Red Meat and Cancer Risk

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

Health recommendations that say meat causes cancer, a conclusion derivative from individual studies of European populations in the 1990s. The study showed that people who often take more meat with cancer compared with vegetarians.

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

Also contains a lot of flushed meat and fat are often additional hormones in livestock products, this will increase the cancer-causing hormones, such as breast cancer or prostate cancer. Meat is also high in protein, and protein will break down ammonia, which is carcinogenic in humans.

Meat grilled in high temperatures can also lead to cancer-causing chemicals (carcinogenic) as hetercycil amines (HCA) and polycyclic aromatic hydrocarbons (PAH). Studies in mice showed these compounds are carcinogenic.

Types of meat
Various literature mentions flushed meat increases cancer risk. Meat to watch 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 activity of flushed meat with albescent meat. Another alternative is to choose organic meat or meat derivative from animals without giving center dikembangbiakan antibiotics or hormones.