08/02/2010 // US // Get Cancer Answers // News Desk
New York – A recent study suggests some chemicals used for the preservation of meat may increase bladder cancer risks. As reported by Reuters, researchers found a possible link between nitrates and bladder cancer; however they note that more research is needed to make a definitive correlation.
Senior researcher Dr. Amanda Cross of the National Cancer Institute in Rockville, Maryland is quoted by Reuters as stating of the findings via email, “We investigated whether compounds found in meat, formed either during the meat cooking process — heterocyclic amines or polycyclic aromatic hydrocarbons — or during meat preservation — nitrates and nitrites — were associated with bladder cancer.”
The researchers used information obtained on more than 300,000 people in the U.S. for the study. More information about the study may be available in the Cancer journal.
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