I’m talking about studies such as this: https://www.ncbi.nlm.nih.gov/m/pubmed/22212999/

Which link various pathogens native to the species consumed to cancer in humans as apparently the compounds that arise from cooking or processing meat which also appear in poultry and fish do not increase cancer risk by as much (or at all) as mammalian meat especially beef and pork despite having the same or even higher concentration of these compounds.