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Tuesday, January 19, 2010

Red Meat and Risk of Cancer

Tuesday, January 19, 2010
Red meat and cancer, as compared friends. Various literature states dangers of eating too much red meat. One of them is causing cancer. But how could the red meat to cause cancer?

Health recommendations that say meat causes cancer are based on conclusions of several studies of European populations in the 1990s. Studies showed that people who eat meat are exposed to more cancer than people who vegetarians.

Since then, numerous studies continue to learn more about the impact of meat for health. There are several hypotheses about this, including reducing the meat fiber, antioxidants and other essential nutrients that have proved effective to counteract the cancer cells.

Red meat also contains lots of fat and hormones that are often added to livestock products, this will increase the hormone that causes cancer, like breast cancer or prostate cancer. Meat is also high in protein, and protein will break down ammonia, which is carcinogenic in humans.

Meat that cooked in high temperatures can also cause chemical compounds that cause cancer (carcinogenic) as hetercycil amines (HCA) and polycyclic aromatic hydrocarbons (PAH). Studies in mice showed these compounds are carcinogenic.

Various literature mentions red meat increases cancer risk. Meat that must be considered include beef, sheep, goats, pigs, and processed meats. In addition to type of meat, is also noteworthy cooking process. Meat is processed in a very high temperature, either fried or baked to produce large amounts of HCA. Cooking in a long time, like cooking a steak, can also cause carcinogenic compounds.

To reduce the risk of cancer, experts recommend replacing consumption of red meat with white meat. Another alternative is to eat organic meat or meat derived from animals in the farm without giving antibiotics or hormonal substances.


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