18. Eating Red Meat
Like processed meat, red meat can also contain nitrates and nitrites. However, even without these compounds, the process of cooking and eating red meat can expose you to other cancer-causing compounds, like heterocyclic amines (HCAs) and polycyclic aromatic hydrocarbons (PAHs). When you grill a steak or cook a burger over an open flame, these compounds are created. So as mutagenic compounds, they can change your DNA in ways that can increase your cancer risk.
The American Institute of Cancer Research recommends eating less than 18 ounces of red meat per week to avoid increasing your risk of colorectal cancer. Lower your consumption of burgers and other red meat, including pork and lamb, and try subbing in meatless meals.