I wonder if preparation methods are a factor. Does steaming and braising vs barbecuing, broiling and frying make any difference in cancer rates?
Meats that are prepared at high temperature tend to produce heterocyclic amines, which are carcinogenic.
I do, on rare occasion, eat at a restaurant where meats are prepared in such a way that they form heterocyclic amines. However, for my daily cooking at home, I use a crock pot or fry at low temperatures (if the oil splatters or the meat sizzles, the temperature is too high). You want the meat cooked just to safe temperature, not overcooked, not crisped.
This has nothing to do with the study described above, and is based on more rigorous methodology (as in, the meats cooked under various conditions were actually chemically analyzed and the heterocyclic amines were demonstrated to promote tumor formation in animals).