What’s Really on Our Plates?

There are several toxins and chemical contaminants in chicken and red meat that increase cancer risk for consumers.

The Toxins in Meat

Key contaminants include environmental pollutants such as dioxins and polychlorinated biphenyls (PCBs), which are primarily found in chicken and pork, with chicken showing the highest levels.

Heavy metals like lead, cadmium, chromium, arsenic, and nickel can also accumulate in meat through contaminated feed and water, sometimes exceeding World Health Organization (WHO) limits.

Cooking meat at high temperatures can produce harmful compounds known as heterocyclic aromatic amines (HAAs), particularly in fried or grilled chicken, whereas methods such as roasting or stewing result in fewer HAAs.

Meat Consumption and Cancer Risk

Research indicates a strong association between meat consumption and an increased risk of colorectal cancer.

Consuming 100g of red meat or 50g of processed meat daily raises this risk by about 15-20%.

Processed meat is classified as carcinogenic (cancer-causing), while red meat is considered likely carcinogenic.

There are also possible links to other cancers, including prostate and breast cancer.

Meat’s Impact on Our Health

Several factors underlie the link between meat consumption and cancer risk.

A major contributor is the formation of harmful compounds during high-temperature cooking - the browner the meat, the higher the toxin levels and the greater the associated risk.

Additionally, heme iron in red meat can damage DNA, and meat may contain environmental pollutants that add to these risks.

Regular consumption of processed meat has also been linked to a higher risk of coronary heart disease and type 2 diabetes.

These health effects likely stem from high levels of saturated fat, cholesterol, and the generation of harmful chemicals within the body.

Understanding these contaminants - from environmental pollutants to toxins formed during cooking - is essential for making informed dietary choices regarding chicken and meat consumption.

Today's Gentle Goal

Swap one meat-based meal for a plant-based option!

Thank you for reading this week’s Puraven Meat Risk feature.

If you’d like more evidence-based wellness guidance, explore Puraven Beauty & Wellness' resources and coaching at puraven.com.

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With love,
Leah

References

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3. Burden Levels of Polychlorinated Dibenzo-P-Dioxins, Dibenzofurans, and Polychlorinated Biphenyls in Typical Edible Meat Animals. Han Y, Liu W, Lei R, Wang M, Xue Y. Journal of Environmental Sciences (China). 2023;125:742-749. doi:10.1016/j.jes.2022.02.033.

4. Spatio-Temporal Variation and Health Risk Assessment of Toxic Metals in Various Edible Parts of Chicken. Jadoon S, Shah MH, Tahir AA, et al. Biological Trace Element Research. 2025;:10.1007/s12011-025-04872-y. doi:10.1007/s12011-025-04872-y.

5. Monitoring and Assessment of Toxicological Risks of Poultry Meat Contaminated With Heavy Metals. Arshad A, Khalid S, Noor MJ. Biological Trace Element Research. 2025;203(7):3845-3859. doi:10.1007/s12011-024-04424-w.

6. Content of Potentially Toxic Elements (PTEs) in Various Animal Meats: A Meta-Analysis Study, Systematic Review, and Health Risk Assessment. Khanverdiluo S, Talebi-Ghane E, Ranjbar A, Mehri F. Environmental Science and Pollution Research International. 2023;30(6):14050-14061. doi:10.1007/s11356-022-24836-2.

7. High Concentrations of the Carcinogen 2-Amino-1-Methyl-6-Phenylimidazo- [4,5-B]pyridine (PhIP) Occur in Chicken but Are Dependent on the Cooking Method. Sinha R, Rothman N, Brown ED, et al. Cancer Research. 1995;55(20):4516-9.

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