Carcinogenicity of consumption of red and processed meat.

By V. Bouvard, D. Loomis, K. Guyton, Y. Grosse, F. Ghissassi, L. Benbrahim-Tallaa, N. Guha, Heidi Mattock, K. Straif. The Lancet Oncology, 2015

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Meat consumption, health, and the environment (2018, background): “Components in meat that might be carcinogenic include heme iron, N-nitroso compounds in many processed meats, and heterocyclic aromatic amines and polycyclic aromatic hydrocarbons, which are formed when meat is cooked at high temperatures (9).”
The political economy of food systems reform (2017, background): “Overconsumption of meat in affluent countries – the average US citizen consumes 120 kg per year – is also associated with obesity and chronic diseases including type 2 diabetes, cardiovascular diseases, and, as confirmed by experts from the WHO’s International Agency for the Research on Cancer (IARC”
Drinking Water Nitrate and Human Health: An Updated Review (2018, background): “It was demonstrated that heme iron stimulated endogenous nitrosation [84], thereby providing a possible explanation for the differences in colon cancer risk between red and white meat consumption [88].”
American Cancer Society Guideline for Diet and Physical Activity for cancer prevention. (2020, positive): “86,87 The most recent WCRF/AICR report 4 concluded that processed meat is “convincingly” related to colorectal cancer and that red meat “probably” increases colorectal cancer risk.”