Health
Researchers Try to Explain Link Between Red Meat and Cancer
A plate of barbecue ribs is seen at Gates Bar-B-Q in Kansas City, Mo., Friday, May 2, 2008. (AP Photo/Chuck France)
(Uncover Michigan) – A new research states that the presence of a sugar Neu5Gc in red meat could be the main cause behind high risk of cancer associated with consumption of red meat. The researchers have assessed many studies to know the link between meat and various cancers. However, till date, they were not able to ascertain a clear reason for the higher cancer risk.
Researchers at the University of California San Diego Medical School have found a sugar called Neu5Gc that might play a tumor-forming role. The sugar is generally found in mammals, and not in humans.
In the study, Dr. Ajit Varki, MD, Distinguished Professor of Medicine and Cellular and Molecular Medicine and his team fed Neu5Gc to mice with sugar deficiency. It was made sure that the mice were not exposed to carcinogens, and it was found that the mice exposure to Neu5Gc promotes cancer.
