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 inCancer Epidemiology, Biomarkers & Prevention, covering several case-control and cohort studies, found that higher red meat intake was associated with an increased risk of gastric cancer in multiple populations, though results varied by cooking method and doneness level.The researchers noted that both overcooked and undercooked meat could contribute to risk, albeit through different biological pathways. This makes the question “can undercooked meat cause cancer” more complex than a simple yes or no. Eating undercooked meat may cause stomach cancer in the long runWhen discussing whether undercooked meat can cause cancer, one of the biggest concerns is microbial contamination. Meat that has not reached a safe internal temperature can harbour bacteria such as Helicobacter pylori, Campylobacter, Salmonella and certain parasites. Chronic infection, especially from H. pylori, is a major cause of gastric inflammation and is directly linked to the development of stomach cancer. Even mild but persistent irritation of the stomach lining increases long-term risk. These risks highlight the need for proper cooking methods to limit infection, support digestive health, and reduce potential long-term cancer development.How infections link undercooked meat to cancer formationTo understand the question “can undercooked meat cause cancer”, it helps to follow the infection pathway. When harmful bacteria survive due to insufficient cooking, they can colonise the stomach or intestines. An untreated infection triggers chronic gastritis, increases stomach acidity and disrupts the mucosal barrier. Over time this inflammation can lead to cellular changes known as dysplasia, a precursor for gastric cancer. For people already carrying H. pylori, adding microbial exposure from undercooked meat can worsen inflammation significantly.Why cooking temperature matters for cooking meat Meat that is cooked rare or underdone may not reach temperatures high enough to kill harmful microbes. Internal temperatures below 63 to 75 degrees Celsius allow pathogens to survive. Cooking methods that leave the centre pink, such as quick searing, slow grilling or pan-frying thicker cuts, pose greater risks. This does not mean all rare meats will cause cancer, but it increases exposure to the infections that raise cancer risk over time.What research says about undercooked meat and stomach cancerAlthough the spotlight often falls on charred or well-done meat, creating carcinogenic compounds like HCAs and PAHs, the issue with undercooked meat is different. It is not the heat that is the problem but the lack of it. Studies from regions with high meat consumption and higher rates of H. pylori infection show a stronger relationship between undercooked meat and gastric cancer. The mechanism is largely driven by inflammation and infection rather than chemical carcinogens.Who is more vulnerable to undercooked meat causing cancerCertain groups face a higher risk when consuming undercooked meat regularly. These include:Individuals with untreated H. pylori infectionPeople with chronic gastritis or a history of stomach ulcersThose with weakened immunityPopulations with limited access to refrigeration or food safety standardsPeople who frequently consume rare, raw or minimally cooked meatFor these groups, the issue is not only infection but also reduced ability to repair gastric damage.How to reduce cancer risk if you eat meat oftenTo lower the risks associated with undercooked meat:Cook meat until there is no pink and juices run clearUse a thermometer for thick cutsAvoid cross-contamination with raw meat juicesStore meat correctly and avoid leaving it out at room temperatureTreat H. pylori infections promptlyInclude antioxidant-rich foods like fruits and leafy greens in your dietEven small improvements in cooking and handling significantly reduce microbial exposure.So, can undercooked meat cause cancer? While undercooked meat does not directly create carcinogenic chemicals the way burnt meat does, it increases cancer risk indirectly by enabling infections and chronic gastric inflammation. Over time, this prolonged irritation can raise the likelihood of stomach cancer, especially in high-risk individuals or in areas with poor food safety practices. Rare meat may be a culinary preference, but it is not always risk-free. Ensuring proper cooking and good hygiene is essential for long-term stomach health.Disclaimer: This article is for general informational purposes only and is not a substitute for professional medical advice, diagnosis, or treatment. Always seek the guidance of a qualified healthcare provider regarding any medical condition or lifestyle change.Also read| Why you feel energised after barely sleeping: Here is why your brain tricks you