Scientists Discover 'Critical Link' Between Red Meat And Colorectal Cancer Risk
plantbasednews.org
Scientists have discovered a “critical link” between the overconsumption of red meat and an increased risk of developing colorectal cancer
  • Chuymatt@beehaw.orgEnglish
    3·
    8 months ago

    Anyone found an actual explanation for why? Not really present in the articles I have seen.

      • Chuymatt@beehaw.orgEnglish
        3·
        8 months ago

        Hi. Adults are trying to talk. We are not using magical thinking.

        Any ideas on the biological pathway this takes place?

    • Dave.@aussie.zoneEnglish
      2·
      8 months ago

      The Maillard reaction (the browning process when frying/searing food) creates a few compounds suspected to cause cancer. So… eat a lot of steak, eat a lot of carcinogenic compounds.

      • Chuymatt@beehaw.orgEnglish
        3·
        8 months ago

        That would mean that all browning would be an issue, be it tofu or beef.

        If it is specific to red meat, it would have to be something in the muscle tissues.