From street-style kebabs to restaurant steaks cooked “rare”, many people enjoy meat that is pink or just lightly seared. While this may feel flavourful and trendy, it raises an important question: can undercooked meat cause cancer, especially stomach cancer? Food safety experts have long warned about infections from raw or underdone meat, but a growing number of studies suggest that chronic inflammation, microbial exposure and certain cooking-related compounds may also play a role in long-term gastric risks. As meat consumption has increased across urban India and abroad, understanding this link has never felt more relevant. A peer-reviewed meta-analysis published in Cancer Epidemiology, Biomarkers & Prevention , covering several case-control and cohort studies, found that higher red

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