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Studies have linked eating large amounts of red meat and processed meats (like bacon, hot dogs, and deli meats) with increased risk of colorectal, prostate, and stomach cancers. Some research suggests that frying, broiling, or grilling meats at very high temperatures creates chemicals that might increase the risk of some types of cancer. For these reasons, American Cancer Society Guidelines for cancer prevention recommend limiting intake of processed and red meats.

No studies have looked at the effect of processed meat, meat cooked at high temperature, or meat in general on cancer coming back or getting worse (progressing or growing).