Red Meat Increases Tumor Formation
New study shows that eating red meat, particularly pig organs, can increase risks of tumor formations.
October 21, 2016
A study published last month in Glycoconjugate Journal shows that a non-human sialic acid sugar molecule called Neu5Gc, commonly found in red meat, has the potential to increase tumor formations when consumed. The study—conducted by researchers at UC Davis School of Medicine and Xiamen University School of Medicine—examined presence of the acid in pig meat and found that pig organs, including the lungs, heart, spleen, kidney, and liver, had the highest concentrations of the acid. Results showed that the risk factors associated with consuming Neu5Gc are significantly increased when the organs are cooked, and therefore, the researchers assert that “dietary consumption of organ meats should be discouraged […] to protect against cancer, cardiovascular and other inflammatory diseases.” This study is the latest in a string of research confirming the health hazards associated with eating red meat.