The excess of red meat increases cancer risk

Each 390 grams per week of beef meat (beef, veal, lamb, pork, horse), a figure down for several years. Today, the only recommendation of public health, including the National Cancer Institute, recommends limiting red meat to less than 500g per week to reduce the risk of intestinal cancer (colorectal, etc.). Researchers at the University of Utrecht in the Netherlands believe they have found the reason for this phenomenon. According to their findings, published in the journal Proceedings of the National Academy, this discovery could improve its screening.

Heme, the element of discord

The head would heme, one of the elements present in the hemoglobin, which allows in particular the transport of oxygen between the lungs and organs. It contains an iron atom, which also gives the red color to the meat. It is also found in white meat, but in much smaller quantities. To achieve this, scientists have developed a menu based heme they gave mice. They then observed that intestinal bacteria transformed heme hydrogen sulphide, causing serious damage to their intestinal cells. In response, called cells would regenerate rapidly, increasing the risk of formation of a cancerous tumor.

According to researchers, the hydrogen sulfide could prove to be a useful chemical marker to better prevent the risk of developing bowel cancer.

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