Study Unpacks the Relationship Between Red Meat and Cancer
A study published in “BMC Medicine” found that the relationship between red meat and cancer might be found in an immune interaction. The authors noted that N-glycolylneuraminic acid (Neu5Gc)— a carbohydrate found in mammal-derived foods— might be a risk factor for colorectal cancer.
The researchers created a “Gcemic index” to rank the foods according to their Neu5Gc levels. They found a significant relationship between high consumption of this carbohydrate from red meat and dairy, which increases the level of anti-Neu5Gc antibodies. Increased inflammation will also occur and makes one vulnerable to health issues like cancer.
This immune response, however, may not be the only link between red meat and cancer. In fact, high-fat content and mutagens may also play a factor in this relationship. The researchers hope that their Gcemic index will help professionals formulate personalized recommendations for at-risk individuals.