Scientists Have Finally Discovered Why Consuming Red Meat Causes Cancer


Many people grew up being urged to eat pork, beef, and dairy products for their health, but in recent years have received advice to cut back on animal products especially red meat. 

According to a number of studies, the consumption of red meat is linked with increased risk for cancer(s), atherosclerosis (heart disease), stroke, Alzheimer’s, and even Type II Diabetes…  But until now, researchers have not exactly understood why.

As The Telegraph reports, scientists from the University of California in San Diego believe it mainly has to do with sugar. 

While humans, as omnivores, can tolerate eating meat (and have been doing so for many years, but not in the quantity witnessed today) there is unique sugar named Neu5Gc, found in most mammals but not in humans, that triggers an immune responsewhich causes inflammation.

Mice were used for the study which found that all the evidence linking Neu5Gc to cancer was circumstantial or indirectly predicted from experimental setups. According to the scientists, this is the first time they mimicked the exact situation in humans through feeding non-human Neu5Gc and inducing anti-Neu5Gc antibodies. This increased spontaneous cancer in mice.

This sugar can be found in red meats (pork, beef, and other livestock), cow’s milk and certain cheeses. Because the human body is not capable of producing this sugar naturally when the sugar is absorbed into the tissues, it is perceived as a foreign invader and activates the immune system. It is suspected that over time, the chronic inflammation caused by the immune system response plays a role in the development of cancer.

Thus, those who consume red meat on a regular basis are likely to suffer a stronger reaction than those who ingest red meat occasionally.

Source:http://livetheorganicdream.com

Sugar molecule kinks red meat consumption and elevated cancer risk .


Neu5Gc, a non-human sugar found in red meat, promotes inflammation and cancer progression in rodents.

While people who eat a lot of red meat are known to be at higher risk for certain cancers, other carnivores are not, prompting researchers at the University of California, San Diego School of Medicine to investigate the possible tumor-forming role of a sugar called Neu5Gc, which is naturally found in most mammals but not in humans.

In a study published in the Dec. 29 online early edition of the Proceedings of the National Academy of Sciences, the scientists found that feeding Neu5Gc to mice engineered to be deficient in the sugar (like humans) significantly promoted spontaneous cancers. The study did not involve exposure to carcinogens or artificially inducing cancers, further implicating Neu5Gc as a key link between red meat consumption and cancer.

“Until now, all of our evidence linking Neu5Gc to cancer was circumstantial or indirectly predicted from somewhat artificial experimental setups,” said principal investigator Ajit Varki, MD, Distinguished Professor of Medicine and Cellular and Molecular Medicine and member of the UC San Diego Moores Cancer Center. “This is the first time we have directly shown that mimicking the exact situation in humans — feeding non-human Neu5Gc and inducing anti-Neu5Gc antibodies — increases spontaneous cancers in mice.”

Varki’s team first conducted a systematic survey of common foods. They found that red meats (beef, pork and lamb) are rich in Neu5Gc, affirming that foods of mammalian origin such as these are the primary sources of Neu5Gc in the human diet. The molecule was found to be bio-available, too, meaning it can be distributed to tissues throughout the body via the bloodstream.

The researchers had previously discovered that animal Neu5Gc can be absorbed into human tissues. In this study, they hypothesized that eating red meat could lead to inflammation if the body’s immune system is constantly generating antibodies against consumed animal Neu5Gc, a foreign molecule. Chronic inflammation is known to promote tumor formation.

To test this hypothesis, the team engineered mice to mimic humans in that they lacked their own Neu5Gc and produced antibodies against it. When these mice were fed Neu5Gc, they developed systemic inflammation. Spontaneous tumor formation increased fivefold and Neu5Gc accumulated in the tumors.

“The final proof in humans will be much harder to come by,” Varki said. “But on a more general note, this work may also help explain potential connections of red meat consumption to other diseases exacerbated by chronic inflammation, such as atherosclerosis and type 2 diabetes.

“Of course, moderate amounts of red meat can be a source of good nutrition for young people. We hope that our work will eventually lead the way to practical solutions for this catch-22.”

Study co-authors include Annie N. Samraj, Oliver M. T. Pearce, Heinz Läubli, Alyssa N. Crittenden, Anne K. Bergfeld, Kalyan Banda, Christopher J. Gregg, Andrea E. Bingman, Patrick Secrest, Sandra L. Diaz and Nissi M. Varki, all at UC San Diego School of Medicine.

This research was funded, in part, by the Ellison Medical Foundation, the National Cancer Institute (grant R01CA38701), a Samuel and Ruth Engelberg Fellowship from the Cancer Research Institute and a Swiss National Science Foundation Fellowship.