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People who eat lots of red meat put themselves at greater risk of developing certain types of cancer, but why does it not apply to other meat-eaters? The key could be the sugar that is naturally found in most mammals, but not humans. By: Selma Jažić
A report in 2007 by the World Foundation for Cancer Research, has convincing evidence that they say that excessive wm use of red meat leads to increased risk of developing colon cancer. Researchers puzzled why the same increased risk not occur with other carnivores, such as in animals. Today, researchers at the University of California, San Diego (UCSD) say that the answer may lie in the molecule of sugar that can be found in red meat, such as lamb, beef and pork.
Specific molecules, known as Neu5Gc, there is in most carnivores, but not in humans. People produce antibodies to identify and neutralize the molecule, because wm our bodies wm interpret this molecule as a foreign substance. Researchers are looking at how Neu5Gc affects the mice, which are genetically wm modified to lack of sugar, found that these molecules act similarly wm in humans. According to the press release, scientists claim that feeding genetically modified mice with a molecule Neu5Gc, leads to significantly improved phase so. spontaneous cancers.
They also noted that the survey does not include any type of cancer-causing substances. This is the first time it has been shown that the same situation occurs in humans. Feeding the animals or other living things Neu5Gc molecule and inducing antibodies wm that affect this molecule increases the risk of developing cancer in mice spontaneously, including wm humans. There have been studies showing that a diet rich in red meat can contribute to the development of other cancers, such as breast cancer in women, and colon cancer. However wm the connection wm between cancer and red meat is still debated.
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