectives" used with permission by rdevies (2011) https://openclipart.org/search/?query=BBQ

Cooking meats at very high temperatures and residue left in cooking utensils creates chemicals that may be harmful and lead to cancer. Grilling, frying, broiling and other ways of cooking at high temperatures may increase the risk of developing colorectal cancer.

Reference

Parr, C. L., Hjartaker, A., Lund, E., & Veierod, M. B. (2013). Meat intake, cooking methods and risk of proximal colon, distal colon and rectal cancer: The Norwegian women and cancer (NOWAC) cohort study. International Journal of Cancer, 133, 1153-1163.


 
 
 

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GI Judy's Colon Cancer Awareness

The University of Texas at Arlington College of Nursing 

in partial fulfillment of the requirements of

N 5308 Nursing Informatics

Joy Don Baker, PhD, RN-BC, CNOR,CNE, NEA-BE, FAAN.

    October, 2015: Date site created by GI Judy.      

    Site last updated on December 28, 2015.          

 

 

 

Medical Disclaimer:

This Web site is solely intended to provide information that will help educate viewers on the importance of regular colon cancer screening to help prevent colon cancer.  No information provided on this Web site is intended  to replace or modify the advice of your health care professional. There are no conflicts of interest, endorsements, sponsors, or commercial interests to disclose.

 

Image "general cancer ribbon" used with permission by Pat Dixon (2012)

http://www.clker.com/clipart-general-cancer-ribbon-3.html

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