Compounds in beef might be carcinogenic

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The National Food Institute has reviewed a formula from a series of American and European race studies and other studies to examine, that compounds in a beef impact cancer risk.

Meat is a partial of many Danes’ diet and beef contributes significantly to a intake of several nutrients. The requirement for iron is quite high among women of childbearing age and this is met partly by eating meat.

Several vast epidemiological studies have shown an organisation between intake of red meat, though quite of processed beef and augmenting risk of colorectal cancer. The outcome is reduction conspicuous in European studies compared to a American studies. However, a ubiquitous problem is that opposite studies conclude red and processed beef in several ways.

Meat can enclose damaging compounds

Haem iron is a form of iron found in meat. Based on animals studies as good as studies of haem iron’s activity in a gut, it is clear that haem iron might have a carcinogenic effect. It is not probable to guess a grant of haem iron to a sum series of colorectal cancer cases, though shaped on race studies a National Food Institute estimates that usually a tiny suit of these are due to haem iron.

Both heterocyclic amines (HCAs) and polycyclic savoury hydrocarbons (PAHs), that are shaped when beef is subjected to high feverishness cooking, are famous carcinogens. Several race studies have shown an organisation between expansion of cancer and expenditure of beef that has been exhilarated during high temperatures.

However, there is good doubt about a border to that HCAs and PAHs minister to a expansion of cancer in humans. The risk from HCAs can be reduced by ensuring a purify explosion in a griddle so we equivocate fat drizzling on a feverishness source.

Nitrite is combined to several forms of processed meat, and can potentially form carcinogenic N-nitroso compounds (nitrosamines og nitrosamides) in a beef or in a gut. Food producers can revoke a cancer risk by minimizing a use of nitrite and by adding ascorbic poison or iso-ascorbic acid, that inhibits a arrangement of N-nitroso compounds.

Denmark has been a colonize by introducing limiting legislation for a serve of nitrite, and new studies of a nitrosamine calm in Danish beef products prove that nitrite-cured Danish beef products generally have low levels of a obvious carcinogenic nitrosamines. However, some-more believe is still indispensable on N-nitroso compounds in beef products.

Gut microbiota and a rest of a diet are also critical factors

An augmenting series of studies uncover that a bacterial combination of a tummy affects a risk of building colorectal cancer. This is since of several mechanisms in a intestine, that are caused by tummy bacteria.

Certain implicit carcinogens in baked beef can for instance be converted into a bioactive form in a gut. Thus, a high protein, low twine diet, that promotes a expansion of germ with a carcinogenic activity, increases a risk of colorectal cancer. Thus a bacterial combination of a tummy and a rest of a diet also impact a expansion of cancer.

Data advise that a diet abounding in fiber e.g. from whole grains, fruits and vegetables can assistance revoke a risk of cancer among beef eaters. Fibre can e.g. to a certain grade connect carcinogenic compounds in a intestine and so revoke a damaging effects of these compounds.

Read more

The study, that a Danish Agriculture Food Council National has consecrated a Food Institute to write, is described in serve fact in a report: Mechanisms behind cancer risks compared with expenditure of red and processed beef (pdf).

Source: DTU