Another week goes by and another explanation comes along confirming the link between meat and cancer.
I have seen at least 10 of these studies over the last 12 months – let alone all the ground-breaking research in the 1970s, 1980s, 1990s and early 2000s, covering protein, iron, low fibre, burnt meat, and processed meat, AGEs, chemicals, TMAO and more...and now there is yet another reason to avoid eating meat.
What does this new explanation tell us?
- The red colour in red meat comes from a protein in the muscle called myoglobin
- Myoglobin stores oxygen in muscle cells much like heamaglobin carries oxygen in the blood stream
- When eating meat, myoglobin is broken down and forms a family of carcinogenic compounds called N-nitrosoes
- Nitrosoes can get into your DNA inside cells, causing methylation
- Too much methylation over the long term? The cell stops producing enough essential proteins and enzymes to maintain normal function and then it becomes cancerous
- There is no known safe level of N-nitrosoes in the body
Parts taken from a Nial Wheate article (Nial is a Senior Lecturer in Pharmaceutical Chemistry at the University of Sydney) on theconversation.com article here: http://theconversation.com/red-meats-a-tasty-treat-but-too-much-can-give-you-cancer-27158