the cooked meat carcinogen MeIQx.38 How could less cancer be linked to more carcinogen exposure? MeIQx is one of the heterocyclic amines created by cooking meat at high temperatures, such as baking, broiling, and frying.39 If, in the case of blood cancers, one cause is a poultry virus, then the more the meat was cooked, the more likely it is that the virus was destroyed. Cancer-causing poultry viruses—including the avian herpesvirus that causes Marek’s disease, several retroviruses like reticuloendotheliosis virus, the avian leukosis virus found in
