Red Meat and Cancer Risk

Red Meat and Cancer Risk

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, a conclusion derived from several studies of European populations in the 1990s. The study showed that people who often eat more meat with cancer compared with 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.

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

Meat cooked 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 red 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 consumption of red meat with white meat. Another alternative is to choose organic meat or meat derived from animals without giving substance dikembangbiakan antibiotics or hormones.