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Red Meat and Cancer: Sugars in red meat may contribute to cancer.

Writtern by Keith D. Bishop, Clinical Nutritionist,
B.Sc. Pharmacy - 01/21/2015

  • Research gives more backing for the concern of red meat and cancer 


Red Meat and Cancer - Natural Cancer Treatment StrategiesMany scientific medical research studies demonstrate that long-term consumption of red meat is a risk fact for cancer in humans but not laboratory animals. Several theories including inflammation have attempted to explain this human specific association. Inflammation does increase the risk of most cancers in humans.

Researchers at Cellular and Molecular Medicine, Glycobiology Research and Training Center, University of California, San Diego, La Jolla, CA have now found a high amount of a sugar in red meat called Neu5Gc.Human tissues do not have Neu5Gc.

When red meat is consumed N3u5Gc is incorporated into human tissues a foreign antigen. Interactions of this antigen with anti- Neu5Gc antibodies may cause inflammation.

When human like Neu5Gc-deficient mice were feed Neu5Gc and challenged with anti- Neu5Gc antibodies, they developed inflammation throughout their bodies. The mice also developed a much higher incidence of liver cancer and Neu5Gc accumulation in the liver.

The researchers state, “Taken together, our data provide an unusual mechanistic explanation for the epidemiological association between red meat consumption and carcinoma risk. This mechanism might also contribute to other chronic inflammatory processes epidemiologically associated with red meat consumption.”

About the Author:

Keith D. Bishop, Clinical Nutritionist, B.Sc. Pharmacy, helps his clients improve their health by using natural products, functional tests, diet, lifestyle and self care. He writes special reports, consults and gives seminars on natural product, diet and lifestyle effects on cancer. You may schedule an appointment for customized natural cancer or alternative cancer recommendations by clicking here or calling 405.919.1982.

Reference Source
Proceedings of the National Academy of Sciences U S A. 2015 Jan 13;112(2):542-7. A red meat-derived glycan promotes inflammation and cancer progression. Samraj AN, Pearce OM, et al.


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