According to the American Journal of Gastroenterology, scientists found stomach cancers were higher in people who had elevated compounds of a chemical found in meat when it is cooked using high temperature methods.
The findings, reported in the American Journal of Gastroenterology, do not prove that red meat promotes the two cancers, the researchers emphasize. Scientists said it adds to what has been an uncertain body of evidence on the link between red meat and those cancers.
