Meat Could Increase Cancer Risk By Triggering State of Chronic Inflammation

Dec 30, 2008 by

Meat Could Increase Cancer Risk By Triggering State of Chronic Inflammation

A molecule introduced into the body when one consumes red meat or milk could trigger a state of chronic inflammation in one’s body, a situation which then increases the likelihood of cancer developing.

The said molecule is N-glycolylneuraminic acid, or Neu5Gc for short.

“We’ve shown that tumor tissues contain much more Neu5Gc than is usually found in normal human tissues. We therefore surmised that Neu5Gc must somehow benefit tumors,” said Ajit Varki, MD, from UC San Diego School of Medicine and leader of the study, which will be published in Proceedings of the National Academy of Sciences (PNAS).

“Taken together, our data indicate that chronic inflammation results from interaction of Neu5Gc accumulated in our bodies from eating red meat with the antibodies that circulate as an immune response to this non-human molecule – and this may contribute to cancer risk,” added Dr Varki.

Read more about the possible way in which meat could increase cancer risk at Cancer Research Information.com.

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