Sugar in red meat increases risk of cancer

December 30, 2014 5:17 PM

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Sugar in red meat increases risk of cancer

UC San Diego medical research team has found a sugar termed as Neu5Gc, abundant in red meat, increasing the risk of tumors by five times in mice. The sugar specific to red meat could increase the risk of tumor formation among humans as the body produces excess antibodies. The higher amount of the sugar, which is considered as a foreign body, could lead to inflammation.

The research carried out University of California San Diego School of Medicine team has found a strong link between tumor growth and the sugar N-glycolylneuraminic acid, also called Neu5Gc in red meat.

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