Experts say that cooking meat at high temperatures or until it is well done could make bladder cancer more likely.
The warning to barbecue-lovers fans the flames of previous suggestions that charred meat could cause other cancers, including pancreatic cancer.
The latest study revealed that people who eat meat regularly, especially meat that is well done or cooked at high temperatures, may be more likely to develop bladder cancer.
According to the 12-year study of 884 people with bladder cancer and 878 without, some people with certain genetic traits also appear to be more at risk.
In the past experts have shown that cooking meats at high temperatures creates chemicals not present in uncooked meats.
These heterocyclic amines (HCAs) are formed from the cooking of meats such as beef, pork and chicken. According to the National Cancer Institute in the US, experts have identified 17 different HCAs that “may pose human cancer risk”.
The latest study was led by Jie Lin, an assistant professor at the University of Texas, and was presented at the annual meeting in Washington DC.