Mechanistic evidence for meat components causing cancer, such as N-nitroso compounds, heterocyclic aromatic amines, and heme iron, has been poorly studied.

“if you look at this paper what they elaborate on is that the working groups mechanistic evidence for multiple meat components including those formed from meat processing such as n-nitroso compounds abbreviated as noc heterocyclic aromatic amines and endogenous heme iron and in this paper they make a great case for the fact that many of these though there are hypothetical mechanisms again have been studied very poorly animal studies utilized models that tested promotion of premium plastic conditions utilizing diets low in calcium high in fat combined with exaggerations of heme exposure that in many instances represent intakes that were orders of magnitude 10 to 100 x above normal dietary consumption of red meat