Red Meat Increases Cancer Risk Because of Toxic Immune Response

Discover reports:

Consumption of red meat has long been linked to the development of certain types of cancer. Now scientists believe they’ve found the culprit behind red meat’s carcinogenic effects.

A new study reports that a sugar molecule found in the flesh of beef, lamb and pork could be triggering an immune response in humans that causes inflammation, which ultimately contributes to tumor growth. Long-term exposure to this sugar in mice caused a five-fold increase in their chances of developing cancer.

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