Cancer risk from red meat consumption linked to sugar molecule

December 30, 2014 5:14 PM

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For years, epidemiological studies have established the link between certain cancers and red meat. In a recent study, researchers at the University of California, San Diego School of Medicine have linked tumor formation to a specific sugar molecule. The study was published online Monday in the early edition of the Proceedings of the National Academy of Sciences.

In trying to explain why red meat consumption is observed to increase cancer risk, researchers have tried to determine molecules that are specific to red meat. Previous studies have shown that red meat can cause damage to the DNA in colon cells, but what molecule is causing the damage?

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