Scientists think that something bad happens to meat during the process of salting, curing or other treatment that causes the build up of carcinogenic chemicals such as N-nitroso-compounds (NOC) and polycyclic aromatic hydrocarbons (PAH) in the food. In red meat, cooking can also produce suspected carcinogens — in this case heterocyclic aromatic amines (HAA) and PAH. The IARC's report, published in Lancet Oncology, notes that "high-temperature cooking by pan-frying, grilling or barbecuing generally produces the highest amounts of these chemicals."
Limiting the amount of processed meat and possibly red meat is a place to start. Consider replacing some of the processed meat you consume with fresh versions of meats like chicken. You can also try out other kinds of protein, like eggs and legumes.
I see all you in the food thread. Chompin down on those stacked burgers and your hot dogs buns barely able to grasp onto that thick juicy meat
Yet, I doubt burger and hot dog sales are slowing down at any ball parks across America